With the demise of its Union Jacks brand and the furore over its comments about Brexit, Jamie’s Italian is taking some strong learnings into the coming years. We spoke to Simon Blagden, CEO
Winner of the Basque Culinary World Prize 2016, María Fernanda Di Giacobbe, works to empower disadvantaged women in Venezuela through chocolate production. As the 2017 prize approaches its deadline for nominations, we caught up with her to understand...
Former shadow chancellor and Strictly Come Dancing star Ed Balls has been announced as keynote speaker at this year’s hospitality and tourism summit in London.
Over two thirds of London chefs believe the long-hours culture of professional kitchens is damaging their physical and mental health, according to a study by Unite.
From Simon Rogan leaving Claridge's, Neil Moffitt stepping down from Hakkasan, and new senior roles at The Principal Hotels Group and Hotel du Vin, it's been an eventful month. We round up the key movers
Chef-restaurateur Simon Rogan is to leave his Michelin-starred Fera at Claridge’s restaurant in a 'mutual agreement', and is in talks to re-launch his Roganic concept elsewhere.
The Rosa’s Thai Café group has explained its new concept, Rosa’s Thai Market Kitchen, as a “faster way of delivering the Rosa’s offering” and a “break away from shopping centre food”.
In the fourth and final Behind The Scenes video in our Restaurant Eats Out Taco Tour series – which also saw us visit taco sites Wahaca, Breddos and El Pastor ‒ we caught up with Neil Rankin at Temper in Soho.
Chef Monica Galetti has said she would like to see more female chefs enter the BBC’s MasterChef: The Professionals show this year, as the last week of applications draws to a close.
Introducing short-term ‘barista visas’ for EU migrants would only worsen the long-term staffing crisis in the UK’s restaurants, pubs and cafes, hospitality recruiter The Change Group has warned.
London restaurants and bars such as Wahaca, El Patron and DF/Mexico are to compete for the title of ‘best margarita in town’ in the city’s first ever ‘Margarita Rumble’ competition.
Video by Hannah Thompson Noisy music in restaurants is a contentious issue. Yet for many restaurateurs, music is crucial in adding warmth to their venues. Others are going further, and really rocking out as their USP. Is it time to fine-tune your...
Tim Brown, senior director, sales consulting for food and beverage EMEA Oracle Hospitality, shares the results of a recent survey conducted by the hospitality technology solutions company on restaurant loyalty schemes.
Steak and lobster group Bourgee is to open its third restaurant, in Bury St Edmonds, Suffolk, as part of its plans to become a 'household, nationwide name'.
The hospitality industry has welcomed the announcement of a general election on 8 June as a chance to challenge politicians on the issues facing restaurants, hotels and pubs.
We talk to Philip McGuinness, owner of pan-Asian suburban group Tootoomoo, about the secret to suburban restaurants, appealing to everyone, and doing takeaway before it was cool
Martin Chiffers, pastry chef and former president of international Pastry Team UK, co-judged the 2017 UK Sugar Championships last week. We caught up with him to talk key skills, and keeping the art of sugar alive
Alex Harper, former head chef at the Michelin-starred Harwood Arms, is teaming up with Anglo chef-patron Mark Jarvis to launch a new London restaurant.
As part of a recent Restaurant Eats Out food tour, we checked out some of London’s most exciting taco purveyors, including Wahaca, Breddos, El Pastor, and Temper.
Massimo Bottura’s non-profit Food for Soul is to open two new community kitchens in the USA, ahead of the expected opening of the group’s London outpost.
Two-Michelin starred chef Raymond Blanc has launched a chef scholarship programme in partnership with Ascot Racecourse, in the same year as Phil Howard joins the chef team.
The D&D London restaurant group is to open a new brasserie concept in Manhattan's Hudson Yards development, which will be co-curated by USA chef Thomas Keller.
