Nearly four in five online food delivery customers would pay more to give riders the same benefits and rights that people in permanent jobs enjoy, a survey has revealed.
Indian hotel group Leela Palaces, Hotels and Resorts has changed the name of its upcoming restaurant on the site of Claude Bosi’s former restaurant Hibiscus in London’s Mayfair.
MasterChef: The Professionals champion Anton Piotrowski will open his Liverpool restaurant Roski this November, despite failing to meet his target for the crowdfunding campaign he launched in August.
John Devitt, co founder of Koya, closed his much loved Soho restaurant in 2015 when his head chef moved back to Japan. This Autumn, alongside co founder and chef Shuko Oda, he is opening Koya City in the new Bloomberg Arcade development, as well as doing...
New World Trading (NWTC) is to open the second venue of its The Florist bar and restaurant brand next year – even though it is yet to launch the first site.
From high-profile restaurant closures to a typically unguarded take on Brexit from chef Ramsay, we round-up the top stories you might have missed this week.
In 2018 it will be 20 years since Daniel Clifford first opened his two Michelin-starred restaurant Midsummer House in Cambridge. The chef recalls the difficult first years of the restaurant, how the shock of winning a star made him ‘not a very nice person’,...
Wagamama has launched ‘noodle lab’, a new test kitchen allowing customers to preview and give feedback on new dishes before they hit the national menu.
Denmark's Bæst restaurant and its sister bakery Mirabelle have been named the Food Made Good Business of the Year at the Sustainable Restaurant Association’s 2017 Food Made Good Awards.
The chef behind Brighton nose-to-tail cooking concept Flank has moved to London to join the likes of Breddos Tacos, Berber and Q and Barbarian at Old Spitalfields Market.
When Henry Harris closed Racine in Knightsbridge in 2015, Londoners lamented the loss of one of the capital's best-loved restaurants. Now he's back, and he's bringing his famed bourgeois cooking to the pub.