Rene Redzepi's famed Copenhagen site is the latest high-end restaurant aiming to improve conditions for its staff when it reopens next year. From 2018 Noma will open four days a week instead of five, while prices will rise from approximately £241-£271. But is this approach only feasible for Michelin-style, destination restaurants?
Salt Yard has confirmed it is to close its Italian restaurant in December after just over a year. The group says that while its site in London's £400m St James' Market development was 'fabulous', it had proved 'not quite right' for the concept.
The Italian chef has warned that the high cost of living in the capital is making it increasingly difficult for restaurants to find staff. Mazzei says more hospitality workers are returning to Italy where there is better weather and they can save more money. "I wouldn't think to expand to ten more restaurants with the way the situation is at the moment," he told BigHospitality.
The Kingham pub has announced an impressive new culinary team following the departure of executive chef Tim Allen earlier this year. Former Simpsons Birmingham chef Nathan Eades is to head up the kitchen from December, while Williams will become chef patron from next May. Williams tells us he'll keep the same role at his eponymous restaurant at Mayfair's The Westbury Hotel, and will be splitting his time between the two.
Chef Gizzi Erksine and nutritionist Rosemary Ferguson are to launch vegetarian burger restaurant Pure Filth early next year following a pop-up at London's Tate Modern. The duo say they have found an undisclosed location in the capital for their first bricks and mortar opening, and are close to lining up two further sites.
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