With Christmas just around the corner, it's vital businesses understand the advantages - and potential pitfalls - of employing a flexible, seasonal workforce. Victoria Albon, associate at Dentons Employment, shares her advice
From the closure of the first restaurant at London's St James's Market to an impressive new team at The Wild Rabbit, we round-up the top stories you might have missed this week.
Chef Francesco Mazzei moved from Italy to work at The Dorchester in Mayfair in the early 1990's, and ran L'Anima in the City for six years until 2015. He opens his third Italian restaurant with D&D London, Fiume, at Battersea Power Station...
With fish stocks under intense pressure, chefs are casting their nets a little wider and looking to less obvious marine species. Would you put jellyfish and chips on your menu?
Bristol chefs Josh Eggleton and Adrian Kirikmaa have joined forces with Weston College, St Katherine’s School and Ashton Gate Stadium to launch a vocational programme for chefs.
The Spanish chef that helped launched the La Tasca restaurant chain 25 years ago has opened an upmarket restaurant in the Manchester suburb of Didsbury.
Many restaurant groups have “not seen the light” when it comes to technology, despite the huge potential for improving efficiency, according to Wagamama customer director Emma Woods.
Chef Gizzi Erskine and nutritionist Rosemary Ferguson are set to launch healthy vegetarian burger restaurant Pure Filth early next year following a pop-up at Tate Modern in London later this month.
Chef, restaurateur and food writer Stevie Parle has recently opened a new restaurant, Pastaio, just off Carnaby Street in Soho. The high footfall location is a sharp contrast to those of his existing restaurants, which include Rotorino, Dock Kitchen and...
There’s no denying Manish Mehrotra’s big name status or culinary talent, but will Indian Accent find its voice in the capital’s competitive subcontinental fine-dining market?
Portuguese chef Leandro Carreira earned his stripes working at Andoni Luis Aduriz’s famous restaurant Mugaritz before moving to London to work at Nuno Mendes’ Viajante and later at Lyle’s and Koya. He opens his first solo restaurant, Londrino, off Bermondsey...
Anna Haugh was executive chef at Bob Bob Ricard until last month and has previously cooked at Pied a Terre and The Square before opening Gordon Ramsay’s London House in 2014.
New wave Indian restaurants are having a transformational effect on the Indian restaurant sector with branded restaurants in the space predicted to grow by 20% this year, new MCA research has shown.
Kyle Steel founded Section33 pop ups three years ago. Later this month he will launch Dockyard Social, in Finnieston - set to be Glasgow’s answer to Dinerama
North east-based healthy eating restaurant group Filmore & Union is planning an expansion drive after securing £3.5m in investment from the Business Growth Fund (BGF) earlier this year.
![Alyn Williams and Nathan Eades set for The Wild Rabbit [updated]](/var/wrbm_gb_hospitality/storage/images/_aliases/news_teaser_medium/publications/hospitality/bighospitality.co.uk/article/2017/11/13/alyn-williams-and-nathan-eades-set-for-the-wild-rabbit-updated/2677246-1-eng-GB/Alyn-Williams-and-Nathan-Eades-set-for-The-Wild-Rabbit-updated.jpg)
