Rohit Chugh, former managing director of The Cinnamon Club and the founder of Roti Chai in Marylebone, has moved into the fast-casual sector with the opening of his third London restaurant Bambusa.
Simon Hulstone is chef owner of The Elephant in Torquay, a Michelin starred restaurant overlooking the harbour. This year the restaurant is celebrating arts and culture through a series of lunches with creatives, starting with the theatre director Michael...
The Gascon-inspired brand that originally appeared in a pop-up premises in Spitalfields, has spread its wings and opened a permanent site in the heart of Clerkenwell.
Paul and Emma Ainsworth have relaunched The Mariners pub in Cornwall with a new look and menu, having acquired the lease to the site earlier this year.
Mobile technology is fast moving and complex, but with the right partner restaurants can use it to boost spend, manage operational pain points and generate crucial data.
Brasserie Zedel, Angela Hartnett’s Café Murano and Hawksmoor Air Street are among 11 restaurants from across Regent Street and St James’s to collectively commit to reducing food waste by 25% in the next year.
A couple with extensive experience in the branded space is to launch an all-day dining restaurant in Hove, East Sussex, with a view to rolling out the concept.
Ruth Hansom has confirmed her planned restaurant Epoch, which was backed by chef Atul Kochhar on the BBC's My Million Pound Menu, is no longer going ahead.
Three Michelin-starred chef Quique Dacosta is coming to London for his first restaurant outside of Spain. And he’s putting his faith in a tiny grain of rice.
A survey of UK chefs has found that 81% have experienced poor mental health during their careers and that nearly half believe that not enough is being done to support their mental wellbeing in the workplace.
The brainchild of chef Pascal Gerrard and Olivier Blanc (son of Raymond), StreetCube is described as a ‘revolutionary’ dining concept that serves healthy and sustainable street food from kitchens inside shipping containers.
Have you turned your kitchen into a plastic-free zone, overhauled your menu to put plant-based dishes centre stage, introduced a successful socially inclusive recruitment policy, collaborated with a local producer for an ingredient normally sourced from...
Industry bodies have voiced concerns following the announcement of a 20p deposit return scheme on drinks cans, and glass and plastic bottles in Scotland.
Competition in the premium burger space is at an all-time high. Some are concentrating on getting the basics right, while others are expanding menus with novelty items.
Healthy breakfast and lunch restaurant brand Pod is looking to be sold to a private equity buyer, after announcing to shareholders it had appointed RSM to oversee a sales process.
Hakkasan Group is to end its management contracts with six Las Vegas sites in a move it says will give it greater freedom to develop new dining concepts worldwide.
Many US fast-food chains have struggled to set up shop this side of the pond. But by entering a space with limited direct branded competition, can The Halal Guys, which started life as a food cart in New York, succeed where others have failed?
