Restaurant supply company Collectiv Food has launched a new concept in partnership with Deliveroo, allowing it to sell produce directly to consumers across London.
Burger King’s Rebel Whopper adverts have been banned for suggesting the burgers - which are cooked on the same grill used for meat and contain mayonnaise made with egg - are suitable for vegans.
Grilled cheese maestro Mathew Carver on helping his cheese suppliers through the Coronavirus crisis, his upcoming barge restaurant and moving into the delivery space.
With some European countries warily starting to ease restrictions on hospitality businesses, what could this mean for when UK restaurants might re-open and what that could look like.
Just Eat will extend the period of time during which it offers a 25% discount for NHS workers after reporting that one million meals had been ordered by NHS staff in the first two weeks of the offer.
The Government is being called upon to offer more support to the thousands of seasonal workers and new starters who do not currently qualify for payments under the Coronavirus Job Retention Scheme (JRS).
More than 6,000 people have signed a petition calling on the Government to include tronc and service charge payments within the calculated wages of hospitality employees that have been furloughed.
The founder of Lussmanns on turning one of his six restaurants into a dark kitchen for producing meals to heat at home and his advice to other restaurateurs looking to do the same.
Only 9% of money earmarked to help small companies struggling during the Coronavirus pandemic has so far been paid out by local councils, according to retail estate adviser Altus Group.
High-end restaurant group D&D London has launched an online platform to provide support and guidance for its 2000 employees while the Coronavirus crisis is ongoing.
Four of the industry’s leading trade bodies have joined together to ask the Government to expand and accelerate the distribution of funds from its Retail and Hospitality Grant Scheme.
London-based grime artist Big Zuu, whose only professional experience in the kitchen was working the grill in a Nando’s for six months, is launching his own cookery TV show.
The Restaurant Group (TRG) expects to reopen around 400 of its 600 sites by December under a scenario it has put together in reaction to the ongoing Coronavirus crisis.
Rare Restaurants CEO Martin Williams and former Obikà and Itsu boss David Haimes have teamed up with a group of thirty cross-sector leaders to create ‘All Together’, which offers ‘pro bono’ mentoring and advice for company founders and CEO’s affected...
The Government is being urged to introduce a nine-month rent free period to help businesses that have been forced to close due to the Coronavirus pandemic.
Chef and restaurateur Paul Ainsworth has described the week that started with Boris Johnson advising people to stay away from pubs and restaurants (16 March) as the worst week of his life.
UK Hospitality has launched an online training platform in partnership with CPL Learning to provide access to learning, wellbeing and personal development resources to furloughed employees.
Deliveroo is partnering with supermarket chain Morrisons as it continues to diversify its offering to meet the needs of customers during the Coronavirus crisis.
TiPJAR and Rotaready have joined forces to launch a furlough calculator to help hospitality workers estimate what their earnings will be under the Government’s Coronavirus Job Retention Scheme.
Councillors have been asked to consider ‘a more flexible approach’ to the collection of licensing fees and late-night levy charges while the Coronavirus crisis is ongoing.
The first patients have started arriving at the The Best Western Rembrandt hotel in Weymouth, the first hotel in the country to be turned into a discharge hospital to help the NHS cope with the Coronavirus crisis.
Businesses face a “cliff-edge scenario” according to the latest figures published by the British Chambers of Commerce (BCC), which reveal most are struggling to access the Government’s loan and grant schemes.
Last month St John’s Fergus Henderson and Trevor Gulliver embarked on a tour of the US ahead of its plans to open a restaurant stateside. We tagged along to eat bone marrow, drink 'Fergronis' and gauge America's appetite for the nose-to-tail...
Updated guidance regarding the Coronavirus Job Retention Scheme says workers will not be entitled to tip payments while they are furloughed, which has led to an outcry from trade body UKHospitality.
The April edition of Restaurant magazine, featuring Luke Selby and his brothers taking on Evelyn's Table at The Blue Posts, Gail's Bakery at 15, and Luke French's Sheffield restaurant Joro is now available to read online.
Martin Williams is back in the saddle at Gaucho leading an ambitious redesign and repositioning project that – all going to plan – will help the 25-year-old Argentine beef specialist appeal to the next generation of diners.
Leon’s grocery and ready meal delivery service has launched today (7 April) with an aim of reach the vulnerable and elderly during the Coronavirus pandemic.
Mark Hix has said that the decision to appoint administrators for his restaurant businesses was done without his support, a move he says will result in his staff being made redundant without being able to be put on furlough.
Bacardi is to launch a virtual bar in partnership with Deliveroo Editions, which will enable bars to deliver cocktails to local customers in London and Manchester from next week.
More than 3,650 small restaurants, pubs, shops and other types of retail, leisure and hospitality premises in England will lose out on £15,000 of Government grant funding because of an ‘anomlay’ in the design of the grant funding scheme.
The future of Mark Hix’s restaurant empire is in doubt after the chef reportedly appointed administrators across three of his businesses late last week.
