Kimberly Lin, a former pastry chef at Claridge’s and The Savoy, has taken advantage of the pandemic to launch her ‘fantasy project’: selling cookies in Covent Garden.
The co-founder of London’s Bleeding Heart says that despite the pain of having to close the group’s flagship restaurant she remains confident about the future of the business.
Fans of Black Axe Mangal can get a taste of the restaurant even though it remains closed throughout the pandemic thanks to a partnership between its chef-patron Lee Tiernan and Willy’s Pies founder Will Lewis.
Russian-founded pizza delivery brand Dodo Pizza is targeting a number of new openings for 2021, as it prepares to launch a new site under a revamped concept later this month.
A Birmingham-based restaurateur has delayed plans to launch a legal challenge against the Government's Tier 3 restrictions while local leaders continue to push for greater financial support for the sector.
The founder of HospoDemo says the hospitality sector has been made a scapegoat by the Government, as she prepares to lead a second hospitality demonstration against the ongoing restrictions.
Christmas cocktails, mince pie hard seltzer, medicinal mushroom beer and botanical rum expressions make up some of the most interesting new drinks launches for the festive period.
Over two thirds of hospitality operators say they expect to be in a tier 3 style lockdown in January following the busy Christmas period, during which people can meet outside of their bubbles for a small number of days.
Arros QD, the rice-focused restaurant in London's Fitzrovia owned by legendary Valencian chef Quique Dacosta, has undergone a Company Voluntary Arrangement (CVA) following unanimous stakeholder approval.
UKHospitality warns the sector is on a countdown to a devastating rent tipping-point that could trigger a bloodbath of business failures with potentially hundreds of thousands more jobs lost.
We round-up some of the main hospitality news stories from the past week including Wales banning sales of alcohol in hospitality settings; and the PM pledging a paltry one-off grant of £1,000 for wet-led pubs hit by tougher tier restrictions
New York-born chef Adrian Hernandez Farina has previously cooked at Hawksmoor, Smokestak and Chiltern Firehouse. He previously took over the stoves at the Coal Rooms in London's Peckham.
Police have been accused of ‘overzealous’ enforcement of Tier 2 restrictions in pubs, with landlords reporting officers arguing over ‘substantial meal’ regulations and throwing out customers after they finished eating.
Mexican chain Barburrito is to close three sites as part of a restructuring deal that will also see a new injection of investment led by chairman Graham Turner.
The pandemic has wrecked confidence across hospitality, with less than a fifth of business leaders in the sector optimistic about the market’s prospects over the next 12 months.
A Birmingham-based restaurateur is to launch a legal challenge against the Government, claiming it has failed to provide adequate evidence to support the closure of hospitality in Tier 3 areas.
Under the direction of executive chef Edoardo Pellicano and general manager Charlie Sims, Shoreditch restaurant Maos is aiming to become the capital’s most singular dining experience.
Polpo co-founder Richard Beatty has bought the Venetian restaurant group’s last two remaining sites – including its debut venue – out of administration.
Pub operator Star Pubs & Bars says it is investing a further £5m in continuing rent concessions in December to support its pubs on core leased and tenanted agreements.
Just 27% of pubs in Britain reopened yesterday (2 December), with many suggesting they could close again in less than a week if they are unviable under Tier 2 restrictions.
Business leaders across the UK food and drink industry remain unclear on the impact that Brexit will have on their business over the coming 12 months, despite the looming Brexit deadline.
Government restrictions demanding pubs operating in Tier 2 areas only open if they’re able to serve food has left minsters scrambling to explain what constitutes a ‘substantial meal’.
UKHospitality has called for the establishment of a Hospitality and Tourism Recovery Fund to support hospitality businesses that have not received any grant support and are at risk of closure.
Casual dining chain Prezzo has been acquired by private investment firm Cain International in a bid to create the ‘UK’s favourite Italian restaurant group’.
Luke Garnsworthy, previously chef de partie at Dinner by Heston Blumenthal, is the founder of fine dining group Crockers, which operates restaurants in Tring and Henley.
Loungers’ turnover fell 33% to £53.5m in the 24 weeks to 4 October, but the casual dining group still managed to turn a profit despite a raft of restrictions.
With the lockdown lifted, many restaurateurs - particularly in the capital - are pushing ahead with belated new launches including Gordon Ramsay, Ellen Chew and the Bao team.
Healthy fast food chain Leon has served creditors with a two-year restructuring plan that will see the majority of its estate switch to a turnover-based rent model.
The Prime Minister has announced that wet-led pubs forced to remain closed under Tier 2 and 3 restrictions will receive a paltry one-off grant payment of £1,000.
Two trade bodies have issued a joint call for the Government to revamp the alcohol duty system in order to boost businesses and deliver on the Government’s public health initiatives.
The Coronavirus pandemic has caused supply chain difficulties for more than nine in ten hospitality operators since they reopened in July, CGA and Prestige Purchasing has found.
The team behind Dalston-based Japanese-Italian restaurant Angelina are to launch a ‘playful’ cocktail and wine bar in Soho that will serve a concise menu of small dishes.
Gordon Ramsay has confirmed the opening of his first Street Burger restaurant, which will launch this Thursday (3 December) at One New Change in the City of London.
With more than one in five consumers cutting back on their meat consumption during lockdown, isn’t it time you shook up your menu to give it a more plant-based focus?
