The Gold Service Scholarship is to launch a series of educational video masterclasses on key elements of front-of-house service ahead of its 2021/22 competition cycle.
The co-founder of London-based French traiteur and delicatessen Colette on building his gourmet delicatessen business, what motivates him, and his favourite places to eat in London.
The Ivy Collection has promised to review the concept, culture, and all internal and external processes of its Ivy Asia off-shoot, after being heavily criticised for a 'culturally insensitive' advert.
Mayfair hotel The Beaumont will relaunch its The Colony Grill Room restaurant as The Colony Grill at the end of the month with former Petrus chef Ben Boeynaems at the stove.
The head sommelier at recently opened Westminster restaurant The Pem on Jacques Selosse's Champagne Substance, Crystallum Pinot Noir and Ribera Del Duero.
Bone Daddies head of operations Steve Hill kicks off a series of videos that will examine a restaurant brand's vision, values and culture, its journey through COVID-19 as well as its future strategy and growth plans.
Chef Chris Shaw, whose CV includes stints at Petersham Nurseries and BAO Soho, is to take over the stoves at Townsend, the modern-British restaurant and café at Whitechapel Gallery.
This week's main hospitality news stories include Individual Restaurants announcing a clutch of closures, Mowgli confirming its London debut, and research showing that trading remains 'well below' pre-Covid levels.
A Government-backed insurance scheme worth more than £750m is to be introduced next month in the hope of boosting confidence in the planning of live events through to next year.
Face masks will no longer be required in hospitality settings once Wales moves to the new Alert Level Zero tomorrow (7 August) and almost all remaining Covid restrictions are dropped.
Scotland's licensed hospitality trade has received confirmation that 'vertical drinking will be permitted in pubs and bars from Monday (9 August) when the country lifts almost all remaining Covid rules.
Japan Centre is to launch a new central London ramen restaurant early next month close to its flagship food hall and retail destination on Panton Street, next to Leicester Square.
Peruvian Pía León, chef-patron of Lima’s Kjollel, has been named The World’s Best Female Chef 2021 ahead of The World’s 50 Best Restaurants awards ceremony in Antwerp, Flanders in October.
The CEO of the UK’s largest Middle Eastern restaurant group on his reopening and expansion strategy, the benefits of mobile ordering and how customer behaviour has changed.
Josh Bowles and Dan Howells have launched a sustainability-focused bar, restaurant and community studios within the Hackney Wick site that was once home to Stour Space Cafe & Bar.
Cashless tipping platform TiPJAR is looking to raise £400,000 to further expand into the US market through its latest round of investment on Crowdcube.
The managing director of Peruvian restaurants Andina in London's Spitalfields and Ceviche in Soho on struggles with staffing, not being fixated on roll outs, and the importance of kindness.
The Londoner hotel will launch in Leicester Square next month and boast six separate F&B concepts, all overseen by former Nobu events and private dining manager Amir Jati.
The sommelier behind the lists at restaurants including The Palomar and Evelyn’s Table on knocking over a bottle of Clos Rougeard and her top three restaurant wine lists.
Nicola Sturgeon has confirmed almost all remaining Covid rules in Scotland will be lifted next Monday (9 August), in an announcement described as 'the news hospitality has been waiting for'.
The 50 Best organisation is to launch its first new regional list of ranked restaurants in almost a decade, covering North Africa, the Levant and Gulf states.
The Government's decision to tweak the NHS Covid-19 app so that fewer people will be asked to isolate will 'alleviate some pressure' on hospitality businesses, but the sector has warned it's 'not a silver bullet'.
The highly-respected chef patron of Trinity reflects on 15 years of the Clapham restaurant and how operational changes made during the pandemic have revolutionised the business.
The idea may invite cynicism, but chef Robbie Lorraine hopes his 80s and 90s-themed fine dining concept can break down barriers with its cheeky twists on classic British cuisine.
