Friday Five: the week's top news

By James McAllister

- Last updated on GMT

Friday Five: the week's top news

Related tags: Hospitality

This week's main hospitality news stories include a complete overhauling of The Good Food Guide rating system, Brighton-centric restaurateur Raz Helalat's next venture, and concerns about racism in the workplace.

The Good Food Guide has completely overhauled its ratings system​, replacing its long-standing 1-10 scores with ‘good’, ‘very good’, ‘exceptional’, and ‘world class’. The changes are intended to ‘simplify and modernise’ the 70-year-old restaurant guide, which is now exclusively digital. Under the new regime, ‘good’ represents a reliable combination of good food (showing sound technical skills and good quality ingredients), warm service, and a pleasant atmosphere; ‘very good’ marks a high level of ambition and individuality; ‘exceptional’ equals cooking that has reached the pinnacle of achievement, making it a highly memorable experience for the diner and also offering superb service and a high level of comfort; with 'world class' reserved for 'a few extraordinary chefs are having a seismic impact on British dining'.

- Brighton-centric restaurateur Raz Helalat has recruited ex-Café Murano and Padella chef Mirella Pau to help him launch an Italian restaurant​ close to the seaside resort's North Laine area. Expected to open in June, Tutto will be set in a ‘beautifully-restored’ 1930s former bank on Marlborough Place and will be inspired by ‘traditional Italian dining culture’ aiming to ‘bring together all of its best elements, focusing on simple quality and the Italian experience in equal measure’. Born in Sardinia, Pau was head chef at Café Murano for four years before becoming head chef of Padella’s recently opened Shoreditch site. Menu details have yet to be released but there will be a focus on sharing and ‘simple, seasonal ingredients’. Open all-day, the restaurant will have 80-covers inside plus an additional 34 covers outside.

- More than a third of black and mixed ethnicity hospitality workers have experienced or witnessed racism in their current place of work, according to a new report. The Inside Hospitality report, commissioned by Be Inclusive Hospitality, has found what it says is worryingly high levels of concern about the impact of racism in the workplace​. The research of 1,016 people working at all levels across the UK hospitality sector, found that 28% of Asian, 37% of black and 39% of mixed ethnicity respondents have experienced or witnessed racism at work. Among those respondents who have witnessed or experienced racism; only 23% Asian, 16% black and 12% of mixed respondents have been offered wellbeing support, including mental health or otherwise. The report also found that Asian and black senior leaders feel unsupported by their employers regarding career progression compared to their peers. Only 38% of Asian senior leaders and 39% of black senior leaders felt they were ‘very well’ or ‘well’ supported compared to 65% of white senior leaders. Black respondents, at 43%, are most likely to report that ethnicity has hindered career progression. Asian (37%) and mixed (28%) respondents reported the same. In contrast, just 7% of white respondents believe this.

Boxpark founder Roger Wade has announced he is stepping down as CEO of the company​ at the end of May 2022. Wade, who has led the company for ten years, will be handing over the reins to managing director Simon Champion, and chief operations officer Ben McLaughlin. He will be staying on with the company as a brand consultant and NED. Wade sold the majority of his shares to LDC in a management buyout in September 2021, though retains an interest in the company. He is also the founder of Brands Inc and Boxfresh.

- Scottish chef Kevin Dalgleish will launch his debut solo restaurant Amuse in Aberdeen at the end of next month​. Located on Queens Terrace in the centre of the city, Amuse will offer a ‘refined yet relaxed dining experience.’ Dalgleish - who trained under Anton Edelman at The Savoy - will draw on his classical roots to create a menu that highlights the best local and regional Scottish produce available from land to sea ‘with a touch of classic French flavours’. The restaurant will have 70-cover restaurant and include a contemporary bar, private dining space, as well as an intimate outdoor area called The Snug.

Check below for more of this week's headlines, or click here​.

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