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Guiding principles

Guiding principles

By Stefan Chomka

Critics say they encourage elitist cooking and inflated egos. The compilers say they help consumer choice and put bums on seats. So are the restaurant guidebooks the industrys saviours or sinners?

How can you make sure your restaurant gets in the Michelin guide?

Getting in the guides

By Emma Eversham

Missed out on being listed in this year’s Michelin guide? Fancy bagging yourself an AA rosette? Read on for details of four of the best known, restaurant, hotel and pub guides and how you can maximize your business’s chances of appearing in them.

Business profile: Leon

Business profile: Leon

By Paul Wootton

Henry Dimbleby and John Vincent set up fast food chain Leon after spotting a gap in the market. And they’ve got some pretty ambitious plans, including going worldwide.

Hotel insolvencies doubled in 2008

Hotel insolvencies doubled in 2008

By Emma Eversham

The number of hotels going bust has doubled in a year and the trend is set to continue through 2009, PricewaterhouseCoopers warned today

Subway to open 600 new stores by 2010

Subway to open 600 new stores by 2010

By Emma Eversham

The take-away market continues to boom as the sandwich chain announces plans to open more stores and create 7,000 new jobs

Restaurants urged to highlight pork origin on menus

Restaurants urged to highlight pork origin on menus

By Emma Eversham

The British Pork Executive refreshes warnings to restaurants to make it clear to diners where they source their meat from in the wake of Jamie Oliver’s latest TV campaign to champion British pork

Matt Gillan's BigTalent

Matt Gillan's BigTalent

By Becky Paskin

Matt Gillan, the head chef of South Lodge Hotel’s restaurant-in-a-kitchen The Pass, speaks with Becky Paskin about the road that lead him to head up one of the most eccentric restaurants of the year

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