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Let them eat veg: the rise of plant-based cuisine

Let them eat veg: the rise of plant-based cuisine

By Restaurant magazine

Restaurant and Reynolds hosted a discussion on the rise of plant-based cuisine and how the industry is evolving to cater for customers who want to eat fewer animal products

Flash-grilled with Angler restaurant executive chef Gary Foulkes

Flash-grilled: Gary Foulkes

By James McAllister

Gary Foulkes is executive chef at the Michelin-starred Angler restaurant, at the top of the South Place Hotel.

Latest opening for Kansas City barbecue concept Prairie Fire's first permanent restaurant

Latest opening: Prairie Fire

By James McAllister

Kansas City barbecue concept Prairie Fire has opened its first bricks and mortar restaurant, within spitting distance of Westfield London.

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