This week's main hospitality news stories include the Star at Harome's reopening plans, a new award for the 2022 Estrella Damm National Restaurant Awards, and a rise in restaurant insolvencies,
The head chef at The Feathered Nest in the Cotswolds reveals which quartet he'd have cook him his last meal and his early food memories of his nan's sandwiches.
Chef Sugen Gopal (aka: the Roti King) has launched a second permanent restaurant space and his first south London outpost in Circus West Village, near Battersea Power Station.
Plans to introduce legislation prohibiting hospitality firms from taking a proportion of staff tips or service charge have been shelved, with one industry body describing the move as 'disappointing'.
Brighton & Hove-based restaurant group Fatto a Mano is to put down permanent roots in the capital next month with the launch of Fatto Pizza & Beer in King's Cross.
Greek street food brand The Athenian has entered into a partnership with satellite kitchen network Growth Kitchen that will see up to 10 London delivery kitchens open this year.
John Chantarasak debut cookbook is based around the same concept as his successful AngloThai pop-up, with British ingredients standing in for Thai ones in some cases.
Asia-inspired restaurant Zenn Liverpool is expected to open towards the end of the month, offering a multi-faceted experience in a ‘specially crafted social space’.
London-based restaurateurs Mark Angell and Will Nias will open a restaurant that specialises in Welsh rarebit later this year at South London’s Elephant Park development.
BrewDog will give 750 members of its staff shares worth £120,000 as well as share half of its bar profits with all bar workers under a new employee ownership programme.
Famed Taiwanese restaurant chain Din Tai Fung is finally set to launch a restaurant at London's Centre Point development, more than three years later than originally planned.
Glasgow-based chef Jimmy Lee has chosen his hometown of Hamilton as the third location for his grab-and-go Hong Kong Street Food brand Salt and Chill Oriental.
With his debut restaurant winning a Michelin star and also being named Opening of the Year, Nathan Davies has the cooking world at his feet. But it took a life-changing experience to get him there
Hawksmoor has announced that it is to end its nationwide At Home meal kit business, which it launched back in the summer of 2020 amid the first Covid-19 lockdown.
Mexican chef Adriana Cavita's London debut, a second site for Kian Samyani’s Berenjak, and Carlo Scotto's latest venture make up some of this month's most interesting new restaurant launches.
The head chef of the Michelin-starred Leroy in London's Shoreditch on working as a fish monger, his dream dinner party guests, and what he'd do if he wasn't in kitchens.
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 Equality and Human Rights Commission (EHRC) and UKHospitality have launched an action plan to 'stop the sexual harassment of hospitality staff being seen as just part of the job'.
The co-founder of Parents in Hospitality on juggling restaurant work with a young family and what employers can do to to make a career in hospitality more viable for people with kids.
London’s pubs, bars and restaurants are gradually returning towards pre-Covid levels of visits, according to new research from CGA and Wireless Social.
Actor and environmentalist Leonardo DiCaprio has joined vegan fast-food chain Neat Burger as a strategic investor ahead of the group's plans to expand into the US and beyond.
One half of the duo behind Scotland's Killiecrankie House on championing Chinese wine, peculiar sakes and matching Champagne with Co-op salt and vinegar crisps.
The Scottish Beer & Pub Association (SBPA) has recommended that new ‘hospitality and late-night economy champions’ should be appointed in Edinburgh and Glasgow.
The total UK coffee shop, sandwich and bakery market is set to exceed its 2019 market value in 2022, according to the latest data from Lumina Intelligence's Operator Data Index.
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’.
