Dining trends

MasterChef: The Professionals winner Gary Maclean on winning 2016

23-Dec-2016 By Hannah Thompson

The MasterChef: The Professionals 2016 winner, Gary Maclean, was crowned victorious last night. We spoke to the Glasgow-based chef-lecturer (and husband, and father-of-six) the morning after to talk winning, culinary colleges, and learning what the TV...

Kerridge, McHale, and banning tipping: The top 5 hospitality interviews of 2016

22-Dec-2016 By Hannah Thompson

It's been a bumper year for interviews, as we chatted to some of the world's finest chefs, innovative restaurant owners, and most impressive hoteliers. Here's our pick of the top five...

Matt Gillan reveals details of debut Brighton restaurant

20-Dec-2016 By Sophie Witts

Chef Matt Gillan has revealed further details of his debut Brighton restaurant ahead of its opening next year.

Real Junk Food Manchester launches crowdfunding campaign

19-Dec-2016 By Sophie Witts

A food waste cafe headed up by a former Fat Duck chef has launched a crowdfunding campaign to open its first semi-permanent restaurant in Manchester.

Cooking with beer: How to make IPA-marinated sea trout

06-Dec-2016 By Hannah Thompson

Beer and food pairing is having a moment. Purecraft Bar & Kitchen head chef Andrew Smith demonstrates a sea trout dish with an IPA difference

Tom Kerridge to open first London restaurant

05-Dec-2016 By Hannah Thompson

Tom Kerridge, chef at the two-Michelin-starred Hand and Flowers pub in Marlow, is to open a new restaurant in 216-bedroom luxury Knightsbridge hotel the Jumeirah Carlton Tower.

Campaign calls for standardised fish and chip portion sizes

29-Nov-2016 By Emma Eversham

A campaign has been launched by Seafish and AHDB to encourage fish and chip restaurants and takeaways to serve portions in standard sizes. 

What does the Autumn Statement mean for hospitality?

23-Nov-2016 By Sophie Witts

The Autumn Statement has received a lukewarm response from the hospitality industry after the Chancellor offered help for rural businesses, but failed to cut tourism VAT.

The new black: How coffee got creative

21-Nov-2016 By Hannah Thompson

With the opening of new shops apparently slowing and brand loyalty at an all-time low, we look at the innovative new concepts fighting back against ‘peak coffee’.

SMALL TALK

Holly Eggleton on working with family and making front-of-house fun

18-Nov-2016 By Michelle Perrett

Holly Eggleton runs the Pony & Trap in Chew Magna with her brother Josh Eggleton where she is responsible for front and back-of-house operations. She is also involved with the Salt and Malt café; the company's outside catering business and new...

Hotel F&B to grow as hoteliers 'wake up' to opportunities

14-Nov-2016 By Emma Eversham

Food and beverage (F&B) offerings in the UK's hotels are set to improve and grow over the next few years as hoteliers 'finally wake up to the opportunities available to them' according to a new report by MCA Insight. 

TRENDS

Six food and drink trends to watch in 2017

11-Nov-2016 By Emma Eversham

The food and drink product trends set to make an impact over the coming year have been revealed with ancient grains, plant-based products and calming ingredients predicted to make it big in 2017.

Have we reached ‘peak coffee’? Horizons reports industry slowdown

03-Nov-2016 By Hannah Thompson

The coffee shop sector could be reaching its peak, amid a wider slowdown in new entrepreneurial activity in foodservice, according to the latest Ones to Watch report from consultancy Horizons.

Why restaurants should be paying greater attention to their menus

03-Nov-2016 By Emma Eversham

Restaurateur-turned restaurant correspondent Nicholas Lander is hoping to inspire restaurants to create better menus in his latest book, which studies the history, design and evolution of ‘the most important piece of paper in the restaurant industry’.

Hotel restaurants: Five need-to-know trends

26-Oct-2016 By Hannah Thompson

Customers’ increased knowledge about food, increased informality, and the need to run restaurants as standalone businesses are some of the trends making the biggest impact on hotel food & beverage operations today, according to an expert panel.