Dining trends

Dining trends

We have rounded up insight on the hottest food and beverage trends hitting pubs, restaurants and hotels, as well as the latest analysis of the eating out market. 

Tom Kerridge to open first London restaurant

Tom Kerridge to open first London restaurant

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.

The new black: How coffee got creative peak coffee

The new black: How coffee got creative

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’.

The Pony & Trap's Holly Eggleton on making front-of-house fun

SMALL TALK

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

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...

Three quarters of hoteliers predict growth in the hotel F&B space in the next three years, according to the report by MCA Insight

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

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. 

Food and drink trends for 2017

TRENDS

Six food and drink trends to watch in 2017

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.

Nicholas Lander says a restaurant's menu is arguably the most important piece of paper in a restaurant

Why restaurants should be paying greater attention to their menus

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

Hotel restaurants: Five need-to-know trends

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.