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.
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...
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...
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 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.
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’.
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...
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.
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.
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.
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’.
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.
