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.
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.
Following a series of sell-out London residencies, chef Ben Marks (ex-Noma and The Square) and front-of-house Matt Emmerson (Polpo) are opening their first permanent restaurant Perilla in Newington Green next month - with the help of some very influential backers.
Coffee being served with dessert instead of after it could soon be a practice seen in more restaurants due to work being carried out by a top pastry chef and a coffee supplier to find the perfect coffee and dessert matches.
Tom McNeile, former managing director of cooking school L'Atelier des Chefs, has opened a steak restaurant in London championing unusual cuts of meat in a bid to make 'going out for steak' more affordable.
