After an underwhelming start in the UK, in the hands of Handley Amos, Neapolitan pizza chain Rossopomodoro has begun to expand steadily thanks to a menu overhaul and a forward-thinking link-up with John Lewis.
Jamie’s Italian outpaced the branded competition during the downturn. But can one of Britain’s most successful casual dining brands maintain pole position at home as it continues to build its presence overseas?
Two years on from its change in ownership and with a ‘full deck’ of 52 sites, Byron is pushing on to the next stage of growth under its founder Tom Byng.
With their hot sauces in retail, a cookbook under their belts and a sixth site about to launch, Red’s True Barbecue’s James Douglas and Scott Munro are fired up for further growth.
With a third Bone Daddies imminent and his Flesh & Buns and Shackfuyu concepts flying, Ross Shonhan is ramping up the ramen. And he’s not stopping there.
An unwillingness to compromise on the quality of its ingredients and the authenticity of its cooking has seen premium Spanish restaurant group Ibèrica make the transition from the capital to the regions with a successful new restaurant launch in Manchester.
One of the UK’s most influential restaurant chains is finally gearing up for serious growth and intends to build a healthy presence outside its London heartland within the next few years.
Tony Kitous is on a mission to bring Lebanese food to the high street and believes that the shawarma has what it takes to one day oust the burrito and the burger.
Brewer and pub operator Fuller's has successfully delivered its vision of a food-led future and its premium positioning and careful expansion policy is paying dividends.
With plans to roll out its female-friendly STK steakhouse in the UK, as well as its new sister STK Rebel brand, Jonathan Segal’s The One Group is eyeing a meaty chunk of the steak market
A year or so on from landing on British soil, US burger phenomenon Five Guys is on the cusp of becoming a national player. UK managing director John Eckbert and director of operations Marcel Khan discuss the past 12 months and the group’s future.
Liz Williams, director and general manager of the UK’s biggest seafood restaurant group Loch Fyne, talks discounting, the competition and chasing the grey pound.
