Sven-Hanson Britt has spent a decade formulating his idea for the perfect farm-to-fork restaurant. And with the imminent opening of Oxeye - named after the flower - in London’s Nine Elms, he’s ready to show us what it looks like.
Despite the pandemic, Singaporean restaurateur Ellen Chew has remained steadfast in her determination to grow her Asian-focused portfolio, with plenty of openings planned for the coming months.
The Canadian-born restaurateur will launch a huge New England-inspired restaurant in a Grade II-listed Georgian townhouse on Mayfair's Hanover Square later this year.
Davies and Brook's fine dining 'dressed down' approach helped it claim The Service Award, sponsored by Liberty Wines and Piper-Heidsieck, at the 2021 Estrella Damm National Restaurant Awards.
From a converted Dalston nightclub toilet to a restaurant in Soho, Rita’s has come a long way, driven by Missy Flynn and Gabe Pryce’s enduring gastronomic passion.
Wonderland Restaurants has thrown the doors open to an immersive restaurant unlike any other on these shores. But is Park Row comic genius or a flawed hero?
Alex Hunter and Leo Carreira look set to make waves with their East London-based follow-up to their Chelsea restaurant-cum-fishmonger The Sea, The Sea.
From humble beginnings in Brixton Village, Philip Eeles and Tom Barton have built Honest Burgers into one of the country’s most prominent ‘better burger’ brands.
The idea may invite cynicism, but chef Robbie Lorraine hopes his 80s and 90s-themed fine dining concept can break down barriers with its cheeky twists on classic British cuisine.
After a difficult five years, Byron is back on the expansion trail and determined to reclaim its stake in the better burger market. Can a group that’s fallen so far from grace ever get back on top?
Recently promoted to chef-patron, the D&D London-employed chef has ditched the gimmicks at his Kensington restaurant and is pushing hard for a Michelin star.
Japanese-born chef Angelo Sato is wowing Soho by fusing traditional yakitori technique learnt in Tokyo with experience working at some of the world’s best restaurants.
The general manager at Novikov on the 10th anniversary of the Mayfair establishment and what life after lockdown means for one of the capital’s highest grossing restaurants.
Nomadic kitchen concept Hot 4 U has been one of the pandemic’s breakout success stories, making waves in London with its freewheeling approach and wildly eclectic cooking.
Forced to flee his homeland in 2015, Syrian chef Imad Alarnab has finally opened his first London restaurant, offering a window to a cuisine little explored in the capital.
Wendy’s is back in the UK for a third bite of the burger, with its arrival in Reading this week heralding the start of a push to open 400 sites across the country.
Santiago Lastra’s brilliant Mexican cooking was rightly in the spotlight when KOL opened late last year, but the Marylebone restaurant also has a compelling and distinctive drinks offer.
Successful UAE restaurateur Markus Thesleff has returned to London to stamp his mark on the capital – and his Mexican/Japanese Los Mochis in Notting Hill is his first move.
Taiwanese chicken joint Mr Ji has scrapped its grab-and-go model and relaunched as a full-service restaurant with an expanded menu created by TĀ TĀ Eatery’s Ana Gonçalves and Zijun Meng.
When it launched in late 2019, Neat Burger set its sights on becoming the world’s biggest plant-based chain. Eighteen months and one pandemic later, the strategy has changed, but its plans for global domination remain undented.
Having previously concentrated on the capital, French bakery group Paul is preparing to expand across the country through a franchising model that could see its UK estate double in size.
Two chefs from Brighton restaurant The Set have launched a collection-only business called Five Star Kebabs that requires customers to pick up their dinner from the window of a domestic kitchen.
Top restaurant pastry chef Graham Hornigold is ramping up the expansion and reach of his doughnut concept Longboys with plans for two further London locations.
Five years ago French chain Brasserie Blanc was a brand in stasis. But a revamp of the entire estate and a move into the pub sector means it has rediscovered its je ne sais quoi.
Brothers James and Thom Elliot have created a fun-loving restaurant business where the vibes are as important as the food. And the Pizza Pilgrims party has only just begun.
Charlie Carroll has turned the traditional steakhouse model on its head with Flat Iron, his affordable steak restaurant brand. And the secret’s in the name
Piccolino and Bar & Grill owner Individual Restaurant Company has kept a low profile in recent years. But with the remodelling of its estate and a tie-up with an Italian TV chef, it is no longer keeping its qualities to itself.
Former commodities trader Richard Bigg swapped platinum and cooper for jamon Iberico and palo cortado to create Camino, a fun-loving Spanish group that blurs the lines between restaurant and bar.
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.
