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.
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.
From its chop-house brand Graze and charcuterie bar Gordito to craft beer and pizza bar Beerd – not to mention its brewing business – Bath Ales is going places, as managing director Robin Couling explains.
Goodman Restaurants broke the mould with the launch of Burger & Lobster in 2011, but there’s plenty more unconventional concepts still in the pipeline, as directors George Bukhov and David Strauss reveal.
After starting the UK burrito boom up north, Barburrito co-founder Morgan Davies is targeting London. He told Restaurant magazine's Stefan Chomka why he believes he’s in a strong position to take it by storm.
With forthcoming international openings Hakkasan is poised to become one of the biggest high-end restaurant groups in the world. Yet it’s London where the real excitement is going to be, as chief executive Niall Howard explains.
Jacob Sumner, responsible for US burrito chain Chipotle's expansion into and across the UK, talks about the business and its mission to show UK consumers that fast food doesn’t necessarily have to be bad food.
Nick Clegg's vision of a 'John Lewis economy' has caused much discussion of employee ownership in the wider media. It stands to reason that those with a stake in the business will put more in, and in the hospitality sector, where a venue...