The chef behind Chelsea’s Myrtle talks to BigHospitality editor Stefan Chomka about her high flying cooking career and what makes Irish dairy so special.
Sustainability and a focus on animal welfare as well as health will drive customer choices when eating out this year, according to predictions from Arla Foods.
Honest Burgers has done a better job than most of keeping its teams engaged throughout the pandemic, using Workplace from Facebook to host everything from 80s-themed HIT classes to interactive conversations about mental health.
The founder of HospoDemo says the hospitality sector has been made a scapegoat by the Government, as she prepares to lead a second hospitality demonstration against the ongoing restrictions.
Rare Restaurants is planning to expand its hot food delivery service by increasing the reach of its existing Gaucho and M Restaurants-branded offerings as well as introducing a number of virtual brands that aren't attributed to its existing restaurants....
Wingmans founders Ben Ford and David Turofsky say that while further expansion for their cult chicken concept is on the cards, it’s not something they’ll be considering any time soon.
The pair behind celebrated London restaurant Ikoyi have described the operational changes to their restaurant as a ‘cultural response’ to the pandemic.
Two Malaysian food entrepreneurs say the enforced lockdown of hospitality earlier in the year has been the motivation behind them changing their business model completely.
Marc Bevan says re-opening his Roast Restaurant in Borough Market is not viable following the collapse of both the tourist and office worker markets in central London.
Pied à Terre owner David Moore says he is confident his restaurant will be able to weather the Coronavirus crisis, providing it isn’t hit with another enforced lockdown closure.
Jun Tanaka, chef-patron at The Ninth in Fitzrovia, says his restaurant won’t reopen until mid August when he has his full front of house team back in operation.
Digital menus, pay-at-table apps and even robots that deliver food could become more prevalent in restaurants following the Coronavirus pandemic as businesses look at ways to reduce contact between staff and customers.
Restaurateur Geetie Singh-Watson says that hospitality businesses should have been given earlier confirmation from the Government about when they could reopen and believes that the guidelines issued to the sector have been inadequate.
Selin Kiazim says the reopening of her restaurants post lockdown has given her a blank canvas on which to draw on, which is why the time is right for her to scrap service charge.
The founders of Nigerian tapas restaurant Chuku’s in Tottenham say physical distancing will not detract from the socially-driven spirit of their restaurant.
Claude Bosi is less confident about UK restaurants bouncing back than their continental counterparts because of differing attitudes to eating out on these shores.
Chef Arbinder Dugal has discussed the difficulties faced by those such as himself, who were forced to change their restaurant opening plans as a result of the Coronavirus pandemic.
ASAP Pizza, the takeaway pizza restaurant that is being launched today (10 June) on the ground floor of Flor in London’s Borough Market, could occupy the site long after lockdown has been lifted, according to co-owner James Lowe.
Chef Anna Haugh says owner-operated fine-dining restaurants such as her own will face further significant pressure if forced to implement a two-metre social distancing gap between tables.
The founders of recently launched delivery brand Hot 4 U say there is plenty of opportunity for chefs to develop new concepts and ideas while the Coronavirus crisis is ongoing.
Edinburgh-based chef restaurateur Tom Kitchin says he is deeply concerned about the Scottish hospitality industry, which is expected to re-open for eat-in no early than August.
Big Mamma co-founder Victor Lugger says he is appalled at how the UK Government has managed the crisis within the hospitality sector caused by the Coronavirus pandemic.
Reopening a restaurant once lockdown is over is one thing, but chef Kray Treadwell will launch his debut venture, 670 Grams, in Digbeth, Birmingham, once the Government has relaxed its lockdown rules for hospitality.
Chef Tommy Banks says that his two restaurants will have to adapt to a post-lockdown word but that he wouldn’t be cutting prices in an attempt to attract people back to his venues.
Elizabeth Haigh is now back behind the stove at her Borough Market food stall Mei Mei making Singaporean preparations to aid home cooks, including curry pastes and sambal chilli sauce.
JKS Restaurants CEO Jyotin Sethi says that delivery should be a core part of most restaurant’s strategy post lockdown as the sector looks to soften the blow of social distancing measures and a possible lack of demand.
Social distancing measures when restaurants are allowed to reopen will present huge challenges for businesses, according to the chef-patron of two Michelin-starred restaurant with rooms Restaurant Sat Bains.
Restaurant Associates managing director Alice Woodwark says she has been getting advice from the group’s colleagues in Asia on how the UK operations can reopen with social distancing measures in place.
Creams commercial and operations director Elton Gray has spoken about how the dessert-focused chain has maintained a portion of its operation throughout the Coronavirus shutdown, and is even preparing to open new sites this summer.
Birmingham restaurant Carter's of Moseley is now producing up to 140 high-end meal boxes per week for delivery locally and will soon take the service nationwide.
The street food sector could play an even more significant role in the UK’s dining out scene in a post lockdown world, say KERB founder Petra Barran and KERB CEO Simon Mitchell.
Yard Sale Pizza co-founder Johnnie Tate has described the first few weeks after the Coronavirus lockdown was announced as an “extremely hectic period” for the business.
