The pandemic and the various lockdowns have changed the face of restaurant food delivery in the UK as well as people’s eating habits, according to Just Eat.
Bone Daddies head of operations Steve Hill kicks off a series of videos that will examine a restaurant brand's vision, values and culture, its journey through COVID-19 as well as its future strategy and growth plans.
In the final video in the Estrella Damm National Restaurant Awards' Sessions series Asma Khan talks about moving Darjeeling Express from Soho to Covent Garden and how her new restaurant is teaching women to lead.
The latest video in the Estrella Damm National Restaurant Awards' Sessions series features Brad Carter, Tom Brown, and Peter Sanchez-Iglesias discussing their attempts to make fine dining a more fun experience.
Leeds-based chef and restaurateur Liz Cottam talks about what she got up to over lockdown, developing a more artistic cooking style and the possibility of moving her flagship restaurant Home.
Chantelle Nicholson gives Tenderstem® the Japanese treatment and explains why chefs need to work harder to get more plant-based dishes onto their menus.
The next video in the Estrella Damm National Restaurant Awards' Sessions series features Nathan Outlaw, who relaunched his flagship as a much simpler affair earlier this year.
The self-proclaimed pastry deviant on his debut cookbook, being a beef Wellington agony aunt and his ambition for Holborn Dining Rooms to win the World Championship of Pâté-Croûte.
The Coronavirus pandemic has brought numerous problems to restaurateurs, either with the enforced lockdown of the summer or the continuing issues around customer distancing and a drop in covers, but many restaurants have tackled the issue head on and...
During the restaurant lockdown the Core by Clare Smyth chef-patron and her team cooked thousands of meals for people who were hit badly by the pandemic, as our new video series Community Heroes shows.
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.
Loungers chairman and co-founder Alex Reilley says that the pandemic has brought about a welcome shift in how the hospitality sector is viewed by both the Government and the public.
In his second Downtime Development recipe using Norwegian frozen at sea fish, Simon Hulstone has created a twist on the classic deep-fried battered fish.
As the re-opening date for restaurants approaches, operators’ thoughts are turning to how they can re-open safely and economically. Here restaurateurs in Brighton & Hove discuss the challenges they face as they look to start welcoming their diners...
In the fourth and final episode of The Future of Restaurants video series, supported by Arla Pro, Tom Barton, co-founder of burger brand Honest Burgers, and Flat Iron managing director Jo Fleet give their perspectives on operating a restaurant post lockdown.
Reduced menus, shorter customer dwell time, increased demand for hygiene and a significant step towards cashless payments and pay-at-table ordering will be some of the outcomes of the Coronavirus pandemic, according to two key players in the casual dining...
The pandemic has given the trend for plant-based eating a significant boost and as a result Nestlé Professional is offering chefs inspiration with a series of innovative plant-based recipes.
In the second of our four-part video series, supported by Arla Pro, D&D London CEO Des Gunewardena and Dishoom co-founder Shaiml Thakrar talk about the major challenges the restaurant industry will face post lockdown.
In the first of a four-part video series, supported by Arla Pro, Hawksmoor co-founder Will Beckett and D&D London CEO Des Gunewardena discuss the restaurant world post lockdown.
Restaurant and Reynolds hosted a discussion on the rise of plant-based cuisine and how the industry is evolving to cater for customers who want to eat fewer animal products
Our series of restaurant tours that feature venues on Restaurant magazine’s list of the top 100 restaurants in the UK heads to the capital, where we check in on three top dining rooms.
Chef Gary Rhodes died suddenly earlier this week while filming in Dubai. In a video featuring the TV chef shot a few months before his death, one of the last interviews he did, Rhodes speaks about becoming one of the first TV chefs, his celebrity peers...
In the fourth and final episode of our Behind the Brigade at Claude Bosi at Bibendum, Claude Bosi takes us round the various spaces of the iconic Michelin building.
As part of a new series of food tours featuring venues on Restaurant magazine’s list of the top 100 restaurants in the UK, we head to gastronomic hotspot York to visit a trio of forward-thinking establishments.
Last month Restaurant magazine hosted the annual Estrella Damm National Restaurant Awards at London's plush private members The Hurlingham Club. And in case you've been living off grid for the past few weeks, here's what happened.
Restaurant magazine teamed up with Seafood from Norway earlier this month to host a seafood focused workshop, discussion and lunch at Frog by Adam Handling in Covent Garden.
In our first Behind the Brigade series, sponsored by Nisbets In Place, we joined The Ritz's executive chef John Williams and his team for a lunch service at the five-star hotel
Restaurant magazine took a group of chefs and operators, some of whom featured on last year's Estrella Damm National Restaurant Awards top 100 list, to explore London's Chelsea for its latest food and drink tour.
The fourth episode of our Behind the Brigade series - sponsored by Nisbets - sees The Ritz's executive chef John Williams give us a tour of the dining rooms.
