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.
