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
