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Nestle Professional plant-based Downtime Development

PROMOTIONAL FEATURE

Downtime Development: Plant-based

By Nestle Professional

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.

Restaurants reopening social distancing Dishoom D&D London Coronavirus lockdown July rent

Supported by Arla Pro

The Future of Restaurants – Part Two

By Stefan Chomka

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.

The Future of Restaurants hospitality lockdown reopen London Coronavirus social distancing

Supported by Arla Pro

Video: The Future of Restaurants

By Stefan Chomka

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.

Let them eat veg: the rise of plant-based cuisine

Let them eat veg: the rise of plant-based cuisine

By Restaurant magazine

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

National Restaurant Awards Explores: London Roux at Parliament Square chef Steve Groves

National Restaurant Awards Explores: London

By Stefan Chomka

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.

York National Restaurant Awards food tour

National Restaurant Awards Explores: York

By Joe Lutrario

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.

Video: Unlocking seafood’s potential

Video: Unlocking seafood’s potential

By BigHospitality

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.

The Ritz London lunch service behind the scenes

Lunch at The Ritz

By Stefan Chomka

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

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