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.
In the first episode of our new Behind the Brigade series we join The Ritz's executive chef John Williams and his team for a lunch service at the five star hotel.
Three Cheers Pub Co. is capitalising on the experience economy with its quirky collection of pubs that offer guests a distinctive and memorable experience.
With a growing number of consumers now adopting the Queen’s technique of never carrying cash, it’s time restaurants reassessed the time-old bill payment model.
Restaurant magazine teamed up with Seafood from Norway last month to run a seafood focused development workshop, discussion and lunch at Adam Byatt’s restaurant, Upstairs at Trinity.
Restaurant's latest Eats Out tour took us to three London venues that serve Mexican (and Mexican-inspired) cuisine: La Bodega Negra, Corazon and Temper.
