More than 60 staff at a Manchester bar, restaurant and hotel are on the verge of losing their jobs because the company has been told it is unable to claim payments via the Government’s furlough scheme.
Andrew Wong has become a research associate at London university SOAS, helping academics make sense of ancient Chinese gastronomical texts while driving menu development at his London restaurant A Wong.
Edinburgh-based chef restaurateur Tom Kitchin says he is deeply concerned about the Scottish hospitality industry, which is expected to re-open for eat-in no early than August.
Big Mamma co-founder Victor Lugger says he is appalled at how the UK Government has managed the crisis within the hospitality sector caused by the Coronavirus pandemic.
Reopening a restaurant once lockdown is over is one thing, but chef Kray Treadwell will launch his debut venture, 670 Grams, in Digbeth, Birmingham, once the Government has relaxed its lockdown rules for hospitality.
Chef Tommy Banks says that his two restaurants will have to adapt to a post-lockdown word but that he wouldn’t be cutting prices in an attempt to attract people back to his venues.
Elizabeth Haigh is now back behind the stove at her Borough Market food stall Mei Mei making Singaporean preparations to aid home cooks, including curry pastes and sambal chilli sauce.
JKS Restaurants CEO Jyotin Sethi says that delivery should be a core part of most restaurant’s strategy post lockdown as the sector looks to soften the blow of social distancing measures and a possible lack of demand.
