The sommelier and co-owner of Hackney Coterie on his policy of working with smaller producers, esoteric varietals, and lesser-known regions and his love of Christophe Baron's The Bionic Frog.
Ormer Mayfair's new executive chef on the industry figure he most admires, what he'd be doing if he wasn't in kitchens, and why he prefers Instagram to Twitter.
In a management reshuffle at William Reed, Tim Brooke-Webb, former managing director of William Reed’s hospitality group, has been appointed managing director of The World’s 50 Best Group.
The co-founder of Angelina in London's Dalston and Soho bar Golden Gai on getting his restaurant start at JKS, the importance of learning self-discipline, and tackling the culture of overworking.
Tom Kerridge's restaurant group has announced a series of head chef changes across its portfolio, with the chef saying the business is in a 'really strong position to grow'.
Tom Booton was named Chef to Watch, sponsored by Belazu, at this year's Estrella Damm National Restaurant Awards, and there's more to come from the ambitious young chef-patron at The Grill at The Dorchester.
Great British Menu has confirmed a new judging panel for the next series that will include chefs Tom Kerridge and Nisha Katona, and Off Menu podcast host Ed Gamble.
The co-founder and executive chef of the Sagardi Group of Basque restaurants on learning from his grandmother, the need for humility and a dislike of molecular gastronomy.
Douglas McMaster's Hackney restaurant Silo won the Sustainability Award at this year's Estrella Damm National Restaurant Awards for its uncompromising approach to reducing waste and promoting better practices.
The GM and sommelier at recently opened all-day natural wine bar and restaurant Bar Crispin in Soho on the perfect wine pairing for a Big Mac, an affinity with Picasso and her controversial thoughts on fried chicken.
We catch up with the chef behind 2021’s Estrella Damm National Restaurant of the Year about what a meal at Moor Hall involves and his policy of incremental improvement.
The founder of pizza group Crust Bros on fulfilling his dream of becoming a restaurateur, thriving off competition, and why the Government's perception of the hospitality sector needs to change.
Mark Davies has stepped down from his position as chief executive of community pub company Hawthorn following the completion of the sale of the business to Admiral Taverns.
The head chef at Mark Birchall's Moor Hall, which this week was named the Estrella Damm National Restaurant of the Year for the second year running, discusses his career.
The general manager of the recently-opened Jolly Gardeners pub in Vauxhall on the importance of offering a great front of house experience, and changing people's perceptions of the sector.
The Bristol-based live fire and BBQ expert, who makes her Meatopia debut in September, on her earliest food memory, her dream dinner party, and the industry figure she most admires.
This month's appointment news round up includes a new head chef for highly-rated Edinburgh restaurant Timberyard and a promotion for Taj's Mehrnavaz Avari.
The co-founder of London-based French traiteur and delicatessen Colette on building his gourmet delicatessen business, what motivates him, and his favourite places to eat in London.
Chef Chris Shaw, whose CV includes stints at Petersham Nurseries and BAO Soho, is to take over the stoves at Townsend, the modern-British restaurant and café at Whitechapel Gallery.
Peruvian Pía León, chef-patron of Lima’s Kjollel, has been named The World’s Best Female Chef 2021 ahead of The World’s 50 Best Restaurants awards ceremony in Antwerp, Flanders in October.
The managing director of Peruvian restaurants Andina in London's Spitalfields and Ceviche in Soho on struggles with staffing, not being fixated on roll outs, and the importance of kindness.
The sommelier behind the lists at restaurants including The Palomar and Evelyn’s Table on knocking over a bottle of Clos Rougeard and her top three restaurant wine lists.
The West Country-born chef behind Robin Wylde and recently-launched, low-intervention wine bar Lilac in Lyme Regis on her cooking style, Massimo Bottura, and the greatest pizza she's ever eaten.
The co-owner of The Provenance Meat Company on becoming a butcher, his best and worst business decisions, and why there needs to be more routes to market for small-scale farmers.
The British chef, who recently launched his new restaurant Sézanne at the Four Seasons Hotel Tokyo at Marunouchi, on the industry figure he most admires, and the worst review he's ever had.
The co-founder and business director at Fitzrovia-based Sicilian steak restaurant Bricco e Bacco on visits to Sake no Hana, and the importance of believing in and respecting your staff.
The head sommelier at Berkshire's The Vineyard hotel on where and what he drinks when he's not working and his appreciation for Gerald and Nina Basset.
Bar Crispin, the new natural wine concept from the team behind all-day restaurant Crispin in London's Spitalfields, has launched in Soho with a new head chef and in-house sommelier.
The general manager of Neapolitan pizza brand Rudy’s, which has just launched its first London site in Soho, on Italy, teamwork, and the importance of restaurants paying a living wage.
