Michelin-starred chef Josh Eggleton is to launch Yurt Bistro, a new evening menu focusing on reducing food waste and using lesser-used produce, at his co-founded Bristol café-bar Yurt Lush.
D&D London has revealed more information on Issho and East 59th, its two new Leeds restaurants expected to open at the Victoria Gate development this coming spring.
Chef Matt Gillan has launched a crowdfunding bid for £80,000 to help fund the second phase of work on his Brighton coffee house-restaurant site Red Roaster and Pike & Pine.
The government has sent a positive signal to the hospitality industry by setting out plans to allow EU nationals currently living in the UK to be able to legally remain in the country after Brexit.
From the first London restaurant by Anne-Sophie Pic, to the new Lao Café and 1970s inspired bar Bobby Fitzpatrick, we've picked out 10 of the hottest hospitality openings from the last month.
Uncertain political and economic times mean it is more important than ever that the UK hospitality and tourism industry can compete, Ufi Ibrahim, chief executive of the British Hospitality Association (BHA) has warned.
Ramen bar group Bone Daddies has confirmed it is to open a new site in London’s Marylebone, ahead of its expected opening in the forthcoming Victoria Nova development.
A personalised experience is key to how much customers enjoy visiting a restaurant, with 83 per cent of diners considering the welcome they get to be one of the most important factors, new research has shown.
Far from a post-Christmas slump, hospitality has been beating the January blues with a round of high-profile appointments and roles - from the historic Liverpool hotel to top restaurants and hotel groups. We round up a selection...
Businesses and employers should ensure they know the rules regarding dress code and gender laws, or risk fines, a new government report has recommended.
The chef is to open a second The Frog restaurant and bar in central London, this summer, following the opening of the first Frog E1 in Shoreditch last year.
Growing a brand and opening multiple sites is the aim of many restaurant operators, but how do you hold onto the essence of the original as your empire grows? Helene Mills of Pragma gives her top tips.
High street restaurant chains have been commended for their increasing use of sustainable fish and seafood, but still need to increase information given to diners, a new report has concluded.
Like-for-like sales across 34 of the UK's largest restaurant and pub groups rose 2 per cent over the last festive season figures from the Coffer Peach Business Tracker have shown.
Tourism trade association UKinbound is urging Prime Minister Theresa May to create an immigration system that is ‘flexible’ to the needs of the UK’s hospitality and tourism sectors as well as create ‘the best possible trading environment for goods and...
Whether you’re feeling the blues this Monday or firmly believe it’s a made-up concept designed to capitalise on our waning New Years’ Resolutions, there’s no denying Blue Monday is making its mark in hospitality today.
The Casual Dining Group (CDG) is to create two new brands in its portfolio after landing the contract to run all food and beverage concessions at Jersey Airport.
Pubs and bars should do more to promote their non-alcoholic drinks, say 55 per cent of consumers with more than a quarter saying they struggle to know what to order at the bar when not drinking alcohol.
The industry has called proposals to charge British employers £1,000 for every worker they employ from the European Union following Brexit, 'very worrying' with concerns the move will add huge costs to restaurants, hotels and pubs.
New-York-based, two-Michelin-starred French chef Daniel Boulud has confirmed he is to make a personal appearance in the kitchen at his first ever Bar Boulud pop-up at Harrods department store this month.
Bar and restaurant operator Bitters n' Twisted is to open its fourth site under its Bodega Cantina brand in Derby due to its ongoing success in other locations.
The 10 most bizarre excuses for not paying staff minimum wage have been revealed by the Government, as it launches a £1.7m campaign to ensure workers know how much they should be paid.
Cote, Hix Restaurants and Patisserie Valerie are among the latest hospitality operators to join the Hospitality Carbon Reduction Forum (HCRF) in a bid to help them reduce energy, water and waste.
Five years ago French chain Brasserie Blanc was a brand in stasis. But a revamp of the entire estate and a move into the pub sector means it has rediscovered its je ne sais quoi.
With the festive season behind us, Olivia Fitzgerald of LiveRES, talks hospitality operators through the ways they can use customer data captured at Christmas to benefit business in the year ahead.
Over half of British diners are unsure whether to leave a tip in restaurants in case it is not passed on to waiting staff, according a study by AA Hotel and Hospitality Services.
The Modern Pantry, the London restaurant from New Zealander chef Anna Hansen, is to open a new bar at its Finsbury Square site this January, in partnership with mixologist Ryan Chetiyawardana aka Mr Lyan.
Dirty Martini has become the latest London-based brand to announce plans to open in Manchester following the success of its first site outside the capital.
Restaurant workers at Harrods are calling on the store to allow staff to vote on who distributes their tips in the latest row over the use of service charges.
