Bread

L-R: Merlin Labron-Johnson and Stuart Andrew

SMALL TALK

Portland's chefs on opening their second restaurant Clipstone

By Stefan Chomka

Merlin Labron-Johnson and Stuart Andrew, the chefs at Michelin-starred Portland in Fitzrovia, on launching their second, more casual restaurant in Marylebone, and taking inspiration from New York and Ghent.

How do you like your butty? White bread and brown sauce came out on top

Infographic: Bacon butty trends

By Carina Perkins

Brits have voted on what makes the best bacon butty, with some interesting findings for pubs, restaurants and hotels to take note of.

The Brioche Dough Balls come in a chilli variety

Pan’Artisan launches two new dough balls

By Lauren Houghton

Supplier Pan’Artisan has launched two new types of dough balls for operators in the casual dining sector: Naan Bread Dough Balls and Brioche Dough Balls.

The new APS heated bread baskets allow bread to be served warm at the table

Nisbets adds heated bread baskets to range

By Emma Eversham

Catering equipment supplier Nisbets has added a new heated bread basket to its range to allow restaurants, hotels and pubs to provide their customers with warm bread at the table.

The 205-cover venue features natural woods, reclaimed furniture pieces and a copper leaf display adorning the ceiling and rear wall

Urban Meadow springs up in Hyde Park

By Luke Nicholls

A new, British meadow-themed café and bar offering all-day dining has just opened on the edge of London’s Hyde Park.