Catering

How I got here: Arjun Varma

How I got here: Arjun Varma

By Georgia Bronte

Arjun Varma founded the Indian restaurant Vama in Chelsea, as well as the V8 Gourmet restaurant group. His newest project, Indian restaurant Chakra in Kensington, is set to launch a major expansion drive.

The Pony & Trap's Holly Eggleton on making front-of-house fun

SMALL TALK

Holly Eggleton on working with family and making front-of-house fun

By Michelle Perrett

Holly Eggleton runs the Pony & Trap in Chew Magna with her brother Josh Eggleton where she is responsible for front and back-of-house operations. She is also involved with the Salt and Malt café; the company's outside catering business and new...

The Clink Restaurants reduce prisoner re-offending by 41 per cent

The Clink Restaurants reduce prisoner re-offending by 41%

By Hannah Thompson

The Clink Charity – the hospitality and restaurant training scheme for prisoners operating across the UK – reduces re-offending rates among male ex-offenders by a “statistically significant” 41 per cent, a new report has shown.

ALTAR Furniture's Great Tape tables is part of the Modern Nostalgia trend while Williams' Refrigeration's coldrooms shows how the kitchen is now theatre

Hotelympia 2016 identifies industry trends

By Emma Eversham

The growth of free-from food, de-formalised dining and the kitchen as theatre are some of latest trends in the hospitality sector that will be explored in more detail at Hotelympia 2016. 

How to move into event catering

ASK THE EXPERTS

How to move into event catering

By Richard Groves

Richard Groves, group new business development director at Smart Group, gives tips on how chefs and restaurateurs can successfully move into event catering. 

Spotlight

Follow us

Restaurant Magazine:

Hospitality Guides

View more

Featured Suppliers

All suppliers