Meat

The 300-cover Covent Garden restaurant is set over three floors, taking inspiration from its sibling in Chelsea

Big Easy heads to Covent Garden

By Luke Nicholls

Long-standing London restaurant Big Easy Bar.B.Q & Crabshack is doubling up in the capital with a second venue opening in Covent Garden next year.

Arkady Novikov started his restaurant empire over two decades ago with a loan of $50,000

Novikov to open third London restaurant

By Luke Nicholls

Russian restaurateur Arkady Novikov is opening a third venue in London – Rextail, a steak, fish and game-focused restaurant in Mayfair.

The owners of the Cattle Grid steakhouse chain have secured a site for a new chicken-led restaurant concept - Poulet Rouge

Cattle Grid owners secure first Poulet Rouge site

By John Harrington

Shaun Gray and Steve Novak, the owners of Cattle Grid, the fast-casual steakhouse chain, have secured a first site for their chicken-led concept called Poulet Rouge in south London, BigHospitality's sister publication M&C Report has learnt.

CAU uses beef bred on the Argentinian Pampas which is wet-aged for six weeks

CAU takes third site, more on the horizon

By Luke Nicholls

Charlie McLean’s Argentinian steakhouse concept CAU has secured its third restaurant in London’s Blackheath, with another site expected to open later this year and four to five more planned in 2014.

Country Range's new strips of steamed-cooked chicken breast are perfect for salads, wraps and stir fries

Country Range launches new chicken range

By Luke Nicholls

Wholesale food supplier country range has launched a new range of chicken products, allowing caterers to prepare wraps, stir-fries, burgers and sharing patters. 

Spotlight

Follow us

Restaurant Magazine:

Hospitality Guides

View more

Featured Suppliers

All suppliers