Pork

Government strikes deal to avert CO2 crisis

22-Sep-2021 By Joe Lutrario

Production is to resume at one of Britain’s largest carbon dioxide plants following a Government deal designed to avoid a 'food and drink industry crisis'.

Carlisle hotel to welcome Penny Blue restaurant to its historic post office building

23-Oct-2017 By Georgia Bronte

Carlisle self-catering ‘aparthotel’ The Halston is opening a new restaurant and lounge later this month.

Latest opening: Root

06-Sep-2017 By Joe Lutrario

High profile Bristol chef Josh Eggleton has replaced his Chicken shed concept with a forward-thinking small plates joint

Powder Keg Diplomacy to relaunch with new name and chef

22-Aug-2017 By Georgia Bronte

Battersea restaurant Powder Keg Diplomacy is to relaunch as Powderkeg on 29 September, with Ben Mulock, formerly of Salt Yard Group’s Opera Tavern, as executive chef.

Legs restaurant and wine bar from Magnus Reid to open in London's Hackney

06-May-2016 By Hannah Thompson

Legs, a new wine-focused bar and restaurant from Australian chef Magnus Reid, is to open in London’s Hackney this 19 May.

PRODUCT NEWS

Holmesterne serves up time-saving pork crackling

25-Feb-2015 By Noli Dinkovski

Holmesterne Foods has introduced a new form of pork crackling that is claimed to offer busy chefs time-saving benefits.

Ken Hom masterclass: Whole Stuffed Chicken Skin

12-Dec-2014 By Carina Perkins

During a special masterclass at the School of Wok to celebrate the launch of its professional school, The Oriental Culinary Institute, chef and TV presenter Ken Hom demonstrated his legendary Whole Stuffed Chicken Skin for the first time in the UK. Bighospitality...

Slow-cooked meat concept Pull’d comes to the City

05-Aug-2014 By Lauren Houghton

A new pulled meat food-to-go concept, Pull’d, will be opening in the City of London at the end of September.

Hotelympia product launches: food and drink

01-May-2014 By Melodie Michel

Hotelympia 2014 was buzzing with people wanting to sample the latest food and drink innovations.

Northern Ireland-produced Moyallon guanciale named Supreme Champion in Great Taste 2012 awards

06-Sep-2012 By Peter Ruddick

Moyallon guanciale, an un-smoked, dry-cured pig's cheek popular in Italian cooking, produced by Northern Ireland-based butcher Hannan Meats has been named Supreme Champion in the Great Taste 2012 awards.

Princess of Shoreditch owners open restaurant in Bloomsbury

06-Oct-2011 By Luke Nicholls

Almost two years after opening the award-winning Princess of Shoreditch restaurant, Scott Hunter and Maria Larsen have opened their second venue, The Lady Ottoline in Bloomsbury.

Hibiscus's Claude Bosi to open Wimbledon pub

11-Nov-2010 By Joe Lutrario

Claude Bosi, chef patron at two-Michelin star Mayfair restaurant Hibiscus, is to take on a pub-with-rooms with brother Cedric, BigHospitality can reveal.

Operator sought for horror restaurant

21-Aug-2009 By Emma Eversham

Restaurant operators with an interest in the paranormal are being urged to put in offers to run the Hellfire horror-themed restaurant as the current owner looks to take to the road with his hog roast hearse.

Serve local pork and save pig industry, says Oliver

14-Jan-2009 By Becky Paskin

Restaurants serving locally reared pork are set to cash in on Jamie Oliver’s latest campaign to save the British pig industry