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Chefs cooking with colostrum Joshua Overington Mýse

The Lowdown: cooking with colostrum

Chef Joshua Overington is making use of a dairy product that’s often wasted at his progressive North Yorkshire restaurant Mýse.

Bow Hospitality to open first Edinburgh restaurant

Scotland-based operator Bow Hospitality Group is to open its first restaurant in the country’s capital next month.

Latest opening: The Tartan Fox

Chef restaurateur Adam Handling has launched his second outpost in Cornwall, a modern British pub underpinned by the philosophy of 'sustainable, local luxury'.

Midlands-based fast food chain Burger & Sauce plots further UK expansion as it announces first Liverpool restaurant

Burger & Sauce plots further expansion as it announces first Liverpool site

Midlands-based fast food chain Burger & Sauce is looking to reach 20 sites nationwide by the end of the year.

Chaiiwala lands at Luton Airport as it targets major transport hubs

Chaiiwala is launching its first airport site as part of an expansion plan targeting major travel hubs.

Hospitality job moves in June 2024 including new appointments at Raffles London, Pied à Terre and Sea Containers Restaurant

People on the move: June 2024

New appointments at Raffles London, Pied à Terre and Sea Containers Restaurant are among the big people moves this month.

British restaurant Highroad Social to open in Greenwich

David O’Brien, former development director at Caprice Holdings, will open his debut restaurant next month in Greenwich.

Friday five: the week's top hospitality stories

The Ledbury's triumph at the National Restaurant Awards, another new project for Jason Atherton, and the £1bn sale of The Ivy are among this week's most read stories.

Minor calls in advisors amid cost management issues at The Wolseley Hospitality Group

Minor Hotels has drafted in restructuring experts to advise on cost management issues at The Wolseley Hospitality Group.

Tomas Trnka front of house supervisor at The Sea, The Sea Chelsea on wine

Uncorked: Tomas Trnka

The front of house supervisor at The Sea, The Sea Chelsea on Fabrice Pouillon, following in the footsteps of his sommelier father and the danger of sabrage.