Critics say they encourage elitist cooking and inflated egos. The compilers say they help consumer choice and put bums on seats. So are the restaurant guidebooks the industrys saviours or sinners?
Missed out on being listed in this year’s Michelin guide? Fancy bagging yourself an AA rosette? Read on for details of four of the best known, restaurant, hotel and pub guides and how you can maximize your business’s chances of appearing in them.
High street restaurants are serving meals containing twice the recommended daily allowance of salt, despite health warnings from the Food Standards Agency
Henry Dimbleby and John Vincent set up fast food chain Leon after spotting a gap in the market. And they’ve got some pretty ambitious plans, including going worldwide.
The British Pork Executive refreshes warnings to restaurants to make it clear to diners where they source their meat from in the wake of Jamie Oliver’s latest TV campaign to champion British pork
Matt Gillan, the head chef of South Lodge Hotel’s restaurant-in-a-kitchen The Pass, speaks with Becky Paskin about the road that lead him to head up one of the most eccentric restaurants of the year
The restaurant founded by Bruce Poole and Nigel Platts-Martin has been voted the Overall Establishment of the Year at the Drinking Out Excellence Awards
Find the results of all the competitions at Salon Culinaire at Hospitality 2009 here, including the Live Kitchen, Salon Display, and La Parade des Chefs
Restaurants, hotels and pubs are being advised to plan ahead, change their business model and expect to make a small loss in order to survive the recession
Anthony Demetre’s two Michelin-starred restaurants have set menus that make even Pizza Express look expensive. And it’s not just down to using cheap cuts either. So how does he do it?
The team behind temporary London restaurant Flash appeals to budding restaurateurs to buy the contents of its restaurant as it shuts for good after 11 weeks trading in an art gallery