Fine Dining

Christmas party bookings rocket by 73 per cent

08-Dec-2010 By Rachel Johnson

Restaurants are seeing the renaissance of the office Christmas party, with dining out bookings up by 73 per cent on last year, an online reservations agency has said.

D&D sets sights on Leeds for two new restaurant concepts

08-Dec-2010 By Rachel Johnson

Fine dining restaurant group D&D is to launch two new restaurant concepts in Leeds, the company's first UK venture outside London.

Restaurant brands facing discount voucher “treadmill”

07-Dec-2010 By Rachel Johnson

Restaurants brands may be forced to permanently lower prices as consumers become accustomed to discount voucher spending, a food service analyst has warned.

Britain to target wealthy tourists with ‘fairytale’ offering

07-Dec-2010 By Rachel Johnson

Britain is primed to be a hotspot for the ultra luxurious ‘fantasy holiday’ market, as the UK’s tourist agency embarks on a marketing campaign targeting the world’s wealthiest people.

La Rosetta’s Riccioli to open London restaurant

07-Dec-2010 By Rachel Johnson

Italian chef Massimo Riccioli, chef patron of La Rosetta in Rome, is to open a seafood restaurant in London in April next year.

Boisdale and Roux at Parliament Square appointments

07-Dec-2010 By Rachel Johnson

Restaurant group Boisdale has appointed former Conran chef Andy Rose as an executive chef across three of its restaurants.

On-trade beer sales down 37 per cent on peak levels, says GMB

06-Dec-2010 By Rachel Johnson

Beer sales have fallen again in the year to September 2010, pushing on-trade figures down by 37.8 per cent on peak 2002 levels, figures released by the GMB union have revealed.

Tilda chef of the year to "boost" Brighton restaurant scene with new opening

06-Dec-2010 By Rachel Johnson

The winner of the Tilda Chef of the Year Dean Heselden is to open a new Brighton restaurant on Sunday, which he hopes will offer an alternative to branded eateries in the area.

Hospitality: getting in shape for London 2012

03-Dec-2010

The 2012 Olympic Games will descend on London in just over 18 months.

Hospitality industry resilient to ‘arctic’ weather

03-Dec-2010 By Becky Paskin & Lorraine Heller

The snow and ice affecting many parts of the UK does not seem to have severely affected the hospitality industry, with most restaurants, pubs and hotels continuing to trade as normal.

Cheap Hot Boxes at Leon, and BOGOF Burritos at Chilango

03-Dec-2010 By Becky Paskin

Restaurants, pubs and hotels, including Leon and Chilango, tell us what promotions they've been running to attract customers through the snow and ice.

New toolkit helps restaurants build sustainability into their business

03-Dec-2010 By Lorraine Heller

The Sustainable Restaurant Association (SRA) has put together a start-up tool kit designed to help restaurateurs incorporate sustainability into every aspect of their business.

England lose bid to host 2018 World Cup to Russia

02-Dec-2010 By Becky Paskin

England’s 2018 World Cup bid has been lost to Russia, an opportunity that would have boosted the UK economy by £3.2bn.

Raymond Blanc appointed vice president of Orient-Express

02-Dec-2010 By Becky Paskin

Raymond Blanc, founder and chef patron of Le Manoir aux Quat’Saisons in Oxfordshire, has been appointed vice president of Orient-Express Hotels.

International buyers eye London’s Hoxton Hotel

02-Dec-2010 By Lorraine Heller

London’s Hoxton Hotel, which is exploring a potential sale, could attract interest from international investors keen to benefit from a week pound and strong tourism prospects, according to property agents Knight Frank.

Living Ventures launches new Manchester bar

01-Dec-2010 By Martyn Leek

Living Ventures will this week launch new cocktail bar and restaurant The Alchemist at Manchester's Spinningfields business district, after a £500k investment.

Balls Brothers CEO returns to group following administration

01-Dec-2010 By Mark Stretton

Chris Sullivan is understood to be back at the helm of Balls Brothers following the appointment of administrators to the London-focused wine bar business.

Michelin-starred West Stoke House restaurant with rooms closes

01-Dec-2010 By Lorraine Heller

Michelin-starred West Stoke House in West Sussex has closed down as the business was not generating enough profit to remain viable.

New immigration cap could destroy businesses, hospitality industry warns

30-Nov-2010 By Lorraine Heller

The British Hospitality Association (BHA) has requested a meeting with the Home Office to discuss the impact of the new immigration ruling on the UK’s restaurant sector, which is already suffering from a shortage of specialised ethnic chefs.

Ian Payne leaves Bay and Town & City

30-Nov-2010 By Becky Paskin

Ian Payne, the industry veteran who recently acquired a £373m pub package from Mitchells & Butlers (M&B) as part of the new start-up Stonegate, has resigned as chairman of both the Bay Restaurant Group and the Town & City Pub Company.

National Food Hygiene Rating Scheme begins roll-out

30-Nov-2010 By Becky Paskin

The Food Standards Agency (FSA) is encouraging local authorities to adopt its new national Food Hygiene Ratings System (FHRS), launched today at Bluewater shopping centre, to reduce the number of annual food poisoning cases.

How to deliver "outstanding" service like The Ivy

29-Nov-2010 By Becky Paskin

With the 2012 London Olympics fast approaching, the hospitality industry needs to step up its service standards to provide visitors with a warm, British welcome.

Clapham House CEO resigns after Nando’s takeover

29-Nov-2010 By Becky Paskin

Paul Campbell has resigned from his position as chief executive of Clapham House, following its recent sale to casual dining restaurant group Nando’s and de-listing from AIM.

Government urged to rethink London tourism cuts

29-Nov-2010

The tourism industry and the British Hospitality Association (BHA) have written to London Mayor, Boris Johnson, the Business Secretary, Vince Cable, and the Chancellor of the Exchequer, George Osborne, urging them to consider the risks of funding cuts...

Ask the Experts: How can I recruit a good Sous Chef on a limited budget

29-Nov-2010

John Wood, director of hospitality recruitment firm John Wood Consultancy, advises one reader how to go about finding and retaining a qualified sous chef without forking out huge advertising fees.

Alternative staff training: The power of motivational speaking

26-Nov-2010 By Becky Paskin

No matter how skilled an employee is, if they don’t feel motivated to do their job, they won’t perform well.

Christmas Hampers at Caprice and helicopter menus at Hotel Verta

26-Nov-2010 By Becky Paskin

Restaurants hotels and pubs, including Caprice Holdings and Hotel Verta, tell us what promotions they are running to attract customers.

The future of hotels, through the eyes of top CEOs

26-Nov-2010 By Lorraine Heller

CEOs and top executives at Malmaison & Hotel du Vin, CitizenM Hotels, Best Western Hotels and InterContinental Hotels Group share their views on what’s in store for the industry, and where hoteliers should be focusing

Pearls of Wisdom: Wolfgang Puck

26-Nov-2010 By Joe Lutrario

Austrian-born Wolfgang Puck is among America’s most influential chefs. He now operates 17 fine dining restaurants including the two-star Spago in LA, and is set to open steakhouse restaurant CUT at 45 Park Lane next summer.

John Burton Race to consult at Fuller’s Sanctum on the Green

25-Nov-2010 By Becky Paskin

John Burton Race will join Mark Fuller’s boutique hotel Sanctum on the Green in Cookham Dean as consultant executive chef

Alternative staff training: Make everyone a salesman

25-Nov-2010 By Lorraine Heller

Personnel who are well trained in their discipline are key to the success of any hospitality venue. But if they also understand how to sell, the immediate results of successful business could start to shine through in your bottom line.

Jamie’s Italian named Restaurant Chain of the Year

24-Nov-2010 By Becky Paskin

Jamie’s Italian has been voted this year’s Best Restaurant Chain at the second annual R200 awards, run by Restaurant magazine.

Alternative staff training: Get staff excited

24-Nov-2010 By Becky Paskin

Teaching your staff new skills in a static, boring environment will only succeed in ensuring information goes in one ear and straight out the other. Try some of these ideas to get your staff buzzing when it comes to teaching them new tricks.

Smithfields’ Vinoteca opens second wine bar in Marylebone

24-Nov-2010 By Lorraine Heller

Smithfields wine bar and restaurant Vinoteca has launched its second site, located in Marylebone, London

Leon founder launches Flat Planet

23-Nov-2010 By Martyn Leek

John Vincent, one of the founders of the healthy fast food chain Leon, is this morning launching his latest venture, Flat Planet, in London

Alternative staff training: Neuro-Linguistic Programming

23-Nov-2010 By Becky Paskin

Neuro-Linguistic Programming (NLP) won’t equip you with the skills to become the next Derren Brown, but it may help provide your management team with the tools they need to motivate and communicate with their staff more effectively.

Restaurant magazine reveals R200 award nominees

22-Nov-2010 By Becky Paskin

Byron, Cote and Jamie’s Italian have all been nominated as the Best Restaurant Chain in Restaurant magazine’s R200 awards 2010

Alternative staff training: How Pizza Express uses flirting and dialogue

22-Nov-2010 By Lorraine Heller

Often the personal skills required to work in our industry can't be cultivated using traditional training techniques, which is why Pizza Express chose to hire a dialogue coach to encourage its staff to flirt and converse more with its diners.

Paramount sells 28 restaurants, raising over £7m

22-Nov-2010 By Becky Paskin

Paramount Restaurants, owner of the Chez Gerard and Il Bertorelli brands, has successfully sold 28 of its non-core properties, raising over £7m

After hours with... Ronnie Faulkner

19-Nov-2010 By Becky Paskin

The South African-born chef/proprietor of Ronnie’s in Thornbury started out with aspirations to be a chemical engineer. But after a harsh word from his father and some guidance from Bruno Loubet and Anton Mossimann, Faulkner has managed to become an award-winning...

Research shows which tourists will be most drawn by Royal Wedding

19-Nov-2010 By Lorraine Heller

Foreign tourists most likely to visit the UK during next year’s royal wedding are visitors from Russia, Brazil, Malaysia and the Czech Republic, according to research on the appeal of the Royal Family to other nations

Nordic rooftop bars at Trafalgar Hotel and express Michelin lunches at Roussillon

19-Nov-2010 By Becky Paskin

Restaurants hotels and pubs, including the Trafalgar Hotel and Roussillon, tell us what promotions they are running to attract customers

Llangoed Hall becomes Von Essen's 31st hotel

19-Nov-2010 By Becky Paskin

Von Essen has bought its 31st property, the former Sir Bernard Ashley-owned hotel Llangoed Hall in the Brecon Beacons, Wales

Hotel cleanliness is top priority for repeat business, finds survey

19-Nov-2010 By Lorraine Heller

A review of housekeeping in hotels is one of the keys to ensuring repeat business, according to results from a new consumer survey

The New Angel and Floridita chef appointments

19-Nov-2010 By Becky Paskin

The New Angel in Dartmouth and Floridita in London both appoint new head chefs

Omar Allibhoy plans to take tapas bars across UK

18-Nov-2010 By Lorraine Heller

Young Spanish chef Omar Allibhoy will next week launch a tapas bar in London’s Westfield shopping centre, which he plans to be the first in a series of venues to open throughout the UK

Entry level hospitality training course launched

18-Nov-2010 By Becky Paskin

A new training programme preparing the general public and unemployed for a life in the hospitality industry has been launched

Interview: Ferran Adria discusses the future of El Bulli

18-Nov-2010 By Lorraine Heller

Ferran Adria first announced the closure of El Bulli, the former S.Pellegrino World’s Best Restaurant, at the beginning of this year. Since then, speculation has circulated about the future of the restaurant as a “foundation of avant-garde gastronomy”