Daily news, insight and opinion from the world of restaurants
Rainer Becker and Arjun Waney on how they plan to keep the quality high and get the staff in place as they get ready to take Roka and Zuma worldwide Rainer Becker has probably thanked his hairdresser more than a few times. I'm not talking about ...
They're all at it when it comes to whisky – so what's the best of the rest? Remember booze cruises (at least, in principle)? Here's one with a destination other than oblivion. We've looked beyond Scotland, Ireland and the USA to .
Wizzy Korean restaurant, which opened in London SW6 to great acclaim in spring 2005, has closed, with the site up for lease. Its owner was Hwi Shim, who had previously worked at Hakkasan and Nobu. Harding Chartered Surveyors said it had closed about ..
Here comes Robomoji – praise the Lord and pass the peanuts Robomoji looms over the competition, a robotic machine sporting chain belts, wicked saw-tooth gears and a vice-like appendage that looks ready to break a few bones. Is this an iron ...
Toss the old '70s carcass aside for a sharp new-wave carvery When the news broke that Posh Spice had taken her kids to a Toby Carvery for lunch, the nation gasped. Surely even La Beckham's blessing couldn't save these '70s throwbacks? .
Sod the sarnies and have an affaire to remember The Spiel: ;Sweet to savoury crêpes with ingredients that are natural and healthy for people on the go.; says Managing Director Daniel Spinath. Which means? The crêpes are baked ...
How to prepare for the environmental legislation coming into force in July The WEEE directive, which stands for waste of electrical and electronic equipment and deals with how electrical appliances are disposed of at the end of their lives, will come .
Reading In.gredienti, the self-published cookbook from Chef Massimiliano Alajmo and his brother Raffaele, of Restaurant Le Calandre, near Padova in northern Italy, you get an insight not only into a great chef's food and recipes, but into his ...
Going all the way to please your guests is a must when it comes to giving exceptional service Service is second nature to the hospitality industry, going out of your way for your guests should be par for the course. Enzo Cassini, General Manager at ...
Fay Maschler digests the new-look Red guide to London and is struck by its methods and its madness Derek Bulmer, Editor of Michelin Guide Great Britain & Ireland 2007, has been quoted – in this very magazine – as saying that ...
It's not every day that restaurants open to more or less rave reviews, particularly when the chef is not that well known outside the ranks of professionals and foodies. Theo Randall at the Intercontinental has done just that. Long time Head Chef ..
Mike Lucy, founder of Company of Cooks and Caper Green companies, has agreed terms to open the Riverside Terrace Café and eight bars in the renovated Royal Festival Hall on London's South Bank at the end of May. Under the Company of Cooks ..
Tian of Chicken with Coriander, Tomato, Avocado, Curly Endive, Raspberry Vinegar Reduction I have no idea why it is so popular. I guess that people read the description and think ‘that's exactly what I feel like'. It's a little ...
When buying or selling a restaurant as a going concern the process can be riddled with potential pitfalls. So how can restaurateurs be sure they are making the right decision and ensure they get the best deal? Reasons to buy include: to increase ...
Molehill made out of a mountain Le Mont restaurant, situated on the top of the Urbis building in Manchester, has closed, making it the second of the city's fine-dining restaurants to close in as many months. The restaurant opened in 2002 and, ...
Tom Aikens' bijou Chelsea empire is set to expand this summer with a new eco-friendly fish and chip shop Tom Aikens is opening a fish and chip restaurant and takeaway in the same area as his two other restaurants in Chelsea in the late summer. ...
Ian Pengelley, Executive Chef at Gilgamesh in Camden, London, gives us the lowdown on his epic search for kitchen equipment Ian Pengelley was not exactly the envy of chefs everywhere when he took on the kitchen at Camden's mighty 365-capacity ...
You don't need a big kitchen to produce great food, but you do need to be organised. That's the message from chefs who work wonders in small spaces When it comes to kitchens, it's true that size doesn't matter, it's what you do ...
Who is he? Colin Wong, Director and Co-Owner of the Aroma Group of restaurants. There are currently nine restaurants in the Group. Eight Aroma Oriental buffet restaurants and Alisan restaurant. Alisan opened in December 2006 and is their first ...