Daily news, insight and opinion from the world of restaurants
At this time of year, tasting opportunities are almost limitless so generalised tastings, such as the SITT (Specialist Independent Trade Tastings) and FUOR (France Under One Roof), are a very efficient way to taste a huge variety of wines, many ...
Breakfast is the perfect time to put distance between yourself and the competition The nature of a successful breakfast service is speed and numbers, getting as many customers in and out as quickly as you can. Employing staff with the right attitude, .
Club 31 was a Spanish Capital classic, but its new redesign has brought it bang up to date Stepping into Club 31, a culinary monument beloved of the Madrileños, you feel temporarily flung back to 1950s New York, to the days when women wore ...
A Michelin star-winning chef/proprietor has been lured back into the kitchen after a three-year career break. Phil Storey gained a star at the Old Chesil Rectory restaurant in Winchester in 2000 and retained it until selling up in 2004. He then left ..
Jeffrey Chodorow’s back in town and his latest offering is sure to make waves Life is never boring with Jeffrey Chodorow around. Whenever his global restaurant group, China Grill Management, opens something new there's always a bit of ...
The Geordie chef who sold his flat and his car to risk it all on his own take on modern British cooking Looking at chef/owner Chris Slaughter, with his curly hair, as he bounces enthusiastically around the Grainger Rooms bar to the strains of Bob ...
A new High Court ruling has made the employer liable for any sexual harassment, be it boisterous, discontented or amorous, of their staff at the hands of the public A new law has been passed in which the High Court ruled conclusively that employers ...
Who are you? I'm a middle-aged writer who got lucky and was given the gig as restaurant critic of The Observer, which means people now pay attention to what I do – they didn't when I used to chase criminals. So there was a time when you .
Fernando Stovell, Head Chef at the Cuckoo Club in the West End of London, lays out his armoury of essential tools for the kitchen Fernando Stovell worked for four years in the Wellington Club in London before moving to the Cuckoo Club in 2006. ...
From mine to wine, how a military munitions dump became the Wiltshire-based Octavian cellar It's the start of the 20th Century, you've quarried Bath stone and made a big hole, what to do with it now? One old mine in Corsham, Wiltshire, ...
As team Arbutus gears up for a summer sequel, Anthony Demetre and Will Smith explain why they're keeping it simple Anthony Demetre and Will Smith have a spring in their step. Little wonder, though; they've just had a bumper year at their Soho .
Cape Town Fish Market sets global expansion programme in motion with an opening in the heart of London's West End Restaurant company Cape Town Fish Market is opening its first branch outside South Africa in central London. It has snapped up a ...
There's much talk of major refurbishments and openings. What goes unsaid is how few people can afford a wholesale design job. Take the case of Morgan Meunier, Chef Patron of Morgan M in Islington. When he set up three years ago, he did everything .
All aboard!Restaurant magazine's College Restaurant of the Year Awards for 2007 went with a splash on the Thames It was a night to remember – 100 catering college students celebrating their success on board The Symphony cruising the River ...
Who is he? Managing Director and co-founder of the Fat Cat Group, with Simon Patterson, which has 12 café/bars nationwide. They started the Bluu concept in 1999 and sold it to Marston's Pub Company last year. They used to own the Red House .
Ain't nothing cheesy about these pizzas The Spiel: ;Bringing an authentic American experience into downtown Notting Hill.; Which means: The Mulberry team uses water that has been filtered and tested to match New York water samples, ...
Tuna Tataki Kobe Jones Style This is one of our top-selling signature dishes. It is seared with fresh cracked black pepper and sliced as we do sashimi. Instead of a soy-based sauce, I accompany it with a creamy dressing that consists of mayonnaise, ...