Daily news, insight and opinion from the world of restaurants
Roast founder Iqbal Wahhab has bought Soho's Indian street food restaurant Moolis from administration with plans for menu changes before expansion aspirations for the business beyond the current Frith Street site.
Macdonald Hotels & Resorts, the privately owned hotel operator, has signed a management contract with the owner of Donnington Grove Country Club in Newbury in a bid to further increase its market presence.
Chefs are being given the chance to bring the barbecue into the kitchen with the launch of the Inka Charcoal Oven.
The 18 regional finalists who will battle it out for the 2012 Roux Scholarship have been revealed following the first paper judging stage of the competition last week.
Raymond Blanc is to be recognised for 'services to the catering and hospitality industry' with a Lifetime Achievement Award and induction to the Hotelympia Hall of Fame at the event later this month.
Hotel prices have dropped across every city in the UK apart from London, which is one of only seven major cities in Europe to have seen an increase in room rates for February.
Premier Inn and Beefeater operator Whitbread is launching three skills academies across the UK to offer training for restaurant and kitchen managers in time for the Diamond Jubilee celebrations and the London 2012 Olympics later this year.
ASK THE EXPERTS
Savvas Othon, technical director at Rentokil Pest Control, advises hospitality businesses on how to keep pests at bay during busy times.
Replacing a kitchen is not something you consider every day. When margins are being squeezed in every area of the business it can be hard to see how spending a five or six-figure-sum on new kit will have an immediate effect on your profit margins.
Wahaca, the Mexican street food restaurant concept owned by Thomasina Miers and Mark Selby, is to open its seventh site in London, after securing the former Bertorelli site in Fitzrovia from the Marlon Abela Restaurant Corporation (MARC), according to...
Sven-Hanson Britt, a chef who trained at the Academy of Culinary Arts, completed an apprenticeship at The Ritz and worked there for more than four years is to embark on a tour of France exploring terroir and cuisine for a reference guide for fellow chefs.