Daily news, insight and opinion from the world of restaurants
As we have seen in previous parts of this feature, food and drink can be a marriage made in heaven for restaurants and pubs. But cocktails, apéritifs and spirits are not products that tend to be associated with food and they are rarely even advertised or...
The UK team led by Adam Bennett, head chef at Simpsons in Edgbaston, Birmingham, has taken sixth place in the European final of the Bocuse d'Or and also collected the best meat prize and will now progress to the grand final in Lyon next year.
Peckforton Castle hotel's owner Chris Naylor, has said his business can finally move on after hearing the news that Max Kay, the bridegroom who deliberately set fire to the hotel following an argument over payment, has been jailed for six years for arson.
Jessen & Co, the owner of Chelsea's Italian restaurant Ilia, has sold the site to the restaurant chain Obikà Mozzarella Bar blaming rising rent and rates in a small venue for the closure of the high-end establishment.
The average salary of a food and beverage (F&B) director at a London hotel has risen 25 per cent to £58,350 in the last year as the capital's hotels strive to become more competitive in their restaurant offerings.
Traditional pub food may not be the lifeline for publicans looking to tackle falling drink sales and pubs need to emulate the high street restaurant market in order to survive.