Daily news, insight and opinion from the world of restaurants
Hotel developer Sanguine Hospitality is to venture into the north east for the first time with the opening of a £20m Hotel Indigo in Newcastle, complete with a Marco Pierre White Steakhouse Bar & Grill restaurant and in partnership with Savannah...
Catering equipment manufacturer Imperial has launched the FWW Cook and Hold Oven, featuring a new smoking facility.
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To celebrate the Easter weekend, hotels, restaurants, pubs and bars have told BigHospitality about the special events and promotions they’re running to market themselves more effectively and attract more customers.
Arnaud Stevens is executive head chef at 40/30 at The Gherkin and group development chef for Searcys. Part of the management team at Searcys, he has overall responsibility for the kitchen at The Gherkin while also overseeing all food concepts for the...
Hoteliers across the country will welcome the news that domestic trips and holidays have increased for the third consecutive year to record levels, with total spend also on the up.
The Ampersand Hotel in South Kensington, formerly the Grosvenor Kensington Hotel, is to soft launch in July following a multi-million pound refurbishment for the venue before it opens fully in August.
Canteen’s blend of British-centric democratic dining has won it plenty of devotees, but has it got what it takes to expand in a rapidly changing marketplace?
The Chancellor’s impending closure of a VAT loophole that meant some hot takeaway foods escaped the tax has been met with cautious optimism by the restaurant sector.
Bill's Produce, the Richard Caring-backed café, restaurant and store group is to open a third site in London, on the former Zilli Fish and Zilli Café site in Soho.
Molson Coors has this week announced the launch of new Carling glassware in a bid to provide ‘the perfect serve’ for the on-trade as part of the beer company’s ‘reignite strategy’ for the brand.