Daily news, insight and opinion from the world of restaurants
A husband and wife pair who opened their first hotel together in 2007 have acquired The Grapevine hotel and restaurant in the Cotswolds, buying the venue from administration and taking their portfolio of hotels to three.
Poultry supplier Plusfood has relaunched its breaded chicken steaks and battered chicken nuggets for the foodservice trade with a new, improved recipe.
The number of restaurants producing branded products for supermarkets is increasing as more operators see it as a viable way to extend their brand and provide another revenue stream for the business.
Darren Gladman, former head chef of Rudding Park and proprietor of the Oakdale Golf Club catering franchise, is preparing to open his own bar and restaurant with his wife Debbie in Harrogate this autumn.
The Ledbury has topped a list of London restaurants which have been ranked by online guide All in London according to the number of awards and ratings they have received.
Having ignored most industry rules, Living Ventures co-founder Tim Bacon finds himself running one of the most dynamic food and drink operations in the country.
Brian Turner, president of the UK Bocuse Team and UK Jury, has welcomed the rule changes to the competition ahead of the world final in Lyon in 2013 which will see greater recognition given to regional specifics and originality.
The British Hospitality Association (BHA) has pledged its support to the Green Food project, launched today by the Government in its bid to promote sustainable consumption and increase food production within the hospitality industry.