Daily news, insight and opinion from the world of restaurants
Six luxury hotels in London and two hotel spas have received a five-star rating from the US-based Forbes Travel Guide putting London on a par with New York and Hong Kong in terms of levels of service offered to travellers.
Wine glass manufacturer Riedel is celebrating the 40th anniversary of its Sommelier range with the release of the ‘Sommeliers Bordeaux Grand Cru’ glass, as part of the Black Series Collector’s Edition.
The British Hospitality Association (BHA) has condemned comments made earlier this week by senior Labour MP Chris Bryant that ‘it would be nice if British hotels had British receptionists’.
In the same month as our Dietary Requirements special feature, the 2013 FreeFrom Food Awards were held in London last week, celebrating excellence in allergy and intolerance-friendly food and drink from manufacturers and foodservice businesses across the...
Restaurant operators have backed the findings of a new study which has claimed the UK's ethnic restaurants need to 'wake up' to the fact they are losing diners to supermarkets.
Restaurant group Tamarind Collection has outlined its plans for the year ahead, which include rolling out its Indian street food restaurant Imli Street and gaining a Michelin star for company newcomer Zaika.
Fat Cat Café Bars, which operates 10 bars and gastropubs, has been placed into administration and a property agent has already been instructed to find buyers for six of the chain's sites.
Michelin-starred chef John Wood has been appointed as food and beverage consultant at Dormy House ahead of the Cotswolds-based hotel’s re-opening in September, following a £10m refurbishment.
Pullman, the upscale hotel brand from global giant Accor, has been awarded preferred status for a £26m, 200-bedroom hotel to form part of Liverpool's new exhibition centre.
In the third part of our Dietary Requirements special feature, BigHospitality takes a trip to Terre à Terre vegetarian restaurant in Brighton, to find out exactly what it’s like running a venue that is not just continuing to push the boundaries in...