Daily news, insight and opinion from the world of restaurants
Wahaca co-founder Thomasina Miers and food waste expert Tristram Stuart are lobbying for a change in European law to allow surplus food waste from restaurants, supermarkets and other food businesses to be fed to pigs, a practice that has been outlawed...
David Muniz and David Lesniak, who launched the Outsider Tart bakery in Chiswick, have opened Blue Plate, a 'soul food joint', in the premises next door.
Thermometer manufacturer ETI has released a new backlit version of its Thermapen to allow caterers to cook safely during the summer's outside events, even those held in the evening or when light is poor.
Conveyor belt sushi restaurant chain YO! Sushi is looking to ‘reinvent the burger’ with a heavy investment in kitchen equipment and an extensive staff training program to help deliver a departure from its traditional products with the YO! Burger.
Chef Luke Thomas will open a 35-cover bistro at Cotswolds hotel The Lygon Arms this summer after entering a partnership with its owner Puma Hotels.
The Green House Hotel in Bournemouth has been named the 2013 Considerate Hotel of the Year at the Considerate Hoteliers’ annual awards which celebrate the environmental, sustainable and socially responsible performance of UK hoteliers.