Daily news, insight and opinion from the world of restaurants
Whether you are taking your restaurant from ‘pop-up to permanent’, starting an innovative new hotel concept or planning to open a new chain of destination bars, law firm Pitmans has provided seven top tips for entrepreneurs looking to avoid any legal...
Ruth Hinks, the chocolatier who will represent the UK in the World Chocolate Masters this week, has given her advice to those seeking a career as a chocolatier or pastry chef.
Card processing provider Global Payments has rolled out its Discover Global Network acceptance to enable its UK customers to take five major international credit and debit cards.
Can having two chefs' names above a restaurant door really work? That was one of the questions BigHospitality asked Angela Hartnett and Luke Holder in this exclusive video interview at the Restaurant Show earlier this month.
Arnaud Stevens, former executive chef of 40/30 at The Gherkin, is opening Sixtyone – a modern British restaurant in London’s West End.
A hotel's location, it's owner's aspirations for the business and the type of guest it wants to attract are key elements to deciding whether it should be branded or remain independent.
Loic Avril, a sommelier at The Fat Duck, has been named the world's best young sommelier after winning the Chaîne des Rôtisseurs 2013 International Young Sommelier of the Year competition.
Following a renewed period of expansion and the opening of a number of new venues, restaurant, bar and hotel operator D&D London has reported a strong year of trading, with revenue and profits up across the group.