Daily news, insight and opinion from the world of restaurants
Staff retention in many professional kitchens could be improved if more chefs completed stages in other kitchens and welcomed others into theirs, according to HIT Chef Academy principal Paul Mannering.
Mitchells & Butlers is installing stone-baked pizza ovens in all 188 of its Vintage Inns pubs as part of a menu refresh.
The Government should avoid introducing a sugary drinks tax just because the measure is seen as trendy, Wetherspoon’s founder Tim Martin has warned.
Italian group Obicà is to open a flagship restaurant and mozzarella bar in St Paul’s this month.
The Craft Guild of Chefs has launched its annual search for the Young National Chef of the Year (YNCOTY).
Former commodities trader Richard Bigg swapped platinum and cooper for jamon Iberico and palo cortado to create Camino, a fun-loving Spanish group that blurs the lines between restaurant and bar.
SACO The Serviced Apartment Company has finalised the acquisition of an office building in London which it plans to convert into a 78-unit aparthotel.