Nico Simeone to transform Manchester’s Six by Nico into new restaurant concept Lennox
Nico Simeone, the chef and restaurateur behind Six by Nico, is to open a new restaurant and bar in the Six by Nico site in Manchester Spring Gardens.
Archives for March 4, 2026
British bistro Willett’s to open at The Cadogan hotel in Chelsea
A new British bistro will open within The Cadogan, A Belmond Hotel, in Chelsea later this month.
Freight Brixton will be a 1,000-capacity rooftop venue in South London
The team behind Manchester’s Freight Island are opening a 1,000-capacity open-air food, drink and music destination in Brixton
Flash-grilled: Remi Williams
The chef-owner of Tooting restaurant Smoke & Salt on working in the US, Joké Bakare and spicy lobster pizza.
Edinburgh’s Lost Shore takes its F&B in-house with Lost Food
Edinburgh surf resort is taking its F&B in-house with the opening of three separate food concepts.
“The numbers no longer add up”: Torquay’s The Bay closes
Torquay restaurant The Bay has closed, with its owners stating that “the numbers no longer add up for independent hospitality businesses”.
UKHospitality Scotland urges Holyrood to use extra funding to expand hospitality support
The executive director of UKHospitality Scotland has called on the Scottish Government to use almost £1bn in additional funding to expand support for hospitality businesses.
Chick-fil-A to open in Kingston this week
US fried chicken restaurant group Chick-fil-A will open its second company-owned site in the UK later this week.
To Mayfair and beyond: Christina Mouratoglou and Adrien Carré on building a global Greek restaurant brand
Husband-and-wife restaurateurs Christina Mouratoglou and Adrien Carré have chosen Mayfair for their third Greek restaurant, Maza. Yet the pair have their eyes much further afield for future growth.
“It’s been a fairytale”: Falmouth restaurant Hevva! to close
Falmouth restaurant Hevva! will close at the end of the month after just three years.
Becca Lewis: 2026’s front of house Rising Star
The 27-year-old general manager of Dongnae on her journey into hospitality, the benefits of an open kitchen and taking her guests’ experience personally.