Beef

The man who built a beefy empire

The man who built a beefy empire

By Stefan Chomka

With a group that spans Europe, the Middle East, Asia, The Americas, Africa, and the Caribbean, Riccardo Giraudi knows a thing or two about opening restaurants.

What is the future of the beef sector for restaurants?

roundtable

High steaks: discussing the future of the beef sector

By Restaurant

We gathered a group of chefs, restaurateurs, meat suppliers, and butchers round a table, in partnership with Bord Bia, to discuss the challenges – and opportunities – facing those in the beef sector.

Australian producer Jack’s Creek triumphed at this year’s World Steak Challenge and now its steaks are on the menu at Angus Steakhouse

The Lowdown: the Jack’s Creek steak menu

By James McAllister

Australian producer Jack’s Creek once again triumphed at this year’s World Steak Challenge, and now you can sample several of its steaks thanks to a somewhat unlikely London chain

Coronavirus cleaning chemicals for restaurants

Products

Shopping Forecast: the latest product launches

By Restaurant

This month's selection of product news stories includes a new standard for Irish beef and a multi-purpose non-chemical cleaning solution that has been proven to kill off coronaviruses.

The future of beef in restaurants

The future of beef

By Restaurant Magazine

Last month a group of chefs and restaurateurs headed to Corrigan’s Mayfair to chew the fat over what the future holds for beef.

How to turn beef into a cash cow

How to turn beef into a cash cow

By Restaurant

Beef is set to overtake chicken as the number one protein eaten out of home. Raise your steak game with this handy guide to beef provenance, cuts and cooking

Zelman Meats set for St Paul's

Zelman Meats set for St Paul's

By Sophie Witts

Goodman Restaurants is to launch a third restaurant under its Zelman Meats brand in St Paul’s next month.

Viva Brazil's Birmingham opening

Viva Brazil closes Birmingham restaurant

By Sophie Witts

Brazilian steakhouse group Viva Brazil has closed its Birmingham site just five months after the company was bought out of administration.

Business Profile: Flat Iron

Business Profile: Flat Iron

By Mel Flaherty

Charlie Carroll has turned the traditional steakhouse model on its head with Flat Iron, his affordable steak restaurant brand. And the secret’s in the name

Macellaio RC to open 'theatrical' third London steakhouse

Italian butchery with tables to open third London site

By Sophie Witts

Italian steakhouse group Macellaio RC is known for its extravagant preparation methods, with The Guardian dubbing its fondness for loud butchery and stabbing knives in to the table as 'butch-camp'.

Shackfuyu pop-up goes permanent

Shackfuyu pop-up goes permanent

By Emma Eversham

Shackfuyu, the pop-up restaurant from Bone Daddies owner Ross Shonhan, is now a permanent fixture in London's Soho.

Smith & Wollensky UK operations director Nathan Evans is gearing up for the London restaurant launch in June

Smith & Wollensky UK: plenty of room in London for another steakhouse

By Emma Eversham

There is ‘plenty of room’ in London for another steakhouse and burger operator to make their mark, according to Smith & Wollensky’s operations director Nathan Evans, who is gearing up to open the company’s first site outside the US on the Strand in...

M is the first solo venture by Martin Williams

Details released for ‘M’ by ex-Gaucho MD

By Lauren Houghton

Details have been released for new steak restaurant M by former Gaucho managing director Martin Williams, which will open next month in the City of London.

Business Profile: CAU

Business Profile: CAU

By Joe Lutrario

Gaucho’s more accessible little brother CAU has carefully refined its premium casual offering and is now beefing-up its presence in the south of England with northern expansion planned for next year 

US beef makes its way to UK tables

US beef makes its way to UK tables

By Melodie Michel

The UK is has proved one of the toughest markets to crack for US beef, but restaurateurs are now showing more and more interest, according to the US Meat Export Federation (USMEF).

Barnyard is the second London restaurant from Oskar Kinberg and Ollie Dabbous

Dabbous confirms second London restaurant

By Luke Nicholls

Barnyard, the second restaurant from Michelin-starred chef Ollie Dabbous and mixologist Oskar Kinberg, will open just a few minutes’ walk from their original site in Fitzrovia next month.   

The 300-cover Covent Garden restaurant is set over three floors, taking inspiration from its sibling in Chelsea

Big Easy heads to Covent Garden

By Luke Nicholls

Long-standing London restaurant Big Easy Bar.B.Q & Crabshack is doubling up in the capital with a second venue opening in Covent Garden next year.

The new BRGR.CO restaurant in Chelsea is double the size of its UK predecessor, pictured here in Soho

BRGR.CO doubles up with new restaurant in Chelsea

By Luke Nicholls

BRGR.CO, part of the ‘burger boom’ that hit central London last year,  is opening a second site in the capital this autumn, having secured the former Black & Blue unit on King’s Road in Chelsea.

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