What is the future of the beef sector for restaurants?


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

What impact is Animal Rebellion having on restaurants?

The Lowdown: Animal Rebellion

By Joe Lutrario

The climate justice movement has given new meaning to the term eco warrior, staging ‘sit-down’ protests at a number of UK restaurants.

Flash-grilled with Bristol-based live fire and BBQ expert Genevieve Taylor who makes her Meatopia London debut in September

Flash-grilled: Genevieve Taylor

By James McAllister

The Bristol-based live fire and BBQ expert, who makes her Meatopia debut in September, on her earliest food memory, her dream dinner party, and the industry figure she most admires.

The Lowdown: Aberdeen Angus Pure added to Angus Steakhouse restaurant menus

The Lowdown: Aberdeen Angus Pure

By James McAllister

London-based group Angus Steakhouse says it is the first restaurant chain in the UK to serve ‘pure’ Aberdeen Angus steak.

Photo credit: Wahlburgers

The Lowdown: air-based meats

By James McAllister

A Californian start-up claims to have created the world’s first air-based meat alternative.

National Steak Day offers diners 25% off steaks at restaurants across the UK on April 25

The Lowdown: National Steak Day

By James McAllister

Next Thursday, 25 April, will be the inaugural National Steak Day, offering 25% off steaks at more than 150 restaurants across the UK.

Matt Brown executive chef Hawksmoor restaurant

How I Got Here: Matt Brown

By Joe Lutrario

Hawksmoor's executive chef has a premier league CV that includes spells in some of London's most iconic kitchens, including The Ritz, La Tante Claire and The Capital.

Michelin-starred Harwood Arms in Fulham owner Mike Robinson to open second restaurant within a Hotel Indigo The Elder Bath

Harwood Arms co-founder to open second hotel restaurant

By James McAllister

The restaurateur and co-owner of the Michelin-starred Harwood Arms in Fulham is partnering with the St James’s Hotel Group to open a second restaurant within a Hotel Indigo site later this year.

The lowdown: #KFCcrisis

The lowdown: #KFCcrisis

By Georgia Bronte

A cock-up with KFC’s new logistics partner caused a mass chicken shortage that forced 460 of the finger lickin’ good stores to close for almost a week. It caused mass panic, as well as an avalanche of poultry-related puns on social media.

Rankin to launch third Temper restaurant

Rankin to launch third Temper restaurant

By Joe Lutrario

Neil Rankin’s third Temper restaurant will focus on house-cured meat, pizza, vermouth and “top quality” wine and will open in Covent Garden this Spring.

Nova Victoria Restaurant Eats Out

Restaurant Eats Out: Nova Victoria

By Joe Lutrario

Restaurant magazine’s latest Eats Out events took place in Victoria’s recently opened Nova development, home to a mix of established brands and one-offs, including Hai Cenato, Aster, and Stoke House.

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'.

English lamb: How to make more of it on your menu

English lamb: How to make more of it on your menu

By Emma Eversham

Recent consumer research carried out by Agriculture and Horticulture Development Board (AHDB) Beef & Lamb found that diners love the taste of lamb, yet increasingly they are finding the meat difficult to locate on menus when eating out.