The health crisis we are going through continues to accelerate and is having a brutal impact on the Group’s Talents and partners around the world. Sébastien Bazin renews his deep commitment to them and comes back to the essential role of the “ALL He…
Minute on the clock: Tej Walia, Foxhills
Tej Walia, general manager at Foxhills Club & Resort, tells Janet Harmer how the family-owned business is investing heavily in improving the resort’s facilities while also enhancing the experience for staff
Revelations: Stéphane Pacoud, head chef, Bellamy’s, Mayfair
**What was your first job? **
Kitchen porter in a pizzeria
Uptown grill: barbecue season heats up
While barbecue can be a profitable summertime staple, consumers are looking for premium options that they can’t create in their own back garden. Anne Bruce looks at the latest trends
Friends in need: How chefs and operators are helping others during this tricky situation
Although this crisis is causing chaos for hospitality operators, some are choosing to dust themselves off and step up, using their resources to help those who need it most
UKHospitality and CPL launch free online training for furloughed employees in ‘hardest-hit sector’
UKHospitality and learning and development provider CPL Learning have announced the launch of UKH Pathway, an online training platform for furloughed hospitality team members.
Wagamama owner raises £57m in share places but warns some sites may not reopen
The Restaurant Group has raised £57m through a share placing aimed to provide the company with “sufficient” liquidity to continue to operate through the coronavirus crisis.
Boscundle Manor sold for nearly £1.3m
The Grade II-listed Boscundle Manor country house hotel in Cornwall has been sold off a guide price of nearly £1.3m.
Pig hotel donates garden produce to endangered gorillas
The Pig at Bridge Place in Kent has donated produce from its kitchen gardens to vulnerable groups in the community – as well as endangered gorillas at a local sanctuary.
Recipe of the week: carbonara with mint and peas
We’ve been teaching this recipe at Life Kitchen since our very first class.