The Restaurant Group has reported encouraging trading since its estate reopened, despite reporting a £62.6m loss before tax for the fist six months of 2020.
Anna Haugh calls for sense after curfew forced her guests to wait in the rain
The 10pm curfew must be enforced realistically, chef and restaurateur Anna Haugh has said after threats of a fine forced her to ask guests to wait for their taxis in the rain this weekend.
Neil Rankin says it’s time to make hospitality a little less hospitable
Nice guys always finish last, says Neil Rankin, so let’s just take it easy and cash in.
Meatless Farm raises £24m to fund post-lockdown growth
Meat alternatives brand Meatless Farm has raised £24m to support its plans for growth in the UK, Europe, US and Asia.
The new finance has come from a mixture of existing and new private and family office investors, all with a commitment to sustainable investing.
The new finance has come from a mixture of existing and new private and family office investors, all with a commitment to sustainable investing.
Paul Welburn on transforming his Michelin-starred Oxford Kitchen into the more casual 215
The Covid pandemic has seen Paul Welburn transform his Michelin-starred Oxford Kitchen into a simpler neighbourhood concept, but with the same ambition.
Minute on the clock: Tom Sturman, chef-director, Tomahawk Steakhouse
The chef-director at Tomahawk Steakhouse, which recently launched a restaurant in York, reveals the secret to a great steak and the company’s ambitions to bring the brand to London.
Seafish launches Love Seafood consumer initiative
Seafish, the public body that supports the UK seafood industry, has launched its new Love Seafood consumer brand platform, driven by its 20-year history in reversing the decline in consumption of seafood in the UK.
Revelations: Callum Graham, head chef, Bohemia, Jersey
The person in catering I’ve most admired is Ferran Adrià. What he has done for the industry is massive. It changed everything – the way we look at food, create it and present it.
Greene King announces partnership with International Slavery Museum
Pub company Greene King has announced a partnership with the International Slavery Museum to raise awareness and education on the slave trade.
Fake it till you make it: how to swap meat on your menu for vegan and vegetarian
How to answer the dilemma of customers who want to eat less meat and dairy, who want to make the ethical choice, but still crave the taste and texture? Bring in the substitutes, says Angela Frewin