Punchy quarters of cabbage roasted in harissa form the base of this show-stopping vegan recipe from Chantelle Nicholson
Book review: Open Kitchen by Great British Chefs
*Great British Chefs* reveals the secret to iconic dishes from restaurants across the country
Viewpoint: Apprenticeships can be the key to solving hospitality’s recruitment crisis
National Apprenticeship Week, from 5-11 February, is the ideal time to showcase a role where you can earn while you learn, says Ben Gabbitas
The AA and VisitEngland overhaul star ratings with new entry-level assessment
The AA and VisitEngland have joined forces to introduce a new set of quality standards with entry-level compliance that replaces one and two stars.
Thompson’s on the Isle of Wight to close with plans for new site
Chef Robert Thompson has announced the imminent closure of his first restaurant amid plans to launch two more.
Greg Hegarty named co-CEO of PPHE Hotel Group
Greg Hegarty has been appointed co-chief executive officer of PPHE Hotel Group with immediate effect.
The next generation of added value frozen poultry is here!
Four weeks on since the launch of Sizzling Chicken, Meadow Vale Foods are reporting great success in the uptake of their new and innovative brand of six fully cooked and IQF chargrilled chicken lines! The Sizzling Chicken range really is the next generation of added value frozen poultry.
Loyalty schemes to keep guests coming back
You may offer free vouchers, extra courses or money off, but it’s best to find out what your customers really want before starting your own loyalty scheme. Emma Lake sees what gets customers coming back
Bryan and Susan Webb sell Tyddyn Llan after 22 years
Bryan and Susan Webb have sold their Tyddyn Llan restaurant with rooms in Llandrillo, Wales, after 22 years.
Zero-waste restaurant Terroir Tapas announces closure
Zero-waste restaurant Terroir Tapas in Bournemouth has closed after seven years of trading, blaming a struggle with rising costs.