The founder of the Cheese Bar speaks about launching his third restaurant – the Cheese Barge – on a canal boat in Paddington Basin .
Adam Parker, head chef at 7 Saints in Notting Hill, London, reveals all
What is your favourite drink? Sparkling water, Red Bull or Stella Artois
Government reveals plan to drive rapid recovery of tourism sector
A new rail pass and vouchers for popular tourist attractions are at the heart of a plan to return domestic tourism to pre-pandemic levels by 2022 and international tourism by 2023.
Cue Point to crowdfund restaurant and social enterprise to support refugees
Cue Point founders Mursal Saiq and chef Josh Moroney are looking to crowdfund a restaurant and social enterprise that will support refugees and immigrants to enable them to develop their careers in the hospitality industry.
May’s total sales slipped 26% at managed pubs, restaurants and bars
Britain’s managed pub, restaurant and bar groups recorded a 26% drop in total sales in May from the same month in 2019, the new edition of the Coffer CGA Business Tracker reveals.
Dom Robinson to close the Blackbird to relaunch site as fine dining restaurant
Chef Dom Robinson is to close his Michelin-starred pub the Blackbird to reopen it as a fine dining restaurant – but the venue will lose its star as a result.
How to provide post-pandemic peace of mind with a Pure Air Zone
Sponsored article: The hospitality industry has been turned upside down by Covid-19 but it’s important to remember that this won’t be forever.
How hotels can attract the event, conference and corporate travel market post-Covid
How can hotels attract corporate clients in a post-pandemic world, and what is the future for events and conferences? Ben Walker discovers what services and processes business travellers are looking for.
Brewdog ‘committed to doing better’ after more than 100 ex-employees criticise ‘culture of fear’
Brewdog’s chief executive has apologised and said the company is “committed to doing better” after more than 100 former employees signed an open letter criticising what they called a “culture of fear” within the business.
How to get the most out of social media after Covid
It’s time to target your audience and start spending on communications that convey the creativity and quality of your brand, says Daniel Andrews.