James Knappett’s two-Michelin-starred Kitchen Table concept is to be refurbished and expand into the Bubbledogs space.
Selin Kiazim calls for support for London hospitality as she announces closure of Oklava Bakery + Wine
Selin Kiazim has highlighted the need for further support for the central London restaurant sector, where she said footfall has been so low she has been forced to close Oklava Bakery + Wine in Fitzrovia.
Eat Out to Help Out: HMRC Q&A
Angela MacDonald, recently appointed deputy chief executive and second permanent secretary at HM Revenue and Customs (HMRC), has provided answers to commonly asked questions around Eat Out to Help Out.
Safety first: How housekeeping departments are adapting to the new normal
Housekeeping has now been elevated to maybe the most important service a hotel can offer, offering not just cleanliness, but customer confidence too.
Diego Masciaga joins the team at Claude Bosi’s Bibendum
Diego Masciaga has joined Claude Bosi’s two-Michelin-starred London restaurant, Claude Bosi at Bibendum, as a front of house ambassador.
Minute on the clock: Simon Shaw, El Gato Negro and Canto
The founder of tapas restaurants El Gato Negro in Leeds, Liverpool and Manchester, and Canto restaurant in Manchester, talks about reopening, alfresco dining and finally finding time to reflect.
Revelations: Richard De La Cruz, group head chef, Arros QD, Fitzrovia, London
To relax, I spend time with my family, close the curtains and watch movies in the living room with a massive bowl of salty popcorn
Bookings fears as new restrictions ban households from meeting indoors in parts of northern England
Restaurateurs have been left fearing bookings will be hit once again after the government imposed restrictions banning different households meeting indoors in parts of northern England.
Personal booking confirmation calls key to tackling no-shows, research finds
Around 74% of consumers would be more likely to respond to a personal telephone message from the owner of a business than a standard text message to confirm or cancel their booking, independent consumer insight by One Call to All has found.
How to harness recent enthusiasm for sourdough into bread and pâtisserie fit for your discerning customers
Everyone’s a sourdough expert these days, and it seems home-based baking has awakened an appetite for other quality bread and pâtisserie offerings.