Scottish chef Tomás Gormley is to open his first solo fine dining restaurant in Edinburgh this March.
The Pig group acquires Barnsley House hotel
The Pig group has acquired the Barnsley House hotel and the Boot pub in the same Cotswolds village.
Beaverbrook hotel and estate secures £52m loan to fund growth
Country house hotel Beaverbrook in the Surrey Hills has secured a £52m loan from OakNorth bank to refinance existing facilities and accelerate its expansion plans.
Bounce-back burgers: meat alternatives do have a future, say suppliers
There has been much to worry the meat-alternative market recently, but Will Hawkes sees how plant-based still has its place
How to deal with the unexpected death of a colleague
Planning for the unthinkable can help your staff deal with the practical and emotional impact of the death of a colleague, says Jane Robson
Recipe: Crispy sticky harissa lamb
Sabrina Ghayour’s take on Cantonese crispy shredded chilli beef
Book review: Flavour by Sabrina Ghayour
“Life is too short to eat bland food,” writes Sabrina Ghayour in the introduction to her seventh cookbook, fittingly called Flavour
Viewpoint: Why alcohol brands can raise the bar
Pubs and bars can look to their suppliers for promotional help in tempting their customers back to the bar, says Matt Waksman
‘A life-long dream of mine’: Gary Townsend to open first restaurant in Glasgow
Chef Gary Townsend is set to launch his first restaurant, Elements, this spring in Glasgow’s Bearsden.
Lexington rolls out Mindful Kitchen across its sites
Corporate contract caterer Lexington has launched the Mindful Kitchen, a “socially conscious” portfolio of campaigns and partnerships that are being rolled out at client sites this month.