Latest News

Bowl food concept to open in Soho

Bowls is a new restaurant opening in Soho on 3 December, with a focus on serving food in bowls rather than plates.

Evuna to open fourth site next year

Spanish tapas restaurant and wine merchant Evuna is set to open its fourth site in Altrincham in February 2019.

Consumer spending in hospitality slows

Hotels, restaurants and bars recorded the slowest year-on-year increase in consumer spending in October 2018 since February 2017, growing just 1%, according to the latest Visa UK Consumer Spending Index.

Restaurant review: Mowgli

Upon the announcement that Nisha Katona would be opening her Indian street food concept Mowgli in Cardiff next year, the restaurant founder said that “we are not everyone’s cup of tea.”

Campaign returns to promote hospitality careers

Industry employers, job centres and industry bodies are to join forces for Hospitality Works, a national campaign to promote the hospitality industry.

Leeds restaurant under new ownership

Arts Cafe in Leeds is under new ownership for the first time in 24 years.

The Restaurant Group announces rights issue

The Restaurant Group (TRG) has confirmed a rights issue that will raise gross proceeds of approximately £315m to be used for part of the cash payment for the acquisition of wagamama, announced last month.

Delifonseca launches crowdfunding campaign

Delifonseca has launched a crowdfunding campaign to raise £150,000 towards £500,000 expansion plans for its Liverpool Dockside eatery.

Boxpark Wembley confirms Just Eat partnership

Boxpark Wembley has confirmed a partnership deal with delivery company Just Eat as the site prepares to open next month.

The Darwin Brasserie: Meeting Elevated Expectations

The Darwin Brasserie, seated on top of London’s famed Sky Garden, strikes a majestic figure across the city. Serving 200-400 guests per day, one need only step inside to learn that it’s far more than modern architecture.

Operator interview: Cut + Grind

Cut + Grind owner Paschalis Loucaides reveals what it takes to be a National Burger Awards winner.

Trail of breadcrumbs: sourcing in restaurants

Be honest about the origins of the food you serve so your brand doesn’t seem like a fairy tale to customers.

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