Latest News

Catering jobs are up but average pay is down

According to the latest data from CV-Library, there were 10.3% more catering jobs on offer in June compared to the same month last year.

Daisy Green Collection to launch new plant-based menu

Daisy Green Collection is launching a limited-edition plant-based menu in collaboration with chef Kirk Haworth of Plates, available only at Scarlett Green in Soho.

Restaurants add to Wimbledon buzz

New stands and restaurants around Wimbledon are serving up new concoctions and meals.

New food and beverage at Elephant Park

Lendlease have released plans for a phase two development emerging in Elephant Park.

Northerners are the most positive reviewers

A study by Feed It Back reveals that the northern cities of the UK are a lot more positive than their southern counterparts.

Third El Gato Negro restaurant announced

Creative director of the El Gato Negro, Simon Shaw, has confirmed the opening of a third El Gato Negro restaurant on 35 Park Row, in Leeds, which takes the place of a Jamie’s Italian.

New Flat Iron with beef tasting club

A new Flat Iron is opening in Spitalfields today (1 July), with a beef tasting event to celebrate its opening.

CDM switches plastic for potato starch

H2O Publishing, which produces Casual Dining Magazine, no longer delivers any of its titles in plastic wrapping.

Lead interview: Dishoom

The brains behind the popular Bombay brand discuss changing perceptions, industry pressures and their take on that breakfast bap.

Design giving restaurants a new lease of life

Charlotte Mellor looks at how relaxed eateries and more high-end establishments are revamping their interiors to stay ahead.

Manchester Airport reveals new F&B offering

Manchester Airport will welcome 15 new food and drink brands in its £1bn transformation of Terminal Two that will see it double in size.

Henry Dimbleby announces National Food Strategy

LEON co-founder Henry Dimbleby has been appointed by environment secretary Michael Gove to lead an independent review of the UK’s food system to ensure it is fit for the 21st century.

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