From energy-saving to smarter workflows, operators and rethinking kitchen efficiency for a greener future. Two industry leaders share what’s working – and what’s next.

Michelin is turning its attention to the wine world with a new ratings system for wine producers. Starting with Bordeaux and ...

Jamie’s Italian is making a return to the UK high street six years on from its collapse with a restaurant opening in London’s ...

Brighton-based restaurateur Mike Palmer has made his casual Thai format Khao Bird a permanent fixture with a new site on Soho ...

The beleaguered burger brand has changed hands once again, with its new owner eyeing international, rather than regional, ...

Brothers Ed and Ollie Templeton, co-founders of chef residency restaurant Carousel, will launch Cometa – a contemporary ...

Kim Ratcharoen is stepping out of the shadows to lead the next era of the restaurant in which Gordon Ramsay made his name ...

JKS Restaurants has sold its three-strong London pub business through a private investment round led by founder and managing ...

Matcha consumption has seen a surge in recent years, with strong growth expected to continue. In 2024 the UK’s matcha tea ...

Healthy food restaurant, known in Europe as Honest Greens, is launching its first UK site this month in London under the name ...

From smaller, smarter portions to food flights, Lockhart Catering’s Simon Britten identifies four restaurant trends for the ...

The dips are bigger portions of Popeyes’ Ranch, Kickback and its festive warm Cheese dips and tap into the trend for ...