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Hyper-Convenience and The Need for ‘Now’

In the not too distant past, long lunches and sociable mealtimes around a table were the order of the day.

Posted 26/09/17

Food with Thought: How Restaurateurs Are Going Sustainable

With sustainability seemly taking hold in the restaurant industry, what does a sustainable restaurant look like today? How are they run and what are the benefits?

Posted 13/09/17

Is London Still the Place for Operators and New Concepts?

With Harden’s 2016 survey recording “off-the-charts” growth in new restaurants opening in the capital, those in the industry naturally ask “is this likely to continue this year?”.

Posted 08/09/17

CORE by Clare Smyth

Clare Smyth, who previously earned three Michelin stars with her team at Royal Hospital Road, has taken over the space once occupied by the Notting Hill Brasserie, for her first solo venture Core.

Posted 06/09/17

Is Brexit Eating the Hospitality Sector?

It’s summertime in the UK, usually a key money-spinning time for the hospitality sector, but despite the influx of big-spending tourists, all is not well beneath the surface.

Posted 17/08/17

Magpie

James Ramsden and Sam Herlihy, creators of Michelin star restaurant Pidgin, are launching a new concept that takes on a British interpretation of traditional dim sum restaurants.

Posted 01/08/17

The Standard Terms for Any Commercial Lease

When you’re about to sign a lease it’s highly recommended that you read through the commercial agreement thoroughly and carefully.

Posted 24/07/17

Why London's Top Chefs Are Moving out to the Neighbourhoods

London’s restaurant market has seen a steady rise in the number of fine eateries, giving discerning capital city diners a veritable smorgasbord of options to choose from when dining out.

Posted 10/07/17

Meraki

There’s a new Greek restaurant arriving in 80-82 Great Titchfield Street, Fitzrovia this month and it comes from the renowned Waney family (behind Roka, Zuma and The Arts Club) so expectations are high.

Posted 05/07/17

Brasserie Blanc Opens Its Very First Restaurant in a Hotel in Bournemouth

In today’s climate, opening a new restaurant can be a bit of a gamble. But with some background market research and innovative thinking, you could be backing a winning venture.

Posted 04/07/17

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