News
The latest industry news from the business journalists at Catering Today. We bring you the latest on what’s happening in the restaurants, bars and catering industry, with exclusive stories, analysis, best practice and industry comment.
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Jun- 2025 -17 June
Pub and bar sector shows optimism amid economic headwinds
New data from Design My Night has found that 74% of pub and bar operators have expressed optimism about the longevity of their business. Notably, 36% of operators believe their business is thriving and are highly confident that they will still be trading in 12 months. The data also found…
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17 June
ScandiKitchen opens second London café in Victoria
Scandinavian café and deli ScandiKitchen has opened a second site in central London, 18 years after launching its flagship store in Fitzrovia. The new café, located on Buckingham Palace Road in Victoria, follows the same model as the original, offering Scandinavian food for eat-in or takeaway. It opens daily from…
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17 June
The Duck and Rice to open at Battesea Power Station in July
The Duck and Rice will open a new restaurant at Battersea Power Station on 7 July, its first expansion since launching in Soho a decade ago. The move marks a milestone for the Cantonese restaurant and pub hybrid, which opened on Berwick Street in 2015. The new 185-seat venue features…
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17 June
Foodservice inflation climbs in April amid supply issues
Food and beverage prices continued to rise in April, according to the latest CGA Prestige Foodservice Price Index, adding pressure to hospitality operators already grappling with rising costs. The index recorded a 2.3% year-on-year increase in its basket of goods, with a 0.6% rise from March. Analysts attributed the sustained…
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16 June
The Third Monkey in Farnham to open in July
The Third Monkey, an independently-owned gastropub and fine dining restaurant, is set to open its doors in Farnham in mid-July. Led by executive chef Adam Fisher, the restaurant will offer a hyper-seasonal menu that combines “elevated simplicity with a strong commitment to sustainability”, zero waste practices, and locally sourced British…
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16 June
Holborn Dining and Ollie Bass partner to unveil new seafood counter
Holborn Dining Room has launched a new seafood counter in collaboration with Ollie Bass, executive chef at sustainability-focused restaurant Faber, bringing a seasonal coastal menu to central London. The counter, located at the centre of the restaurant, will serve a rotating selection of dishes made with British seafood sourced from…
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16 June
Timothy Taylor FY turnover rises 6% to £35m
Brewery and pub operator, Timothy Taylor, has seen its turnover rise 6% to £35m in the year to 30 September 2024, as brand sales improved on the previous year and gross profits increased by 9.5% to £19.4m. Production and procurement efficiencies, alongside lower energy costs, offset some of the additional…
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16 June
UKH secures govt commitment to explore changes to EPR scheme
UKHospitality has secured a commitment from the government to explore changes to the Extended Producer Responsibility (EPR) scheme, following concerns that the current rules unfairly penalise hospitality businesses. The trade body said some venues are being charged twice for recycling due to regulations that classify certain packaging used in hospitality,…
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13 June
NIFDA appoints new board member
The Northern Ireland Food and Drink Association (NIFDA) has appointed Bernie Orr, chief financial officer at SHS Group, to its board. Orr, who has experience in the fast-moving consumer goods sector, was named to the role during NIFDA’s 29th annual general meeting (AGM) at Craigavon Civic Centre on 4 June. …
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13 June
Wagamama launches its ‘biggest’ marketing campaign in history
Wagamama has launched the biggest marketing campaign in its 33-year history, unveiling a new brand platform and menu aimed at emphasising “the emotional and cultural role of food in modern life”. The campaign, called ‘Food is Life’, is said to mark a shift in the restaurant chain’s strategy to focus…
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