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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Apr- 2025 -23 April
St Austell launches recycling scheme to reduce pub waste by 80%
St Austell Brewery has launched a recycling initiative in partnership which aims to reduce the general waste in its managed…
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23 April
Punch Pubs expands portfolio with four new acquisitions
Punch Pubs and Co has announced the acquisition of four pubs from Leicester-based brewing company Everards. Adding to its circa…
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22 April
Today’s news in brief – 22/04/25
Sticks’n’Sushi has revealed that F1 world champion Fernando Alonso invested in the chain alongside McWin Food Ecosystem Fund. McWin acquired…
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22 April
Sticks’n’Sushi receives investment from F1 driver Fernando Alonso
Sticks’n’Sushi has announced that two-time Formula One world champion Fernando Alonso has co-invested in the business alongside McWin Food Ecosystem…
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22 April
Pyro by Yiannis Mexis to open in London in May
A new Greek restaurant, Pyro, from chef Yiannis Mexis will open in London’s Borough on 1 May. A celebration of…
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22 April
Vanessa’s officially opens in Liverpool
A new bar concept, Vanessa’s, has officially opened this month on South Road in Waterloo, Liverpool. The opening comes after…
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22 April
Pubs to stay open later as part of VE 80 celebrations
Prime minister Keir Starmer has ordered pubs and bars across the country to be able to keep serving until 1am…
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17 April
Today’s news in brief – 17/04/25
Deliveroo has reported a 9% rise in its gross transaction value YoY to £1.87bn in Q1 of 2025. It also…
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17 April
Chopstix opens two new outlet sites
Chopstix has continued on its programme of expansion, with the opening of two new sites this month in Bridgend and…
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17 April
GDK in talks to sell major stake to private equity firm True
Investment firm True is reportedly in advanced talks with German Doner Kebab (GDK) to buy a major stake in the…
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