Restaurants
The Restaurants section on Catering Today delivers comprehensive coverage of the UK restaurant industry, from independent operators to national chains. It reports on business performance, openings, acquisitions, and leadership changes, alongside analysis of market trends, menu innovation, and consumer behaviour. With insight into finance, operations, technology, and sustainability, Catering Today provides hospitality professionals with the intelligence and updates shaping commercial strategy across the UK dining landscape.
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Jun- 2018 -25 June
Work begins on new Scotts bar and restaurant in Port Edgar Marina
Development has started on a new Scotts bar and restaurant at Port Edgar Marina in South Queensferry after Scottish hospitality group, Buzzworks Holdings, was handed the keys to its new waterside venue earlier this month. Situated near the Three Bridges and Firth of Forth, Scotts is expected to open its…
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22 June
‘Insulting’ Burger King ad offered women who get pregnant with World Cup footballers 3m roubles and burgers
Burger King has been forced to apologise after an advert encouraged Russian women to get pregnant with footballers playing at the World Cup, offering them a lifetime supply of Whopper burgers and three million roubles (£36,000). The advert claimed the promotion was to “get the best football genes” and “lay…
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22 June
Marco Pierre White to open English Chophouse and fish and chip shop in Dover
Marco Pierre White is to open an English Chophouse and a Wheeler’s Fish and Chip Shop at the Best Western Plus Dover Marina Hotel & Spa set to open this summer. The 85 cover English Chophouse will be the third restaurant of its kind to open in the UK this…
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22 June
Shake Shack to celebrate anniversary with summer BBQ
Burger stand Shake Shack has partnered with Hometown Bar-B-Que from Brooklyn, New York to celebrate its five-year anniversary with a summer BBQ at Shake Shack’s Mansion House. The duo will offer a limited-edition menu consisting of Shake Shack’s custom-blend Aberdeen Angus beef patty, the smoked caramel bourbon shake, and crinkle-cut…
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21 June
Prescott and Conran falls into administration
The restaurant group founded by Habitat owner Sir Terence Conran – Prescott and Conran – has fallen into administration. The three remaining London outlets of Prescott and Conran – Parabola in Kensington, Lutyens on Fleet Street and Albion in Clerkenwell – have shuttered putting 168 jobs at risk The restaurant…
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21 June
Chef Alexis Gauthier supports foie gras ban
Chef and restaurateur Alexis Gauthier whose restaurant, Gauthier Soho, used to serve 25kg of foie gras per day, has told Catering Today he is fully behind banning the substance on ethical grounds. When asked if he would support a ban on foie gras Gauthier replied “of course” saying its production…
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20 June
Chelsea FC launches sports bar and restaurant
Chelsea Football Club has opened a new restaurant at their Stamford Bridge stadium. The new restaurant which opened on 14 June will specialise in chargrilled steaks, alongside pizzas and bar snacks. As many as 16 big screens have been installed in the bar which will show all of the weekend’s…
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20 June
Welsh face beer and soft drinks shortage during World Cup
A beer and soft drinks shortage has hit the industry in Welsh pubs and shops this summer, just in time for massively increased demand during the World Cup. Drink-makers are concerned over CO2 supply, gas which carbonates beer and soft drinks, at the time when temperatures are rising. The cause…
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20 June
Westfield London announces food pop-up competition winner
Westfield London, in partnership with Tapas Revolution, has announced the UK’s best up-and-coming culinary talent following a cook-off at the shopping centre. Mehak Kansal, founder of Bindas, an Indian fusion kitchen won Westfield’s Food Pop-Up Competition with her idea of combining traditional Indian flavours with British dishes. Bindas has won…
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19 June
Former foie gras-serving restaurant Gauthier Soho goes vegan
Gauthier Soho, a restaurant which used to serve foie gras is aiming to become 100% vegan within two years, the restaurant used to serve 20kg of foie gras per day. The restaurant’s meat and seafood options currently include lobster and caviar ravioli, Berkshire pork fillet and Atlantic cod, however these…
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