Cambridge
Coverage highlights foodservice and hospitality developments in this prominent university city, including restaurant and pub openings, independent concepts, student-driven trade patterns, and local investment activity. Reporting provides insights for operators and suppliers navigating a market shaped by academic footfall, affluent demographics, and demand for both casual and premium dining experiences.
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Apr- 2019 -10 AprilPubs and Bars
City Pub Group returns to profit
City Pub Group has reported profits of £2m in its audited results for the 52 weeks ended 30 December 2018, a turnaround from its loss of £200,000 in the previous year. The pub operator’s revenue saw a 22% increase to £47.5m, up from 2017’s revenue of £37.4m and during the…
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Dec- 2018 -14 DecemberAwards & Events
Bristol’s Casamia earns number one spot on Harden’s 2019 list
Michelin star restaurant Casamia in Bristol has come out on top in Harden’s Best UK Restaurants 2019 list. Based on a survey by 8,000 diners and 50,000 reviews, the Sanchez-Inglesias family’s restaurant was named the best out of 100 in the restaurant guide’s 28th annual poll. Casamia was ranked number two…
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Nov- 2018 -20 NovemberBeverages
Crussh announces move into workplace catering
Crussh, the healthy food and juice chain, has added a new format to its existing offering with a move into workplace catering. The company opened its first workplace catering format in the recently renovated Minster Building, in the City of London, on Friday 16 November. Minster Building is managed by…
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Sep- 2018 -20 SeptemberPeople
McDonalds, TGI and Wetherspoons staff to go on ‘historic strike’ for better pay
Hospitality staff from McDonalds, TGI Fridays and Wetherspoons will be coming together to collectively strike for better pay and union recognition. In what has been described as a “historic move” by the organisers, hospitality workers in the McStrike, TGI Fridays Strike and SpoonStrike [JD Wetherspoon] will stage coordinated walkouts to…
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4 SeptemberPeople
Prince of Wales renews patronage to Welsh chefs
The prince of Wales has agreed to extend his patronage of Culinary Team Wales – a team of chefs who represent their country in competitions at home and around the globe – for another five years. The prince of Wales first became patron to the team, which is part of…
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Aug- 2018 -16 AugustBusiness
Cambridge vegan chain heads to London
Cambridge vegan chain Stem and Glory is to open its first London site following a successful Crowdcube appeal raised £616,170. The new restaurant is expected to open around the Old Street area with the company’s founders looking to expand internationally should the move to London be successful. Stem and Glory’s…
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Jul- 2018 -31 JulyBusiness
Late-night customers account for 83% of British foodservice growth
British people visit food or beverage outlets 257 million times between midnight and 7am every year, according to new figures. The data, released by market research firm, The NPD Group, for the year ending May 2018 suggested that the growing demand for late-night and early morning food and beverages consumed…
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26 JulyRestaurants
Polish restaurant Jan closes a month after opening
Chef Damian Wawrzyniak’s Jan Restaurant in Clapham has closed due to “disagreement over a rent review”. The restaurant had only been open for a month with the premises’ previous owners blamed for “outstanding debts/problems” which Wawrzyniak says he was not made aware of. Dear all with great sadness I must…
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Jun- 2018 -26 JuneFeatures
‘Sustainability and ethical catering – the challenges and the successes’
As we progress through 2018, there’s an obvious focus on the environmental impact of companies. From banning single use plastics, to actively trying to reuse and reduce food waste, ethical and sustainable practice is stomping its way through catering like never before. Specifically, within the catering sector, which is renowned…
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8 JuneRegulations & Policies
Cambridge Turkish restaurant receives one star hygiene rating
Efe’s Restaurant in Cambridge has been awarded a one star food hygiene rating by the Food Standards Agency (FSA). It was written in the report that: “The chef cut raw meat on the green board used for vegetables, and then used the vegetable knife to cut the raw meat.” The…
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