Devon
Coverage highlights foodservice and hospitality activity across this South West county, with reporting focused on key areas such as Exeter, Totnes, Dartmouth, and the English Riviera. Topics include restaurant and pub openings, coastal and rural trade, seasonal staffing challenges, chef-led independents, and the use of regional produce. Insight is tailored for operators navigating summer footfall peaks, localism in sourcing, and the balance between tourism and year-round trading in Devon’s diverse hospitality economy.
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May- 2023 -9 MayPeople
The Candlelight Inn appoints new head chef
Candlelight Inn in Somerset has appointed Devon-born chef Charlotte Vincent as head chef. Vincent, who has made two appearances on the BBC cooking show Great British Menu, began her career with the army and went on to work alongside chef Michael Caines. Her food is described as “modern British with…
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Apr- 2023 -13 AprilFeatures
Simon King: ‘I feel like I’ve got the best job in the world’
Can you tell us about your experience within hospitality? I’ve been in the industry since I was a teenager, so really my entire life. At the very beginning, I worked in country house hotels. After my A-levels, I studied Hospitality Management in Devon and then went to London in the…
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3 AprilFeatures
All About the Cooks vs delivery apps
Can you tell me about the history of All About the Cooks and how did you come up with the concept? My background is in marketing and advertising, and after having children, I worked as a consultant. Eating real meals prepared by real people rather than factory-produced goods has always…
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Jan- 2023 -30 JanuaryRestaurants
The Scenic Supper launches new dining hub
Cotswolds dining destination, The Scenic Supper, has launched its brand new dining hub, Roots and Seeds Kitchen Garden. The hub will be permanently sited at The Old Kennels in Cirencester Park, Gloucestershire and opens Easter 2023. Roots and Seeds Kitchen Garden will offer coffee, breakfast, brunch, lunch and afternoon tea…
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Sep- 2022 -7 SeptemberFeatures
Pubs and the unsustainable rise in costs
It is estimated that seven in 10 pubs believe they will not survive the rising cost of living and increasing energy bills, according to the Morning Advertiser. A further 8% of pubs said they had an increase in utility costs of more than 500% and 65% had an increase of…
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Jun- 2022 -21 JunePeople
Michael Caines names group executive chef
Michael Caines has appointed Stuart Shaw as the collection’s new group executive chef, working together to oversee and implement Caines’ vision and strategy across the whole business. Shaw has introduced new season menus for The Cove and The Harbourside Refuge ahead of summer. Previously, he worked at two 2AA Rosette…
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Mar- 2022 -18 MarchRestaurants
Street Food Warehouse to hold Cornwall Street Food Festival
Street Food Warehouse has announced it will hold the first Cornwall Street Food Festival, taking place on the Queen’s Jubilee bank holiday weekend. The festival will feature food from cuisines around the world, and is aiming to cater to a wide variety of tastes. Initially due to take place in…
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17 MarchGovernment
Parliamentary inquiry recommends VAT remains at 12.5%
An inquiry by a group of MPs has recommended that VAT for the hospitality and tourism sectors stays at 12.5% beyond March. The All Party Parliamentary Group (APPG) for Hospitality and Tourism, concluded that VAT should not return to 20% this April, citing UKHospitality data revealing that the lower rate…
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Dec- 2021 -20 DecemberFood and Drink
Hall & Woodhouse expands portfolio with 10 new pubs
Hall and Woodhouse has announced 10 pub acquisitions as part of its ongoing estate expansion, with more in the pipeline. It revealed the trading pubs are spread across both its managed and business partnership (tenanted) divisions. Earlier this year, Hall and Woodhouse sold a small collection of pubs to reinvest…
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Sep- 2021 -1 SeptemberAdvice
Foraging for beginners – and chefs of luxury hotels!
When we think about foraging food, more often than not, it conjures up images of searching for food that is in short supply in the wild . We certainly don’t associate it with luxury. But foraging can be an invaluable tactic in the playbook of hospitality businesses catering to large,…
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