Fine Dining

Rhubarb Hospitality appoints new executive chef of events

Rhubarb Hospitality Collection (RHC) has announced the appointment of Kieran Reilly as its new executive chef of events.  Reilly brings…

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Harder to hire, even tougher to keep: hospitality’s retention crunch

The hospitality sector stands at a crossroads, with financial pressures mounting and workforce satisfaction waning. A new survey from Hospitality…

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Confronting the realities of foodservice inflation

The latest CGA Prestige Foodservice Price Index (FPI) brought a rare moment of relief to the UK. January 2025 marks…

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Today’s news in brief – 24/01/25

Stonegate Group has reported that LFL sales rose 9.7% over the festive season, with the group’s Craft Union business seeing…

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Payne and Gunter partners with Garsington Opera

Payne and Gunter, the specialist event catering arm of Levy, has announced it will cater for Garsington Opera on the…

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Simpsons up for sale as Andreas Antona announces retirement

Simpsons restaurant in Birmingham has been put up for sale for a leasehold price of £850,000 as owner Andreas Antona…

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Today’s news in brief – 14/01/25

Pizza Hut’s biggest UK franchisee is close to finalising a rescue deal, according to Sky News. Directional Capital, which already…

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Tony Page’s Island Grill restaurant relocates to Marylebone

Tony Page’s Island Grill, a fine dining kosher restaurant, is relocating from Bayswater Road at the Royal Lancaster to a…

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The rise of subscriptions in hospitality: are they here to stay?

Subscriptions have transformed how industries connect with their customers. Whether it’s streaming services like Netflix or monthly meal kits like…

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Should you have a set menu all year round?

Set menus are very common during the festive season as a way to offer a festive themed menu without having…

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