Tom Vaughan
Menuwatch: The Pass, South Lodge hotel, Horsham
Chef Ben Wilkinson is hoping to bring both stability and a new wave of success at South Lodge with his modern take on classic flavours
Honey & Co gets a new home in London
After 10 years on London’s Warren Street, Sarit Packer and Itamar Srulovich’s Middle Eastern-inspired Honey & Co is moving to a bigger site across town
Apricity is the sustainable restaurant of Chantelle Nicholson's dreams
Manteca takes 'nose-to-tail' to a new level
How D&D London is solving the skills gap and staff shortage with its hospitality summer school
With nearly 18% of its workforce unfilled, D&D London has launched a Summer School for those[...]
James Knappett on reopening two-Michelin-starred Kitchen Table and the end of Bubbledogs
After deciding to retire hotdog restaurant Bubbledogs during lockdown, owners James Knappett and Sandia Chang are[...]
Will hospitality pay the price for the sugar tax?
The National Food Strategy Report filled the headlines with stories of salt and sugar taxes and[...]
Hospitality staffing shortage: alternative ways to find employees
With the hospitality staffing crisis worse than ever, employers using traditional means of finding staff are[...]
Endo Kazutoshi, the master chef behind Endo at the Rotunda, on dedicating his life to superlative sushi
Endo Kazutoshi’s devotion to sushi is such that he imports mountain water from Japan to cook his rice. And with rave reviews and a Michelin star for his eponymous restaurant at West London’s Rotunda, it seems his dedication is paying off. "
From The Apprentice to Aramark: how Helen Milligan-Smith is aiming to double the size of the foodservice firm
Covid isn’t standing in the way of foodservice company Aramark. Its grand plans include rapid growth and acquisitions, ready to capitalise on the post-pandemic world.
10 ways to finance your business and survive lockdown
After a year of Covid, businesses are scrabbling for cash just to keep afloat for that last big push before opening full time and for good. We identify 10 ways to refinance and bring in much-needed funds.
Industry leaders reveal what they learned from their biggest mistakes
Mistakes can be costly, but they can also be a valuable way to learn. We ask[...]
2021 survival guide: expert advice on looking after your business and your people in the year ahead
After a tumultuous 2020, the overriding mantra of running a business for 2021 is: be flexible.[...]
Menuwatch: Noble Rot Soho
Acclaimed wine writers and suppliers Dan Keeling and Mark Andrew have taken over the former site[...]
Aktar Islam on bringing globe-trotting culinary influences to his beloved Birmingham
Since becoming the first British-born Indian chef to win a Michelin star at his restaurant Opheem,[...]
Is it check-out time for Travelodge?
Since March, Travelodge has been locked in a heated conflict with its landlords over rent reductions, culminating in a company voluntary arrangement. Landlords must now make a decision – stick with the brand they know or head for something new."
Innovation through crisis: how the pandemic prompted new revenue streams
When lockdown hit, revenue streams were reduced to a trickle and many businesses faced closure if they couldn’t find new sources of cashflow. Then, the industry’s incredible adaptability kicked in.
Open and shut: The restaurants that opened for the first time during the pandemic
Restaurant launches are recipes for stress at the best of times. Throw in a global pandemic, a nationwide lockdown and the overnight disappearance of diners, and it’s a whole different ball game.
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