Restaurant Industry Magazine

News Ticker

February 3, 2026 in Latest Openings: Shake, Stir & Score: ‘Cards & Cocktails’ evening launches at 100 Queen’s Gate, South Kensington
February 3, 2026 in Industry News: In a hospitality industry facing systemic change nowhere is the pressure more acute than in the heat of the kitchen.
February 3, 2026 in Events: Michelin success for Edinburgh’s top new restaurant of the year
February 3, 2026 in Latest Openings: London’s Original Smash Burger Brand ‘Manna’ Expands to Dubai
January 30, 2026 in Events: Four Seasons Hotel London at Tower Bridge Celebrates Year of The Horse

Four Seasons Hotel London at Tower Bridge Celebrates Year of The Horse

This Lunar New Year, Four Seasons Hotel London at Tower Bridge invites guests [...]
Chef Thom Bateman Enrols at the UFS Academy

Thom Bateman, chef-owner of The Flintlock, Cheddleton, has been announced as [...]
Global search begins for IoH Restaurant Manager of the Year 2026

The Institute of Hospitality, the world’s largest professional body for [...]
Bunsik Bristol – Experience some K-culture this Christmas!

Bunsik, the cult No.1 Korean street food brand and the force behind the viral [...]
New Opening: Japanese Super-Diner from Chef Scott Hallsworth

Freak Momma Opened Last Month in Parsons Green Chef Scott Hallsworth – the [...]

In the spotlight

Michelin Green Star chef Benoit Witz: No Buzzwords. No Menu. Just Real Food.

Why This Michelin Green Star Chef in Provence Is Redefining Luxury Dining In a world of over-styled tasting menus and trend-driven gastronomy, Michelin Green Star chef Benoit Witz is quietly going in the opposite direction. At Le Jardin Secret, the intimate restaurant inside the Lou Calen estate in Cotignac, Provence, there’s no menu. No “concept.” No imported ingredients from far-flung lands. Instead, guests sit down to a surprise – whatever produce is freshest that morning, transformed into something elegant, nourishing and deeply rooted in place. “I don’t ask what the guest wants – I ask what the garden wants,” [...]