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December 19, 2025 in In the spotlight: Celebrate a Magical Festive Season at Kahani, Chelsea’s Contemporary Indian Fine-Dining Destination
December 19, 2025 in Events: REGISTRATION NOW OPEN: NORTHERN RESTAURANT & BAR AND LUNCH! NORTH TRADE SHOW
December 17, 2025 in Industry News: Step Into a Christmas of Memories: SOMEWHERE by Nico Launches Festive Cocktail Experience
December 17, 2025 in Front Page Highlights: A CALMING WAVE OF FRENCH COASTAL CUISINE COMES TO CHILTERN STREET
December 15, 2025 in Front Page Highlights: More Than Lobster Rolls: Here Are 7 Elevated Ways to Incorporate Lobster into Your Menu

Industry News

First McCain streets ahead impact report shows vital boost to hospitality’s future

McCain has launched its first impact report for the McCain Streets Ahead Programme, powered by KERB – an initiative dedicated to supporting aspiring food entrepreneurs [...]

May 1, 2025

Three-in-four UK hospitality workers trust AI and automation to keep them safe at work

More than three-quarters (79%) of frontline hospitality workers in the UK trust AI and automation to keep them safe at work, amid wider concerns about potential job losses, [...]

May 1, 2025

670 Grams appoints head chef, Sacha Townsend

670 Grams – the Birmingham restaurant by Kray Treadwell – has announced the appointment of Sacha Townsend as head chef. Sacha previously held roles at The Man Behind The [...]

April 28, 2025

Three-in-four UK hospitality workers trust AI and automation to keep them safe at work

New findings released for World Day for Safety and Health at Work on 28th April More than three-quarters (79%) of frontline hospitality workers in the UK trust AI and [...]

April 28, 2025

Michel Roux signals untapped potential of fish ‘waste’ ahead of Stop Food Waste Day

Stop Food Waste Day on April 30 looks to raise global awareness of food waste and inspire collaborative change around this pressing issue. Legendary chef and Seafood from [...]

April 24, 2025

New Hospitality Academy Launches to Tackle Industry Challenges and Raise Service Standards

HIT Training is proud to announce the launch of its new Hospitality Academy — a pioneering training initiative designed to help hospitality businesses raise service [...]

April 23, 2025

Fuelling the finish line: GDK to give out 400 free doner rice bowls to London marathon runners

German Doner Kebab (GDK), the game-changing kebab brand, is celebrating the incredible achievements of this year’s London Marathon runners by giving away 400 FREE Doner [...]

April 23, 2025

Rising demand from hospitality businesses for revenue-based finance amid NIC increases

365 Finance, an award-winning SME funder, has reported that the UK hospitality sector accounted for £43.7 million of funding in 2024*, representing a 16.9% increase compared [...]

April 23, 2025

Bonnar’s unveils a new seasonal menu championing Scottish provenance

Bonnar’s, the Edinburgh restaurant at The Scott Hotel, has introduced a meticulously curated seasonal menu that celebrates the finest ingredients from Scotland’s natural [...]

April 23, 2025

The augmented chef generation: How the future of cuisine is being written now

Attributed to Luc Debove, Director of the École Nationale Supérieure de Pâtisserie (ENSP), Meilleur Ouvrier de France, and World Ice Cream Champion. Gastronomy has always [...]

April 23, 2025

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Restaurant Industry Magazine

Restaurant Industry Magazine

Industry News

First McCain streets ahead impact report shows vital boost to hospitality’s future

Three-in-four UK hospitality workers trust AI and automation to keep them safe at work

670 Grams appoints head chef, Sacha Townsend

Three-in-four UK hospitality workers trust AI and automation to keep them safe at work

Michel Roux signals untapped potential of fish ‘waste’ ahead of Stop Food Waste Day

New Hospitality Academy Launches to Tackle Industry Challenges and Raise Service Standards

Fuelling the finish line: GDK to give out 400 free doner rice bowls to London marathon runners

Rising demand from hospitality businesses for revenue-based finance amid NIC increases

Bonnar’s unveils a new seasonal menu championing Scottish provenance

The augmented chef generation: How the future of cuisine is being written now