Chef Profile: Andrew McLeish
What made you aspire to be a chef? A little cliché to say but I always wanted to be a chef. I love the different cultures that food encompasses. I love the buzz of the [...]
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Reviews and Interviews
Restaurant Industry News spoke with the Executive Head Chef, Tim Hall at the newly opened Nettlefold Restaurant at the Iconic Burgh Island Hotel
What made you aspire to be a chef? I caught the cooking bug at a young age, regularly baking cakes for my large family. I must have been 8 when I baked my first birthday cake [...]
Restaurant Industry News spoke with the new Director of Restaurants at The Savoy Anne Lomas
Be authentic; know yourself, understand your strengths and weaknesses – and use them, don’t hold them as baggage otherwise they with impede your ability to lead. [...]
Interview: Tom Aikens discusses Foodcycle and raising awareness
Restaurant Industry News spoke with acclaimed British Chef Tom Aikens about his involvement with the Charity FoodCycle and the importance of raising awareness of such [...]
Restaurant concepts surviving the massacre in the fast-casual dining sector
An article by Jon Blakeney With over 30% of the UK’s top 100 restaurant Groups now making a loss, the picture has possibly never looked bleaker. However, some would say [...]
Interview: Levi Roots, owner of the Caribbean Smokehouse
Restaurant Industry News’ Q&A with entrepreneur, Levi Roots. Everyone knows that Jamaica is known for its fantastic food! How did your childhood, growing up in [...]
Florent Malbranche’s top tips for restaurant recruitment
Florent Malbranche, CEO and co-founder, Brigad Short staffing is one of the most common pain points for businesses within the hospitality sector. Finding hospitality [...]
Restaurant Industry interviews Chef Rishi Naleendra of Cheek by Jowl
Chef-Owner of Cheek by Jowl, Rishi Naleendra is the first Sri Lankan Chef to attain a Michelin status when the restaurant received the coveted star on Michelin Guide [...]
Tom Wordie on: How bars and restaurants can make better use of their space
An article from Tom Wordie, Head of Partnerships at AndCo It is universally acknowledged that restaurants and bars make a large majority of their revenue in the evenings and [...]
Editor’s Review – The Corner House – Canterbury
Situated in a former 16th Century Coach House, The Corner House in Canterbury fuses the old with the new. Overlooking the city walls, the refurbished restaurant retains [...]
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