Michael Caines, the chef behind the Michelin-starred Lympstone Manor in Devon, has scaled back his West Country footprint, having sold one of his Cornish restaurants and put the other one on the market.

Hospitality businesses have already lost more than £4 billion in sales from rail strikes, according to UKHospitality, with planned industrial action beginning on 30 January set to make traditionally quiet months for the on-trade “even more painful”.

Robot bartenders are a tale as old as, well, robots. But with new technological advancements being made every day, do we run the risk of making ourselves obsolete behind the bar?

Leading UK restaurant, pub and bar operator Mitchells & Butlers saw a “strong trading performance over the festive season” with total sales growth of 9.7%, according to the company’s latest Q1 trading update.

Famed nose-to-tail restaurant St. John will be temporarily relocating from Smithfield to the Piccadilly department store next month as its kitchen undergoes a refit.

The Ivy Collection has partnered with alcohol-free wine importer Zero Zilch Zip to trial a list of no-and-low fine wines across its restaurant portfolio.

Soho Italian restaurant Bocca di Lupo is continuing its ‘An A to Z’ menu series with a new series of wine pairings that offer a taste of some of the more overlooked Italian grapes and regions.

Douglas Blyde heads to Hampshire to visit Wild Carrot at the Four Seasons hotel and find out whether a taste of local producer Hattingley Valley’s rare late harvest Bacchus is worth the trip.

January 2024 has already seen a spate of restaurant closures across the UK, raising questions about whether there is a future for the hospitality sector as we know it.

A letter sent to BrewDog bar workers has revealed that both current and future employees will be paid below the real living wage, despite the company previously advocating for it.

From laws to pours, the assistant head sommelier of Dinings SW3 talks to Douglas Blyde about how a passion for wine became a vocation, winning sherry pairings, and a dream to sing in a full symphony orchestra.

Ahead of the launch of Los Mochis Notting Hill’s intimate omakase experience this week, sommelier Rob Sherwood spoke with WLC about finding wines that connect with ingredients, and what he looks for in a Tequila to pair with Japanese cuisine.