News
Stephen Terry closes The Hardwick
Chef Stephen Terry has announced the closure of The Hardwick in Abergavenny just months after the trial of two former employees who defrauded the restaurant out of £150,000.
Mauro Colagreco opens trio of restaurants at Raffles London
Mauro Colagreco, the chef-patron of three-Michelin-starred Mirazur in Menton, France, has opened three restaurants at the new Raffles London hotel in what is his first UK venture.
Hospitality firms urge against Christmas rail strikes
Leading hospitality businesses, including Greene King, Rick Stein and Stonegate Group, have joined UKHospitality in calling for an urgent resolution to the ongoing rail strikes ahead of potential Christmas disruptions.
Unfiltered: Ciarán Bagchus, Pied à Terre
The head sommelier of long-standing Michelin-starred Pied à Terre in Fitzrovia talks to Douglas Blyde about his ambitious plans for the historic wine list.
Find the cheapest drinks in Wetherspoons with this new booze map
An interactive booze map that reveals where to find the cheapest drinks in Wetherspoons pubs has been created.
London’s hottest restaurant openings: October 2023
From Georgian dumplings in Fitzrovia to a new Champagne bar in Battersea, these London openings are sure to prove a treat this October.
Savoy Grill sous chef fired over racist messages
Gordon Ramsay Restaurants has sacked a senior sous chef from Savoy Grill after he sent a series of racist messages to another chef.
Hattingley Valley appoints first chef ambassador
Hampshire-based English sparkling wine producer Hattingley Valley has named Shaun Rankin, chef patron of the Michelin-starred Shaun Rankin at Grantley Hall, as its inaugural chef ambassador.
Oxeye chef joins Monica Galetti’s Mere
Sven-Hanson Britt, the chef and founder of the recently-closed Oxeye, has been announced as the new head chef of Monica Galetti’s Mere in Fitzrovia.
WLC Eats: Restaurant Andrew Fairlie
Douglas Blyde pays a visit to the late chef Andrew Fairlie’s eponymous restaurant, “set deep within the palace that is Gleneagles”. While there, he delves into the differing mark-ups on the wine list, and sees if the “big classic” main on the menu lives up to its big reputation.