Catering & Hospitality News
Fulham Shore, the operator of 24 Real Greek and Franco Manca restaurants, has reported operating profit of £25,000 in its first results for the newly formed group.
Tim Allen, head chef of Launceston Place, one of D&D London’s flagship restaurants, is to step down from his role to move to the countryside for personal and family reasons.
Francesco Dibenedetto has been appointed head chef at Hibiscus, Claude Bosi’s two-Michelin-starred restaurant in London’s Mayfair. It is his first head chef role.
Deliveroo, a London start-up food delivery service which allows restaurants to offer takeaways, has raised $70m (£45m) in funding to expand internationally.
Michelin-starred chef Tony Fleming, from the D&D London Angler restaurant in the South Place hotel, is to be the latest chef to appear on a national TV programme that helps train café cooks into kitchen professionals.
The four-red-AA-star, 29-bedroom Middlethorpe Hall & Spa in York has promoted Liam Warwick to manager of the hotel’s two-AA-rosette restaurant.
After a successful Kickstarter campaign, Burnt Truffle has finally opened its doors. Janie Manzoori-Stamford speaks to Gary Usher about the pressures of opening restaurant number two.
Chef Raymond Blanc and Sodexo Prestige have partnered with the Royal Horticultural Society (RHS) to revamp the Hospitality Village and President’s Marquee at the RHS Chelsea Flower Show next year.
Planners have now approved two-Michelin-starred chef Michael Caines’ plans to transform Courtlands House in Lympstone, Devon, into a luxury hotel and restaurant.