The hospitality industry has suffered from an image problem for years, but Raymond Blanc believes he has the answer on how to attract the next generation of workers and customers. Chris Gamm met him to find out ... Read more
Cornerstone, chef Tom Brown’s first restaurant, is a deeply personal affair: funded by family, named after his favourite song and inspired by his mentor and friend Nathan Outlaw. Neil Gerrard meets him
Jonathan Parker is director of food and beverage at Ascot Racecourse in Berkshire. He tells Katherine Alano how he ensures that the thousands of guests who visit each day have an experience to remember
Japanese food has become an everyday part of the British diet, from udon at Wagamama to ramen at Bone Daddies, from robata-grilled lamb at Roka to the omakase tasting menu at three-Michelin-starred the Araki.
Shuko Oda is head chef and co-founder of Japanese Udon noodle restaurant Koya, which has two sites in Soho and the City of London, which has opened a second site in the city of London. She tells Emma Lake what ... Read more