Dine Out Magazine

News

Meat-free menus set for growth after lockdown

Consumers’ focus on health during the Covid-19 pandemic is likely to make vegetarian and vegan dishes more prominent on menus than ever wh...

Scotland faces tiered approach from lockdown

Scotland’s approach to easing lockdown restrictions while continuing to suppress Covid-19 has been outlined by the fir...

How can you get involved with Food Waste Action Week?

WRAP is calling on UK hospitality businesses to take action during Food Waste Action Week (1-7 March 2021) and pledge to become 'Guardians o...

Restaurants can trade outdoors from 12 April

The prime minister Boris Johnson has confirmed the government's 'cautious but irreversible' roadmap to recovery for England followin...

World's first frozen chef's table created in Finland

MasterChef competitor Sirly Ylläsjärvi has built the world’s first ice and snow chef’s table kitchen in Ylläs, Finnis...

PROMOTED: TECH ABOUT TOWN

When the restaurant sector reopens following lockdown, operators will be more reliant on apps and technology solutions than ever before. More...

VIEW ALL
Features

Feature: The Morning Munchies

From takeaway coffee to breakfast meal kits and evening curfews – there have never been more reasons for restaurants to rise and shine ear...

LEGAL: Restaurant teams vaccinations

TO VACCINATE OR NOT TO VACCINATE? THAT IS THE QUESTION ASKED BY DAVID CLIFTON AND SUZANNE DAVIES OF CLIFTON DAVIES CONSULTANCY LIMITED W...

Pan-Asian Food: Where there's a wok, there's a way

From Masterchef to master stocks, Woky Ko founder Larkin Cen is on a mission to educate people on all Asian flavours – and wants consumers...

Hospitality Action on protecting workers' mental wellbeing

Mark Lewis, chief executive at Hospitality Action, shares his advice for hospitality workers on how to effectively recognise and manage anxiety ...

Join the tea party

Your restaurant has the power to soothe, comfort and replenish guests with just one pot. So, are you making sure the hot drinks menu is their cu...

Interview: John Hammond, East Coast Concepts

East Coast Concepts’ managing director John Hammond talks to Rosanna Spence about steering two New York-inspired brands through 2020&rsquo...

VIEW ALL
People

Interview: Tom Kitchin, Kitchin Group

Tom Kitchin, co-founder of the Kitchin group, talks to Rosanna Spence about weathering lockdown, standing up for the supply chain and speaking o...

Dishoom promotes Trollip to MD

Dishoom, the Bombay café-inspired restaurant group, has promoted Brian Trollip to position of managing director. Trollip, who ha...

Boxpark promotes new chief operating officer

Boxpark, the retail, casual dining and leisure business that operates from converted shipping container complexes, has announced the promot...

Industry pays tribute to Andrew Bennett MBE

Tributes have flooded in from across the hospitality industry following the passing of Andrew Bennett MBE. The immediate past chair of t...

Peter Ducker to leave Institute of Hospitality

Peter Ducker FIH (pictured below) is to leave his role as chief executive of the Institute of Hospitality (IoH). He will remain in his p...

The Bird, Bath welcomes new senior management team

The Bird, Bath - a boutique hotel in Bathwick, a short walk from Bath's attractions - has appointed Ashley Ely (pictured left) as ...

VIEW ALL
Restaurants

Fried chicken concept eyes rapid roll-out

The Bok Shop - the Brighton based, free-range fried chicken and vegan fried 'chikn' restaurant - has announced an expansion pl...

Native to open sustainable restaurant inside Browns

Native co-founders Ivan Tisdall-Downes and Imogen Davis (pictured) have announced they will join British luxury retailer Browns i...

Bone Daddies expands with pop-up wing kitchen

Bone Daddies, the restaurant group that includes Flesh & Buns and Shack-Fuyu, has announced the next stages of its expansion with the launch...

Heritage now offering takeaway in Dulwich

New fine dining Indian concept Heritage has opened for takeaway from West Dulwich's Rosendale Road. Its menu – from executive ...

Andina to relocate to Spitalfields

Peruvian restaurant Andina has secured a site in Spitalfields, via Shelley Sandzer, after seeking a property to relocate to from its original Re...

The Coconut Tree takes a new site in Bath

Sri Lankan street food concept The Coconut Tree has announced plans to open a seventh site in Bath. The seventh location – wh...

VIEW ALL
Events

VIEW ALL
Magazine
Contact

FEATURE

FEATURE

Pan-Asian Food: Where there's a wok, there's a way

FEATURE

Hospitality Action on protecting workers' mental wellbeing

FEATURE

FEATURE

Interview: John Hammond, East Coast Concepts