Restaurateurs and chefs across the country are responding to consumers’ preference for sustainable dining as this year’s SRA Awards demonstrate. A beachside cafe that only opened nine months ago and an international hotel group are the big winners, with the 14 winners including a fashionable rooftop restaurant, two fish and shops, a south coast pub and a Mexican and a Japanese … [Read more...]
Branded food outlets squeezing independent restaurants
The positive trading statements from leading operators indicate that Branded Food concepts are doing well. In the current economy, it is perhaps no surprise that consumers choose a reliable and increasingly sophisticated branded offer. Combine this with significant focus and continued investment from major groups and this trend looks set to continue. The latest on trade … [Read more...]
Good Food Guide Readers’ Restaurant of the Year Awards: open for nominations
The Good Food Guide is inviting submissions for its highly regarded Readers’ Restaurant of the Year awards, with this year’s nomination period opening on Monday 4 February 2013. The awards celebrate great food and service at independent restaurants, pubs and cafés from around the country, all of whom can encourage their diners to nominate them (details below). The annual … [Read more...]
MasterChef: Professionals quarter finalist joins Tudor Farmhouse Hotel
Chef Martin Adams is taking up the head chef position at Tudor Farmhouse Hotel in the Forest of Dean to deliver his award winning, locally inspired and seasonal menu. A quarter finalist in the 2012 MasterChef: Professionals, Martin was complimented by two starred Michelin chef, Michel Roux Jr on his ‘good and precise cooking’ and his range of ‘very good skills on … [Read more...]
Chef’s Restaurant of the Week, The Pass
There is something decidedly different about this West Sussex restaurant. There are CCTV monitors at each table, a snaking dining room and a tasting menu full of intrigue. It is fair to say that The Pass has taken the recent trend for Chef’s Tables a little further than most. Here, guests are treated to a conceptual dining experience, with the open plan layout placing … [Read more...]