Independent restaurant operators City District Group, founders of Fazenda Bar & Grill, have announced they will open their Edinburgh doors on Friday 23rd February. A £2m refurbishment of the 7000 sq ft site on George Street will include 175 covers incorporating a bar of 40 covers, plus a private dining room with seating for 8 guests. The interiors feature banquette … [Read more...]
Mark Jarvis set to open new restaurant
Mark Jarvis, Chef Patron of award-winning restaurants Anglo in Farringdon and Neo near Oxford Street, has announced plans to launch a new venture - Stem - in late March 2018. Commenting on the plans, Jarvis explained: “Stem will be a bit of Anglo heading west to Regent Street - informal, but precise in terms of its modern British food.” Located in Princes Street, Mayfair, just … [Read more...]
The Lost & Found expands in Bristol and Leeds
Premium arm of Marston’s, Revere, announces two new The Lost & Found sites and a refurbishment of their original Birmingham site for 2018. The group will open their second Leeds site in February, re-open Birmingham in March, and launch a brand-new site in Bristol in April. Following the success of venues in Birmingham, Leeds and Knutsford, Revere has witnessed the … [Read more...]
Chopstix Group appoints Jon Lake as MD
Chopstix Group, which owns and operates premium QSR brands Chopstix and Yangtze, announces the appointment of Jon Lake to the role of Managing Director with immediate effect. Highly respected within the hospitality sector for over 25 years, Lake brings a wealth of experience to the business. Lake has held a number of key roles within multinational organisations including … [Read more...]
Pizza vs Pissa – Macellaio RC collaborate with Harrods in a celebration of pizza
From the 9th - 18th February, Italian restaurant Macellaio RC and Harrods will join forces to celebrate the heritage of one of Italy’s national dishes, the pizza. The celebration will come in the form of a culinary battle drawing on a longstanding friendly rivalry between the Neapolitan ‘pizza’ and the Ligurian ‘pissa’. The former is the familiar supple stretchy base, topped … [Read more...]