Azzurri Group, operators in the Italian casual dining sector through its Zizzi, ASK Italian, Coco di Mama and Radio Alice brands, has announced today its financial results for the year ended 30 June 2019. Financial Highlights Group sales up 7.0% year-on-year to £299.4m, driven by new openings in the UK, RoI and China, as well as like-for-like sales growth across all … [Read more...]
New Head Chef and new menu at The Forest Side
Grasmere’s The Forest Side welcomes its new head chef on 19th November, Paul Leonard. The Michelin-starred, four AA Rosette restaurant will also be revealing its new menu developed by Paul and his team. Leonard has cooked under Marcus Wareing and Andrew Fairlie, precious experience for any chef. Leonard gained further experience in his first Head Chef role, he shaped … [Read more...]
Menu announced for Asian chef and restaurant owners menu development day
The chefs in the kitchen for the Asian Restaurant Owners Network Open Kitchen Live Menu Development Day have been busy testing, tasting and preparing, and now we are delighted to publish details. The chefs in the kitchen are from Rational and the Asian Restaurant Owners Network. The day will not just be providing a feast of flavours from Asian cuisine, they will be … [Read more...]
Liverpool rock ‘n’ roll dining concept to open rewarding online bookings with 50% discount
We really like this new opening as it has a distinct USP that will garner attention and bookings, doubtless that the perceived cool of being in the ‘online know’ will help too. The Bold Street bar and live music venue Jimmy’s has announced plans for an all-new dining concept at its Liverpool city centre location. Jimmy’s will be adding to its portfolio with a South American … [Read more...]
Plant based menus and embracing no-alcohol culture required to cater for food and drink trends 2020
Black pepper ice cream, coconut ceviche and Japanese whisky highballs are just a few of the trends predicted to be popular in 2020 with US diners. More health ingredients and plant-based menus will rise to the top, and lower-alcohol spritzes will take centre stage at bars. From ingredients like seaweed, ashwagandha and nutritional yeast to dishes like fresh, elevated … [Read more...]