Specialist Licensing solicitors John Gaunt and Partners report that, fFollowing the laying of a Commencement Order before Parliament, they are pleased to be able to confirm that any personal licence falling for renewal in England and Wales on or after 1 April 2015 will not now require to be renewed. This is news for which the trade has been waiting for some time and will … [Read more...]
The Clink Restaurant at HMP Styal gears up for opening
With little over a month to go until opening, the Clink Charity has released details of the new menu at the Clink Restaurant, HMP Styal as it prepares to open to the public on Thursday 30 April 2015. Bookings for the unique dining experience are now being taken and the team has already seen huge numbers reserve tables in a bid to be one of the first people to experience … [Read more...]
Mark Sargeant joins The Strand Dining Rooms
Mark Sargeant, the renowned TV chef, restaurateur and recipe book author, has announced he will join The Strand Dining Rooms as Chef Director this month. Sargeant, who spent 13 years working with Gordon Ramsay, including seven years as Head Chef at Gordon Ramsay at Claridge’s, will introduce an entirely new Great British menu at the all-day restaurant and cocktail bar, … [Read more...]
MIDAS Awards 2015 – the winners
The Menu Innovation and Development Awards (MIDAS) 2015 were presented earlier this month, recognising the creative talents of menu development managers and group executive chefs across the multi-unit and chain restaurant sectors of the foodservice industry. The winners Asian Casual Dining: Wagamama Branded Pub Restaurant: Greene King for Eating Inn Breakfast: … [Read more...]
Star appoints experts to support lessees with 2017 rates revaluation
Star Pubs & Bars has appointed Humberts to help its lessees complete the Valuation Office Agency’s Forms of Return which are currently being mailed out to pubs and which will form the basis for setting their rates from 2017. Valuations to be set accurately With rates having increased over recent years to become one of the biggest overheads for pubs at 6 to 7% of … [Read more...]