Tugend Demir has been appointed Restaurant Manager of the five-star boutique hotel, The Arch London in Marylebone. In his new role, Tugend will oversee the running of Hunter 486 restaurant, plus all other F&B operations within the hotel including in-room dining, afternoon tea and private functions. Tugend brings to The Arch London vast experience from working in some … [Read more...]
Smashburger announces five UK openings over the next 12 months
Smashburger, one of the US’s fastest growing restaurant concepts, has announced the acquisition of a further five UK sites following the launch of the very first Smashburger restaurant at the Kingston Centre retail park in Milton Keynes this May. The UK franchised company has now acquired further locations in Brighton, Newcastle, Glasgow, Bath and Wednesbury. First to … [Read more...]
Carve – Redefining the Carvery with Fast, Casual, Cashless Dining
Euphorium Bakery founder, Daniel Bear and hospitality finance director Atif Amin (Chilango, Hakkasan, Ping Pong), will launch their first fast casual and cashless modern carvery concept on Tooley Street, London this summer. The unique licensed carvery will serve high-protein meals in the form of ‘carvepots’, from breakfast through to dinner. Impeccably sourced fish, meat and … [Read more...]
Meet the Butcher at 1269 Restaurant, Bar & Grill
Local livestock and whisky specialists 1269 Restaurant, Bar & Grill will launch a new epicurean experience this month: Meet The Butcher. The latest in culinary cool, award-winning executive Head Chef, Dean Crews will provide a private preparation and hands-on tutorial demonstrating his ingredient selection, unique butcher-style and authentic fire-based cooking … [Read more...]
Recipe of the Week from Great Italian Chefs by Viviana Varese
'Pop' – marinated mackerel with leek, potato and katsuobushi broth. Viviana Varese infuses fantastic flavour into her Italian starter recipe by creating a smoked mackerel oil from the charred bones, which is used to season the finished dish and create the delicate white shards on top. Katsuobushi is the Japanese term for bonito flakes, dried and fermented tuna which adds a … [Read more...]