Giggling Squid, the popular UK Thai restaurant group is to accelerate its expansion plans following a £6.4m investment from BGF (Business Growth Fund), the UK’s leading provider of growth capital to small and mid-sized businesses. Giggling Squid, which has a portfolio of 13 sites across the South of England and the Midlands, will use the BGF capital to open more branches of … [Read more...]
Hand Picked Hotels puts Seiont Manor Hotel on market for £2m
Sitting on 22 acres of gorgeous Welsh countryside, Seiont Manor Hotel is a beautiful stone-built property surrounded by rustic farmland, lakes, the River Seiont and looming impressively in the background is none other than Mount Snowdon. Retaining a wealth of wonderful period features throughout, the multi award-winning hotel offers 28 spacious and stylishly furnished … [Read more...]
Jonray Sanchez-Iglesias, 1983 – 2015
Jonray Sanchez-Iglesias, who ran Casamia in Bristol with his brother Peter, died last Friday following a four-year battle with skin cancer. His family has released the following moving tribute to a talented chef - Casamia had only just been named fourth best restaurant in the UK by the Sunday Times – and a man loved by family, friends and colleagues: “It is with great … [Read more...]
Gayan Munaweera scoops UK Cup Tasters Championship
Gayan Munaweera, coffee development manager and Q Grader, UCC Coffee UK & Ireland has beaten strong competition to win the SCAE UK Cup Tasters Championship 2015. The competition, which tests the ability of the competitors on speed, skill and accuracy in distinguishing the taste differences in speciality coffee, attracted entries from 24 of the UK’s top and most … [Read more...]
Recipe: Duck confit from Ed Sargent of Aladino’s
Aladino’s is the recently opened restaurant in the heart of Kensington that offers an enticing Alexandrian cuisine with French and Italian influences. Here, Ed Sargent of Aladino’s presents a mouth-watering recipe for Duck confit – a precursor of festive dishes to come. Enjoy! Duck confit For 4 legs 4 duck legs (Gressingham would be my choice) 30g rock salt 2 … [Read more...]