In the 40th year of the Roux Scholarship, Karol Ploch took the title in a creative brief that was a tribute to chef and honourary president Thomas Keller

Clean Kitchen Club co-founder Verity Bowditch is to leave the business following a decision that will see the formerly plant-based fast food brand add animal products to its menu.

The Francis hotel in Bath, a Sutton Hotel Collection property, will undergo a £13m refurbishment in July.

The freehold of Palé Hall Hotel & Restaurant in Llandderfel, Wales, has been sold to private buyers Anthony and Donna Barney of Baslow Holdings Developments.

StreetSmart has raised over £1m through its annual fundraising campaign for the first time in its 25-year history.

Chef Matthew Downes has left Edwardian Hotels after 13 years and started a new role at the group behind the Tattu restaurant brand.

When the Spanish chef moved to these shores in 1999, the food of his country was underrepresented. A quarter of a century on and heâs done much to change that.

With ultra-processed meat alternatives falling out of favour, operators should concentrate on natural, flavoursome options for their vegan and vegetarian menu. Will Hawkes reports

Just two years into the job, former Noma and Restaurant Andrew Fairlie chef Mark Donald has bagged The Glenturret Lalique a shiny new two-star plaque.

The co-founder of Edinburgh-based restaurant and bakery group Twelve Triangles on why its important to stay in jobs for a decent length, and finding solace by chatting with chickens.

Restaurant magazine is running a webinar next week that is designed to help restaurants unlock the power of their events business.

Around 400 squatter have been removed from Marco Pierre Whiteâs former Leicester Square restaurant after police secured the building.