Uncorked: Maddy Riches
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The co-founder of Brighton restaurant Dilsk on Piedmont-based winemaker Chiara Boschis, Pieropanâs La Rocca and the unusual structure of her wine list.
RedCat Pub Company to place part of the business in administration
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RedCat Pub Company is to put part of its business into administration, while a further 14 sites are to be put up for sale.
The Caledonian in Edinburgh to drop Waldorf Astoria branding
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The Caledonian in Edinburgh is set to reposition itself from a Waldorf Astoria property into a Curio Collection by Hilton hotel this summer following a £35m investment.
A 'groovy grand' refurbishment for Hertfordshire's the Grove hotel
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The Grove is seeing the fruits of its three-year refurbishment, which retained its heritage while incorporating a modern, cosmopolitan feel
Venners invites venues to gain a competitive advantage with its 10-step compliance checklist
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The UKâs leading stocktaker and auditor believes that operators that understand the role of compliance as a business tool will come out on top.
Venners invites venues to gain a competitive advantage with its 10-step compliance checklist
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The UKâs leading stocktakers and auditors believes that operators that understand the role of compliance as a business tool will come out on top.
The Aubrey launches omakase experience the Ukiyo Room
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The Aubrey Japanese restaurant at the Mandarin Oriental Hyde Park London has launched a private omakase experience, the Ukiyo Room.
Ciaran McGill crowed CH&Co Chef of the Year 2024
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Ciaran McGill, head chef for Gather & Gather Ireland, has been named CH&Co Chef of the Year 2024.
The lowdown: stratospheric dining
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Next yearâs hottest restaurant table is quite literally out of this world.
Government advised to lower National Living Wage threshold to 18
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The Low Pay Commission (LPC) has recommended gradually lowering the age of eligibility for the National Living Wage from 21 to 18.
Simon Rogan’s apprenticeship scheme opens for applications
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The Academy by Simon Rogan is accepting entries from prospective student apprentices for its September intake of front and back of house staff.
Lager than life: think bigger to create the perfect pub
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With the local becoming an endangered species, it’s time to ensure your menu and drinks selection is what everyone wants from their pub. John Porter reports