Boufgee steak and lobster restaurant to open

New "affordable" steak and lobster chain to launch in Southend

22 Aug 2014 | By Richard Siddle

Bourgee is a new chain of so-called affordable “luxury steak and lobster restaurants” which is opening the first of its new outlets in Southend in September.    

Tom Conran's new pop-up

Tom Conran to open a 12-month pop-up in Notting Hill

15 Aug 2014 | By Richard Siddle

    Tom Conran  is opening up a 12-month pop-up restaurant in London’s Notting Hill on the former site of his Tom’s Deli.

Renaissance Pubs opens The Latchmere and rooms at The Tommyfield

Renaissance Pubs moves into hospitality

15 Aug 2014 | By Erin Smith

Tom Peake, Mark Reynolds and Nick Fox of Renaissance Pubs have not had much time for lying in bed recently. They have been even busier than usual. They relaunched the iconic Battersea pub, The Latchmere in May and are now renting out six rooms above its Kennington Cross pub The Tommyfield. Harpers caught up with Peake, the “new projects” junkie of the group, to see ...

"If Carlsberg did Wine & Spirits"

For future growth Carlsberg must succeed in wine as well as beer, says James Lousada Subscription

08 Aug 2014 | By Richard Siddle

As Carlsberg’s specialist wine and spirits division, now called Crown Cellars, celebrates over 20 years, the brewer’s UK chief executive, James Lousada, explains to Richard Siddle why wines and spirits are now so important to the group

George Workman of Frizzenti

George Workman of Frizzenti on the huge opportunties for wine on-tap

07 Aug 2014

We talk to George Workman, managing director of Frizzenti, the company behind the on-tap serve for Italian sparkling wine about how he sees the Prosecco and sparkling wine market growing and developing in the future.

Christine Parkinson

Christine Parkinson on driving sake with customers and sommeliers at Hakkasan Subscription

01 Aug 2014 | By Helen Arnold

Helen Arnold talks sake with Christine Parkinson, chief wine buyer at the 12-strong Hakkasan restaurant chain, the first company to put some of its sommeliers through a new WSET sake course.

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