Chef Adam Byatt shares four tips for starting an off-site catering business
Things have come full circle for Adam Byatt, career-wise. “My first ever business was cooking for private parties with my…
Tiny spaces, big creativity: How Pidgin changes its beverage programme every week
Tasting menu-only restaurants and their commitment to sustainable and seasonal produce are an immovable part of today’s dining landscape. At…
The relationship between kitchen and garden at Five Fields
Most chefs plan a menu by thinking about what’s in season and what’s available from their suppliers. At Five Fields,…
7 Ways London’s First-Ever Restaurant Week Drove Covers & Delighted Guests
Last month, OpenTable served up the first-ever London West End Restaurant Week, celebrating the West End’s vibrant food scene with…
8 Bits of Tech & Hospitality Wisdom from London Soho’s Top Restaurateurs
Last week, OpenTable brought together a few of London Soho’s top restaurateurs for a panel discussion about balancing service and technology.…
12 Ways to Make Your Restaurant More Sustainable
Twenty-five years ago, most chefs wrote menus according to what they liked to cook and what they knew guests would…
How to Network in the Restaurant Industry: 6 Tips from the London Restaurant Network
In 2011, Fabio Adler and Tracey Howes created the London Restaurant Network to give industry professionals a platform to socialize,…
How to Run a Deli, Restaurant, & E-Commerce Business in One from London’s Valentina Fine Foods
Valentina Fine Foods opened in 1991 as a specialty Italian deli in London, but the business has since grown to…