The property developer turned restaurateur sold his four-strong pub business last year to concentrate on ambitious new-build projects in iconic London locations, of which the latest is the newly opened The Lighterman in King’s Cross.
Former National Chef of the Year Kevin Viner ran Michelin-starred Pennypots until 2000 and Viners in Cornwall until 2010. After a stint abroad he has returned to the UK as executive chef of new Bournemouth restaurant Neo.
Alongside established restaurant Café Spice Namaste, Indian-born chef Cyrus Todiwala owns two hotel restaurants - Assado at Hampton by Hilton London Waterloo and Mr Todiwala's Kitchen at the Hilton Heathrow T5. He shares his thoughts on hotel restaurants...
Scott Goss is creative director of Kent-based hospitality business I’ll Be Mother and head chef of its Tunbridge Wells ‘test kitchen’ The Twenty Six. He talks about his aims for The Twenty Six and how to form a restaurant group with individuality.
As it celebrates its 50th anniversary, the Royal Garden Hotel's general manager Jonathan Lowrey tells us how he caters for celebrity guests like Justin Bieber and shares the secrets of the business's success.
Theo Randall at the InterContinental Hotel re-opens later this month with a shiny new dining room. Its chef talks about the perils of removing dishes from his menu, collaborating with Azzurri Group and showing Jamie Oliver the ropes.
The chef behind Casamia lost older brother and business partner Jonray to cancer late last year but their plan to move the Michelin-starred restaurant from Westbury-on-Trym to central Bristol is going ahead.
Simon Hulstone is chef-owner of The Elephant restaurant in Torquay. Last year his family acquired tea room Burridge’s, also in the town. Here he talks about the challenges of running seasonal hospitality businesses and how he has been impacted by the...
Patrick Frawley recently joined Restaurant Story as head sommelier. Previous roles include beverage manager at Rosewood London and head sommelier at Sushisamba. He talks about how the sommelier's role has evolved over the last few years.