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The guide covers over 60 cuisines and ranges from Mayfair hotspots to Pakistani grill houses. Each review covers the cooking, service and ambience, as well we giving tips on specialities and basic information on set menus and wine. In addition, the...

The recommendation, from the Migration Advisory Committee, means that proposed new immigration laws to withdraw work permits from non-European workers will not apply to skilled chefs and that employers will continue to be able to recruit migrant...

Whilst filming in the local area, Gordon decided to take lunch at Nonna's, to the delight of fellow diners. Enjoying a lunchtime dish of Chicken Caesar salad, Gordon also helped his fellow diners finish their lunches of Tuscan bean soup, Squid and...

New dishes already on the menu that have originated from the roof garden include Oregano, Sage, Russian Tarragon, Tomatoes, Yellow Beans, Chilli Peppers, and Squash and Courgettes. The new Opus menu is complemented by the hotel-grown produce...

The Modern European restaurant was one of ten venues to be rewarded in the annual shortlist of the capital's best bars, cafés and restaurants. Now in their 19th year, 2008's awards saw the addition of four new categories to reflect the ever-changing...

The most popular London restaurants as confirmed by Zagat are: 1. Wagamama 2. The Ivy 3. J. Sheekey 4. Nobu 5. the Wolseley 6. Gordon Ramsay, Royal Hospital Road 7. Hakkasan 8. Gordon Ramsay at Claridge's 9. Le Gavroche 10. The Square Zagat awards...

Andy Rogers, Andy Bailey, Chris Bray, Jeremy Dicks, Tim Fagan, Nick Humphreys, Ian Hamer and Paul 'Tomo' Thompson completed the 1,000 mile route, as part of a wider effort to reach Sodexo Defence's fundraising target of £50,000 for the company's...

The workshop is part of the new Applied Ability Awards programme, known as the Triple A, which aims to close the worrying skills gap in the hospitality sector. The Awards will raise the skills of learner chefs through on-the-job training and...

Of the 350 exhibitors, a number have a 'green' or sustainable dimension and are continually looking at ways their businesses can help make a difference. The Restaurant Show Manager, Clair Bowman, explains: "We are seeing more and more exhibitors...