Some time ago, the BBC put out a poll asking the public how they’d define their ideal atmosphere in a restaurant. 76% of respondents answered ‘relaxed’. 7% preferred a ‘formal fine dining’ setting, while 17% wanted a ‘busy and exciting’ ambience. I don’t know about you, but in this context I’ve always found ‘relaxed’ to […]
Archives for February 2018
Turning the tables: 5 ways to generate faster customer turnover
Contrary to how things were not that long ago, dining out on an accessible, high quality supper can be cheap. But offering a good value menu can be expensive – without staff trained to know what they’re doing, an optimised floor plan, and a bit of extra customer-facing nous, one might find it is more […]
What does eating out look like in the future?
We asked over 1,100 of survey responders across the UK the all-important question: if you could wave a magic wand and improve anything about dining out through technology, what would it be? The answers we received did not disappoint. The joy of this question really came in some of the more creative – and occasionally […]
Unlocking the secrets of spice with Arun Kapil
A spice as frequently-used as black pepper is proof of how successful spices can become. This subtle spice accompanies salt in almost every meal and adorns every dining table around the world. However, there was a time when black pepper was to most people what asafoetida is now – a new discovery. Funnily enough, both have […]
Culinary Couples: Lale Oztek and Angus Wilcox-Pook of Arthur Hooper’s on Working Together
Arthur Hooper’s in the London Bridge neighbourhood has its roots in the market that surrounds it. The restaurant is named after a fruit and vegetable salesman that lived in the Victorian era and his occupation informs the menu of small plates that highlight produce and product from the UK. Angus Wilcox-Pook works the front of […]
