Restaurant

Your premier source for news, analysis, opinions, and special features about the lively restaurant industry in the UK.

National

English

Magazine

Outlet metrics

Domain Authority

Ranking

Global

#344023

United Kingdom

#31324

Food and Drink/Beverages

#108

Traffic sources

Monthly visitors

Articles

April trade boost for hospitality sector pushes down insolvencies

1 week ago | restaurantonline.co.uk | James McAllister

Amid a boost a trade caused by sunny weather over the month, insolvencies in the sector fell, also dropping 2.5% month-on-month. Additionally, the Government’s company insolvency statistics show that hospitality insolvencies are down 12% in the 12 months to April 2025, falling from 3,824 in the 12 months to April 2024 to 3,369.
Shan Shui Social opens in London Victoria combining elements of Cantonese and Sichuan cooking with an aesthetic that takes cues from 1920s Shanghai

1 week ago | restaurantonline.co.uk | James McAllister

What: An offshoot of the Chinese and Southeast Asian fusion concept Shan Shui, which has sites in Bicester Village and Heathrow Airport Terminal 2. Located roughly equidistance between London Victoria station and Buckingham Palace, Shan Shui Social is positioned as a ‘playful casual dining experience’ that takes inspiration from 1920s Shanghai with a menu that taps into the flavours of the Sichuan and Guangdong provinces.
Lima’s Maido tops The World’s 50 Best Restaurants list 2025 with London’s Ikoyi the Highest Climber

1 week ago | restaurantonline.co.uk | James McAllister

Run by chef-owner Mitsuharu ‘Micha’ Tsumura, Maido, which ranked at number five on the 2024 list, specialises in Nikkei cuisine, blending Japanese techniques with Peruvian ingredients across a tasting menu that stretches across more than 10 courses. The World’s 50 Best Restaurants describes the dining experience as ‘both culturally rich and innovatively modern’. Maido is followed in the 2025 ranking by Asador Etxebarri in Atxondo, Spain, at number two, and Quintonil in Mexico City at number three.
‘Lux-modern canteen’ concept Nomad to launch in Cardiff

1 week ago | restaurantonline.co.uk | James McAllister

Nomad will open in the Welsh capital’s Castle Quarter and serve a monthly-changing menu that also encompasses seasonal small plates. Chef Lali Souto, who previously cooked at Matsudai Ramen, Poca and Nook, will lead the kitchen, with Kim Barritt overseeing the floor and beverage programme. “Nomad is a friendly, energetic and flavour-first space - somewhere you can eat and drink as much or as little as you like,” says Souto, discussing the concept.
Chef Modou Diagne to take over site of pan-Asian restaurant Extra_Ordinary to open second Glasgow restaurant

1 week ago | restaurantonline.co.uk | James McAllister

TRUST by Modou will feature an ‘ever-changing’ tasting menu experience centred on seasonality and ‘bold flavours’. The five-course tasting menu, which will be priced at £30 per person, will feature no previews or dish descriptions with the idea that diners put their trust in Diagne and his team. “This is the restaurant I’ve always dreamed of,” says Diagne.
Restaurants in London boroughs including Westminster and Hackney to benefit from al fresco dining and later opening hours under Mayor of London's Summer Streets Fund

1 week ago | restaurantonline.co.uk | James McAllister

The £300,000 scheme, which was announced by Sadiq Khan last month, will see streets transformed into open-air dining areas, with Lambeth, Hackney, Waltham Forest and Westminster the first four boroughs to set to benefit. In Westminster, St Martin’s Lane will be car-free from 11am-11pm with al fresco licences available for up to 34 businesses. Plans will be brought forward to make this permanent in the coming months.
Sommelier Jo Radford on his natural wine lists at Edinburgh restaurants Timberyard and Montrose

1 week ago | restaurantonline.co.uk | Joe Lutrario

Tell us about the moment you first became interested in wineI grew up in and around restaurants — my parents have been in the industry for as long as I can remember — so the world of food and drink was always close at hand. One of the earliest and most influential figures for me was a gentleman named James Sankey, who had an encyclopedic knowledge of wine and a palate to match. He made a huge impression on me at a young age.
Restaurant groups see year-on-year sales drop in May following weak bank holiday trading

1 week ago | restaurantonline.co.uk | James McAllister

Dips in the temperatures particularly affected May’s two bank holiday weekends, which usually boost out-of-home sales. Across the sector, Britain’s leading managed hospitality groups saw sales slip by 1% year-on-year in May. The Tracker — produced by CGA by NIQ in partnership with RSM UK — shows pubs outperformed other channels for the sixth month in a row. Pubs’ sales were 0.5% ahead of May 2024. However, sales in bars finished 5.1% down year-on-year, and the on-the-go segment fell 2.5%.
Who are the UK restaurant industry's best plant-based and vegan chefs

1 week ago | restaurantonline.co.uk | Joe Lutrario

Vegan chef Alexis Gauthier has recently taken to calling out people on Instagram for eating fish and meat. It goes without saying that the Frenchman objects to animals being killed for food, but what really gets Gauthier’s goat is people with a platform who glorify their consumption. Those who have found themselves in his crosshairs include Tod Inskip (of Eating with Tod fame), Stanley Tucci and even Prince William.
Angela Hartnett to open restaurant and terrace bar at the Royal Opera House

1 week ago | restaurantonline.co.uk | James McAllister

Set to launch in September, the as-yet-unnamed restaurant will be open for lunch and dinner and serve a menu of ‘sophisticated yet simple’ dishes, showcasing the flavours and ingredient-led approach that have become hallmarks of Hartnett’s career. “Opening at the Royal Opera House – such an iconic London institution – is a real privilege,” says Hartnett. “We’re creating something entirely new for the space: relaxed, with food that celebrates exceptional produce and simplicity.