All articles by Joe Lutrario
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NewsJKS says delivery is ‘crucial’ as it re-opens estate
JKS Restaurants CEO Jyotin Sethi says that delivery should be a core part of most restaurant’s strategy post lockdown as the sector looks to soften the blow of social distancing measures and a possible lack of demand.
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NewsCôte launches ready meal delivery service
Côte has launched a new online shop and delivery platform, allowing consumers to order food throughout the closure period.
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NewsChilli Pickle bought out of administration
Brighton-based restaurant business The Chilli Pickle has been bought out of administration by its founder Alan and Dawn Sperring, its landlord, My Hotel founder Andreas Thrasyvoulou and a consortium of investors, MCA’s sister title BigHospitality has reported.
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OpinionSchool of Woky
In just a few years former Masterchef contestant Larkin Cen has created a mini-empire in Bristol and is eying an opening in Cardiff. He can now be considered one of the UK’s most exciting Chinese chefs.
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OpinionWrap stars: how Tortilla won the burrito wars
Brandon Stephens and Richard Morris’ Californian-inspired brand Tortilla has come out on top in the burrito wars and looks to be eyeing a sale, writes Restaurant magazine’s Joe Lutrario.
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InterviewsStandard Bearers: meet the dream team behind London’s slickest new hotel
Trendy US-owned hotel group The Standard is hoping to rip up the rulebook of high-profile hotel dining with its debut European hotel.
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News
Former Tasty and Giggling Squid directors prep new venture
Former Tasty managing director Jo Morrison and Giggling Squid operations direction Peter Morrison are launching a new all-day dining restaurant concept in Hove.
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OpinionPrima doners
The team behind London’s Le Bab and Maison Bab are launching what is surely the world’s most ambitious kebab restaurant. Just don’t mention the word ‘posh’.
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News
Japan Centre team confirm Westfield London food hall plans
Japan Centre Group and Cool Japan Fund have confirmed that they will launch Europe’s largest Japanese food hall – Ichiba- as part of Westfield London’s £600m expansion
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News
Frances Atkins is no longer leaving The Yorke Arms
Chef Frances Atkins is to stay on at her Michelin-starred Yorkshire restaurant after striking a deal with the new owner of the business.
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OpinionRamen retailer all souped up
Tak Tokumine sold a 40% stake in his Shoryu ramen business earlier this year and now plans to transform his Japan Centre brand into the Japanese equivalent of Eataly. Joe Lutrario reports
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News
Eggleton to open vegetable-centric restaurant Root
Josh Eggleton has replaced his Chicken Shed restaurant at Bristol’s Cargo development with the vegetable centric Root
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Analysis & Insight
Italian lessons
With the demise of its Union Jacks brand and the furore over its comments about Brexit, Jamie’s Italian is taking some strong learnings into the coming years. The company’s chief executive Simon Blagden talks to Joe Lutrario at Restaurant magazine
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NewsMacellaio founder eyes new rollout vehicle
The man behind steak house group Macellaio is launching a new concept based around affordable and authentic Italian dishes, which he aims to roll out.
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Analysis & Insight
Turning Japanese
Restaurant magazine’s Joe Lutrario talks to three Australians - Scott Hallsworth, Brett Redman and Ross Shonhan - who are dominating London’s Japanese restaurant scene with their riffs on the izakaya
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Opinion
How the Galvins are going global
As the Galvin Brothers confirm their latest venture, Joe Lutrario talks the successful restaurateurs about expanding both internationally and into the pub sector
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Analysis & Insight
An executive decision
Jocky Petrie has been a driving force behind The Fat Duck for more than a decade and he’s now bringing this experience to the Gordon Ramsay Group. Joe Lutrario catches up with him on development duty
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Analysis & InsightThai expectations
Former marketing man Andrew Laurillard’s fast expanding chain has repackaged the Thai restaurant experience for the mainstream. Is Giggling Squid going to win the race to become the first truly national Thai group?
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OpinionIn conversation with Luke Johnson
The prolific sector investor behind Risk Capital Partners on what it takes to be an entrepreneur in hospitality, the risks around crowdfunding, the dangers of deep discounting and passing up a certain Portuguese chicken concept