All Las Iguanas articles – Page 4
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Analysis & InsightThe Modern Pantry: 'People don't want to read menus in the City’
The Modern Pantry’s chef Anna Hansen chats to MCA’s sister title Food Spark about how to remain relevant despite the tough conditions, the challenge of finding staff and the fact City workers’ aren’t bothered about perusing a menu.
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NewsUnique co-founder departs
Unique Hospitality, the 10-strong pub operator, has strengthened its operations team, as co-founder Jonathan Taylor steps away from the business.
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NewsAutumn menu round up: Continued focus on veggie options, with a heartier twist
As the air takes on a decidedly fresher feel, pubs and restaurants are unveiling their Autumn menus filled with a host of heartier options.
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Analysis & InsightDavid Jones: 'Food innovation is becoming more difficult - you can't reinvent the wheel'
As one half of food innovation company Bingham & Jones, the chef speak to MCA’s sister title Food Spark about the prominent trends he thinks are fads and why breakfast food-to-go is a category lacking innovation in retail.
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Analysis & InsightThe virtual world becomes reality
Virtual restaurants might sound like a computergenerated fabrication – but the food they delivery is very much a physical reality, and it’s growing. As the major delivery companies start to push into restaurant brands, Finn Scott-Delany examines the lie of the land.
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NewsBlazing Bird 'could become standalone restaurant'
Blazing Bird, the virtual restaurant brand from Las Iguanas, could become a physical restaurant at some point, MCA has learnt.
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Analysis & InsightInterview with an innovator: Ceviche’s Martin Morales
The Ceviche chief executive and founder talks to MCA’s sister title Food Spark about his favourite ingredients and why he believes the restaurant sector is just scratching the surface when it comes to Peruvian cuisine
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Analysis & InsightThe meat-free bleeding burger making it onto menus
Moving Mountains meat-free B12 Burger has been gracing the tables at Maxwell’s Bar & Grill and Dirty Bones. Founder Simeon van der Molen spoke to MCA’s sister title Food Spark about launching a UK first and how easy it was to get his product into restaurants.
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Analysis & InsightThe Alchemist: ’We use a collaborative approach on every dish’
Seamus O’Donnell, executive chef at The Alchemist, reveals to MCA’s sister title Food Spark about the dark arts he employs to keep food theatrical, while at a reasonable price point.
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OpinionWhat's next for Bundobust?
Operating in the North, this brand has its eyes set on the trends in India and developing its vegetarian offer further, as MCA’s sister title Food Spark found out.
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NewsTRG launches delivery-only concept for Chiquito
The Restaurant Group (TRG) is rolling out a delivery-only concept for its Chiquito brand called Kick-Ass Burrito
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Analysis & InsightHow fast-casual Korean is making its mark on the restaurant scene
As Korean food continues to capture the imagination of Americans, could the trendy Asian cuisine finally take roots in the UK? MCA’s sister title Food Spark investigates
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Analysis & InsightHix: ‘I’m not going to do any more restaurants in London'
Chef-owner of Tramshed Mark Hix, talks to MCA’s sister title Food Spark about street food, seasonality and how restaurants will move out of Soho and into East London
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OpinionHow Lussmanns hopes to attract new customers and accelerate expansion
Founder Andrei Lussmann speaks to MCA’s sister-title Food Spark about how he’s targeting the younger demographic and his plans for breaking out of Hertfordshire
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OpinionBringing Sri Lankan street food to the masses
Sri Lankan restaurant business The Coconut Tree has expansion plans for UK towns and cities, while plant-based eating has heavily influenced its latest round of menu development, as MCA’s sister title Food Spark found out
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NewsCote signs up for Basingstoke
Côte, the BC Partners-backed group, is opening at Basingstoke’s Festival Place shopping centre.
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NewsCDG launches new virtual brand, Blazing Bird
Casual Dining Group is trialling a delivery-only concept, Blazing Bird, from a selection of its Las Iguanas restaurants, MCA understands. The brand is named after a dish from the core Las Iguanas menu – a half or whole chicken with fiery sauce and bagged up fries. The menu also offers ...
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NewsLas Iguanas: ‘We look for authentic ingredients and a story’
Glenn Evans, the head of food development at Casual Dining Group’s Latin American chain talks to MCA’s sister title Food Spark about the biggest mistakes when it comes to menu development, the vegan junk food trend and how to introduce consumers to new foods.
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NewsCDG £30m refinancing package
Casual Dining Group, (CDG) the operator of Las Iguanas, Café Rouge and Bella Italia, has announced a new cash investment of £30m as part of a refinancing of the group.
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Opinion
‘Not everyone wants to eat a black brioche bun’
EAT’s executive chef, Arnaud Kaziewicz, on keeping it simple but tasty, while watching out for new ingredients and innovations.