Rising food, drink and energy costs are eroding margins for the hospitality sector, despite a summer trading boost due to weather and sporting events, according to a new survey.
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Hospitality leaders under 30 have issued a joint statement to the UK government, coordinated by UK Hospitality, urging it to reduce employment costs and protect entry-level jobs amid the Neets crisis, which shows no sign of abating.
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Alternative packaging business the Canned Wine Group has announced its acquisition of New Theory – a South African low-intervention wine brand.
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The #VATsTheProblem campaign has attracted more than 400,000 signatories from across the hospitality sector, with an official petition delivered to the Prime Minister's office two weeks before Chancellor Healey's 28 October Budget.
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The Sommelier Wine Awards (SWA) has opened to entries for its 2027 round of judging.
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London’s swish Quaglino’s once again provided the backdrop for the Be Inclusive Hospitality (BIH) Awards bash this year, with the popular event bringing together 300 industry professionals to celebrate the sector’s Black and ethnic minority talent.
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Iconic London hotel The Savoy has opened the Beaufort Wine Bar, a new wine-focused bar featuring more than 250 selections from 18 countries, including niche propositions from Croatia to Tenerife, as well as Bordeaux First Growths, blue-chip Burgundy and mature Champagne.
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Hospitality is being squeezed on all sides, with the combination of rising costs and nervous customers creating a significant pinch-point on pricing. Too low and venues are busy but unprofitable; too high and their customers stay away altogether.
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Sommelier Léonard Lievin and chef Aaron Blais – both from The Ritz Restaurant – have been announced as the winners of the Copa Jerez UK 2026.
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The Scottish government has announced its support for the #VATsTheProblem campaign, which aims to cut VAT on hospitality to 10%.
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The Welsh government has announced a 30% rates cut for high-street businesses including pubs, bars, restaurants, hotels, live music venues and licensed clubs in a move intended to “breathe new life into town centres”.
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London’s grande dame hotel The Savoy is set to open Beaufort Wine Bar this October as the historic hotel’s “dedicated wine discovery destination”.
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The Pinnacle Guide – the recognition system that awards the globe’s top cocktail bars – has unveiled that seven venues have moved up from one Pin to two Pins as part of the guide’s first ever renewal process.
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Bristol- and Plymouth-based Le Vignoble has come out on top of Wines of Germany's 31 Days of German Wine promotion, achieving the highest score out of all participating merchants and restaurants.
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Another on-trade innovator features in our annual summer Q&A series. Tom Fahey, sommelier and chef patron at The Terrace Rooms & Wine, details the success of his new wholesale arm, the challenges of negotiating the Isle of Wight’s quiet off-season and why he is listing dark rosés as chilled reds.
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Top somm at Cambridge’s Michelin-starred Restaurant Twenty-Two Bethany Pogson provides her perspective for our ongoing summer Q&A. Here she reflects on negotating the impact of the cost-of-living, the success of the venue's in-house wine club and the appeal of Niagaran ice wine.
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The days of the supercilious sommelier striking fear into trepidatious diners are thankfully behind us, but as the lines between casual and fine dining are becoming increasingly blurred, more and more restaurants with great wine lists are doing away with somms altogether.
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Claridge’s director of wine Emma Denney adds her perspective to our ongoing summer Q&A series. The top somm reflects here on shifting consumption habits; the steadfast popularity of classic wine regions; and anticipates a busy festive trading for the grand dame hotel.
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As we press ahead with our summer Q&As, next up is leading sommelier Luke Harbor, group beverage director at The Pig Hotels, who reflects here upon on-trade trends; the exciting prospects for English wine; and why more young people should take a chance at a career in hospitality.
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Over half of Scottish people (58%) are cutting back on both drinks and meals at hospitality venues, according to a new survey from The Knowledge Bank, the insight hub from trade body Scotland Food & Drink.
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