Industry insights
The Good Food Guide’s Best Local Restaurant Awards 2023
Published 17 April 2023
Nominations are now open for The Good Food Guide’s Best Local Restaurant Awards for 2023. For six weeks, no stone …
Industry insights
Slow food for thought
Published 20 December 2022
With biodiversity a hot topic on the world stage, we look at what’s happening to protect nature’s larder on home …
Slow food for thought
Published 20 December 2022
With biodiversity a hot topic on the world stage, we look at what’s happening to protect nature’s larder on home …
Industry insights
Frankie Reddin and Lorraine Copes on the gender and ethnicity pay gap
Published 14 December 2022
Four years ago, the gender pay gap was recorded as nine per cent. Today, in 2022, the industry has regressed, …
Frankie Reddin and Lorraine Copes on the gender and ethnicity pay gap
Published 14 December 2022
Four years ago, the gender pay gap was recorded as nine per cent. Today, in 2022, the industry has regressed, …
Industry insights
General manager of Midland Grand Dining Room Emma Underwood looks ahead
Published 13 December 2022
Since March 2020, it has been impossible to look at the future of our industry without considering that fateful month …
General manager of Midland Grand Dining Room Emma Underwood looks ahead
Published 13 December 2022
Since March 2020, it has been impossible to look at the future of our industry without considering that fateful month …
Industry insights
UKHospitality CEO Kate Nicholls talks about the ‘magic’ of the industry, and inspiring the 25 per cent
Published 12 December 2022
It’s clear from this report that for customers, hospitality sprinkles a little bit of magic into the everyday. The sector exists …
UKHospitality CEO Kate Nicholls talks about the ‘magic’ of the industry, and inspiring the 25 per cent
Published 12 December 2022
It’s clear from this report that for customers, hospitality sprinkles a little bit of magic into the everyday. The sector exists …
Industry insights
Jack Feeny, founder of No Mise en Plastic, on CODE’s 30 under 30
Published 9 December 2022
As part of this year’s 30 under 30 list, we have awarded three entrants a special accolade. The ‘Innovator award’ …
Jack Feeny, founder of No Mise en Plastic, on CODE’s 30 under 30
Published 9 December 2022
As part of this year’s 30 under 30 list, we have awarded three entrants a special accolade. The ‘Innovator award’ …
Industry insights
Chef and Darjeeling Express founder Asma Khan sheds light on a restaurant team as family
Published 5 December 2022
When we reopened our restaurant, post-Covid, in 2021, we had a mix of experienced and inexperienced front of house team …
Chef and Darjeeling Express founder Asma Khan sheds light on a restaurant team as family
Published 5 December 2022
When we reopened our restaurant, post-Covid, in 2021, we had a mix of experienced and inexperienced front of house team …
Industry insights
Celebrating CODE’s 30 under 30 alumni: Shing Tat Chung and Erchen Chang
Published 4 December 2022
As we get ready to launch CODE’s 30 under 30 class of 2022/23, we look back at CODE’s 30 under …
Celebrating CODE’s 30 under 30 alumni: Shing Tat Chung and Erchen Chang
Published 4 December 2022
As we get ready to launch CODE’s 30 under 30 class of 2022/23, we look back at CODE’s 30 under …
Industry insights
Adam Hyman on how Paris is winning after Brexit
Published 3 December 2022
As my Eurostar whizzed across northern France last Thursday morning, I found myself in conversation with a friendly fella on …
Adam Hyman on how Paris is winning after Brexit
Published 3 December 2022
As my Eurostar whizzed across northern France last Thursday morning, I found myself in conversation with a friendly fella on …
Industry insights
Stosie Madi of the Parkers Arms discusses how passion drives her business
Published 30 November 2022
How do you get passionate people to work for you?Firstly, we look for people who are keen and eager. You …
Stosie Madi of the Parkers Arms discusses how passion drives her business
Published 30 November 2022
How do you get passionate people to work for you?Firstly, we look for people who are keen and eager. You …
Industry insights
Tommy Banks on CODE 30 under 30 and how it helps recognise hospitality talent
Published 29 November 2022
The Black Swan chef-patron Tommy Banks on what CODE’s 30 under 30 means to him. Tommy Banks was an emerging …
Tommy Banks on CODE 30 under 30 and how it helps recognise hospitality talent
Published 29 November 2022
The Black Swan chef-patron Tommy Banks on what CODE’s 30 under 30 means to him. Tommy Banks was an emerging …
Industry insights
KOL Restaurant’s Santiago Lastra talks CODE’s 30 under 30 class of 2022/23
Published 28 November 2022
As we get ready to launch CODE’s 30 under 30 class of 2022/23, Santiago Lastra, of the Mexican restaurant KOL, …
KOL Restaurant’s Santiago Lastra talks CODE’s 30 under 30 class of 2022/23
Published 28 November 2022
As we get ready to launch CODE’s 30 under 30 class of 2022/23, Santiago Lastra, of the Mexican restaurant KOL, …
Industry insights
Happiness in Hospitality 2022: Why do you work in hospitality?
Published 23 November 2022
A survey of the hospitality industry as a place to work. Our fourth annual Happiness in Hospitality report asks one …
Happiness in Hospitality 2022: Why do you work in hospitality?
Published 23 November 2022
A survey of the hospitality industry as a place to work. Our fourth annual Happiness in Hospitality report asks one …
Industry insights
Happiness in Hospitality 2022: A message from our founder Adam Hyman
Published 21 November 2022
This week, we launch our annual Happiness in Hospitality report. Our fourth report asks one simple question: why do you …
Happiness in Hospitality 2022: A message from our founder Adam Hyman
Published 21 November 2022
This week, we launch our annual Happiness in Hospitality report. Our fourth report asks one simple question: why do you …
Industry insights
Adam Hyman on the difficulty with hotel hair dryers
Published 13 November 2022
I’ve been lucky enough to stay in quite a few hotels recently. A combination of work and pleasure has meant …
Adam Hyman on the difficulty with hotel hair dryers
Published 13 November 2022
I’ve been lucky enough to stay in quite a few hotels recently. A combination of work and pleasure has meant …
Industry insights
A first look around Mount St. Restaurant in Mayfair
Published 13 October 2022
Those who might enjoy dining next to a Matisse and one of two Freuds – one being his Plate of …
A first look around Mount St. Restaurant in Mayfair
Published 13 October 2022
Those who might enjoy dining next to a Matisse and one of two Freuds – one being his Plate of …