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  • Ahrash & Ny (Chin Chin Founders

    Generation Next: Chin Chin’s nitrogen ice cream


    Three-strong nitrogen ice cream specialist Chin Chin has brought desserts made using techniques associated with high-end restaurants to a much wider audience. Sophie Witts reports.

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    Bleecker: Building up a better burger


    Bleecker Burger may have one of the best quality burgers on the market – but is that enough? Founder Zan Kaufman grapples with high expectations, relinquishing responsibility and building a culture that goes beyond a world-class burger.

  • Simon Wilkinson

    Big Interview: Byron boss on burgers, breakfast and Brexit


    It’s fitting that Simon Wilkinson joined Byron Burger as CEO on the first of May, aka Mayday, aka the universal call of distress. Established in 2007, Byron was once a leader in the premium burger space, and it was sold for a very tasty £100m in 2013. But it was subsequently troubled by a combination of new competition and the general malaise affecting the sector and it came close to collapse. In January 2018 it underwent a CVA restructure that saw it close around a third of its 67-strong estate.

  • Interviews

    The leaner restaurateur


    The instant success of Blacklock makes founder Gordon Ker’s transition from lawyer to restaurateur seem easy – though it was far from it. In the latest series of our Founders’ Forum Focus series, he tells MCA how he turned a damp-infested brothel into one of the most sought-after restaurants in London. Finn Scott-Delany reports

  • Interviews

    Fuelling growth


    Jo Cumming, co-owner of Food & Fuel, the food-led pub operator, talks to Mel Flaherty about expansion, working with Ei Group, the biggest changes she has seen across the industry and embracing the needs of Millennials

  • Interviews

    Homeslice - putting pizza centre stage


    With a disregard for any rules and a left-field approach to toppings, it’s clearly no traditional pizzeria. But, as Mel Flaherty found out, Homeslice is carving out a name for itself in an increasingly congested sector

  • Interviews

    Prezzo: 300 and growing


    As Prezzo passes the 300-site milestone, Jon Hendry-Pickup reflects on the challenges and opportunities for the group – including exploiting all dayparts, maximising the opportunities in at-home eating and rolling out three very different brands.

  • Interviews

    Bringing good food to the masses


    Here Henry Dimbleby, co-founder of Leon and London Union talks to MCA’s sister publication The Grocer about the high street chain, street food, clean eating and school food

  • Interviews

    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

  • Interviews

    New Diageo boss outlines spirit giant’s big plans


    Diageo’s UK operations are in good form, but the spirit giant’s new boss Charles Ireland has big plans to shake things up while he’s in office