After an 11-year run, Josh Katz has closed his flagship restaurant Berber & Q, a North African/Middle Eastern barbecue specialist in a railway arch off the Regent’s Canal in Haggerston, east London. His debut restaurant, it was widely influential and led to his follow-ups Shawarma Bar in Exmouth Market and Carmel in Queen’s Park. Harden’s […]
Juliane Caillouette Noble, CEO of The Sustainable Restaurant Association, shares her perspective on what good leadership should look like in 2026. Hospitality is a sector that is fundamentally human. Hunger is biology; connection is humanity. Restaurants are about more than just food: going out to eat is built on the act of service. A meal […]
A new generation of chefs are creating culinary mashups that challenge traditional notions of authenticity – and transport diners from Austin, Texas to Afghanistan or from Mexico City to Malaysia through the magic of flavour Fusion food has attracted a lot of flak over the years. It’s been condemned as culinary vandalism, as cultural appropriation, as […]
The Sustainable Restaurant Association is proud to share the Sustainable Spaces Playbook in partnership with Reassemble, free to download now! “Your profitability will be set by the spaces you build, not just what you serve.” Hospitality fit-outs can have major environmental and financial impacts and carry long-term operational risk — yet, until now, the sector has lacked a […]
Carys Williams, aged 16, beat a field of 14,000 to win the Springboard FutureChef 2025 title, and is now mentored by leading Welsh chef James Sommerin (middle left) at his brilliant restaurant Home in Penarth. She is one of thousands guided into a career by Springboard UK, the charity whose mission is to help young […]
Born in New York and raised in Spain and France, Victor Garvey has been a chef since his mother sent him for work experience to a then little-known restaurant called El Bulli. This month, he is moving his Californian restaurant Sola from Soho, where it opened in 2019, to Westbourne Grove in Notting Hill – […]
Aktar Islam started cooking the age of 13 at his father’s restaurant in Birmingham, and his widely acclaimed flagship Opheem is the highest-ranked Indian venue in the Harden’s 100 list. We caught up with him ahead of his London debut with Oudh 1722, which launches on 1st May next door to Borough Market. Hardens: Aktar, […]
Restaurants are finding clever ways to reposition circularity in ways that speak to luxury and opulence rather than deprivation and compromise, reducing food waste while adding to the overall guest experience. In this article from The Sustainable Restaurant Association, Alex Francis shares how his team at De Vie bar, Paris, constructs the right narrative to convey this. At Nén Danang, Vietnam, chef Summer Le (pictured) places some “chef’s bites” on the pass, ready to […]
Rufus Thurston launched Oli’s Thai with his wife Ladd in 2013, and followed up with tapas bar Arbequina, which he opened with Ben Whyles and Ben Bateman three years later. Harden’s caught up with him as he prepared to unveil a second branch of Arbequina in Oxford Covered Market later this spring. HARDEN’S: Oli’s Thai […]
The Sustainable Restaurant Association’s new report, “Hospitality Rising: Global Challenges, Local Solutions”, highlights examples of best practice and creative initiatives from businesses across the globe. Launched this week, the report discusses the latest trends shaping the sector and celebrates a wide variety of sustainability initiatives from hospitality operations of all shapes and sizes around the world. With restaurants, hotels, bars, universities, caterers, cafés, train networks, […]
