Latest news with #restaurant
The Sun
3 hours ago
- Business
- The Sun
BBC Masterchef star closes award-winning restaurant TODAY after ‘unforgettable journey' as he teases ‘final celebration'
AN AWARD-winning restaurant owned by a BBC Masterchef star is closing today after an "unforgettable journey". Announcing the news online, chef Ritchie Staisnby teased a "final celebration" before he closes the doors to the much-loved vegan food spot. 6 6 6 Owners of the restaurant made the decision to shut up shop after admitting "everything is up in the air". Co-owner of Nottingham-based No. Twelve, Ritchie Stainsby built up a strong relationship with his regular customers after starring on Masterchef: The Professionals last year. He runs the restaurant alongside wife Lauren and despite the popular spot being filled up most days, Ritchie has called time on the project. The final farewell will take place on 1 June and is open to all members of the public. Tickets are free and the restaurant will be serving heavily discounted booze and food, and will even auction off some of its items. In a post on Instagram the couple said: "This is more than just a party — it's a thank you, a farewell, and a celebration of everything has stood for. "Whether you've dined with us once or a hundred times, we'd love to see your face and raise one last glass together. No dress code — just bring your friends, your appetite, and your best stories. Let's make this a day to remember." News of the closure was announced earlier this year with the TV chef alluding to things being "up in the air" despite being as busy as ever. They said: "We got some sensitive news that's out of our hands. "We have loved doing this and the reason it's coming to an end so abruptly is some personal circumstances for us and those around us that contribute to the restaurant closing. "No. Twelve hasn't failed, to be honest we are busier than we ever have been. "And because we're a couple we guarantee people will think we've split up. Just to clarify we are a happily married couple." He ended the passionate message by saying: "Everything is up in the air at the moment and, even though we don't know what's going to happen, I'm still going to be a chef." The 33-year-old is yet to say what led to the closure of No. Twelve but he did confirm the brand would live on in the form of regular pop-up events. Private dining bookings will also still be available for guests who want to get their tastebuds back with Ritchie's tasty offerings. No. Twelve can be found at Eldon Chambers in a busy part of Nottingham. It was first opened up in 2017 as a small 24-seater cafe in Hounds Gate being the business was transformed into a fine dining restaurant in a converted redbrick Victorian mill, off Wheeler Gate. They specialise in vegan dishes with an imaginative twist that has wowed everyone - including devout meat lovers. Much of the meals form an à la carte menu but there is also a seven-course tasting menu for people to try. 6 6 6 Until today the spot was running as usual to provide diners with a culinary experience they won't forget. Lauren, 29, previously said: "What we want to do over the next three months is celebrate. "One door closes, another door opens. We're going to see it as something positive. "It is sad but we don't want to be sad about it because there is no point. It's been a great journey for us. "I started this when I was 22, now I'm going to be celebrating my 30th here. It's amazing, we've done so well." Ritchie said despite the pair choosing to step away from the business sector for now, they could be convinced back one day. He said if the right investor came in and made an offer which was good enough then they would go into business again. The chef said: "Whilst a change of location seems impossible at the moment, it's not something we'd ever rule out. "The economy, as it is, is tragic for our industry. While there are places opening we often find it's people who have got big backing." It comes after Sunday Brunch star Elliot Kaye and Richie Hayes shared that they would be closing their modern-style greasy spoon. The North London eatery Norman's Cafe had long been a hub for influencers and fashion-forward people looking for a greasy spoon with a difference. Opened by Sunday Brunch chef Elliot Kaye and Richie Hayes, the posh restaurant first opened its doors in 2020. Norman's Cafe began as a sandwich shop before widening its menu to include a range of British classics. Despite its immense popularity, however, the shop's owners announced that it will close its doors in June 2025. What is happening to the hospitality industry? By Laura McGuire, consumer reporter MANY Food and drink chains have been struggling in recently as the cost of living has led to fewer people spending on eating out. Businesses had been struggling to bounce back after the pandemic, only to be hit with soaring energy bills and inflation. Multiple chains have been affected, resulting in big-name brands like Wetherspoons and Frankie & Benny's closing branches. Some chains have not survived, Byron Burger fell into administration last year, with owners saying it would result in the loss of over 200 jobs. Pizza giant, Papa Johns is shutting down 43 of its stores soon. Tasty, the owner of Wildwood, said it will shut sites as part of major restructuring plans.
Yahoo
9 hours ago
- Business
- Yahoo
Wingstop to open new restaurant in Bristol, UK by summer 2025
Chicken wing restaurant chain Wingstop is to open a new restaurant in the city of Bristol, in the west of England, by summer 2025. Insidermedia reports that the new Wingstop location will be situated at 44 Queens Road in Clifton, in a retail property formerly occupied by the stationer Paperchase. DJ Foley Property Consultants, through Savills and twentyretail, previously secured Greggs for 46 Queens Road. Now, Wingstop, trading as Lemon Pepper Holdings, is set to open at number 44. David Foley stated: "There was a lot of competition for these two units, with interest being shown by well-known brands. We are delighted to welcome the two popular brands Greggs and Wingstop to Queens Road and wish them every success." The restaurant will occupy the ground floor and basement of the grade II-listed building, with the ground floor designated for front-of-house operations and the basement for customer toilets and staff areas. This will be the third Wingstop establishment in Bristol, joining Cabot Circus and Eastgate Road. The move is part of the company's UK-wide growth strategy, which includes the opening of more than 20 new sites by the end of 2025. Wingstop's expansion in Bristol is a significant part of its UK growth, which has seen the brand expand to 64 locations since its 2018 launch. It now has 2,700 employees across the UK. Bristol City Council has granted planning permission for the new restaurant, including the installation of a shopfront and heating, ventilation and air conditioning systems. In the fiscal first quarter of 2025, Wingstop's total revenues reached $171.1m, up from $145.8m in the same quarter of the previous year. "Wingstop to open new restaurant in Bristol, UK by summer 2025" was originally created and published by Verdict Food Service, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site.
Irish Times
15 hours ago
- Climate
- Irish Times
Cherry season is here: Celebrate with these two delicious summer recipes
This week I'm focusing on cherries , the juicy, rounded red fruit that will be hitting our shelves very soon. They are known for their deep red colour and intense sweet flavour, and the season is short, beginning around July. European cherries will start to land on shelves from next week, with a season lasting from early June to August. Cherries need plenty of sun and heat to develop good fruit. With the weather of late, we could even see them land earlier than expected this year. [ Two classic shellfish dishes inspired by Donegal chefs at the top of their game Opens in new window ] We used to serve perfectly conditioned cherries from the Cerét region of France, in the foothills of the Pyrenees, in a restaurant where I used to work. Before they arrived, we had grand plans for complicated and artistic dish designs. Upon tasting them, we quickly realised these were one of those magic ingredients that needed zero intervention. A perfect balance of sugar and acid, we decided to serve them as they were, on the stem, over crushed ice. Being the middle of summer, it proved the perfect ending to a lighter menu, particularly with a cup of herbal tea or single espresso. This week's recipes will equip you for the season ahead with both savoury and sweet options. The first uses duck breast, a readily available and cost-effective meat that is easier than you might think to cook. I've added the technique here that I learned in a classic French kitchen – using a low heat to melt down the fat layer between the meat and the skin so the skin goes crispy. With the cherries, I have made a very simple compote that can be batch cooked and kept for months in the fridge. Perfect with the duck, it's also very versatile. Try it with yoghurt and granola, or even on a pavlova for a larger dessert. Black forest gateau. Photograph: Harry weir Speaking of dessert, our second recipe returns to a classic. Black Forest gateau traces its roots to 1920s Germany and calls for chocolate sponge soaked in cherry liqueur or kirsch. Cake baking can often call for complicated equipment, so I have used a standard loaf tin to reduce the hassle. Cherry compote and fresh cherries bring the summer sunshine. This is a perfect dish to prepare in advance and keep in the fridge for a few hours, the soaking time will add to the finished result. Enjoy. Recipe: Crispy duck breast with cherry compote Recipe: Black Forest gateau
Yahoo
17 hours ago
- Business
- Yahoo
In a Year of Heartbreaking Obits for L.A. Eateries, Santa Monica's Tar & Roses Remains a Treasure
In a Year of Heartbreaking Obits for L.A. Eateries, Santa Monica's Tar & Roses Remains a Treasure originally appeared on L.A. Mag. Chef Andrew Kirschner has a lot to be proud of. His restaurant, Tar & Roses, and its inviting dining room with views of his warm bustling kitchen on Santa Monica Boulevard is filled to capacity most nights. His clean-eating menu is globally inspired but locally sourced, which has led to rave reviews. His smiling knowledgeable staff are consistently applauded for their service. But considering this past year that has seen obituaries written for some of the most prominent restaurants in Los Angeles - the Original Pantry, Bicyclette, Manzke, Cassia, Bar Chelou, Eveleigh, Cafe Tropical - a sad and endless list, Kirschner is mostly proud that Tar & Roses has survived seemingly insurmountable obstacles to remain a Santa Monica staple for food lovers. 'We have taken our fair share of beatings but have come back fighting every time,' Kirschner told Los Angeles. Since opening in 2011 to long lines, Tar & Roses was hit with a fire eight years into its operation. Vandals destroyed the restaurant in the chaotic riots that ripped through many parts of the city during the 2020 protests following George Floyd's death, forcing him to shut down for several months to rebuild, only to open just in time for the forced shutdowns that came with the Covid pandemic. "It's not easy to survive in this business in Los Angeles without any of those hardships," Kirschner said. He credits his loyal customer base and "extraordinary staff," for helping him survive, and remain a fan favorite for food lovers. On a recent night, we were completely wowed by a fried whole snapper that looks almost too good to eat served with a dipping sauce we will revisit in our dreams. Bruschetta piled high with a savory chicken liver mousse was one of those life-changing bites that will bring us back for more. Octopus skewers? Yes, please Chef! Even the mushrooms in a sea of white beans and chimichurri was a delight. In a town that likes to eschew dessert, that would be a wasted opportunity. The strawberry ricotta crostada with a side of some sort of salted ice cream magical concoction may be a better ending than a good make-out at the the end of a hot first date. 602 Santa Monica Blvd., 310-587-0700 This story was originally reported by L.A. Mag on May 30, 2025, where it first appeared.
CNET
a day ago
- Health
- CNET
7 Pasta-Cooking Mistakes That Make This Italian Chef Cringe
There are a million ways to serve pasta and just as many hot takes on how best to prepare ziti, spaghetti or linguini. Pasta serves as a quick base for meals during busy times but just because most pasta cooks in under 10 minutes, that doesn't mean you can't screw it up. There are a slew of misguided hacks and myths around cooking noodles that could be sabotaging the finished product. To find out what pasta mistakes we might be making, we called on professional chef and pasta expert Filippo de Marchi, chef de cuisine at De Majo Restaurant & Terrace. One of the worst offenses, according to Marchi, is adding pricey olive oil to pasta water thinking it will keep noodles from sticking. "Cooking pasta isn't difficult. It's all about timing and the right water-to-pasta ratio," he says. "Don't fall into the trap of believing in pasta myths. Just trust your instincts and follow basic instructions." Another no-no is rinsing all that precious starch off the noodles after they're pulled from the boiling water and drained. Here are the seven major mistakes you're making on pasta night. 1. Throwing pasta against a wall to see if it sticks Cooked pasta will indeed stick to a wall but that doesn't mean it's a good way to determine doneness. Laura Ciapponi/Getty "This isn't the best way to check for doneness," says de Marchi. "The texture of the pasta can change when it hits the wall and it doesn't give an accurate indication of whether it's properly cooked." Plus, you're likely to splatter your wall with starchy noodle juice or worse, watch it slide down the wall and behind the stove. Instead, it's more accurate to scoop out a single strand and taste it. You'll then be able to tell if it's achieved that perfect al dente texture. 2. Adding olive oil to pasta water Olive oil in your water isn't the best fix for sticky pasta. Alina Bradford/CNET Olive oil is a necessary addition to most pasta dishes, but save it for the plate. Some folks think it will help keep pasta from sticking when added to boiling pasta water but "the oil just floats on top of the water and doesn't coat the pasta effectively," says de Marchi. "The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking and make sure to use the right size pot for the amount of pasta you're cooking. "This way, the pasta has enough space to move around and cook evenly," he adds. 3. Assuming fresh pasta is always better than dry Fresh pasta has good PR but some dried pasta is just as tasty. Goldbelly It's all about personal preference. Fresh, dry or frozen; chefs aren't here to dictate what your taste buds like and don't like. "Fresh pasta has a softer texture and cooks quickly, making it perfect for delicate sauces," says the chef. "On the other hand, dry pasta has a firmer texture and holds up well with hearty or thicker sauces." De Marchi also compares it to choosing between two great actors for a movie role. "The choice depends on the character they're portraying," he says, "just like the choice between fresh and dry pasta depends on the dish you're making." 4. Leaving the pot covered while the pasta is cooking Stopping your pot from boiling over can be as easy as putting a wooden spoon across the top. JannHuizenga/Getty Images "Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the steam to escape, which helps prevent the water from foaming up and making a starchy mess." As recommended, be sure to also pick an appropriately sized pot so that your pasta cooks evenly. 5. Adding salt and thinking it will help the water boil faster Salt won't get your pasta water boiling significantly faster. Morton Salt/Amazon Based on a recent Reddit discussion, quite a few people are confused about whether adding salt to pasta water makes any real difference. The truth is that salt plays an important role in pasta water but not when it comes to heat. (Impurities do change the boiling point of water, but the amount of salt you add to pasta water doesn't make a significant difference.) Rather, it's essential to add salt so that the pasta can absorb its flavor. "If you're cooking without enough salt, the pasta can end up tasting a bit bland," warns de Marchi, whose signature dish at NHC Murano Villa is a spaghetti alle vongole. The seafood dish, which hails from the region of ocean-adjacent Venice, is a combination of vongole (typically clams, garlic, white wine and chili flakes), sea asparagus and lemon zest. 6. Draining pasta until it's completely dry Leaving a whisper of pasta water will help the sauce adhere. David Watsky/CNET There is a reason why salted pasta water is held in such high regard. Not only does it contain a delicious brine to enhance sauces, but it also helps the sauce adhere to the pasta itself. "This creates a more cohesive and flavorful dish," argues De Marchi. "A little moisture can go a long way in making your pasta dish extra tasty." 7. Running cooked pasta under water before serving Rinsing pasta after cooking may not be the special trick we all thought it was. Getty Images If you want to subject yourself to a potential injury via a rolling pin or wooden spoon by Nonna, run your cooked pasta under fresh water. "This can remove the starchy coating that helps the sauce adhere to the pasta," says de Marchi. "The residual heat from the pasta helps the sauce to marry with the pasta, creating a more flavorful and cohesive dish. Think of it like a beautiful marriage -- you want the sauce and the pasta to come together and live happily ever after, not to undergo a cold shower right before serving." 8. Precooking sheets of lasagna Not all lasagna recipes require precooked noodles. CNET "Precooking lasagna sheets isn't always necessary, especially if you're using a sauce with plenty of moisture," he says. "In fact, many lasagna recipes call for using the sheets directly without precooking, allowing them to absorb liquid from the sauce and cook during the baking process." Set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress over. Its simple preparation makes it all the more enjoyable.
