Chef Dara Klein has announced the opening date for her first permanent restaurant, Tiella Trattoria & Bar. The restaurant will open on Wednesday 21 January at 109 Columbia Road in London. Reservations are now live. Tiella is a personal project for Dara. It reflects her long-held ambition to run her own restaurant and continue her family’s hospitality tradition. She is launching the venue with her childhood friend and business partner, restaurateur Ry Jessup. The opening marks the next step in her career, following strong support for her regional Italian cooking across London. The restaurant sits inside a 175-year-old former Victorian…
Author: Sam Allcock
Sam Allcock
Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.
Hola Zero Sugar Café, also known as Hola Keto Desserts, has launched a new wellness initiative called “You Move, We Brew” at Times Square Center in Dubai. The challenge rewards customers with a free coffee when they complete 10,000 steps in one day. The café sits inside Times Square Center, which focuses on community-led and wellness-based experiences. Through this initiative, Hola Zero Sugar Café encourages residents to stay active while making mindful food and drink choices. Hola Zero Sugar Café plays a key role in the centre’s Picnic Square concept. This area aims to be “not just a typical food…
Edinburgh Zoo has appointed Sodexo Live! as its new catering and hospitality partner following a competitive tender process. Sodexo Live!’s specialist brand, Heritage Portfolio, will lead operations with a dedicated team based in Edinburgh. The partnership signals a new phase for food and drink at the zoo. The focus will be on quality, consistency and alignment with the values of the Royal Zoological Society of Scotland (RZSS), which manages the site. Together, the two organisations will develop a food culture that highlights Scottish produce, supports local suppliers and improves the visitor experience. The food and drink plan will centre on…
January 2026: When the COVID pandemic hit, many people faced furlough and job losses. Northampton-based chef Peter Czarnocki was among them. Before lockdown, Peter worked as a freelance chef and consultant for large hotels and restaurants. When restrictions began, his work stopped overnight and his income disappeared. He said, “I had no income for a couple of months, and it was a time when everyone stayed at home. So instead of watching Netflix, I started offering private dining experiences in people’s homes once the restrictions were lifted in June 2020.” Peter needed a brand name. Originally from Poland and now…
Premium mixer brand Double Dutch has opened applications for its 2026 Female Bartending Scholarship, now in its sixth year. The programme introduces a new approach that aims to reach more women across the UK hospitality sector and support career development at every stage. For the first time, all applicants will gain access to three virtual learning sessions, even if they are not selected for the final cohort. These sessions will be led by established hospitality partners and mentors. From the full applicant pool, 12 scholars will be selected to take part in an expanded programme that includes workshops, mentoring and…
Anger is growing across the nightlife sector after reports suggest that only pubs may benefit from planned business rates relief. Operators and venue owners say this view ignores the wider night-time economy, which includes nightclubs, bars, casinos, theatres, live music spaces and late-night cultural venues. Leaders warn that all parts of the sector face serious risk. Business rates for the night-time economy are due to rise by an average of 76%. Around half of nightclubs and venues expect increases of 50% or more. Some operators face rises between 100% and 200% from April 2026. Independent venues face the greatest pressure,…
Explore how coffee culture in Barcelona shapes daily life through social interactions, creativity, and community engagement. This vibrant scene offers locals and tourists alike a unique experience that goes beyond just enjoying a cup of coffee.
A couple who met while working at the factory that makes Jammie Dodgers are celebrating 25 years of marriage, marking a milestone that began on the production floor. Jenny and Colin Smith, from Cwmbran in South Wales, first met while working at the factory that produces the well-known biscuit with its heart-shaped centre. They married in 2001 and now have two children. Both continue to work at the same site where they first met. “We never imagined that coming to work would lead us to finding each other,” said Colin. “The factory has been such a big part of our…
Fix & Fogg has set out plans to expand its UK business in 2026 after a strong retail launch with Whole Foods Market late last year. The New Zealand nut butter brand will introduce a dedicated UK website in spring 2026. This will allow customers across the country to order directly for the first time and marks the next stage of the brand’s expansion following early interest from British shoppers. Fix & Fogg was founded in Wellington by Roman Jewell and Andrea Jewell. The business began as a small nut butter bar serving customers through a single window, built on…
Langan’s Brasserie will mark Burns Night this January with a single-evening dining event that brings Scottish tradition to the heart of Mayfair through food, ceremony, and live performance. The evening will include the traditional “Ode to the Haggis”, accompanied by bagpipe music, creating a setting shaped by storytelling, ritual, and classic Scottish cuisine. The Burns Night supper takes place on Sunday 25 January from 6pm. Guests will be served a set menu priced at £100 per person, created by Executive Head Chef Ben Mellor. On arrival, each guest will receive a complimentary dram of The Glenturret 14 Year Old Peated…