Joe Lutrario is a Deputy Editor at Restaurant magazine. He covers a range of topics within the food and beverage industry, focusing on restaurants, hospitality, and business economics, with a particular interest in the United Kingdom and Asian cuisine. Joe's insights and expertise have also been featured in The Morning Advertiser and Restaurant Magazine.
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United Kingdom (National)
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Given Joe Lutrario's coverage of the national UK food and beverage industry, it is clear that he focuses on press releases and private sector announcements related to restaurant openings, pub reopenings, chef movements, hotel sales, and wine bars. If you have insights into new culinary trends in the UK or information about upcoming restaurant or bar launches in the country, your pitch may catch his attention.
Additionally, given the theme of house & home featuring prominently in his articles (36%), if you have expertise related to real estate developments within the context of restaurants or hotels specifically in the UK market, this could also be a relevant angle for pitching to him.
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By: Joe Lutrario
By Joe Lutrario Last updated on De Nadas is currently producing currently producing 25,000 empanadas per month (©De Nadas)
The pizza chef behind Hackney's Dough Hands is stretching her reach with a new pub residency south of the river.
By Joe Lutrario Last updated on Wingstop's Cardiff restaurant (©Wingstop UK)
By Joe Lutrario Last updated on Almost Famous had five restaurants at its peak (©Almost Famous)
Candidate Tom Phillips and commis chef Harry van Lierop competed against 23 other national teams at the 20th anniversary of the high-profile global cooking competition.
By: Joe Lutrario
Located within the recently launched The Unexpected Ibiza Hotel, the restaurant will be a partnership with international hotel management company Palladium Hotel Group and follows the renovation and rebranding of The Ushuaïa Tower at Ibiza's famed Playa d'en Bossa resort.
By: Joe Lutrario
“Creating HUMO has been one of the most rewarding experiences of my life and I am grateful to everyone that supported and believed in me over the past four years,” Prada says.
By: Joe Lutrario
German Doner Kebab boss Simon Wallis is challenging the notion that doner kebabs shouldn't be consumed during daylight hours.
By Joe Lutrario Last updated on Senza Fondo's unlimited lasagna will be priced at £20 a head (©Getty Images/iStockphoto)
The head of wines at The Dorchester on making wine with his grandfather, Angelo Gaja and feigning ignorance when being served by other sommeliers.
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