Joe Lutrario

Marco Pierre White has confirmed that a planned biopic of his life, which was set to be directed by Ridley Scott, will no longer go ahead. Speaking on the Louis Theroux Podcast, the chef said he had declined to renew the option on the film, which was intended to chart his rise from a council estate in Leeds to becoming the first British-born chef to be awarded three Michelin stars.

Chef Max Coen has left Dorian, the Michelin-starred Notting Hill restaurant he helped launch four years ago.

The head chef at Three Sheets Soho on Nigel Slater, deconstructed beef tartare and cooking “like an English grandad that went to culinary school”.

The chef and co-owner of Isle of Skye restaurant Coruisk House on climate change, his love of Burgundy and how the pandemic revolutionised his wine list.

The co-founder of Hove restaurant Wild Flor has launched an incubator platform that will provide young food entrepreneurs with a fitted catering trailer for a six-month period. Rob Maynard says that L.I.F.T Kitchen (Local Incubator for Food Talent) has been created to give successful applicants a leg up when launching their own food businesses. Part of a new Community Interest Company set up by Maynard and retired chartered accountant Jeremy Thomas, the project is now seeking its first round of applicants.

The Canadian-born head chef at east London restaurant Angelina on cacio e pepe, square dinner plates and pairing Franciacorta with Wotsits.

Bancone, the London pasta specialist, will launch a restaurant at The Imperial hotel in Bloomsbury this August, bringing its total number of sites in the capital to six. The 140-cover restaurant will be the brand’s first hotel opening and will feature a bar area alongside an open pasta kitchen.

Hon’s BBQ will open its debut permanent restaurant in East London next month following a successful crowdfund. Billed as a restaurant and late-night music space, Hon’s BBQ will take over the former site of zero-waste pioneer Silo above Crate Brewery in Hackney Wick.

High-prodile Dubai-based chef Reif Othman has been appointed to oversee the menu at international Japanese restaurant brand CLAP.

A small Chinese restaurant group is taking on the chains that dominate East London’s St Katharine Docks with an ambitious new concept that aims to revive traditional Cantonese ‘big table’ dining.