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Ask a room of cooks which law regulates allergen labelling and most will say Natasha’s Law. They’re not wrong. They’re just a quarter right.
In the UK, allergen labelling isn’t governed by one law but by four layers of legislation working together: an EU-derived regulation that sets the rules, national regulations that make them enforceable, the Natash...
Most restaurant budgets stop at opening day. That’s a problem, because the months after it are where the money runs out.
So here’s the headline number first: most UK restaurants cost between £150,000 and £1 million or more to open. Where yours lands depends on location, size and the state of the building you take on.
But opening is only half the...
Most UK guides to opening a restaurant are written by companies that sell tills or business bank accounts. They spend pages on payments and a line or two on the legal and food safety steps that actually decide when you can open.
Those steps have fixed lead times and a set order. Get them wrong and you face delays, fines or a poor first hygiene rating that anyone can lo...