Daily news update: our selection of food and chef news from the worlds press

The  Staff Canteen

The Staff Canteen

Editor 25th March 2014

American BBQ restaurant to open third site in south London

Red Dog Saloon founder Tom Brooke is opening Red Dog South in Clapham after the success of his other two American BBQ-style Red Dog eateries. Read more from Big Hospitality  

Paul Goodale to launch new fast causal restaurant in Tesco

Restaurateur Paul Goodale and Daniel Gestetner, the founder of frozen yoghurt brand Yoomoo is set to open a New York deli-diner concept, with support from supermarket giant Tesco.  Named Fred’s Food Construction, it takes its inspiration from the iconic photo of workers eating their lunch on the rooftops of the Rockefeller Center in 1930’s Manhattan, and will serve high quality subs. This includes a selection of grilled, roast and cured meats, “French dipped” in a homemade jus and piled on a freshly baked warm roll, or in a salad or "carb-free" lettuce. Read more from Caterer & Hotelkeeper  

PoundPub: A half pint will cost a quid at Stockton-on-Tees' new discount hostelry

PoundPub, a discount hostelry offering half a lager for a quid and a pint for the princely sum of £1.50 is set to open its doors building on the growing success of no-frills retailers. Read more from The Independent  

Restaurant owner in India places tables around coffins after opening business on site of old cemetery

Some restaurant atmospheres are plain dead - but one Indian restaurant owner claims business has flourished since opening his eaterie at the site of an old cemetery.  Rather than ripping out the graves to make way for his restaurant, owner Krishnan Kutti even chose to preserve the coffins and place tables around them at the ironically-named New Lucky Restaurant in Ahmadabad.  The coffins are the remnants of a Muslim cemetery and the cafe has now become a popular hang-out for both young and old. Read more from Mail Online

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The  Staff Canteen

The Staff Canteen

Editor 25th March 2014

Daily news update: our selection of food and chef news from the worlds press