Joe Lutrario is a Deputy Editor at Restaurant Magazine. With nearly two decades of experience reporting on the hospitality sector, he focuses on themes such as food and beverages, restaurant innovation, and hospitality tech. 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
Michael Smith, chef proprietor of soon-to-close Michelin-starred Isle of Skye restaurant Loch Bay, has been appointed culinary director of Perle Hotels. The group, which operates properties on Skye and in Oban and Glencoe, says the newly created role forms part of plans to develop its food and drink offering. Smith will take up the position on 10 November, following Loch Bay’s final service on 31 October.
Ammar Soeb Khumri, senior chef de partie at The Lovat Hotel on Loch Ness, has been named the winner of Kraft Heinz Masters of the Menu 2026 following a live cook-off at CORD by Le Cordon Bleu in London on 13 October. Khumri secured the title after two rounds of cooking, competing against four fellow finalists in the competition for chefs working in independent foodservice.
By: Joe Lutrario
Hospitality businesses will struggle to absorb a further rise in wage costs without Government action to reduce the sector’s tax burden, UKHospitality has warned.
Meet the top chefs navigating rising staffing costs, expensive premises and inconsistent demand with extremely bijou fine dining ventures.
The Turkish restaurant credited with inventing the modern döner kebab has arrived in London – but its signature dish is a world away from the late-night staple familiar to most Brits.
By: Joe Lutrario
The new chancellor’s maiden Budget has proved disappointing for the wider hospitality sector, with calls for a lower VAT rate and relief on employer National Insurance contributions going unanswered.
By: Joe Lutrario
The future of London pizza stalwart Voodoo Ray’s is in doubt after the company behind it entered creditors’ voluntary liquidation. Voodoo Ray’s Limited passed a resolution to wind up voluntarily on 15 October, with Gary Steven Pettit of PBC Business Recovery & Insolvency Limited appointed liquidator the same day. Notices published in The Gazette on 21 October identify the company’s principal trading address as 95 Kingsland High Street in Dalston, where the pizza business launched in 2012.
The head of wine at London’s Goodbye Horses on the Ardèche, fellow somm Nathalie Nelles and why he believes calling wines ‘funky’ or ‘farmy’ is disrespectful to the people who make them.
By: Joe Lutrario
Junk Group confirms opening dates for Covent Garden double header
By: Joe Lutrario
East London pizza restaurant Voodoo Ray’s is entering ‘a new chapter’ under one of its most long-standing team members after its previous operating company entered voluntary liquidation earlier this month.
