Restaurant PR Agency London

• Know who covers what. National critics, the London listings titles, food newsletters, trade press, neighbourhood media and the creators who actually move bookings.
• Get the timing right. Openings, menu changes, chef arrivals and seasonal moments all have windows. Miss them and the story goes elsewhere.
• Look after visits. The restaurant should know who is coming, and the guest should have the meal you want written about.
• Keep you in the conversation. The first month is the easy part. The work is staying in the round-ups and guides for years afterwards.

• Appalachia, Shoreditch. Counter 71 relaunched with a new name, menu and head chef, Ali Borer (formerly of Smoking Goat). More than 60 journalists, creators and tastemakers at press night, opening news in Hot Dinners, Time Out and The Caterer, and reviews from Grace Dent in the Guardian and Jay Rayner in the FT.
• Caravan. Fifteen years into all-day dining, Caravan wanted to be first in mind again. We audited the all-day round-ups that Google and AI search draw on, went after the ones it was missing, and have landed 60% of that list so far, alongside the launch of its biggest site at the Southbank Centre.
• Oblix, The Shard. A run of new concepts (Afternoon Tea, Girl Dinner and the Icons menu) produced 54 pieces of coverage and 47 media and creator visits in the first quarter of 2025, including The Sunday Times, HELLO! and The Independent.
• Green & Fortune, London Museum. Announcing four venues in one landmark building, led by Robin Gill, while sharing the stage with one of the biggest cultural openings in years: 32 pieces of coverage in July 2026.
• Taverna Ermou, Marylebone. ERGON’s Athens taverna arriving in London: 36 pieces of coverage and a 6.75 million audience in just over a week.
• Juno, Olympia. The UK’s biggest Italian restaurant, for Incipio Group. Trade news ran in The Caterer, MCA and Propel within a day, and The Sun, The Independent and Time Out within a week.

Story first. Why should anyone outside the restaurant care? The chef’s background, a dish nobody else is doing, the room, the neighbourhood. For Appalachia it was a Smoking Goat chef cooking the American high country. For Juno it was simply the size.

Trade, then consumer. Industry titles often break the news first and give consumer press a reason to follow, as Juno showed.

A plan for the year. A 12-month calendar around your news and the moments the media already covers: Christmas, Valentine’s, the terrace round-ups, awards season.

Round-ups are the long game. “Best of” lists and guides are what people and AI tools read when choosing where to go. Caravan’s work shows how much an established restaurant can gain by going after them deliberately.

Coverage that gets used. Our social and paid teams turn reviews and features into content and ads.

We usually start two to three months before the date: the announcement, a first look for one title, interest through the fit-out, then critics and creators once the kitchen has settled. Our restaurant launch page covers the full plan, and we have written about what an opening press release should include.

You can hire MeMo for PR and influencer alone, or add social and digital. See our restaurant marketing page for how they fit together.