Articles by Date : March 01 2004 - March 31 2004

Fruity newcomer
This Greek aged Corinthian vinegar is made by the natural fermentation of Corinthian currants grown in the Kalamata region of the Peloponnese. more
(31 March 2004 17:46)

How your business can make a good impression
When we think about making a good impression it’s often related to our personal lives, but it’s just as important in business. Customers have come to.... more
(30 March 2004 17:27)

Fast food growth rate outstrips restaurants
The eating-out market has grown by 60% over the past 10 years but the pace of growth in fast food has outstripped that in sit-down restaurants. more
(30 March 2004 12:44)

Table Talk
Haven't you got covens to go to? NY smokers are kings of the road, Everyone drives like that in France, Or perhaps they'll chuck people in. more
(29 March 2004 11:34)

Your Shout: Colin Wellstead, Christie & Co
Ongoing pubs shortage to drive up values in 2004 more
(26 March 2004 15:33)

The Cateys 2004
This year we are celebrating 21 years of the Cateys (or Caterer & Hotelkeeper Awards, to give them their full name). more
(25 March 2004 16:34)

Parents mostly to blame for obesity, say Caterer readers
Few food service professionals feel they're to blame for the nation's rising obesity problem, but most are nevertheless acting to combat it,.... more
(25 March 2004 11:30)

Chip and PIN will have far-reaching effects for restaurants
The introduction of payment cards using the new chip-and-PIN technology will have far-reaching effects, particularly in the restaurant industry. For.... more
(25 March 2004 10:57)

Done Deals
Shap Wells sold for close to £2.75m, Two couples buy Rowan Tree, Oxfordshire hotel sold for £2.2m, Melrose hoteliers scoop up another property, Shah.... more
(24 March 2004 17:22)

Regional Spotlight: Chester
With its Roman ruins, city walls and medieval architecture, historic Chester is one of the North-west's prettiest towns and most affluent enclaves. more
(24 March 2004 17:03)

Some like it cold
With warmer weather hopefully in the offing, one way to please your customers is by offering ice-cold pint glasses. more
(24 March 2004 15:17)

Blending in nicely
Designed with the cocktail, smoothie and frozen drinks market in mind, Waring has launched a range of bar blenders. more
(24 March 2004 15:15)

A soft touch
The latest glasswasher from Hobart, the AS-GW25, features a built-in self-adjusting water softener to combat the fact that water hardness is.... more
(24 March 2004 15:11)

Cracking Combination
Particularly suited to pub, bar or restaurant groups with centralised menus, the new Combi-Chef V combination microwave oven from Maestrowave can.... more
(24 March 2004 15:08)

Stubbi them out
One nasty by-product of customers drinking outside in the summer is the cigarette butts on the ground. more
(24 March 2004 14:59)

It's business as usual despite terror threats
Hospitality and pub organisations remained unruffled by the Metropolitan Police call to mobilise businesses in the war against terrorism this week. more
(24 March 2004 14:37)

Wetherspoon to call time on binge culture
Pub operator JD Wetherspoon is introducing tough new anti-binge-drinking measures following the Government's crackdown earlier this month. more
(24 March 2004 14:35)

WSH buys fast-growing Cater Link
Cater Link has become the fourth independent caterer to be bought by a larger company this year. more
(24 March 2004 14:33)

Chip and PIN technology
Big changes are coming in the way you accept payments by credit and debit cards. The new system is called chip and PIN and it's due to be introduced.... more
(22 March 2004 11:18)

New contracts boost Holroyd Howe sales
Holroyd Howe, the Amersham-based independent contract caterer, says it is on course to achieve sales of £17.5m for the year to 30 September 2004,.... more
(19 March 2004 09:33)

Briton wins Michelin star at new Copenhagen restaurant
British chef Paul Cunningham has won a Michelin star for his 11-month-old restaurant, the Paul, in Copenhagen. more
(19 March 2004 09:30)

Minghella
There's a current trend which is all about taking classical puds and desserts and reworking them into ice-creams. more
(18 March 2004 10:50)

Cone Carrier
Walking along the promenade, sun beating down, ice-cream cone in hand- and er, ice-cream on hand. It is one of the perennial challenges to enjoying.... more
(18 March 2004 10:41)

Scholler
Scholler ice-cream has chosen Ricotta Peach as its Mövenpick Ice Cream of the Year. more
(18 March 2004 10:10)

Lovington's
Somerset ice-cream producer Lovingtons has introduced six new flavours in time for the new season. more
(18 March 2004 09:56)

Carte D'or
Newly developed specifically for food service is the Wall's Carte d'Or True Taste range of ice-creams and sorbets. more
(18 March 2004 09:45)

Elior sets sights on Compass's market
French catering company Elior is gearing up to take on Compass in the European concession catering market. more
(17 March 2004 16:44)

Sketch responds to 'pricey' image
Sketch's fine-dining restaurant, dubbed the most expensive in Britain, is offering cheaper menus in an effort to become more "accessible" to the.... more
(17 March 2004 16:42)

Cigarette break saves UK chefs from bombings
Seven British-based chefs miraculously escaped death in last week's Madrid bomb blast, because some of them had stopped to buy cigarettes. more
(17 March 2004 16:06)

Multimillion tax evasion charges filed against Red Carnation chief
Prosecutors in the USA have charged Red Carnation Hotels chief executive Beatrice Tollman with a multimillion dollar tax evasion. more
(17 March 2004 14:54)

People moves - John Price, David Woolf, Tim Aucott...
All the latest appointments and promotions... more
(17 March 2004 14:34)

How can I return to my career in hotels?
I have worked in front of house in a five-star hotel in India. I came to the UK a year ago and have been working in a post office to get some.... more
(15 March 2004 11:54)

Nomura commences pub sell-off
Nomura International is to sell 130 of the 982 managed pubs it bought from Bass in February. more
(10 March 2004 15:25)

Sutton leaves Summer Lodge after first week
Brett Sutton has left his post as head chef at the three-AA-rosette Summer Lodge hotel in Evershot, Dorset, just a week after taking up the.... more
(10 March 2004 10:50)

Simpson's on the move to Brum
Chef-restaurateur Andreas Antona is to move his award-winning fine-dining restaurant, Simpson's, into Birmingham's Edgbaston area. more
(10 March 2004 10:48)

All change at Greenhouse
The Greenhouse will reopen at the end of this month under the direction of Antonin Bonnet, executive chef at London private members' club Morton's. more
(10 March 2004 10:46)

Blind student wins £1,000 after hotel refuses guide dog
A Somerset hotelier has been ordered to pay £1,000 plus costs to a blind woman after refusing to sell her a room. more
(10 March 2004 10:40)

School meals funding under fire from Elior
Elior, the French catering company and owner of Avenance, has slammed England's state school meals sector for its poor levels of funding. more
(10 March 2004 10:36)

Macdonald has buyer for four more hotels
Hotel and pub company London & Edinburgh Inns is understood to be close to adding a further four Macdonald hotels to the two it bought from the.... more
(10 March 2004 10:34)

Roast goose ballotine
Goose used to be the traditional Christmas feast, but these days nearly all of us go for the easier option: turkey. There's good money to be made.... more
(10 March 2004 10:28)

Lièvre à la royale
Hare is making a comeback. Michael Raffael catches up with France's three-Michelin master Thierry Voisin to discover how a staple of haute cuisine.... more
(10 March 2004 10:27)

How to manage your time effectively
Do you never seem to get all your chores done at work and at home? Is your To Do list – if you have one – overflowing with things you should’ve done.... more
(05 March 2004 12:45)

LHM gets ready for Alias expansion
Hotel group LHM has unveiled ambitious expansion plans to triple the size of its Alias hotels chain. more
(05 March 2004 10:42)

Hotelympia 2004 competition results
All the medal winners from the display salon, La Parade des Chefs, and live theatre competitions, plus the winners of the New Product Awards... more
(04 March 2004 11:59)

Viner adopts casual food in new venture
Former National Chef of the Year Kevin Viner is turning his back on fine dining to open a restaurant in Cornwall that will offer a casual eating.... more
(04 March 2004 10:40)

Claridge's sell-off goes ahead despite rumours of bid for Savoy Group
The sale of London's Claridge's hotel is continuing despite rumours of a sale of the whole Savoy Group. more
(04 March 2004 10:37)

Destination Cuisines: Nos recettes de la compagnie des comptoirs
The first thing I have always done when buying a cookbook is to flick through the pages to check out the photography and see if there is anything.... more
(02 March 2004 15:18)

Rum
No other spirit can make you quite so happy in just being alive," writes Dave Broom, in the introduction to his new book, Rum. more
(02 March 2004 15:04)

Complete Mushroom Book
In the worst year for fungi in the New Forest (because of a very dry summer), to be given a book on mushroom hunting to review is pure torment. For.... more
(02 March 2004 14:53)

The Savoy Cookbook
Famous grand hotels have to evolve to survive. Knowing how and when to push forward and when to leave well alone takes judgement. more
(02 March 2004 14:51)