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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)
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)
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)
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)
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)
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)
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)
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)
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)
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)
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)
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