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Faces & Places
Bristol mayor gives smashing welcome to Hard Rock bar, Claridge's chef wins week in NY kitchens in Queen's scholarship, Minister gambles on new.... more
(28 May 2004 15:57)
Essence and sensibility
Atul Kochhar's first book hits the shelves today. We have a sneak preview for you, plus some tips on getting published yourself more
(28 May 2004 15:43)
Attention to detail
Catering for schoolchildren is already a complicated process, but when the schools are specialist or the pupils have particular dietary needs, the.... more
(28 May 2004 15:31)
The Admirable Roxburgh
From Camden to Cannes, Jerez to Jordan, if you want your party to go with a bang, there's one man who can do the business. Call The Admirable.... more
(28 May 2004 15:25)
Over to you
Is a unified grading system for hotels in the UK a good idea? more
(28 May 2004 15:04)
Baker plans a new Harlem in Brixton
Pioneering American music producer and DJ turned bar and restaurant owner Arthur Baker is expanding his portfolio with a new venture in Brixton,.... more
(28 May 2004 14:43)
Elior bullish in Italy
Elior, the French catering company and owner of Avenance in the UK, has launched an aggressive growth plan for its Italian subsidiary. more
(28 May 2004 09:23)
Review of the reviews
Jay Rayner adores the well-priced and well-portioned tapas-style menu, Melinda Stevens advises readers to save Inn the Park in St James's Park,.... more
(27 May 2004 15:17)
Robert Clayton
Robert Clayton head chef of the Bath Priory hotel... more
(27 May 2004 15:04)
Reader soapbox
Has Les Routiers lost its way?asks Jonathan Coomb, chef-proprietor of the Stephan Langton Inn, Friday Street, Surrey more
(27 May 2004 15:03)
Catering calamities
They're the sort of thing that have you waking up in the middle of the night in a cold sweat, screaming. But with the benefit of time and distance,.... more
(27 May 2004 14:21)
Big expansion for GuestInvest
GuestInvest, the company behind the UK's first buy-to-let scheme for hotels, has announced a massive £300m expansion plan just two months after.... more
(27 May 2004 12:20)
Underage dining
Children's food should be more than burgers, chips and small portions, and the catering industry needs to play its part in educating young people.... more
(27 May 2004 12:18)
Star treatment
Celebrities can be a nice little earner when they're staying at your hotel or eating at your restaurant. But it's a bit of a minefield when it comes.... more
(27 May 2004 12:01)
Pied a Terre
This week may be National Vegetarian Week, but Pied … Terre now has a meat-free d‚gustation menu on offer all year round. Dan Bignold tries it more
(27 May 2004 11:58)
Hot summer boosts profits at Young & Co
London-based brewer and pub operator Young & Co benefited from the hot summer last year, it said today as it posted increased profits for the year,.... more
(27 May 2004 11:12)
Peak form
Design company Absolut Form brings Danish design to Britain and has three new white, high-gloss stoneware bowls in its catalogue, called Eden bowls. more
(26 May 2004 17:20)
Stick with it
Pastry specialist Jus-Rol has launched a new puff-pastry vegetable masala stick. more
(26 May 2004 16:54)
Virgin producers
Having made inroads into the global wine market, Argentina is squaring up to the Mediterranean once again with an increasing number of olive oil.... more
(26 May 2004 16:53)
Not just for bridle suites
People who say design is in the detail probably have in mind precisely the sort of light switches and plug sockets as are made by Turnstyle. more
(26 May 2004 16:52)
No mis-steak
Reading restaurant reviews, it's obvious that picky critics like nothing more for ammunition than badly spelt menus. more
(26 May 2004 16:50)
Crunch time
Once one of the most recognised biscuit brands in the world, Huntley & Palmers is back in business after a 10-year absence. more
(26 May 2004 16:49)
Publican wins £131,000 damages
A publican last week won more than £131,000 in damages after a court ruled his beer-tie to Inntrepreneur had breached EU competition law. more
(26 May 2004 16:20)
Who's who in contract catering
From airports to big event venues, contract caterers are just about everywhere. But who are the companies involved, and what do they have to offer.... more
(26 May 2004 16:14)
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