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Articles 1 to 50 of 380
Smoking ban good for industry
Chief medical officer Sir Liam Donaldson has used his annual report to argue that smoking bans benefit rather than hinder the hospitality industry. more
(29 July 2004 13:21)
Reader Soapbox
Bad art is no substitute for good foodsays writer and consultant Simon Wright more
(28 July 2004 17:24)
Review of the reviews
Jan Moir forgives the table turning at Rainer Becker's new venture ROKA, and reports that it is "potentially fabulous"... more
(28 July 2004 17:19)
In Brief
Prime cuts from Brakes, Skills programme backed
more
(28 July 2004 16:54)
Regional Spotlight: Harrogate
The North Yorkshire spa town of Harrogate has been attracting visitors with its waters and picture-postcard views for as long as the famous Betty's.... more
(28 July 2004 16:48)
New look for cranks
Vegetarian food pioneer Cranks is relaunching its range of sandwiches and organic breads under the banner "Eat Good, Feel Good", which is available.... more
(28 July 2004 16:37)
Retro Range
Based on the soft pastel colours and patterns of the 1950s, Villeroy & Boch's new range of Providence tableware has been designed with rectangular.... more
(28 July 2004 16:36)
Soft Option
Pierre Robert is the latest addition to the Cheese Cellar Company's 2,000-strong range of cheeses. more
(28 July 2004 16:31)
A Glass Act
Some customers might find their enjoyment of a pint outside spoiled when they have to drink it from a flimsy plastic container. more
(28 July 2004 16:29)
Sweet Dreams
Bébétel is a new Swiss-made product designed for hotel guests to monitor their babies without the need for traditional listening devices which use.... more
(28 July 2004 16:22)
Buffet Boost
Jus-Rol is offering a new selection of canap‚s for event caterers, featuring puff pastry casings, a filling and a flavoured topping. more
(28 July 2004 16:21)
How can I return to hotel work?
I would like to return to work in the hotel industry after a 20-year gap. How hard would it be for me to return to work, and are there any courses.... more
(28 July 2004 12:28)
Done deals
Kendal pub company scoops up the Bridge End Inn... more
(28 July 2004 10:57)
How to...
...make apple and red wine jelly more
(28 July 2004 10:55)
Bright Spark
What: Dissidence & Cake - an exhibition by writer and artist Martin Firrel at Maison Bertaux pàtisserie in London's Soho. more
(28 July 2004 10:54)
Employing foreign nationals
Lisa-Jane Bland of law firm Steeles looks at the problems employers face in securing work permits for hospitality and food-processing workers more
(28 July 2004 10:52)
Cutting edge
Rowlett Rutland is offering a simple-to-use, no-frills, belt-driven electric slicer for use in the food service industry. more
(28 July 2004 10:50)
Best of oil
After the autumn 2003 olive harvest and the subsequent lengthy decanting process, Italian food importer Savoria now has its hands on several new.... more
(28 July 2004 10:49)
Compact combi
Kitchen equipment company Parry has added combination ovens to its range, aimed at smaller businesses rather than the large-scale catering operations.... more
(28 July 2004 10:47)
Offbeat cheeses
Paxton & Whitfield has introduced a new range of Italian artisanal cheeses, including some lesser-known varieties such as Tuma rusa from Piedmont, a.... more
(28 July 2004 10:45)
Pure bread
Briochettes, bundt cakes and a trio of new muffins are new offerings from French bread specialist Delice de France. more
(28 July 2004 10:44)
Take stock
The latest addition to Nestlè's revamped Chef range of stocks is a fish stock, Fumet de Poisson. more
(28 July 2004 10:43)
Tips for dealing with change at work
Facing up to change in the workplace – or even introducing to your staff a change that you feel is necessary – can sometimes be unnerving. But if you.... more
(27 July 2004 17:13)
The best of Slade
The kitchen at Swansea's new Grand hotel was still a work in progress when Dermott Slade and his brigade cooked for industry insiders at last week's.... more
(27 July 2004 16:56)
The Acorns 2004
They're our 30 under-30, the young high-flyers who have already made an impact in the industry and who could be shaping its future in years to come..... more
(27 July 2004 16:52)
Over to you
Who do you think was the five-star hotel GM who helped pen Hotel Babylon? more
(27 July 2004 15:49)
Phillips joins MPW Catering
Pete Phillips has joined Marco Pierre White's outside catering division, MPW Catering, as head of logistics. He joins from party planning company.... more
(27 July 2004 14:35)
Bad year as business failures soar
More hotels and restaurants failed last year than at any other time in the past five years, according to the latest figures from Companies House. more
(27 July 2004 14:18)
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