Articles by Date : February 01 2006 - February 28 2006

A Taste of 2006
Chefs’ food finds for 2006 unite under a common theme: the growing quest for quality and authenticity. more
(09 February 2006 19:16)

Glass Acts
Beverages follow the same consumer trends that shape food menus. more
(09 February 2006 19:06)

Demanding Times
Much more is being asked of noncommercial foodservice, and operators are answering. more
(09 February 2006 19:01)

Souped Up
A quartet of zesty, colorful takes on tortilla soup showcase how chefs across segments refine a Mexican standard. more
(09 February 2006 18:55)

Shrimp Uncovered
Exotic, eclectic, globally influenced menu items that mainly were seen at top-tier restaurants have moved into the menu mainstream, an evolution that.... more
(09 February 2006 18:39)

So why does the taxman always pick on us?
The industry needs to take action to avoid becoming shark bait for the HMRC, argues Peter Davies, a former tax inspector and now a consultant at.... more
(09 February 2006 17:38)

Swallow Hotels buys the Sussex “Harrods in the country”
The rapidly-expanding London Edinburgh Swallow Group has snapped up Cisswood House hotel in Sussex. more
(09 February 2006 17:06)

New owner for Ermington hotel and restaurant
The Plantation House hotel and Matisse restaurant in the Devon village of Ermington, has been sold for close to the £750,000 asking price. more
(09 February 2006 15:56)

Yorkshire chef buys Peak District country inn
Chef Keith Bullivant has moved from North Yorkshire to Staffordshire to take over the Red Lion Inn with his partner Angela Wilson. more
(09 February 2006 15:44)

Now Stelios turns his hand to pizza
Serial entrepreneur Stelios Haji-Ioannou has turned his attention to the fast-food business with the launch of EasyPizza. more
(09 February 2006 15:38)

Great Eastern Hotel for sale?
Luxury private hotel group Hyatt Corporation is believed to be in discussions to take over the Great Eastern Hotel in London. more
(09 February 2006 15:37)

Dorset hoteliers buy the original ‘Fawlty Towers’
Experienced hoteliers from Dorset have bought the renowned Hotel Gleneagles in Torquay, Devon, which inspired the TV comedy Fawlty Towers. more
(09 February 2006 15:27)

Brown Basmati rice from Veetee
Rich in B vitamins, a good source of fibre and easier to digest than white rice are three of the attributes Veetee claims makes its Brown Basmati.... more
(09 February 2006 15:16)

Soup from Apetito
Red Lentil Broth has joined Apetito's range of nutritionally balanced soups for the healthcare sector. more
(09 February 2006 15:13)

Fishcakes from Whitby Seafoods
Whitby Seafoods has introduced a premium fish cake with three possible cooking methods. more
(09 February 2006 15:08)

Turkey and chicken fillets from Bernard Matthews
Bernard Matthews Food Service has launched a range of premium, precooked frozen turkey and chicken fillets comprising three 100% meat products -.... more
(09 February 2006 15:06)

Local potato merchant buys Perthshire inn
Local potato merchant Robert Morris & Son has snapped up the Burrelton Park Inn in Burrelton, Perthshire. more
(09 February 2006 14:55)

Swindon couple buy Welsh guesthouse and campsite
Bill and Heather Morse from Swindon have made their first move into the hospitality sector with the acquisition of the Foxdale guesthouse and.... more
(09 February 2006 14:38)

US Congress has questions over Compass investigation
The validity of Compass Group's internal investigation into allegations of corrupt procurement practices at the UN has been slammed by a US.... more
(09 February 2006 13:41)

Van der Horst leaves the Greenhouse
Bjorn van der Horst has parted company with London restaurant the Greenhouse, just as it has been tipped for a second Michelin star. more
(09 February 2006 13:41)

Sign of the times
Ethical issues are becoming ever-more important to today’s consumers, writes Sarah Lelic, editor, mad.co.uk more
(09 February 2006 12:42)

Vote on smoking ban could go either way
With just days to go until the final House of Commons vote, the future of the smoking ban in England is still in the balance. more
(09 February 2006 12:21)

Worldwide briefing
Essential news from around the world, including: Starwood brand re-launch; Quiet times for Fairmont; Taj Hotels opens first Australian property;.... more
(09 February 2006 12:08)

The Bench: London weekly hotel performance to 5 February, 2006
London hotels boosted revenue per available room (revpar) by 16.3% in the week ending 5 February, according to figures from hotel benchmarking.... more
(09 February 2006 11:13)

The Bench: Scottish hotel performance in January 2006
Hotels in Scotland saw revenue per available room (revpar) soar by 15.9% during the month of January. more
(09 February 2006 11:08)

Award-winning Scottish restaurant for sale
The regional winner of the Les Routiers Dining Pub of the Year 2005 award is looking for a new owner. more
(09 February 2006 10:43)

Astor Bar & Grill, London
Channel 4 chairman Luke Johnson unveils the successor to the Atlantic Bar & Grill amid much media hoopla and the Celebrity Big Brother lot in tow..... more
(09 February 2006 00:00)

Mature students are being ignored
I'm concerned about the lack of training and qualification opportunities for mature people. more
(09 February 2006 00:00)

Cube & Star: There's music in the air
With an accountant taking care of finances, Cube & Star owner Mark Turner can focus on bringing his basement club up to speed, as Diane Lane reports more
(09 February 2006 00:00)

Combi-microwave from Sanyo
Up to 50 preset times each with up to three stages can be programmed into Sanyo's first commercial combination microwave oven, scheduled for launch.... more
(09 February 2006 00:00)

Spit-roasting fitment from Rational
Rational is showing some new applications for inside the SelfCooking Centres at Hotelympia, including a spit-roasting fitment for roasting suckling.... more
(09 February 2006 00:00)

Wok burner from Charvet
For kitchens seriously into stir-frying, a new 500mm wide wok module from Charvet delivers 32kW or 110,000 BTU per hour of heat from a single ring.... more
(09 February 2006 00:00)

Combi-smoker from Equip Line
Just when the ultra-versatile combi-steamer was running out of new applications, along comes a version able to smoke food while cooking it. more
(09 February 2006 00:00)

Ice machine from Hoshizaki
For seafood display and similar applications requiring plenty of ice, the new TM500 ice machine from Hoshizaki scrapes ice continuously off a.... more
(09 February 2006 00:00)

Oven and display combo from Lincat
Table-top units which combine an oven with a hot food display merchandiser have been introduced by Lincat. more
(09 February 2006 00:00)

Multi-Cooker from Valentine Equipment
A simple modification to the Valentine Multi-Cooker, which is a fryer-derived water boiler for pasta and noodle cooking, enables individual portions.... more
(09 February 2006 00:00)

Potwasher from Sirocco
The Sirocco potwasher being launched by Meiko UK, which until recently sold models from Sweden's Granuldisk, employs similar granular "wet blasting".... more
(09 February 2006 00:00)

SmartCook table-top pizza oven from Whirlpool
The ability to cook a fresh pizza in 90 seconds and still get the optimum combination of crispy base and melted top is promised on the Whirlpool.... more
(09 February 2006 00:00)

Elis electric mill
Made from 18/10 stainless steel and stands 20cm high... more
(09 February 2006 00:00)

William Bounds Heavy Metal tapered pepper mill
Patented ceramic milling mechanism which crushes rather than grinds the peppercorns. Has a three-step adjusting ring and high-output mechanism..... more
(09 February 2006 00:00)

Zephir electric mill
Features the Peugeot grinding mechanism. Designed with an ergonomic shape and soft-touch upper body for a better grip, and has a sensitive on-off.... more
(09 February 2006 00:00)

Premier beechwood mill
Beechwood mill in natural or dark finish and in heights of 12cm, 18cm and 30cm. Features the Peugeot grinding mechanism. The grind can be adjusted by.... more
(09 February 2006 00:00)

Lot 67 restaurant, Shenfield, Essex
This new brasserie aims to plug the gap in the quality restaurant scene in the busy Essex commuter town of Shenfield. It follows the opening of the.... more
(09 February 2006 00:00)

Mashpea, St Peter's Gate, Nottingham
Named after an Indian reservation in North America, Mashpea is the brainchild of brothers John and David Barnicoat. Open for breakfast, lunch and.... more
(09 February 2006 00:00)

R Bar and Reserve restaurant, Rocpool Reserve hotel, Inverness
After a £2.6m, two-year refurbishment, the Rocpool Reserve opens its boutique hotel doors to young, well-heeled professionals. The Reserve restaurant.... more
(09 February 2006 00:00)

Confusion over NVQ standards
The writer concerned about the difference in questions for the new standards at NVQ level 3 compared with the previous awarding body has every right.... more
(09 February 2006 00:00)

A question of qualification
As someone who was involved in a number of workshops and consultation sessions with People 1st while the new standards were being developed, I was.... more
(09 February 2006 00:00)

A levels in tourism?
Having taught for several years at a number of schools and colleges throughout the Midlands, I've found that the tourism, hospitality and leisure.... more
(09 February 2006 00:00)

Danger from e-mail blasts
Almost the entire hotel industry needs to learn two key things about e-mail blasts. more
(09 February 2006 00:00)

Give EHOs a fair reward
Your excellent rendition of problems caused by online reports on hygiene shortcomings - and the impossibility, for establishments, to have their.... more
(09 February 2006 00:00)