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Articles 101 to 150 of 530
Kit Chapman, the essential restaurateur
He has the rare distinction of running a hotel restaurant which has won a Michelin star under four different chefs. He also runs the brasserie chain.... more
(26 March 2003 11:26)
School meals: a question of cash?
School meals are a hot topic. Critics say they're neither healthy nor nutritious, and caterers complain about tight budgets and argue that kids won't.... more
(26 March 2003 11:23)
Shorts
Opportunity to explore the world of wine more
(26 March 2003 11:13)
Last supper
Faced with the prospect of your last meal on earth, what would you eat and drink, and with whom? We asked chef Chris Galvin, chef-director of Conran.... more
(26 March 2003 09:46)
One High Street
Last year, Amy Frearson and Sarah Laskey opened a new restaurant in the Hampshire resort of Milford on Sea, where they serve an imaginative menu more
(26 March 2003 09:42)
5 love potions
Cocktails are back - it's official. So why not create something special this Valentine's Day? Try one of these romantic blends, created exclusively.... more
(26 March 2003 09:38)
Personals
To place a free personal ad: e-mail your submission to caterer.responses@rbi.co.uk. more
(25 March 2003 16:18)
From Croydon to Cumbria
When chef Simon Rogan moved from the London suburbs to the Lake District, he set out to create a stir with his new restaurant, L'Enclume. But, as he.... more
(25 March 2003 16:13)
Last supper
Faced with the prospect of your last meal on earth, what would you eat and drink, and with whom? We asked Donald Marshall, executive head chef with.... more
(25 March 2003 16:01)
The power behind the stove
The cult of the chef has obscured many things about restaurants - not least that it takes more than a good cook to run one. Nowhere is this more.... more
(25 March 2003 15:52)
Longridge restaurant
Paul Heathcote is philosophical about losing his Michelin star, while his Longridge restaurant is as busy as ever. Joanna Wood samples the menu. more
(25 March 2003 15:47)
Caviar, or else...?
With stocks of Caspian Sea sturgeon rapidly falling, the price of the caviar it produces has rocketed. Some US chefs are taking a strong stand.... more
(25 March 2003 15:40)
Wilshaw bags service award
Scott Wilshaw, manager of Judges Country House Hotel in Knutsford, Cheshire, has won an award for providing outstanding service by a consortium of.... more
(25 March 2003 15:25)
Space-saving refrigeration
Operators are striving to make every inch of their property count and that includes having space-saving equipment in the kitchen. Fortunately,.... more
(25 March 2003 15:24)
The rain's a pain
Nottingham City Hospital's catering team has hit its first big setback since it began working from its new kitchen - it's raining in the potwash.... more
(25 March 2003 15:00)
Reader diary
Snow was a change from all that sun and sand. more
(25 March 2003 14:56)
People on the move
NINA MARKHAM joins contract caterer Scolarest as a sales director at its head office in Denham, Uxbridge, Middlesex. more
(25 March 2003 14:53)
Simon Waterson
As personal trainer to the stars and members of the Peak gym at the Carlton Tower hotel in London's Knightsbridge, Simon Waterson, 29, talks to us.... more
(25 March 2003 14:36)
Fixed-term contracts
Laura Casey, a solicitor in the employment department at Lewis Silkin, examines new rules requiring even-handed treatment of temporary and permanent.... more
(25 March 2003 14:31)
Food safety targets 'are being met'
The majority of local authorities are meeting targets for inspecting high-risk food businesses, including restaurants and take-away food shops, the.... more
(25 March 2003 13:21)
Have-a-go hero foils robbery by phone
A robbery at a London restaurant was foiled last week when a quick-witted barman used his mobile telephone to call police and then followed the.... more
(25 March 2003 13:15)
De Vere hit by conference slump
The De Vere hotel group is suffering the consequences of fewer conference bookings, it said in a trading statement last week.
more
(25 March 2003 13:13)
Letters
Please send letters to: The Editor, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS. They may be faxed on 020 8652 8973.... more
(25 March 2003 13:12)
A touch of class
American-born Restaurant Associates, Compass's top-end division, is pumping up sales and showing Brits what's what. Helen Adkins reports more
(25 March 2003 13:01)
Give school caterers a break
Everyone has been taking pot shots at school meals and the school-meal system recently - Jamie Oliver, school caterers (give us more money), health.... more
(25 March 2003 12:58)
Brighton rocks
At the start of this week, Alias Hotels opened its fourth property, in Brighton, catapulting the company from the haven of one-off hotels towards the.... more
(25 March 2003 12:50)
Last supper
Faced with the prospect of his last meal on earth, true to his northern roots, JASON ATHERTON, executive chef at the Hilton Dubai Creek, would opt.... more
(25 March 2003 12:29)
Joe Teixeira on the Top Floor
Department store restaurants can be predictable and staid. And that's how you would have described those at John Lewis until two years ago, when a.... more
(25 March 2003 12:24)
The wharf
Cosy intimacy seems to be the preferred ambience of diners these days, but Ray Neve, once group executive chef at Mosimann's, is busy trying to buck.... more
(25 March 2003 12:17)
Table talk
Whatever happened to Arabella and Tarquin? more
(25 March 2003 12:13)
Rewarding the good
Incentive schemes needn't be restricted to shops and garages. As Chris Druce discovers, staff at Hilton have more than one reason to provide good.... more
(25 March 2003 11:46)
IFE: our guide to the show
With more than 1,400 exhibitors from 45 countries under one roof, the range of food and drink products on show at the 13th International Food & Drink.... more
(25 March 2003 11:45)
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