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Articles 51 to 100 of 246
Menu of the Year
A display of "good craft" and the "interesting marrying of textures and flavours" swung the jury in favour of Bruno's in Dublin when awarding the.... more
(28 May 2003 10:51)
Best Independent Marketing Campaign
With a tiny budget - but some big ideas - last year's Catey-winning Best Independent Marketing Campaign gained unanimous praise from the judges for.... more
(28 May 2003 10:50)
Pub Operator of the Year
"The true epitome of a pub" was the unanimous verdict of the judges on the Star Inn at Harome, North Yorkshire, run by last year's winners of the Pub.... more
(28 May 2003 10:46)
Pub Industry Award
The Caterer & Hotelkeeper awards are now in their 20th year and it's hard to imagine how the hospitality industry's calendar would look without them. more
(28 May 2003 10:44)
Group Hotel of the Year
Last year was a difficult one for group hotels and one that exposed their greater vulnerability to world events than that of their independent.... more
(28 May 2003 10:39)
Newcomer of the Year
In picking a winner for the Newcomer of the Year award it may appear that Caterer & Hotelkeeper is putting its neck on the block on an annual basis. more
(28 May 2003 10:36)
Manager of the Year
There was certainly no sign of David Brent, notorious boss in the excruciating TV comedy The Office, at this year's Cateys. more
(28 May 2003 10:34)
Caterer letters
Please send letters to: The Editor, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS. They may be faxed on 0208 652 8973.... more
(23 May 2003 10:38)
The Catering forum
Next month the Catering Forum will set off from Southampton aboard the MV Aurora, packed with industry representatives, suppliers and 50 expert.... more
(23 May 2003 10:30)
Official inspections
Pat Perry, managing director of solicitors Perry Scott Nash, says it's best to plan ahead for visits from environmental health, trading standards and.... more
(23 May 2003 10:26)
Six weeks among the Aussie vines
It's not enough that a sommelier can scribble a good tasting note, he must have an understanding of how wine is made to do his job properly, declares.... more
(23 May 2003 10:22)
Karen Hanton
Karen Hanton is managing director and co-founder of online restaurant booking site Toptable.co.uk. The site offers the public a choice of 1,200.... more
(23 May 2003 10:17)
Rhodes leads membership drive
Celebrity chef Gary Rhodes has agreed to spearhead a new campaign by Hospitality Action to attract 20,000 supporters over the next two years. more
(23 May 2003 10:01)
The Travel Inn man
He may not be lucky as a racehorse owner, but Whitbread's Alan Parker certainly has a winning streak when it comes to Travel Inn. And his plans don't.... more
(23 May 2003 09:35)
Le Pont de la Tour
The new chef at Le Pont de la Tour, Martin Caws, aims to make the Conran restaurant as well known for its French food as for its views over London more
(23 May 2003 09:16)
M&C blasted by Iraq war and Sars
International hotel chain Millennium & Copthorne (M&C) warned today that profits for the first six months of 2003 would be "significantly lower" than.... more
(22 May 2003 17:33)
Gordon Ramsay's café culture
After undergoing a refit rumoured to have cost in excess of £1m, Gordon Ramsay's Boxwood Café opens its doors today in London's Berkeley hotel more
(22 May 2003 16:34)
Trends in tableware
In a crowded marketplace it's often the small points of difference that make a restaurant stand out, and presentation of the food is one area where.... more
(22 May 2003 15:46)
Smoke bomb
Smoking in restaurants and bars is now illegal in New York, Los Angeles and Norway, and will be in Dublin next year. Kathy Watson looks at the pros.... more
(22 May 2003 15:42)
Table talk
'Bento'ver backwards to offer something original more
(22 May 2003 15:37)
Chef Eats Out
Forty Caterer readers will have the chance to find out what makes Yorkshire's Star Inn so successful in our first Chef Eats Out event in 2003. more
(21 May 2003 16:32)
Strawberry's@theDoll
Running a restaurant within a pub is a good way to start your own business, Dean Eccles has discovered. The only problem is that you don't make much.... more
(21 May 2003 15:28)
Caterer letters
Please send your letters to: The Editor, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS or e-mailed to.... more
(21 May 2003 15:23)
Recruiting immigrant labour
Paul Whitaker, a solicitor at Rooks Rider, takes a look at some of the legal issues surrounding hiring immigrant labour more
(21 May 2003 15:14)
Ciarán Fahy
Ciarán Fahy is general manager of the London Marriott Kensington hotel. Formerly a Swallow hotel, the site is undergoing a £16m redevelopment and.... more
(21 May 2003 15:06)
Compass expects growth
Compass Group's interim results were due to be announced after Caterer went to press this week. more
(21 May 2003 14:55)
Gallagher wins bail appeal
Conrad Gallagher, former celebrity chef and Michelin star holder, has been granted bail in Dublin following his extradition from the USA to face.... more
(21 May 2003 14:53)
Combi power
Combi-ovens are for large kitchens that need to cater for huge events, right? Wrong. As Bob Gledhill reports, more and more small to medium-size.... more
(21 May 2003 14:50)
My route to the top - Nick Howe
Nick Howe, joint managing director of Holroyd Howe, survived the trauma of being born one of twins in 1950s Gambia... where his parents also had an.... more
(21 May 2003 14:42)
Sienna
Don't expect table-turning and rushed evenings at newly opened Sienna - do expect an intimate, relaxed atmosphere and deftly executed British food more
(21 May 2003 14:39)
Thyme out
Thyme, a small restaurant in a run-down area of south London, has diners and critics clamouring for tables. Gaby Huddart went to find out why more
(21 May 2003 13:05)
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