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Articles 151 to 200 of 246
All the fun of the fair
It's the premier event in the wine trade calendar - and now the on-trade. So brace yourselves for the London International Wine & Spirits Fair more
(16 May 2003 11:49)
Last supper
An eleventh-hour fest of Norfolk's best with local boy Tom Aikens behind the stove is on the wish list of Galton Blackiston, chef-proprietor at the.... more
(14 May 2003 16:59)
Taste
One of the key factors in the development of a dish is more often than not left out. more
(14 May 2003 16:57)
Beef on the bone
Aiming at the middle food service market, Loxtons has added beef shank steak with root vegetables to its range of sous-vide ready meals, which can.... more
(14 May 2003 16:54)
Fan fare
If you prefer something a little more stylish than a stark white air-conditioning unit to deal with rising temperatures, then Andy Thornton's new.... more
(14 May 2003 16:51)
Better by design
Design-led hotels are traditionally championed by independent and boutique properties. Can the branded corporate sector follow suit? more
(14 May 2003 16:51)
Say cheese
Crottin de Chavignol goats' cheese from France is now available from the Cheese Cellar in packs of 10 x 60g cheeses. more
(14 May 2003 16:46)
Ice work
Designed and manufactured in Italy, Staff ice-makers are now available to the UK market through Brewfitt. more
(14 May 2003 16:43)
Cool customer
The key feature of this new drinks cooler from Haier is its virtually silent operation thanks to a semi-conductor which does away with the need for a.... more
(14 May 2003 16:40)
Yeo Yoghurts
Value and premium products are included in a new range of yogurts from Yeo Valley. more
(14 May 2003 16:37)
Thistle in takeover shake-up
The survival of Thistle Hotels appears uncertain following BIL International's successful £627m takeover bid and the resignations last week of chief.... more
(14 May 2003 16:08)
New Yorkers shun French restaurants
New York's top restaurants are still facing a consumer backlash because the French government refused to back America's attack on Iraq. more
(14 May 2003 15:58)
Stamp duty warning
The Treasury's plans to change the stamp duty paid on hotel leases could increase the costs of a typical 35-year lease tenfold and sound the death.... more
(14 May 2003 15:39)
Simply the best sommelier
What does it take to make a great sommelier? Caterer talks to Loïc Maillet, who has just won the country's top prize, the UK Champagne Ruinart.... more
(14 May 2003 13:53)
The critics' choices
Setting trends in wine means keeping ahead of the game and spotting the next big thing. So what, asks Fiona Sims, are the experts currently raving.... more
(14 May 2003 12:54)
Building a better wine list
Are you ignoring the potential of your wine list? Fiona Sims talks to those in the know and finds you don't have to be a wine expert to have a.... more
(14 May 2003 12:48)
Delia's soccer collection
Delia Smith and her team are working hard to take Norwich City FC's Carrow Road stadium into the premier league for football food. Janet Harmer.... more
(14 May 2003 11:03)
Latin flavors on the grill
This will be the third book by Douglas Rodriguez that I have read, previous ones being Nuevo Latino and Latin Ladles. Rodriguez is a first-generation.... more
(14 May 2003 10:54)
Personals
To place a free personal ad: e-mail your submission to caterer.responses@rbi.co.uk. more
(13 May 2003 16:04)
The hotel world's trendsetter
Think of any quirky trend that has sprung up in the hotel world, and there's a fair chance it started in the Kimpton Group, as Gillian Drummond.... more
(13 May 2003 16:01)
What went wrong at Le Petit Blanc?
Backed by one of the highest-profile celebrity chefs and with sites in four up-and-coming areas, Le Petit Blanc looked set to really cash in on the.... more
(13 May 2003 15:58)
Sports Cafe to open round the clock
Coliseum, the owner of the Sports Cafe chain of bars, has become the first licensed operator in the UK to operate with a 24-hour licence.
more
(09 May 2003 16:30)
Last supper
Faced with her last meal on earth, London's Connaught hotel executive chef Angela Hartnett would start the proceedings with a Martini Bianca more
(07 May 2003 13:53)
Table talk
There's nothing like a couple of cold pints more
(07 May 2003 12:31)
Caterer 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
(07 May 2003 12:29)
Whitbread moves focus to Travel Inn
Whitbread is to focus much of its capital spending in the coming year on its Travel Inn chain, as it strives to reach its target of 25,000 rooms by.... more
(07 May 2003 12:18)
Thistle loses takeover fight
Thistle Hotels, London's biggest hotel operator, lost its battle for independence last week when it reluctantly agreed to a £627m takeover bid from.... more
(07 May 2003 12:09)
Dempsey to join Macdonald Hotels
Patrick Dempsey, chief executive of Restaurant Associates, the fine-dining division of contract caterer Compass Group, is to join Scottish group.... more
(07 May 2003 12:08)
QMH predicts a tough year
Queens Moat Houses has issued its strongest warning yet that trading will be worse than expected this year. The warning, from chairman Richard.... more
(07 May 2003 12:07)
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