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Articles 201 to 246 of 246
Two's luxury
Luxury biscuits from Coronet are now available in individual portion packs each containing two biscuits. more
(07 May 2003 11:59)
Brie's blocks
Aimed at anyone making sandwiches is a 1kg square block of Cornish Brie from Cornish Country Larder. more
(07 May 2003 11:57)
Wake up to snacks
Designed to be eaten as morning snacks, McVitie's new range, branded McV a:m, includes 35g grapefruit cereal bars, 30g packs of apricot cereal bites,.... more
(07 May 2003 11:55)
Spike your drinks
Steady Sticks were designed in Australia to stop spillages from drinks being drunk on a hotel lawn or in a pub garden. more
(07 May 2003 11:51)
Sweet vinegar
Vincotto is a natural, preservative-free ingredient from Italy, a kind of sweet vinegar that is made by boiling down dried grapes to one-fifth of.... more
(07 May 2003 11:43)
Live rails
Electric towel heaters are now available from heating manufacturer Robinson Willey following its move into the electric products market. more
(07 May 2003 11:41)
Welsh water
Bottled at source in Churchstoke, mid-Wales, Brakes's new mineral water, Priory Falls, is available in plastic two-litre, 500ml (plus a sports cap.... more
(07 May 2003 11:39)
Bread's New twist
This new organic version of Hiestand's wheat and rye twist bread is made by letting the dough stand for 24 hours before being part-baked in a.... more
(07 May 2003 11:37)
Working partnerships
Build a strong, honest relationship with a good recruitment agency and you'll reap the benefits. Helen Adkins talks to two people who say it's worked.... more
(01 May 2003 16:58)
Who's who in recruitment consultancy
Doing your research and approaching the right recruitment consultant can help you get the right job. Here's a list of some of the consultants that.... more
(01 May 2003 16:42)
Last supper
A few bits of green, green grass from the Land of His Fathers - not to mention some bread (of heaven?) - are what Pharmacy's head chef, Hywel Jones,.... more
(01 May 2003 16:25)
Personals
To place a free personal ad: e-mail your submission to caterer.responses@rbi.co.uk. more
(01 May 2003 16:10)
People on the move
Please send your On the move stories to chris.druce@rbi.co.uk, giving start date, details of the appointee's previous job and, if possible, a.... more
(01 May 2003 15:30)
Carss takes helm at Rothay Garden
Christopher Carss has become the new owner of the Rothay Garden hotel in Grasmere, Cumbria, after purchasing a majority shareholding from his former.... more
(01 May 2003 15:01)
Alcohol in the workplace
Sarah Empson, an assistant solicitor at Steeles, looks at the issue of dealing with alcoholism in the workplace and warns against jumping to.... more
(01 May 2003 15:00)
Smilya Miki Stoilkavic
Smilya Miki Stoilkavic, 34, studied veterinary science at university and joined the hospitality industry only after fleeing Serbia at the beginning.... more
(01 May 2003 14:55)
Everything's coming up rosé
Be prepared for the coming heatwaves by adding a few summer favourites to your wine list. And don't overlook the rosés - some of them are rather good more
(01 May 2003 14:52)
My new kitchen
A new kitchen in the Harvey Nichols Fourth Floor Café and Bar meant redesigning the flow and making it much more suitable for this busy Leeds.... more
(01 May 2003 14:43)
Shibden Mill Inn
When the Shibden Mill Inn - set in a beautiful valley in the Pennine foothills - was refurbished, the owners also recruited a top chef, Adrian Jones more
(01 May 2003 12:32)
Four Pillars Hotels
It's a hotel operator that started out in restaurants, and it gives its staff a big say in the company's development. Angela Frewin reports on a.... more
(01 May 2003 12:29)
The cottage in the wood
Customers are responding well to Kath and Liam Berney's renovation of the Cottage in the Wood, a 17th-century coaching inn in the Lake District..... more
(01 May 2003 12:26)
Chef conference
Cooking for a banqueting room full of chefs is no easy task, but Gary Klaner, executive chef at the Landmark hotel, London, took to the challenge.... more
(01 May 2003 12:23)
The skills shortage
The ongoing skills shortage and the related issue of training are ever-present topics of conversation in the industry. more
(01 May 2003 12:20)
Chef Conference
A discussion on the science of cooking, a masterclass from an award-winning chef and some robust views on fusion food were just a few of the.... more
(01 May 2003 12:17)
Sea food
Could it be that the ending of duty-free sales was the best thing to happen to Stena ferries' on-board caterers? We took the Holyhead to Dun.... more
(01 May 2003 12:01)
To add revenue, add rooms
Restaurants with rooms don't have the extensive facilities of hotels, but can offer a haven to rest after a gastronomic meal as well as boosting.... more
(01 May 2003 11:57)
The pink pound
The growing importance of the gay market is being recognised by hotels across the country as they target this lucrative sector, reports Christina.... more
(01 May 2003 11:55)
Table talk
Rumour about Marco and BHS is a little White lie more
(01 May 2003 11:48)
Letters Caterer
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
(01 May 2003 11:46)
Service must match food improvements
Medical staff need to communicate more with hospital caterers, and service levels must improve, if patients are to benefit fully from the improved.... more
(01 May 2003 11:32)
Filleting courses take to the road
The dying art of fish filleting will receive a boost when a new mobile training facility dedicated to teaching filleting skills takes to the road.... more
(01 May 2003 11:27)
Woz joins in the jungle japery
Chef Antony Worrall Thompson is currently stretching his wits and skills to the utmost in an attempt to survive in the jungle for the ITV series I'm.... more
(01 May 2003 11:23)
Extra work permits will boost jobs
An additional 10,000 work permits are to be granted from this month to allow foreign workers to take on low-skilled hospitality jobs. more
(01 May 2003 11:19)
Web Awards winners announced
The first Caterer.com Web Awards took place at the Four Seasons Canary Wharf in London's Docklands on 10 Otcober 2002. Here are the winners.... more
(01 May 2003 11:17)
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