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Articles 51 to 100 of 398
The Ritz hotel: A century of style
This month the Ritz, one of London's most iconic hotels, turns 100. Caterer takes a look at its past, present and future and treats one lucky reader.... more
(25 May 2006 00:00)
Ritz man's table
Since arriving at the Ritz as executive chef nearly two years ago, John Williams has worked hard to ensure his food matches the splendid setting of.... more
(25 May 2006 00:00)
Caterers must fly green flag
Contract caterers are coming under increased pressure from clients to provide an environmentally sustainable service, according to leading industry.... more
(25 May 2006 00:00)
Golden Tulip to add 10 hotels
Golden Tulip UK this week announced a major expansion programme, including plans to enter the long-stay apartment market. more
(25 May 2006 00:00)
Soul survivor
In late 2004 Momma Cherri's Soulfood Shack was on the point of collapse when the owner applied to take part in Ramsay's Kitchen Nightmares. Now, as.... more
(25 May 2006 00:00)
Galvin at Windows, London
Less than a year after opening his own restaurant, chef Chris Galvin has been recruited by the London Hilton on Park Lane to relaunch the Windows.... more
(25 May 2006 00:00)
Geoffrey Smeddle to take over Peat Inn
Geoffrey Smeddle, head chef of Conran's Glasgow eaterie Etain, is leaving to take the helm at Peat Inn restaurant with rooms in Cupar, Fife, next.... more
(25 May 2006 00:00)
Review of Reviews
Yes, a gastro-performance like this is a refined experience, altogether more Swan Lake than Sound of Music. more
(25 May 2006 00:00)
Good week/Bad week
GOOD
Taj Mahal Pembrokeshire restaurant wins inaugural Tiffin Cup competition. Street markets Think-tank declares them better value than.... more
(25 May 2006 00:00)
The news in brief
News from the week including: Hustyns sold; Chardon expands; Pourcels open in Marrakech; City cautious over Compass; Energy guide for hospitality... more
(25 May 2006 00:00)
Recruitment - restaurants
The British increasingly spend their hard-earned money on eating out and, in turn, restaurant employers are hungry for talent and keen to reward and.... more
(25 May 2006 00:00)
Higher standards need more money
At last, the Government's new nutritional standards for school meals have been released. On first viewing, they seem to ring all the right bells:.... more
(25 May 2006 00:00)
Gurnard's Head, Cornwall
The team behind Brecon's Felin Fach Griffin, former AA restaurant of the year for Wales, has revitalised this old roadside inn. The dining pub with.... more
(25 May 2006 00:00)
Square Pie, Heathrow
The UK's leading gourmet pie company has taken over the long-standing Burger King site in Heathrow's Terminal 1. It's the group's fifth outlet in.... more
(25 May 2006 00:00)
Marquess Tavern, London
Hot on the heels of Bethnal Green's Redchurch Bar & Café and Green & Red, this quintessential English pub opened in north London this week. The bar.... more
(25 May 2006 00:00)
Wider issues in contracting recruitment
With regard to the editorial piece by James Garner and the story by Tom Bill on 3% of students entering contracting (Caterer, 18 May), they have made.... more
(25 May 2006 00:00)
A rewarding partnership
I write in response to your article "Students steer clear of contract catering" (Caterer, 18 May, page 12). Along with four other food service.... more
(25 May 2006 00:00)
Bad reception
My husband and I stayed in a large, corporate hotel at the weekend and have to say how disappointed we were by the standards of such a high-profile.... more
(25 May 2006 00:00)
Pecking Orders
Cost-effective chicken breasts strut onto menus and shed their staid image, helping push poultry’s popularity to an all-time high. more
(24 May 2006 16:21)
Currying Flavor
In measured doses, the Asian spice blend adds intrigue, piquancy and a contemporary spin to dishes from many cuisines. more
(24 May 2006 16:13)
Puff Pieces
The classic combination of choux pastry and custard filling makes a menu comeback with an array of sweetly indulgent interpretations. more
(24 May 2006 15:48)
The Third Dimension
Beer merits a place alongside wine and spirits on high-end restaurant beverage menus. more
(24 May 2006 15:39)
Breaking the Ice
Chewable-ice machines are in greater demand as consumers and operators alike turn on to the pellet-sized shape. more
(24 May 2006 15:34)
April showers dampen hotel performance
April’s unsettled weather put something of a dampener on hotel performance during the month especially in the provinces, according to preliminary.... more
(24 May 2006 15:33)
Skewers Uncovered
Skewers' status is soaring on menus, driven by their easy shareability and ethnic appeal, traits that draw strong consumer interest. An adept vehicle.... more
(24 May 2006 14:00)
What determines true value?
Do Aramark and Elior’s plans to return to private ownership herald a coming sea change in the structure of the contract catering industry and its.... more
(22 May 2006 16:53)
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