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Articles 101 to 150 of 379
The ABC of VAT
Your guide to the basic principles of Value Added Tax, by taxation expert Dave Sweeting. more
(24 October 2003 16:41)
Sickness
Under employment law, an employee is not entitled to be paid unless he or she is ready and willing to work. more
(24 October 2003 16:10)
Wine leaders of Lebanon
The revamped Fakhreldine is a hit with London diners - so what do they drink with their meze and mughli? more
(24 October 2003 10:36)
Pudding on the style
There are plenty of ways to tempt those "I couldn't possibly manage a sweet" customers to change their minds. Matthew Batham offers some top trade.... more
(23 October 2003 15:41)
Done deals
All Thrums - Edinburgh hotel Thrums has been sold for more than £1.2m to Mohammed and Kashif Javid.
more
(23 October 2003 15:33)
Liability risk management
John Inwood, public and product underwriting manager at Zurich London, looks at how to minimise the risks of public liability in your business. more
(23 October 2003 15:16)
Last supper
A touch of the Gallic - but not haute cuisine - is what Marcus Wareing has in mind for his final feast. more
(23 October 2003 14:58)
Pride of placement
Finding the right staff doesn't come cheap, so the 37-strong Pride of Britain Hotels group has decided to take a do-it-yourself approach to help ease.... more
(23 October 2003 11:58)
Unashamed luxury
Minimalism is dead, opulence is back. Or at least it is at the Bentley hotel, London's latest £40m-plus, five-star property, which is due to open.... more
(23 October 2003 11:56)
LAURENT STURBOIS
Laurent Sturbois is head chef at hotelier Ken McCulloch and Formula One racing driver David Coulthard's Columbus hotel in Monte Carlo, where he has.... more
(23 October 2003 11:51)
People on the move
Britvic Soft Drinks has made two additions to its board of directors. more
(23 October 2003 11:42)
Reader diary
In Champagne, as in men, Does size matter? more
(23 October 2003 11:34)
In Brief
Banker takes A-Z to court - A Swiss banker is taking A-Z Restaurants to court for the alleged non-payment for the Teca restaurant he sold the group.... more
(23 October 2003 11:31)
Restaurant openings
Trailer Happiness - Co-owned and run by ex-Match Bar mixologists, this lounge bar, "den" and kitchen is described as a retro-sexual haven of cosmo.... more
(23 October 2003 11:28)
The Vong way
Tim Tolley worked at Jean-Georges Vongerichten's Vong restaurant in New York before taking over the kitchens at his mentor's Vong II version in.... more
(22 October 2003 16:58)
The cutting edge
Traditional butchery skills are going out of fashion in restaurant kitchens but, as Michael Raffael reports, butchery for profit can put you a cut.... more
(22 October 2003 16:56)
Terrine sensation
When Michelin-starred chef Bruce Poole makes terrine it's a three-day operation using traditional pig breeds and butchery skills. He shares the.... more
(22 October 2003 16:54)
Sweet somethings
Italian chef Gennaro Contaldo presents recipes for seasonal sweetmeats from around Italy. Michael Raffael reports. more
(22 October 2003 16:53)
Spring vegetables
Too few chefs let vegetables take centre stage on their menus, but that's something Sat Bains, chef-director of restaurant Sat Bains at Hotel des.... more
(22 October 2003 16:51)
Shelling out
It's sweet, succulent and firm-fleshed - and six times as expensive as fillet steak. Michael Raffael asks Rosemary Shrager how to prepare lobster. more
(22 October 2003 16:47)
Save our soles
Dover sole used to be a fixture on every top-flight menu, but options that are easier to find, cook and eat supplanted it. Here, Michael Raffael.... more
(22 October 2003 16:45)
Poultry resources
New Forest chef Alex Aitken loves cooking with small poultry and it appears on his menu in various ways. Michael Raffael picks up some tips. more
(22 October 2003 16:44)
Kid stuff
It's not the easiest meat to handle, but in the hands of a master it can be turned into one of Europe's finest delicacies. So what's the best way to.... more
(22 October 2003 16:42)
Gels and jellies
If you think gels and jellies are out of date, you're wrong - they're very much part of cooking for the future, and there's no one who does them.... more
(22 October 2003 16:38)
Game plan
The game might be the same, but Michael Raffael finds that the preferred preparation and roasting of grouse these days is a far cry from how the.... more
(22 October 2003 16:33)
Detail therapy
The Mandarin Oriental Hyde Park's executive chef and food and beverage manager David Nicholls has an eye for detail, a love of consistency and a.... more
(22 October 2003 16:32)
Wild about Salmon
Wild salmon specialist Halliday & Lloyd has launched a new selection of smoked salmon - trimmings, sliced and unsliced sides - in a wide range of.... more
(22 October 2003 16:28)
Quick cups
If your budget and resources can't stretch to a bean-to-cup machine, you might want to look at the Cafitesse 700 from Douwe Egberts. more
(22 October 2003 16:27)
Image bank
Ideal for those who want to create their own menus or a business website is the new four-CD-Rom set of 115,000 clip-art images from Focus Multimedia. more
(22 October 2003 16:26)
Art by the metre
Quintessa Art Collection offers its clients - which include designers, hotels and restaurants - a bespoke art service, with paintings, architectural.... more
(22 October 2003 16:26)
Alpine cheese
Tête de Moine or "monk's head" cheese is so called because when it is cut with a Girolle rotary cutter the top part of the rind is taken off - making.... more
(22 October 2003 16:26)
Stick figures
Premier Foods has introduced Crosse & Blackwell condiment sticks, including ketchup, vinegar and mayonnaise. more
(22 October 2003 16:26)
Blinis in the blood
Martin Blunos's parents emigrated from Latvia in the former USSR, so the two-Michelin-starred chef probably has a genetic advantage when it comes to.... more
(22 October 2003 14:47)
Top chefs mourn passing of Concorde
As Concorde, the world's only supersonic commercial aircraft, prepares to make its last flight tomorrow (24 October), leading chefs have paid tribute.... more
(22 October 2003 14:47)
A new ice age
This is the jet age - the Pacojet age - when sorbets and ice-creams have become easier and quicker to prepare, thanks to new technology. Michael.... more
(22 October 2003 14:47)
Data Protection and recruiting staff
The long-awaited Employment Practices Data Protection Code has finally been issued by the Information Commissioner. The code provides guidance to.... more
(22 October 2003 11:48)
HACCP
HACCP stands for Hazard Analysis Critical Control Points, and is a tool for minimising risks within a food safety management system. more
(22 October 2003 11:37)
Floor safety
Slips and trips are the most common cause of accidents in the catering industry, accounting for 75% of serious injuries. more
(22 October 2003 11:35)
Chemical safety
Employers have a particular duty to ensure the health of their staff in respect of hazardous substances used in the workplace. more
(21 October 2003 17:49)
Fire prevention and certificates
The obligations of employers when it comes to fire prevention are laid down in the Management of Health and Safety at Work Regulations 1999. more
(21 October 2003 17:48)
Training
Anyone running a catering business has a legal obligation to train their staff in the basics of food hygiene. more
(21 October 2003 17:47)
Due diligence defence
Anybody accused of a food safety offence can claim they exercised all due diligence to avoid it. more
(21 October 2003 17:45)
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