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Articles 251 to 300 of 404
Food service briefing
A round-up of the latest news from the contract catering industry including: Charlton House win Norden Farm contract; Alpha to serve Bulgaria.... more
(10 November 2005 10:57)
Leading the field
Pioneering hotel consortium Leading Hotels of the World is broadening its horizons after 75 years in the business. Through joint ventures and.... more
(10 November 2005 00:00)
China Tang, London
The menu reads like an encyclopaedia of Cantonese cooking techniques, and leading critics are enthused. Sejal Sukhadwala enjoys a taste of colonial.... more
(10 November 2005 00:00)
Theatre-style serveries
Servery counters benefit from a bit of theatre to enhance meal appeal and build staff-customer interaction. A new generation of hybrid counters takes.... more
(10 November 2005 00:00)
Designing a commercial kitchen
Whether you're planning a kitchen for a 40-seat restaurant, a five-star, 300-bedroom hotel, or for a corporate building feeding 3,000 staff, the.... more
(10 November 2005 00:00)
Master motivators
Motivational training can take many weird and wonderful forms, but the benefits to workforce morale - and therefore staff retention - can make it.... more
(10 November 2005 00:00)
Finding the right club mix
Six months after opening as a restaurant and bar, the Cube & Star is gearing up for its first night as a club. Diane Lane reports on preparations for.... more
(10 November 2005 00:00)
Vending to get a bigger role
Vending machines will play an increasingly important role in school catering as lunch hours shrink and children spend more time at school, claims the.... more
(10 November 2005 00:00)
Blumenthal joins Roux judges
Competitors at next year's Roux Scholarship will be faced with a new judging line-up, including the three-Michelin-starred chef and Catey winner.... more
(10 November 2005 00:00)
QMH to sell two more UK hotels
European hotel group Queens Moat Houses (QMH) has put a further two hotels up for sale following the successful disposal of nine of its UK properties.... more
(10 November 2005 00:00)
No one gains from shortage of EHOs
Environmental health officers (EHOs) are in chronic short supply. A survey conducted by the BBC earlier this week highlighted that there are now more.... more
(10 November 2005 00:00)
A minute on the clock: Adam Simmonds
Ynyshir Hall has just been awarded eight out of 10 in the Good Food Guide, the first restaurant in Wales to achieve such a score. It also has four.... more
(10 November 2005 00:00)
Caterer loves... ice skating
Ice-skating is said to date back to the Vikings, who, more than 1,200 years ago, built skates from animal bones. The bones were shaped and sharpened.... more
(10 November 2005 00:00)
How to... make the perfect martini
First decide whether you want gin or vodka. I recommend gin because it has more character. Make sure you go for a good gin, for example Tanquery or.... more
(10 November 2005 00:00)
Letters: 10 November 2005
Bureaucracy is killing effective training
Once again the topic of NVQs features both in your letters page and in the magazine itself. The.... more
(10 November 2005 00:00)
New food safety regulations
Harriet Simmons, from risk management specialist the National Britannia Group, explains the new food safety regulations coming into force in January more
(10 November 2005 00:00)
News in brief
Loch Fyne accepts £30m bid Private equity firm Hutton Collins's 30m bid for seafood chain Loch Fyne Restaurants (LFR) was accepted at an.... more
(10 November 2005 00:00)
Review of Reviews: 10 November 2005
The Scotsman, 5 November Gillian Glover enjoys "brilliant" mains at Burts hotel in Melrose, but is less enamoured with the starters
Apart.... more
(10 November 2005 00:00)
Table Talk
Heston Blumenthal is a better chef than fish-delivery man, as Tom Kerridge, chef-proprietor of the Hand and Flowers pub in Marlow, Buckinghamshire,.... more
(10 November 2005 00:00)
The benefits of craft training
Chief executive of the Academy of Food & Wine Service James Brown says the industry ignores the teaching of basic skills at its peril more
(10 November 2005 00:00)
The commis sommelier
Ever fancied becoming a sommelier? In the first of a new series of masterclasses, Gordon Ramsay's wine guru Ronan Sayburn explains the duties of a.... more
(10 November 2005 00:00)
The rules have changed
More stringent European laws on food safety and kitchen hygiene are coming into effect soon, along with new powers for the authorities to close down.... more
(10 November 2005 00:00)
Emily Huggins, Lavender House restaurant
Emily Huggins has joined the Lavender House restaurant as restaurant manager. She has moved to the Norfolk business from the Michelin-starred Morston.... more
(10 November 2005 00:00)
TurboChefTornado by ServEquip
ServEquip has launched its new TurboChef Tornado oven, which works with a patented combination of high-speed impinged hot air, dual microwaves and an.... more
(10 November 2005 00:00)
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