Food & beverage
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High-street hospitality operators are “way off the pace” compared to food retailers on promoting ethics and sustainability, experts have warned.
Posted: 31 January 2008 | 14:38
Claire Clark had to adjust to a new culture and new ingredients when she left London to become head pastry chef at California's celebrated French Laundry. Two years on she has no regrets about the move, as Joanna Wood discovered
Posted: 31 January 2008 | 00:00
Universally praised for their affordable menus, while also picking up Michelin stars, Arbutus and Wild Honey owners Will Smith and Anthony Demetre are at a loss as to why so few top-end restaurants match their prices. Tom Vaughan went to meet them to compile an easy guide to minimising food costs
Posted: 31 January 2008 | 00:00
Former trucker Mark Webber, whose Cabin Cafe is consistently voted one of the UK's best roadside cafés, knows a good breakfast is the way to a driver's heart. Tom Vaughan reports
Posted: 31 January 2008 | 00:00
Two-Michelin-starred chef Andrew Fairlie has won Scottish Chef of the Year at the Scottish Restaurant Awards 2008.
Posted: 30 January 2008 | 12:55
Fish and chip shop the Townhead Café has been named national Fish & Chip Shop of the Year.
Posted: 25 January 2008 | 15:30
Many chefs treat skate as a one-hit wonder. But Simon Hulstone looks beyond pan-frying it with black or brown butter, as Michael Raffael reports
Posted: 24 January 2008 | 00:00
Chester Boyd chief executive Charles Boyd made a gastronomic pilgrimage to the Basque region to sample its revolutionary cooking techniques and ingredients. Here are his impressions
Posted: 24 January 2008 | 00:00
Since opening in October 2007, Hereford Road has been widely acclaimed by the critics for its pared-down seasonal British food. Tom Vaughan reports
Posted: 24 January 2008 | 00:00
Many of Claude and Claire Bosi's staff at the London incarnation of Hibiscus moved with them from Ludlow, and their experience came in handy when the new restaurant was busy from day one. Joanna Wood reports
Posted: 24 January 2008 | 00:00
Every year in the UK, more than 800 million chickens are reared in the grim conditions of intensive farms. But that will change if Hugh Fearnley-Whittingstall manages to convince the country to switch to free-range. Here he tells Tom Vaughan why the hospitality industry is a key battleground
Posted: 24 January 2008 | 00:00
The Food Standards Agency (FSA) has published free guidance to help caterers and restaurants better serve customers with food allergies.
Posted: 17 January 2008 | 13:26
Jamie Oliver was left with egg on his face last night when it emerged that one of the restaurants he backs served customers eggs from battery hens.
Posted: 17 January 2008 | 12:58
The AA today announced the latest additions to its restaurant awards, with 13 eateries being honoured with three AA rosettes.
Posted: 17 January 2008 | 12:45
Tokyo has been hailed as the world's eating-out hot spot. Janet Harmer went on a restaurant crawl around the city to see if the acclaim can be justified
Posted: 17 January 2008 | 00:00
With the growing interest in regional food and speciality suppliers, it's no surprise that this year's Hotelympia speciality pavilion is expected to be one of the busiest sections of the exhibition. Emma White reports
Posted: 17 January 2008 | 00:00
London’s Establishment in Parson’s Green is several notches above the gastro pub norm and Fay Mascheler finds the new top dog in the kitchen at the Greyhound, Battersea, is running a good race so far.
Posted: 16 January 2008 | 17:19
A round-up of the latest London restaurant reviews including: Greyhound in Battersea; Orrey and the Establishment
Posted: 16 January 2008 | 17:02
A chain of Indian restaurants is switching to free-range chicken at a cost of £150,000 a year after the owner watched TV chef Hugh Fearnley-Whittingstall’s impassioned TV plea last week.
Posted: 16 January 2008 | 16:39
Multi-Michelin-starred chef Alain Ducasse’s first London venture at the Dorchester hotel may have been given a rough ride by some of the critics but we thought we’d let you judge for yourself.
Posted: 16 January 2008 | 16:24
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