Food & beverage
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In the newly refurbished Ambassadors hotel in Bloomsbury, Santino Busciglio's menu at restaurant Number Twelve is a fine balance of British and Italian cuisine. Tom Vaughan reports
Posted: 06 December 2007 | 00:00
Nearly everyone likes a sweet treat to munch with a cuppa, and the ever-increasing range of bakery products means there's something to suit every taste. Patrick McGuigan reports
Posted: 05 December 2007 | 13:22
Clapham House Group has seen an increase in turnover and profits despite the underperformance of its Tootsies chain
Posted: 05 December 2007 | 11:41
As demand for fresh, lighter options at lunchtime increase, Tony Horton, chief executive of Tricon Foodservice Consultants, asks why caterers aren't embracing this change
Posted: 05 December 2007 | 11:24
British consumers will spend an additional £700m eating out this December, according to research released today.
Posted: 04 December 2007 | 15:32
In association with Heinz, Caterer will be selecting an annual Best Breakfast offer from those featured in the Breakfastwatch column, with the winner to be announced at our spring Chef Conference in May.
Posted: 03 December 2007 | 14:30
Gourmet Burger Kitchen operator Clapham House Group is to slow its break-neck expansion due to concerns over the economy, food price inflation and rent hikes.
Posted: 03 December 2007 | 14:15
Celebrated Chicago chef Charlie Trotter is in talks to open his first restaurant in New York.
Posted: 03 December 2007 | 11:30
A round-up of the weekend's news affecting the hospitality industry. News includes: USA claims right to kidnap British citizens; Caviar stocks could run dry by Christmas; S&N under pressure to talk to takeover rivals and more...
Posted: 03 December 2007 | 11:10
A trip to California highlighted to Coal chief executive John Gater just how much better customer service is in the USA than here
Posted: 03 December 2007 | 10:21
Eating wisely is an important part of Ernst & Young's continued success. In the first of a new series in association with Heinz Foodservice, Tom Vaughan reports on contract caterer Artizian's breakfast menu at the company's HQ
Posted: 30 November 2007 | 12:06
Restaurateur Mark Fuller is to export his successful London fish and chips restaurant Geales to the United Arab Emirates.
Posted: 30 November 2007 | 10:28
How difficult will next year be for the pub sector? With many operators moving their focus to food, is this the end for the traditional wet-led pub?
Posted: 29 November 2007 | 11:38
Chef brothers Chris and Jeff Galvin have called off plans to open a new brasserie-style restaurant at London's Waldorf Hilton hotel, Caterer can reveal.
Posted: 29 November 2007 | 10:40
Hospitality operators have been urged to ensure the meat they buy is independently audited along the supply chain after it emerged that a major supplier was transporting meat in rancid conditions.
Posted: 27 November 2007 | 12:03
Christmas just got interesting with four new alternative accompaniment ideas from Brakes. Including roast potatoes with a sprinkling of parmesan and sesame seeds to brussels sprouts cooked with bacon, sage and onion.
Posted: 27 November 2007 | 00:00
Employees are costing the British economy £17b a year in lost productivity by skipping breakfast and lunch, a new report claims.
Posted: 22 November 2007 | 15:44
Staging a banquet for the some of the top names in the hotel industry presented a challenge for the London Hilton on Park Lane when it hosted the inaugural Hotel Cateys awards dinner last week. Janet Harmer reports on the meticulous preparation that went into the prestigious event
Posted: 22 November 2007 | 00:00
After a full refurbishment and with a new progressive menu, seafood restaurant One-O-One is looking to finally break into the top end of London's dining scene. Tom Vaughan reports
Posted: 22 November 2007 | 00:00
Less than 12 months after he called time on his 20 years in the kitchen of London restaurant Kensington Place, Rowley Leigh is back in business with a new venture. And, as you might expect, he's not too bothered about keeping up with food fashion. Joe Warwick reports
Posted: 22 November 2007 | 00:00
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