Food & beverage
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London's Heddon Street has a feast of restaurants, but Belowzero's menu stands out from the crowd in focusing on modern European dishes. Rosalind Mullen reports
Posted: 21 August 2008 | 00:00
A round-up of the weekend's news affecting the hospitality industry. News includes: Scotish hotels buck economic chill; BAA sells airport properties to Arora Family Trust for £309m; Scottish pub trade doubts Government’s rising pub figures
Posted: 18 August 2008 | 11:30
R&I's exclusive research reveals how much menu customization consumers desire, and operators share the dos and don’ts of how to deliver it.
Posted: 13 August 2008 | 16:01
Noncommercial chefs expand spice inventories to meet growing demand for international dishes.
Posted: 13 August 2008 | 15:46
Beginning with the same sweet shellfish foundation, operators tweak crab cakes' size, seasonings and surroundings to shake up the classic starter.
Posted: 13 August 2008 | 15:36
More than a dozen fish species, more than a dozen diverse preparations--all both delicious and sustainable.
Posted: 13 August 2008 | 15:04
UK consumers are willing to fork out more than a third than they usually would on a pub meal to guarantee a high standard of service, food and atmosphere, research has revealed.
Posted: 12 August 2008 | 07:00
The London Olympics may be a few years off, but one catering college in Hastings, East Sussex, has been cashing in on the Beijing games by teaching Chinese chefs the art of British cuisine. David Gerrie reports
Posted: 07 August 2008 | 00:00
Ingredients in season...
Posted: 07 August 2008 | 00:00
Fast-food giant McDonalds is to looking to recruit a further 4,000 employees in the UK.
Posted: 06 August 2008 | 16:56
Tim Relf of our sister site Farmers Weekly Interactive, fwi.co.uk, speaks exclusively to Jimmy Doherty about his new TV series
Posted: 01 August 2008 | 14:01
Caterer has five pairs of tickets to give away for the inaugural Thai Food Festival, taking place on 9-10 August in London's Greenwich Park.
Posted: 31 July 2008 | 08:00
Food service and restaurant operators were hit by a near 10% in food costs in June with further price hikes still to come, research revealed today.
Posted: 29 July 2008 | 10:55
Whatever form they take--as sippable snack or a meal replacement--smoothies satisfy.
Posted: 25 July 2008 | 12:42
As consumers tighten their spending, limited-time offers give chains pricing flexibility and relevance.
Posted: 25 July 2008 | 12:35
Price-pressured? Here are 30 chain-menu ideas priced below $5, $10, $15 or $20--and a few clues about the trends shaping the future.
Posted: 25 July 2008 | 12:04
Operators prove that health and indulgence can coexist on breakfast menus.
Posted: 25 July 2008 | 11:50
Mini sandwiches continue their march onto Top 400 menus, proving that big ideas can come in bite-size packages.
Posted: 25 July 2008 | 11:44
One attraction that escaped most Soil Association criticism a couple of years ago was the Eden Project, the bubble dome-shaped venue in west Cornwall. Notable not just for its vegetable portion box-ticking, but also for making people actually eat healthier fare, it's become a beacon in green catering. Hilary Armstrong reports
Posted: 24 July 2008 | 00:00
A London restaurant has launched a range of pregnancy pizzas after numerous requests from customers for bizarre toppings.
Posted: 17 July 2008 | 10:30
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