Food service
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Initial Catering has abandoned plans to withdraw its Jamie Oliver-inspired menu from a south London primary school.
Posted: 24 November 2005 | 00:00
It's been tough at the top for Compass this year. As we await the company's final results, we look back on 12 months comprising a UN investigation, mudslinging from our Jamie and a few sessions of musical chairs in the boardroom. And, despite predictions of £580m pre-tax profits, which might seem phenomenal to you and me, it's just not been good enough for the shareholders, who have seen the value of their shares sink to a 10-year low.
Posted: 24 November 2005 | 00:00
Jonathan Simister, 21 What? Chef de partie Where? Merrill Lynch, in London Which company? Restaurant Associates
What's your training background? I studied at Bournemouth & Poole College and started my contract catering training with Restaurant Associates at Tower 42, under Jeremy Ford, when I was 16. I've also trained at one of our investment bank clients.
Tell us more about your training It was three years in total, broken up into four months in college, one year in the industry, then back to college for three months, returning to London and working for a year and then a final three months at college, where we completed a six-hour practical exam. The qualifications I received are NVQ levels 1, 2 and 3 in food preparation and cookery, p‰tisserie; confectionery, food and drink service; and hygiene in the kitchen.
Career highlight so far?
Posted: 24 November 2005 | 00:00
Yvonne Phillips, 21 What? Food server Where? The Shockwaves NME Awards 2005 Which company? Richmond Caterers
What's your story? I'm studying hospitality and tourism management at University of Surrey but I'm on placement with Richmond Caterers for a year
Tell us about the NME Awards It was held at Hammersmith Palais in February. With its new two-stage format, six live performances and hosts in the form of Shaun of the Dead stars Simon Pegg and Nick Frost, it was aiming high this year. We laid the tables for a three-course dinner for 530 guests, plus a buffet for 255 press and competition winners.
Give us a taste of the menu The menu for the stars and VIPs tied in with the theme of Gentlemen's Club and offered dishes such as four-cheese mousse with tomato concasse, red onion and chive dressing served with toasted ciabatta and a mai
Posted: 24 November 2005 | 00:00
Jody Gillett, 24 What? Chef-manager Where? Lanesborough Prep School, Guildford, Surrey Which company? The Brookwood Partnership
What's your remit? I've got five staff in the kitchen and we feed 350 pupils aged from four to 13, plus 50 staff. My main task is to provide a healthy, balanced diet, so 95% of the food is freshly prepared, which I enjoy. As well as cooking, I have to manage a tight budget, monitor staffing and organise the kitchen. Schools also hold functions - I recently did a ball for 250 people, for example.
Why did you want the job? I started with Brookwood 18 months ago. What attracted me was the fact they cook fresh food. I simply learnt from good chefs on the job. As a youngster I worked in our family-owned coffee shop and went on to cook in nursing homes and a pub kitchen. I find schools the most rewarding.
So you didn't go to college?
Posted: 24 November 2005 | 00:00
Simone Taylor, 25 What? Branch manager Where? Heal's, Tottenham Court Road, London Which company? Digby Trout
Isn't Heal's a designer furniture store? Yes, but I look after its 100-cover restaurant, overseeing brunch, lunch and afternoon tea. We usually do business lunches from 12-2pm and then in the afternoon the shoppers come in. This is one of Digby Trout's smaller sites so I do lots of things - order stock, organise the rotas and payroll and even dabble in the kitchen.
What qualifications have you got? I've got a 2:1 in international hospitality management from Oxford Brookes. As part of my programme abroad I went to France and Australia, then I worked at a restaurant in Oxford for a year.
So why Digby Trout? It focuses on freshness, innovation and quality. I wouldn't work anywhere without that ethos. It's proved to be a good move. My de
Posted: 24 November 2005 | 00:00
Some of Gate Gourmet’s ex-staff, who took wildcat strike action in August this year, are stalling the airline caterer’s agreement to reinstate staff or pay compensation to its ex-employees.
Posted: 23 November 2005 | 16:19
Little Chef has appointed the team behind BP's Wild Bean café to roll out its new "Bean Here" grab-and-go offer.
Posted: 21 November 2005 | 11:08
Contract caterer Charlton House saw turnover increase 15% year-on-year to £44.6m in the twelve months to 30 September.
Posted: 21 November 2005 | 10:46
Compass Group has begun its search to replace embattled group chief executive Mike Bailey.
Posted: 18 November 2005 | 15:04
Michels set to quit Hilton Group; Ritz now worth £175m; M&S to go into contract catering?; Fearsome TV chefs scaring away potential students; Shepherd Neame admits £130m bid...
Posted: 14 November 2005 | 10:49
Independent contract caterer Restaurants at Work has been taken over by a six-strong consortium.
Posted: 11 November 2005 | 10:22
A round-up of the latest news from the contract catering industry including: Charlton House win Norden Farm contract; Alpha to serve Bulgaria airport; Salisbury Cathedral extend contract with Milburns...
Posted: 10 November 2005 | 10:57
Vending machines will play an increasingly important role in school catering as lunch hours shrink and children spend more time at school, claims the Health Education Trust (HET).
Posted: 10 November 2005 | 00:00
Compass Group’s chairman elect, Sir Roy Gardner, has landed the top hospitality position in the Power 100 list published by The Times.
Posted: 09 November 2005 | 15:07
Two contenders have been shortlisted in the race to buy contract caterer Initial’s conference division after the De Vere hotel group pulled out last week.
Posted: 08 November 2005 | 15:07
Vegetarian Society Awards; Fuller's flying high; Terry heads Ignite restaurants; Councils ignorant of new rules
Posted: 08 November 2005 | 10:06
A round-up of the weekend's news affecting the hospitality industry. News includes: Whitbread fined over death of guest; Leicester Square to get new restaurant complex; Gate Gourmet strikes costs BA £45m; New bidder for Spirit Group...
Posted: 07 November 2005 | 10:05
School meals in Scotland are improving, according to the country's school inspectors.
Posted: 07 November 2005 | 10:04
Compass Group has sacked its UK and Ireland chief executive Peter Harris.
Posted: 03 November 2005 | 10:09
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