Food & beverage

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The mecca for cocoa?

chocolateChocolate expert Sara Jayne Stanes argues the case for a fair deal for cocoa farmers after a trip to Chuao in Venezuela
Posted: 20 March 2008 | 00:00

Caution over fridge vans

ice-creamBookings for the summer season are starting to come in from those caterers handling outside events in 2008 and this is a good time to be reminded of the limitations of refrigerated vehicles.
Posted: 19 March 2008 | 12:43

Get the most out of your food display

The Atrium, BarnetContract caterers at business and industry sites face stiff competition from the high street. Stuart Ferguson looks at the role of attractive food display in keeping customers in-house
Posted: 19 March 2008 | 11:55

Court throws out libel claim against restaurant critic

pizza sliceRestaurateurs have been urged to resist taking revenge on critics through the courts after a libel claim against an Irish newspaper was thrown out on appeal last week.
Posted: 19 March 2008 | 08:00

Yo! Sushi gives green signal to traffic light system

Yo! SushiRestaurant group Yo! Sushi has become the first chain to adopt the Food Standards Agency’s (FSA) traffic-light labelling system.
Posted: 18 March 2008 | 18:12

Andy Clark and Lucy Townsend add to pub portfolio

Anchor Inn at Lower Froyle Former Caterer Adopted Business stars Andy Clark and Lucy Townsend have bought the Queen’s Arms in the Lambourne Valley near Newbury.
Posted: 18 March 2008 | 16:35

Chinese restaurant owner jailed over money laundering

chinese foodThe owner of one of the largest Chinese restaurants in South Wales has been sent to prison after he failed to comply with the terms of an assets confiscation order.
Posted: 18 March 2008 | 12:11

Morning Melting Pot – US Food Trends

Buttermilk pancakes with grilled Asian pearsGlobal ingredients inspire innovative breakfast recipes that build on consumers’ loyalty to morning classics.
Posted: 14 March 2008 | 12:40

Food: Savory Gets Sweeter - US Food Trends

Chorizo and chocolatePreparations blending sweet flavors with savory ingredients go beyond novelty: Such contrasting flavors add interest while fighting palate fatigue.
Posted: 14 March 2008 | 12:28

Four Stars: Rethinking the Reuben – US Food Trends

Reuben Hot DogMove over, Philly-style cheesesteaks. The Reuben has become chefs’ latest inspiration for all manner of menu creations.
Posted: 14 March 2008 | 12:21

What’s on the menu? - A round-up of the latest restaurant reviews

A round-up of the latest restaurant reviews including: Le Cassoulet in Croydon; Grill at Browns Hotel; Mercer; Launceston Place
Posted: 13 March 2008 | 16:25

Pride of the Valley hotel revamps image

Andrew Colley and Robin Knight have turned the Pride of the Valley into somewhere affluent local residents are happy to go. Janet Harmer reports on how the hoteliers are attracting a new market of discerning customers
Posted: 13 March 2008 | 00:05

Opportunities in the conference market

Conferences offer an opportunity to fill rooms and sell lucrative extras. So what can hoteliers do to attract this market? Catherine Quinn reports
Posted: 13 March 2008 | 00:05

Menuwatch: The Landau

Returning to London, where his grazing menu first came to prominence, Andrew Turner's new project is part of the ambitious plans for the five-star Langham hotel. Tom Vaughan reports
Posted: 13 March 2008 | 00:05

Coffee market booming

Restaurant coffee quality should be a reflection of the fantastic food served
Posted: 13 March 2008 | 00:05

It's time to restore British food culture

John Williams, chairman of the Academy of Culinary Arts, says that British Tourism Week, which runs until 18 March, is an ideal opportunity to celebrate British regional cooking
Posted: 13 March 2008 | 00:05

Don't panic - crisis talk goes too far, say industry experts

There were some extreme opinions expressed at the IHIF conference in Berlin, but, as Gemma Sharkey discovered, no one considers this to be a recession
Posted: 13 March 2008 | 00:05

Recipes for free-range chicken

It's been just over two months since Hugh Fearnley-Whittingstall launched his Chicken Out! campaign to switch more people to free‑range. Predictably, it is still the cost of free‑range birds that deters a lot of businesses.
Posted: 13 March 2008 | 00:02

David Colcombe, head chef, Opus, on the Delice initiative

Birmingham represents the UK in worldwide culinary network Delice, the Good Food Cities of the World, and last week hosted a culinary exchange programme...
Posted: 13 March 2008 | 00:02

My life in hospitality: Rajesh Suri

Rajesh Suri is CEO of Tamarind, the Indian restaurant that has held a Michelin star for seven years
Posted: 13 March 2008 | 00:00

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22nd August 2008