In this week's Caterer and Hotelkeeper magazine...

Hotelier of the Year
Stephen Carter, chairman of De Vere Cameron House on Loch Lomond, on why his greatest role models are the people who work for him.

Flavours of November
Madalene Bonvini-Hamel, owner of the British Larder pub and restaurant in Bromeswell, Suffolk, looks ahead at November's seasonal delights.

The Caterer and Hotelkeeper Interview
Young's chief executive Stephen Goodyear on why the company pulled out of brewing in its 180th year, and its plans for the future.

Developing Prospects
How some of the UK's smartest operators are putting pubs at the heart of brand-new communities.

United Against Waste Online Debate
Are operators and suppliers doing enough to tackle our food waste problem? In an online debate, United Against Waste, in association with Unilever Food Solutions, Caterer and Hotelkeeper discusses how we can raise awareness in the industry.

Making a Success of Upselling
Upselling is a technique that can be appealing to customers and be good to your bottom line - but you have to go about it in the right way.

Menuwatch
Fresh organic produce, sourced locally, dominates the menu in the Dining Room restaurant at the Lime Wood country house hotel.

Plus - the latest news, skills, inspiration, advice, the latest jobs and much more...

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By Neil Gerrard

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