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

Yorkshire's Finest
How buying locally helped chef Tim Bilton turn the Butchers Arms into an award-winning pub restaurant in less than three years.

Small Steps to Sustainability
There are always more environmental measures that you can take, but not all are practical or profitable. We root out some monthly measures that won't cost the earth.

Building a Wine List
Aside from making your food shine, a well-balanced wine list can inject individuality and boost your bottom line. We look at how to make your list interesting enough for diners to try something different.

The Caterer and Hotelkeeper Interview
Whitbread Hotels and Restaurants managing director Patrick Dempsey is responsible for the UK's largest hotel group, Premier Inn. He shares his plans for the brand's growth and explains why it has performed so well in the recession.

Hotspots
How Sue and Rachel Hawkins achieved the look they wanted in the confines of a listed building, at the Church Street Townhouse in Stratford-upon-Avon.

How to... Equip a Kitchen Sustainably
Top tips on how to reduce energy use in the kitchen, as well as kitting it out in a way that helps the environment and your wallet.

The Passion of the Chef
How three-Michelin-starred chef Grant Achatz overcame a cancer which left him unable to taste, and went on to be named on of Time magazine's most influential people in the world.

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

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