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Story of the week: UK recession claims three victims in bad week for hospitality. The hospitality industry was hard hit by the recession this week as three businesses collapsed into administration. Tootsies; Merchant Inns; Gold & Brown. Punch Taverns saw losses rise to £176m after £663m write down and Hilton chief executive reassures owners over corporate espionage charges.
But it was not all bad news as Alma de Cuba owners revealed £1m Liverpool bar and restaurant plans.
And brewer and pub operator Marston's described its outlook for next year as "cautiously optimistic" thanks to a growing trend towards food-led sales.
Hotel operator Accor launches its international budget hotel brand All Seasons in the UK with the opening of a site in Southwark, London.
Meanwhile, Jérôme Ponchelle takes head chef role at London's Capital hotel to replace Eric Chavot who left in August.
And with Awards season well on truly kicking off, Richard Ball of Calcot Manor awarded the Ambassador Award at the Hospitality Action's Sparkle Ball.
The finals of the YCYW competition saw two females take the top prize, and you can watch video highlights here.
The Academy of Culinary Arts is now accepting entries for the Annual Awards of Excellence (AAE) 2010.
Hospitality skills champion Springboard is now calling for final entries to its annual Awards For Excellence.
And you can watch great videos from Michelin-starred chef Alan Murchison, chef-patron of L'Ortolan in Berkshire who took time out from his busy schedule to demonstrate four dishes from his menu. Watch it now!Editor's Pick
Table Talk member "Jimbo61" is the latest member to win in our Acorn Scholarship weekly prize draw. Congratulations to Jimbo61 who wins dinner for up to six people at any Ego Restaurant. View photos from this year's Master of Culinary Arts Awards Menuwatch - Pierre Koffmann's Restaurant on the Roof, Selfridges Miss the Chef Conference? Watch highlights hereIt's sustainability month - check out who's doing what in the Green Zone Quote of the Week "It's difficult because banks just aren't helping small businesses get through the recession. We are a victim of the times. An overdraft was declined simply because of timing. It's like they just pulled the plugCo-founder of Gold & Brown, Andrea Walwyn
Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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Best of Chef – now available online View it now
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