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

Vegetarian goes gourmet
Why Alyn Williams will be serving a vegetarian tasting menu when he opens his new restaurant at the Westbury.

Maximum marketing for minimum budget
Even though marketing budgets are tight, history suggests now is the time to invest. We look at how it can be done without breaking the bank.

Hotspots - Best Designs of 2011
Check out the 10 best hospitality business designs of 2010/11 taken from our weekly Hotspots feature and vote for your favourite as part of our free "Hotspots 10 of the best designs" supplement.

Has water lost its bottle?
As customers' environmental concerns combine with cost cutting, we ask if the glory days of bottled waters are officially over.

Eat to the beat of Egon Ronay
Extracts from a collection of essays on the life of Egon Ronay by his closest friends and colleagues, ahead of the publication of Egon Ronay: The Man Who Taught Britain How To Eat.

A source of sauce
Making consistent sauces every time is a big challenge for chefs - so what are the options for ready-to-use sauces?

The Caterer and Hotelkeeper Interview
Hospitality Professionals Association (HOSPA) president Carl Weldon on why the UK's only representative body for hospitality finance needed to be rebranded.

TripAdvisor: Should you fight it or embrace it?
Two hospitality bosses share their opposing views on how businesses should deal with TripAdvisor.

How to: source sustainable fish
Interest in sustainable fish has soared in 2011, but how do you make sure you source and serve the best?

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

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By Neil Gerrard

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