Gordon Ramsay may have bought himself his own chef academy recently but for  those already in the industry aspiring to great things time is running out to enter the Craft Guild of Chefs Graduate awards. So chop, chop.

Ben Arnold, who has become the second Robbie Millar scholar, no doubt  celebrated with a glass of bubbly or two, but according to new research from  Mintel there’s an increasing chance that it won’t have been Champagne.
 
David Guile has plenty to celebrate as he’s been made chief executive of  Macdonald Hotels but Radisson Edwardian had a week to forget, featuring in a TV exposé.

Radisson Edwardian hit back at the Tonight programme labelling it as sensationalist, but mud sticks.

Hoping to stride clearly from the muddy waters surrounding last year’s staff  exploitation claims, Domino’s Pizza took a positive step this week and appointed HR consultancy MJL to advise franchisees and make sure the same  situation doesn’t occur again.

The Government gave its clearest indication yet that it is considering  getting directly involved over the controversial issue of using tips to make up the National Minimum Wage and was told it must address the dominance of the  UK’s major pub companies.

Contract caterers were urged to meet the workplace coffee craze and the UK  hotel sector performed well in 2007 and is well placed for a tougher 2008.

Sodexo landed £7m of education sector business but pubs fear they are going  to have to pass on wine price increases to punters.

And the Mayor of London backed a living wage for the capital’s workers ahead  of the election. 
 

Editor's Pick

• Pick of the week may just be Caterer's top 10 hospitality video funnies,  which will certainly raise a smile this Friday.
  
• Yo Sushi introduces virtual noodles in a tie-up with Nintendo on the  Caterer Blog
  
• Caterer and Hotelkeeper presents top tips on improving your wine sales
  
• And don’t forget we’re now looking for our Hotelier of the Year 2008.

Quote of the Week
 
“Employers are muscling in on the money customers have paid to staff to make up for paltry wages.”
Raj Gill, GMB secretary for hotel and catering workers, London, on tips
 
 
By Chris Druce