Restaurants
In this section you will find all articles about the restaurant sector, giving you an easy route to all the information and news about restaurants on Caterersearch.
For subject overviews take a look at Caterersearch’s expert guides that provide 'everything you need to know' on popular subjects like restaurants, Gordon Ramsay, Compass or Michelin-starred restaurants.
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The biggest challenge in 2012 will be the economic uncertainty. No one knows what will happen and we're all crossing fingers that there won't be a double-dip recession. But in challenging economic times opportunities arise. As some operators struggle, sites might become available, giving young guns the chance to get in.
Posted: 05 January 2012 | 16:36
Now that the festive period is over and we slip into January's low season, it is time to contemplate the year ahead - a year that promises one or two once-in-a-lifetime opportunities, as well as more traditional challenges
Posted: 05 January 2012 | 16:01
Mexican casual-dining chain Chipotle is to open its third UK outlet, after it acquired the site of the former Otarian restaurant on Wardour Street in London's Soho. Chipotle is a giant of the US restaurant scene, with around 1,300 sites in its home country and a turnover of more than £1b.
Posted: 05 January 2012 | 13:16
How To Build a Perfect Business: Do you have all the right parts in place to deliver a great hospitality experience? The Secrets of Great Hospitality: Leading experts and respected critics provide advice for hospitality operators seeking to take their businesses forward
Posted: 05 January 2012 | 12:57
Deloitte has raised concerns that some restaurant operators are becoming reliant on discount vouchers, after research in the company's Taste of the Nation report revealed that nearly 60% of consumers have used a special offer voucher when eating out.
Posted: 05 January 2012 | 12:10
After 18 years' service, Caprice Holdings chief executive officer Des McDonald is leaving the company. In a statement the restaurant group said McDonald was leaving to pursue new challenges and that he wouldn't be replaced.
Posted: 05 January 2012 | 12:00
oak the mussels and remove the beards. Place a solid bottomed pan on a high heat until it's very hot. Drain the mussels, place them in the pan and add the bay leaves, thyme, onion, leek and cider. Cook with a lid on until the mussels open, then drain in a colander.
Posted: 04 January 2012 | 17:04
Leading American chef Charlie Trotter is to close his eponymous restaurant in Chicago, after 25 years in business. He will shut the award-winning 120-seat eaterie in August to embark on a world trip with his wife Rochelle and a master's degree in philosophy and political theory...
Posted: 04 January 2012 | 14:27
Madalene Bonvini-Hamel, owner of the British Larder pub and restaurant in Bromeswell, Suffolk, looks ahead at January – the beginning of a new calendar year and the middle of winter. The Brussels sprout season is coming to a close...
Posted: 04 January 2012 | 12:59
Preheat the oven to 200°C. Prepare a saucepan filled with water, one sprig of thyme, coriander seeds and peppercorns, bring it to the boil. Remove the legs from the partridges; roast them in the preheated oven with olive oil and seasoning for 25 minutes. Once cooked, flake the meat while hot and reserve for the pastilla.
Posted: 04 January 2012 | 12:32
Season the hake, heat a non-stick frying pan with the oil and butter, place the fish skin side down and fry until golden for about 4 minutes, till the skin is golden and crisp. Flip the fish over and cook for a further 2 minutes. Serve immediately.
Posted: 04 January 2012 | 12:27
Elaine Lemm finds a splendid meal with exemplary service at the Punch Bowl Inn at Marton cum Grafton... Tom Chesshyre describes Jolyon's at No. 10, a new 21-bedroom independent hotel in Cardiff as "a breath of fresh air" in a city full of "big boring, corporate chain" properties...
Posted: 04 January 2012 | 12:03
34, the latest restaurant from the Caprice Holdings stable, was the focus for Jay Rayner this week who found perfect steaks, incredible desserts and a scattering of phone-hackerati. Writing in the Observer, Rayner said that while early publicity had billed 34 as a meaty version of its sister fish restaurant Scott's...
Posted: 04 January 2012 | 11:51
The once in a lifetime opportunity presented by this year's Olympic Games and the continued staycation effect have created cause for optimism that 2012 will be a successful year for hospitality operators, according to exclusive Caterer and Hotelkeeper research.
Posted: 04 January 2012 | 11:25
Worsening consumer confidence coupled with increasing unemployment will give rise to the UK hospitality industry's biggest challenge yet as 2012 brings a fourth year of cutbacks, according to Horizons.
Posted: 03 January 2012 | 13:31
Russell Ford has joined One08 Restaurant & Bar, located in the heart of Marylebone Village, as executive head chef. He was previously head chef at One08's sister venue Aubrey restaurant at the Kensington hotel.
Posted: 03 January 2012 | 09:00
Catering consultant Vic Laws and hotelier Willy Bauer are among the hospitality stars to be named in the New Year's Honours list awarded by The Queen for 2012. Laws, founder of AVL Consultancy, has been made an MBE for his services to the UK hospitality sector. His industry career began...
Posted: 31 December 2011 | 14:11
Luxury hotel group Von Essen's collapse into administration in April this year, with debts of nearly £300m, sent shockwaves around the industry. Many were surprised, while others claimed they could see it coming.
Posted: 30 December 2011 | 11:00
For the first time since its launch 100 years ago, Michelin released two guides to Great Britain and Ireland in the same year - the first in January and the second in October after it brought forward the publication of its 2012 guide. Four chefs celebrated winning a second star.
Posted: 30 December 2011 | 08:00
It has been an incredible year for new restaurant launches in London. But among the plethora of high-profile openings, Heston Blumenthal's first London venture has proved a huge success with both critics and the public alike. Kerstin Kühn checked it out
Posted: 28 December 2011 | 11:00
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