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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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. Joanna Wood reports
Posted: 27 December 2011 | 08:00
Collated from nearly 1,700 recipes on www.catererandhotelkeeper.com, we present the top 50 most viewed recipes this year. Taking the top spot, with more than 17,000 views, is Martin Blunos's version of the blini, which was first published as part of his masterclass in 2002.
Posted: 26 December 2011 | 08:00
French chef Morgan Meunier has opened this new flagship restaurant in Barbican. Spread over two floors, comprising a lounge area and informal dining room on the ground floor as well as a more formal restaurant space upstairs.
Posted: 23 December 2011 | 14:55
Iberica Food & Culture has opened a second London outpost at Cabot Square in Canary Wharf. Warehouse-like design features include high ceilings, exposed brick walls and an open kitchen, as well as leather seating and painted Spanish floor tiles.
Posted: 23 December 2011 | 14:55
Can it really be six-and-a-half years since the International Olympic Committee awarded London the 2012 Olympic and Paralympic Games? It seems only yesterday that I was in the Brakes development kitchen in Covent Garden, listening to the screams of delight from the crowds gathered in Trafalgar Square.
Posted: 23 December 2011 | 14:49
British Hospitality Association chief executive Ufi Ibrahim appeals for the industry to get behind the campaigns to cut VAT for hospitality
Posted: 23 December 2011 | 14:41
Preheat the oven to 190°C. Begin by making the filling. Slowly bring the cream to the boil, remove from the heat and stir in the chocolate until melted. Stir in the Drambuie and mincemeat and leave to set in the fridge. When set, mould into balls, roughly 125g each.
Posted: 23 December 2011 | 14:24
It might not have the most alluring title, but Odd Bits is initially more appealing than Jennifer McLagan's previous two books, Fat and Bones. The cover picture looks like a tray of exhibits from a crime scene, but do not be sidetracked by this offal and giblet bravado...
Posted: 23 December 2011 | 14:22
What was your first job? Washing up for 500 covers a night in a privately owned steakhouse; What do you normally have for breakfast? Tea and a fry-up at the weekends; Which is your favourite restaurant? It used to be Chez Bruce, but since I moved I haven't been for ages. The most consistent restaurant that I love is Le Caprice.
Posted: 23 December 2011 | 14:20
D&D's Canary Wharf restaurant Plateau has been given its first redesign since it opened eight years ago. Head chef Allan Pickett told Janie Stamford all about it
Posted: 23 December 2011 | 12:31
D&D London has appointed Corrado Lamanuzzi as manager of Cantina del Ponte at Butler's Wharf. Lamanuzzi's career began in his native Italy before he moved to London in 2004 to join the then Michelin-starred L'Oranger in St James's.
Posted: 23 December 2011 | 12:22
Could you benefit from the Government's youth unemployment package by taking on apprentices? Legal expert Emilie Bennetts explains how to offer valuable internships without being accused of taking advantage
Posted: 23 December 2011 | 11:51
Christmas is a fabulous time for the hospitality industry, but it's also a time for reflection. Shelter from the Storm charity founders Louie Salvoni and Sheila Scott tell Lisa Jenkins how hospitality apprenticeships are getting the homeless back on their feet
Posted: 23 December 2011 | 11:34
The Balcon London, housed at Sofitel London St James, is a grand brasserie boasting French-British cuisine. It doesn't have a sommelier. Instead it has a "Champagne angel" to dispense advice on what is best quaffed with which dish. Neil Gerrard reports
Posted: 23 December 2011 | 11:00
Husband and wife team Cyrus and Pervin Todiwala have come a long way from the Bombay kitchens of the 1980s. Their restaurant, Café Spice Namasté, is one of the most celebrated in the UK and this week the couple launch a new venture, Mr Todiwala's Kitchen. Kerstin Kühn reports
Posted: 23 December 2011 | 08:00
There are only a few days left to get your Christmas shopping done. Need inspiration? Janie Stamford picks 10 of the best gifts for the hospitality professional who has everything
Posted: 21 December 2011 | 11:30
Italian restaurant group Carluccio's is planning to open 10 new restaurants in 2012, the first of which will be on Paddington Street, London, in February. Previously Colony Restaurant and Bar, the site will house a restaurant, food shop and delicatessen.
Posted: 21 December 2011 | 11:24
The British Culinary Federation has named the 16 semi-finalists for the Chef of the Year 2012 competition, sponsored by Aubrey Allen. The semi final, which will be held at the University College Birmingham on Monday 23 January
Posted: 20 December 2011 | 16:17
The number of visitors to Britain in 2012 and the amount they spend are expected to mirror the figures for this year, according to VisitBritain's forecast.
About 30.7m visitors, spending some £17.6b, are expected to come to Britain in 2012. VisitBritain's chief executive, Sandie Dawe said that maintaining current visitor levels would be a good outcome in a year that is proving difficult to predict due to the current global economic climate.
Posted: 20 December 2011 | 11:34
A 14-year-old boy has pleaded guilty to robbing diners at the two-Michelin-starred Ledbury restaurant in Notting Hill during the riots this summer. The Inner London crown court heard that he and 13 other youths barged into the restaurant in the middle of service.
Posted: 20 December 2011 | 11:23
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