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.
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21... Previous | Next
Ashley Palmer-Watts' deep fried mince pies have helped raise nearly £10,000 for the Mince Pie Project, in support of Action Against Hunger and the Jamie Oliver Foundation. The executive chef at Dinner by Heston Blumenthal was among a stellar cast of 36 chefs...
Posted: 19 December 2011 | 13:45
Mishkin's, the latest restaurant from Russell Norman and Richard Beatty, was the focus of the critics this weekend and while it may not be true to its Jewish inspiration, its atmosphere makes it worth a visit.
Posted: 19 December 2011 | 12:36
Jay Rayner says Aurelia, London W1, is a place where you can eat very well. But it's not a good restaurant. Meanwhile, Tracey MacLeod says Mishkin's, London WC2, Russell Norman and Richard Beatty's take on a Jewish deli, is just what London has been crying out for.
Posted: 19 December 2011 | 12:17
Mexican casual-dining chain Tortilla has raised £3.5m from private-equity investors, as it revealed it was to open its eighth site in London, with a ninth in the pipeline. Tortilla raised £3.5m from Quilvest, which will be used to grow the team and expand the London-based chain.
Posted: 19 December 2011 | 11:36
Deal of the day offers have exploded over the past couple of years as an ever more bargain-hungry consumer seeks out all the value they can squeeze from suppliers. And for hospitality, they can be a great way to expose your brand to a wider audience...
Posted: 16 December 2011 | 18:10
Caprice Holdings has opened its long-awaited steak restaurant in Mayfair, which serves a menu focused on rare-breed steaks and seasonal game from the grill. Interiors take inspiration from the Edwardian and Art Deco periods and there's a collection of contemporary British art.
Posted: 16 December 2011 | 17:50
Housed within the Radisson Edwardian hotel, this all-day café/brasserie celebrates the best of British. Interiors feature dark wooden floors and leather banquettes as well as a central copper-topped bar. The menu reinvents British classics while traditional roasts are served on Sundays.
Posted: 16 December 2011 | 17:50
Jamie Oliver has launched his new chain at the Central St Giles development in London's West End together with US chef Chris Bianco. The menu is centred on flatbreads and wood-fired cooking methods with the majority ingredients sourced from within Britain.
Posted: 16 December 2011 | 17:50
Christmas is an enjoyable time of year, but it's also a demanding one, especially in the hospitality sector. Group bookings and temporary staff mean it can be a juggling act to maintain standards and show your business in the best possible light.
Posted: 16 December 2011 | 17:28
Nathan McManus has joined bar restaurant chain Revolution as head of food development. With 11 years' experience as a development chef in hotel catering and fine dining, McManus will be responsible for developing new dishes and expanding Revolution's menu offer at its 66 UK bars.
Posted: 16 December 2011 | 12:44
Graham Hornigold has joined the Hakkasan Group as executive pastry chef. The former chef pâtissier at the Mandarin Oriental will be responsible for pastry teams at both Hakkasan restaurants as well as Yauatcha.
Posted: 16 December 2011 | 12:42
Middle Eastern restaurant chain Le Comptoir Libanais has just opened a third site in Westfield Stratford City, with a fourth planned for south Kensington. Neil Gerrard speaks to founder Tony Kitous
Posted: 16 December 2011 | 12:19
Sprinkle the venison with the fennel seeds and plenty of ground black pepper in a shallow dish then drizzle with grapeseed oil. Cover and marinate for about an hour. Meanwhile, cook the artichokes in salted water to which you have added a good squeeze of lemon juice.
Posted: 16 December 2011 | 11:48
As a long time admirer of the Galvin brothers' food and their restaurants, I have been eagerly looking forward to the publication of this, their first book, Galvin a Cookbook de Luxe. It has been a long time coming, but has most definitely been worth the wait.
Posted: 16 December 2011 | 11:42
What was your best subject at school? Drama; What was your first job? Bagging potatoes in a vegetable shop; What was your first job in catering? Washing up in local pub; What do you do to relax? Read cookbooks and go mountain biking - in Norfolk!
Posted: 16 December 2011 | 11:26
Ash Mair has been named the winner of Masterchef: the Professionals. Judges Michel Roux Jr and Gregg Wallace gave the title to Mair at the end of the final cook off, which saw the finalists prepare a three course menu of their own design.
Posted: 16 December 2011 | 10:37
The Lussmanns Fish & Grill Restaurants group has been awarded a two-star rating by the Sustainable Restaurant Association (SRA). The restaurants, in St Albans and Hertford, were assessed across 14 areas and awarded the two-star rating for their excellent credentials in sourcing, environment and society...
Posted: 15 December 2011 | 10:31
Antonio Carluccio will be at the Clink Restaurant next week to host a lunch to raise awareness and funds for the Clink Charity. The Italian chef will work with inmates at HMP High Down who are being trained by Catey winner Alberto Crisci in the first fully operational restaurant built within the secure walls of a UK prison.
Posted: 13 December 2011 | 17:23
Pub and casual dining groups have welcomed plans from retail guru Mary Portas to strengthen the high street, as part of her report on the issue, published today. But they warned that restaurants and pubs should not be forgotten in the equation. Portas's recommendations included: improve the management of high streets with new "town teams"...
Posted: 13 December 2011 | 17:12
Stephen and Joanna Bulmer, owners of the Brook Hall Cookery School in Winslow, Buckinghamshire, are to close the business to join the 10 in 8 Fine Dining Group. The husband and wife team, who have run the school since 2007, will shut it at the end of the month.
Posted: 13 December 2011 | 12:26
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21... Previous | Next
