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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Preheat the oven to 180˚C and line a 1/2 gastronorm tray, 32cm x 26cm. Melt the chocolate and butter over a double boiler, remove from the heat and whisk in the egg yolks. While the chocolate is melting, whip the egg whites and sugar to a glossy meringue with soft peaks.
Posted: 08 December 2011 | 17:21
Boil the artichokes in salted water till soft to the knifepoint, drain and crush using a fork. Sauté garlic and shallots in the butter with seasoning until soft and transparent, add the wine and soaked sultanas and cook until the wine has evaporated and the mixture becomes dry.
Posted: 08 December 2011 | 17:21
People 1st's careers resource UKSP (www.uksp.co.uk) has been named the big winner in this year's Caterer and Hotelkeeper Web Awards, picking up the title of Website of the Year. The website, which helps support and develop careers in the hospitality, leisure, travel and tourism
Posted: 08 December 2011 | 15:56
The British Hospitality Association (BHA) has issued a letter to its members, urging them to help campaign for a reduction in VAT for the hospitality industry to 5%. The letter comes after it was revealed that the association would be ramping up its efforts on securing a VAT reduction.
Posted: 08 December 2011 | 15:31
Some 99% of our reviews are superlative and written by highly valued guests who have stayed here and loved the experience. But we have received what we consider to be a vindictive and malicious attack from a customer posted on TripAdvisor.
Posted: 08 December 2011 | 15:19
Family and food have always been entwined in Alvaro Maccioni's life, both working and personal. Growing up in his native Tuscany, conversations among extended family and friends over a meal would revolve around the gathering of ingredients, the preparation of the food and the detail of the dishes themselves.
Posted: 08 December 2011 | 14:56
It may be run by students but the restaurant at the University of West London caters for happy diners, as former alumni Emily Manson discovers
Posted: 08 December 2011 | 14:50
The winners of the BBC's TV show The Restaurant with Raymond Blanc will open their second cocktail bar in central London next year, Caterer and Hotelkeeper can reveal. JJ Goodman and James Hopkins will open their second London Cocktail Club on Shaftesbury Avenue in February.
Posted: 07 December 2011 | 17:38
Smoak bar and grill at the Malmaison Manchester provides a casual vibe and a strong, retro Americana feel to the menu. Janet Harmer reports
Posted: 07 December 2011 | 15:53
Out-of-hours deliveries to hotels and restaurants in London are viable during the Olympics, a study by Transport for London (TfL) has shown. A number of businesses which are expected to be affected by the games trialled TfL's new draft Code of Practice and asked their suppliers to do the same.
Posted: 07 December 2011 | 15:24
What was your first job in catering? Pot washer at a local highland hotel. Which is your favourite restaurant? Hard one to answer, but recently I've had some great meals at Nopi and Miyama in London. What's your favourite hotel? Home House, London
Posted: 07 December 2011 | 12:54
In this week's Caterer and Hotelkeeper magazine... New tricks from the Todiwalas Pervin and Cyrus Todiwala on opening their first restaurant with Hilton, 16 years at Café Spice Namasté, and how they had to fight the Home Office to stay in the UK...
Posted: 07 December 2011 | 12:29
What was your first job? Making garden sheds. What was your first job in catering? Prep chef in a steak and chips restaurant called Smithells Coaching House. Which is your favourite restaurant? I admire Le Manoir aux Quat'Saisons for many reasons.
Posted: 07 December 2011 | 12:07
Famous Belgian restaurant Chez Léon is set to come to London, with the opening of a site in the West End in January. Renowned for its moules frites and hearty Flemish classics, the London restaurant will be the first international branch of the Léon de Bruxelles franchise...
Posted: 07 December 2011 | 11:38
Marco Pierre White's restaurant at the Swan Inn in Aughton, Lancashire, has been sold and will reopen as a Mitchells & Butlers pub in the New Year. Owner Sanguine Hospitality, which recently opened an Indigo hotel and Marco Pierre White Steakhouse at the Cube development in Birmingham...
Posted: 07 December 2011 | 11:15
Heston Blumenthal has hit back at a report claiming that many of the diners affected by the norovirus outbreak at the Fat Duck in 2009 could have been spared if the restaurant had acted sooner. Blumenthal closed his iconic three-Michelin-starred restaurant for two weeks in February 2009.
Posted: 06 December 2011 | 12:54
Elior has launched its first hotel concession business at Starwood's inaugural UK-based Aloft property, Aloft London ExCel. The contract caterer was appointed to operate the hotel's FEDE restaurant in a 10-year deal worth £14m.
Posted: 06 December 2011 | 11:58
Indian restaurant group Saffron has opened its third venue in the centre of Birmingham, where it hopes to become the city's first Michelin-starred Indian restaurant.
Posted: 06 December 2011 | 11:35
Marco Pierre White has unveiled three new additions to the management team at his forthcoming Birmingham restaurant. Matt Osborne has been named executive head chef at the Marco Pierre White Steakhouse Bar & Grill, due to open next month.
Posted: 05 December 2011 | 17:39
Stuart Layzell has been named chief financial officer at Fourth Hospitality, the software supplier to the pub, hotel and restaurant industry. He joins Fourth Hospitality with more than 20 years experience from the Business Growth Fund...
Posted: 05 December 2011 | 17:37
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