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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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
US fast food giant Chipotle has recently opened its second UK store in Baker Street. Neil Gerrard talks to Chipotle's lead restaurateur in the UK, Jacob Sumner.
Posted: 05 December 2011 | 17:20
Claire Clark, former pastry supremo at the French Laundry in Napa Valley talks TV, MBE and pâtisseries to Joanna Wood Claire Clark, former pastry...
Posted: 05 December 2011 | 15:58
Interest in sustainable fish has soared in 2011. Much of that is down to Hugh's Fish Fight campaign to reverse the EU laws that see half of all fish caught in the North Sea thrown back - dead.
Posted: 05 December 2011 | 15:27
Making consistent sauces every time is a huge challenge for chefs, who need time and skill to get it right. Perhaps it's time to check out ready-to-use sauces, writes John Porter
Posted: 05 December 2011 | 15:05
This month sees the publication of Egon Ronay: The Man Who Taught Britain How To Eat, a collection of essays on the life of the iconic food critic, who passed away last year aged 94, by some of his closest friends and work colleagues. Here editor Peter Bazalgette shares a few extracts from his chapter of the book
Posted: 05 December 2011 | 14:39
As customers' environmental concerns combine with cost cutting, Emily Manson asks whether the glory days of bottled water are officially over
Posted: 05 December 2011 | 14:25
With economic uncertainty showing no signs of abating, next year's marketing budgets are bound to be squeezed even tighter. But history suggests now is the time to invest. Emily Manson explains how it can be done without breaking the bank
Posted: 05 December 2011 | 14:05
Having opened Brazilian restaurant Cabana, Jamie Barber is tapping into the loud and laid-back trend for South American cuisine. He tells Emily Manson why he believes fine dining has had its day
Posted: 05 December 2011 | 11:56
Jay Rayner says the relaunched Rib Room at the Jumeirah Carlton Tower Hotel in London serves lacklustre food at extortionate prices. The Observer's food critic complains that a restaurant that in the 1960s declared its ambition was to serve the best beef in London has not aged well.
Posted: 05 December 2011 | 11:47
Jay Rayner says the relaunched Rib Room at the Jumeirah Carlton Tower hotel, London SW1, serves lacklustre food at extortionate prices, while Jamie Oliver is reimagining the pizza tt his new chain Union Jacks, but Lisa Markwell wonders whether he really needed to
Posted: 05 December 2011 | 11:32
Gordon Ramsay Holdings’ (GRH) executive head chef Mark Askew is to leave the business, it was revealed this evening. He will leave the celebrity chef’s restaurant empire in January to be operations director of a pub company that he co-founded.
Posted: 02 December 2011 | 20:38
In the past few weeks I have been invited to a plethora of chocolate book launches - on one evening there were two alone. And I am not referring to the dated books bulging with recipes for chocolate confectionery. We are talking about serious chocolate here.
Posted: 02 December 2011 | 16:00
Growth in demand for Mexican and Japanese food demonstrate the way consumers are changing their eating habits, says analyst Horizons. Consumers looking for healthy and different food offerings are driving growth.
Posted: 02 December 2011 | 15:57
After a career spanning roles in finance, analysis and strategy with some of the biggest names in the business, HOSPA President Carl Weldon has just overseen the rebranding of the UK industry's only representative body for hospitality finance, IT and revenue professionals. On the eve of HOSPACE, the annual members' conference, he tells Elizabeth Mistry why there's always room for more.
Posted: 02 December 2011 | 15:28
Waiting staff are not paid enough, argues customer service expert Mario Dolcezza, who suggests abolishing tips in favour of more skill recognition
Posted: 02 December 2011 | 15:18
Indian chef Andy Varma, who previously ran Vama in Chelsea, has made a comeback to the kitchen with the launch of this new restaurant in Notting Hill. Chakra showcases regional cuisine from across the Indian subcontinent, featuring seven different schools of cooking.
Posted: 02 December 2011 | 14:56
This is Michelin-starred Glynn Purnell's second venture in Birmingham, which has reopened in a new site after its closure following a dispute with the former landlord earlier this year.
Posted: 02 December 2011 | 14:55
Housed in the former Brasserie Roux site in the Sofitel London St James, this restaurant offers an all-day menu of French and British brasserie dishes. Interiors include a Champagne balcony overlooking the main dining room framed by two spiral staircases.
Posted: 02 December 2011 | 14:55
What do a tax bill, a provincial town landlord and a rare hamburger have in common? They may sound like they have the makings of a moderately amusing joke but instead the answer is that the three of them represent the challenges hospitality businesses across the country are facing in microcosm this week.
Posted: 02 December 2011 | 14:34
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