Food & beverage
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While Marco Pierre White has put his three-star days behind him, we thought we would find out which dishes had the greatest impact on him during his formative years. Chris and Jeff Galvin, chef-patrons of Galvin Bistrot de Luxe, kindly agreed to re‑create some of them for Caterer. Michael Raffael reports
Posted: 06 September 2007 | 00:00
Operators need to invest in quality ingredients to stand out from the competition, says Chris Welsh, managing director of Serious Food Distribution
Posted: 06 September 2007 | 00:00
Once a dowdy roadside pub, the Yew Tree Inn has been transformed under Marco Pierre White and head chef Neil Thornley. But the best is still to come, as Tom Vaughan reports
Posted: 06 September 2007 | 00:00
Fish Meat The last wild salmon are now in stock. Bad weather has affected scallops and langoustines, and there are none available as we go to...
Posted: 06 September 2007 | 00:00
Britain’s pig farmers and processors have launched a campaign calling on food service operators to pay higher prices for pork products.
Posted: 05 September 2007 | 17:30
A round-up of the latest London restaurant reviews including Roka; The Bald Faced Stag; Theo Randall at the InterContinental
Posted: 05 September 2007 | 11:26
This year’s Mutton Renaissance Campaign is encouraging pubs and restaurants to get involved and put the meat on their menus.
Posted: 04 September 2007 | 15:00
Henry Harris, co-owner of London’s Racine, has sold his equal share in the restaurant to partner Eric Garnier to join Nick Jones’s Soho House Group as chef director.
Posted: 04 September 2007 | 10:55
Tragus is to focus on its Strada and Café Rouge brands as it seeks to continue its rapid growth along the UK’s streets, the restaurant group said today.
Posted: 03 September 2007 | 11:23
Operators bolster the menu appeal of chicken sandwiches with carefully orchestrated condiments, seasonings and bread choices.
Posted: 30 August 2007 | 12:51
A new survey has crowned Gordon Ramsay the most popular celebrity chef of 2007, just days after the chef was accused of losing his grip by Harden’s restaurant guide.
Posted: 30 August 2007 | 12:45
Mexican fare shakes its heavy reputation with simple approaches to lighter, brighter plates.
Posted: 30 August 2007 | 12:40
No matter the time of day, operators can’t resist waffles’ crisp, golden pockets just waiting to be filled—and syrup is only a starting point.
Posted: 30 August 2007 | 12:31
Annabel Karmel is an author on cooking for children and the manufacturer of the Eat Fussy range of healthy ready meals, which, together with Brakes's manufacturing business Creative Foods, she is launching into the restaurant market. She talks to Kerstin Kühn
Posted: 30 August 2007 | 00:00
A round-up of the latest London restaurant reviews including: Angelus; LMNT II, Momo; Moti Mahal
Posted: 29 August 2007 | 14:08
Essential news from around the world, including: Jumeirah launches branded restaurants division; Vietnam’s hotel industry shows growth; Best Western to launch new three-star brand in Thailand; Starwood to open fourth property in Ireland
Posted: 29 August 2007 | 11:15
A round-up of the latest restaurant reviews including: Bincho Yakitori; The Bald-Faced Stag, East Finchley; The Chasers, Devon; One-O-One, London; Vanilla, London
Posted: 28 August 2007 | 12:11
Show your support for British Food Fortnight with this easy to prepare recipe packed full of Brakes British products.
Posted: 28 August 2007 | 00:00
Given that there was no food culture to speak of when it launched, the Waterside Inn could have sunk unnoticed into the Thames. That it thrived and became the leading light of UK gastronomy is a story of persistence, perfectionism, and a father-and-son duo at the top of their game. Joanna Wood reports
Posted: 23 August 2007 | 00:00
Talk of a boom-time in restaurant openings ignores the similarly high number of failures. The operators know it's still tough out there. Joanna Wood reports
Posted: 23 August 2007 | 00:00
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