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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This new restaurant at Dukes Hotel in St James's is overseen by Nigel Mendham. The modern menu is inspired by traditional British dishes and has an emphasis on seasonal ingredients. The contemporary interior has been developed by Shaun Clarkson
Posted: 18 November 2011 | 15:24
Located in Hitchin's town centre, this restaurant is part of Anglian Country Inns, which also runs the award-winning Fox at William. Housed in a 1930s building, interiors feature large open windows, original wood floors and an eight-metre zinc bar
Posted: 18 November 2011 | 15:23
Gondola Group has won a hat-trick of awards at the annual Hero and Icon Awards, hosted by leisure consultancy Peach. Byron, the casual-dining operator's burger chain, collected the Breakthrough Brand award, while Zizzi was named the People's Choice and PizzaExpress scooped the Technology innovation award.
Posted: 18 November 2011 | 14:45
With just two pages on the discovery of cocoa and the journey from bean to bar, William Curley's book is all about the recipes and not the history of chocolate. Inspired by its beautiful presentation, budding chocolatiers and pâtissiers will want to get to work straight away on the delights behind the chocolate-coloured cover.
Posted: 18 November 2011 | 14:41
Malmaison and Hotel du Vin have experienced a drop in demand for both rooms and food and beverage since July. Parent company MWB Holdings said that trading for the four months to November had been challenging as consumer confidence...
Posted: 18 November 2011 | 14:20
London café chain Apostrophe is getting ready to celebrate 10 years in business. Founder Amir Chen spoke to Janie Stamford
Posted: 18 November 2011 | 12:29
How should you respond when asked informally about someone you once worked with? Be careful what you say about them, warns Katee Dias
Posted: 18 November 2011 | 12:01
Most restaurants focus their sustainable efforts on the food on customers' plates. But increasing numbers of restaurateurs are looking at the very fabric of their eateries and building in sustainability from the ground up - whether from scratch or as part of a refurb.
Posted: 18 November 2011 | 11:45
Chris Corbin and Jeremy King, the team behind the Wolseley, are to open an all-day grand café on the site formerly occupied by the Oriel restaurant on Sloane Square, London. A lease has been agreed between Corbin and King's company, Rex Restaurant Associates, and the owners of the property.
Posted: 18 November 2011 | 11:00
Wine merchant Jascots has announced it is to offer its customers a 24/7 delivery service throughout the London 2012 Olympic and Paralympic Games. With road closures, temporary games lanes and route changes during the events, Jascots plans to offer customers the option of receiving goods between 2am and 7am.
Posted: 18 November 2011 | 10:34
Middle Eastern restaurant group Del'Aziz is set to open its sixth London outlet next month in Clapham, south-west London. Situated in the Clapham Old Town, the new site will launch on 5 December. It will comprise a delicatessen-café, gift shop, 70-cover restaurant and two bars.
Posted: 17 November 2011 | 17:09
London sushi restaurant group Tsuru is to launch a new concept next year focused on the Japanese noodle dish of ramen. Tsuru, which is co-owned by Emma Reynolds and partner Kensuke Yamada, currently operates three sushi restaurants at Bankside, St Paul and Bishopsgate.
Posted: 17 November 2011 | 15:30
Vegetarian goes gourmet: Why Alyn Williams will be serving a vegetarian tasting menu when he opens his new restaurant at the Westbury. Maximum marketing for minimum budget: Even though marketing budgets are tight, history suggests now is the time to invest. We look at how it can be done without breaking the bank.
Posted: 17 November 2011 | 14:59
The newly launched TripAdvisor customer support helpline has received mixed reports from hospitality operators. The helpline is intended to provide a service for all customers, both operators and members of the public.
Posted: 17 November 2011 | 14:17
The Professional Association for Catering Education (PACE) will focus on improving the provision and quality of training in the face of reduced funding at its annual conference in Blackpool next year, it has announced.
Posted: 17 November 2011 | 12:15
Newbury Racecourses is to launch two new bars in time for its Winter Festival between 24 and 26 November. The new Wine Cellar will offer luxury leather armchairs, rustic low lighting and a wine list compiled with Berry Bros in the style of a traditional gentlemen's club...
Posted: 17 November 2011 | 10:11
Café-bar and restaurant group Loungers has reached 20 sites, following the opening of its new Cosy Club in Stamford, Lincolnshire. The site, which is the third of its new female-friendly Cosy Clubs, is in Stamford's former postal delivery office and is the largest Cosy Club, at 6,000sq ft.
Posted: 16 November 2011 | 13:08
The shortlist of nominations for the fourth annual Caterer and Hotelkeeper Web Awards has been unveiled. The awards, launched in 2008, recognise and reward the organisations and individuals involved in designing, managing, marketing or promoting them.
Posted: 16 November 2011 | 12:28
Freddie Forster, who won the National Chef of the Year title at the fourth attempt last month, had so fallen out of love with cooking that 18 months ago he was working as a meeter and greeter for Abercrombie & Fitch. Tom Vaughan reports on how he got his second wind
Posted: 16 November 2011 | 12:15
To make the vegetable ceviche, slice the mange-tout and spring onions thinly lengthways, combine with the rest of the ingredients and season. To prepare the leek purée, chop the leeks and sweat in butter. When soft, add the water and evaporate on a low heat. Season and purée in blender.
Posted: 16 November 2011 | 12:05
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