Cateys
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This year's Cateys Special Award winners Nigel Haworth and Craig Bancroft's first pub outside of Lancashire, the Bull at Broughton, shows a passion for local providence. Gemma Sharkey reports.
Posted: 18 September 2009 | 16:30
Last summer the rift between Michelin-starred chefs Gordon Ramsay and Marcus Wareing - which ultimately left Marcus leaving Gordon Ramsay Holdings - was big news.
Posted: 07 August 2009 | 15:52
Rudding Park hotel in Harrogate, Yorkshire, is embarking on a major £8m expansion programme with plans for additional bedrooms and leisure facilities. The Hotel Catey award-winning hotel has appointed DLG Architects to oversee the project, which will add 34 bedrooms ...
Posted: 06 August 2009 | 09:00
The closing date for this year’s Caterer and Hotelkeeper Hotelier of the Year award is fast approaching. The deadline for entries for the prestigious accolade, which has seen past winners including John Stauss of the Four Seasons in London, Patrick Elsmie of Gleneagles...
Posted: 30 July 2009 | 15:00
The first Identita London Italian Chef Congress took place last month at Vinopolis and featured demonstrations from a string of chefs from Italy, the UK, Brazil and Denmark. Based on the five-year-old gastronomic Milan event, Identita Golose, the London event ran across two days and ...
Posted: 23 July 2009 | 14:49
Joanna Wood brings you the exclusive behind-the-scenes story from last Tuesday's drama from the Grosvenor House hotel in Park Lane.
Posted: 16 July 2009 | 15:42
Add the hay to the cold water in a stock pot. Bring to the boil, add salt and remove from heat. Let hay infuse for 30 minutes. Strain and reserve.
Posted: 15 July 2009 | 11:42
For the crab salad: Gently mix all ingredients together, then separate into four equal parts. Three-quarter fill four ring moulds with the mixture. Chill in fridge....
Posted: 15 July 2009 | 11:39
Cut the Charentais melon in to eight rectangles and the watermelon in to four rectangles - 3cm wide x 9cm long x 1.5cm thick. Fry gently in a non-stick pan with a little olive oil. Cool on a rack to in the fridge.
Posted: 15 July 2009 | 11:35
For the parfait: Melt the white chocolate and set aside. Put sugar in a pan with enough water to resemble wet sand, then cook over low heat until it reaches 120° [MR]. At the same time whisk the yolks . (If using a mixer, use low speed)...
Posted: 15 July 2009 | 11:33
Catey 2009 Special Award winners Nigel Haworth and Craig Bancroft have announced plans to further expand their Lancashire-based Ribble Valley Inns pub group into the counties Cumbria, Cheshire and Derbyshire. Haworth and Bancroft last month launched their fourth pub, the Bull at Broughton...
Posted: 13 July 2009 | 07:30
The prestigious Catey Awards took place earlier this week and culinary legend Raymond Blanc took the big trophy of the night, the Lifetime Achievement Award.
Posted: 10 July 2009 | 18:10
THE WINNER: James Thomson
Sponsored by: Brakes
Posted: 10 July 2009 | 16:26
THE WINNER: Eren Ali, Las Iguanas
Sponsored by: Bunzl Catering Suppliers and Bunzl Lockhart Catering Equipment
Posted: 10 July 2009 | 16:26
THE WINNER: Richard Ware, Cambridgeshire Catering and Cleaning Services
Sponsored by: Apetito
Posted: 10 July 2009 | 16:26
THE WINNER: Carrie Wicks, Firmdale Hotels
Sponsored by: The Dudson Group
Posted: 10 July 2009 | 16:26
THE WINNER: Tom and Ed Martin
Sponsored by: Caterersearch.com
Posted: 10 July 2009 | 16:26
THE WINNER: BaxterStorey
Sponsored by: Nestlé Professional
Posted: 10 July 2009 | 16:26
THE WINNER: The True Lovers Knot
Sponsored by: Personnel Today
Posted: 10 July 2009 | 16:26
THE WINNER: Julia Sibley, chief executive of the Savoy Educational Trust
Sponsored by: The Institute of Hospitality
Posted: 10 July 2009 | 16:26
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