Food & beverage
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21... Previous | Next
As part of its commitment to Scottish produce, Slow Food Edinburgh last month invited Andrew Fairlie and his brother - and lamb supplier - Jim to address chefs and restaurateurs in the Atrium restaurant, Edinburgh. Tom Vaughan attended
Posted: 04 April 2008 | 07:03
Branching out from its hotel empire, Malmaison has opened its own take on a British pub, the Fox and Anchor in London's Smithfield. Michael Raffael reports
Posted: 03 April 2008 | 00:00
David Pitchford, vice-chairman of the Academy of Culinary Arts and chef-partner at Read's restaurant at Macknade Manor, Faversham, Kent, says we should be celebrating the talents of front-of-house staff as much as those of chefs
Posted: 03 April 2008 | 00:00
Alimentum owner John Hudgell is keenly aware of the importance of marketing his restaurant and makes use of radio, local press and direct mail to get the message across to his local target market, as Emma White reports.
Posted: 27 March 2008 | 00:05
Beer guru Mark Dorber is now holding court at this 1920s pub-restaurant in the seaside village of Walberswick, Suffolk, where his expertise extends to a 90-bin wine list. Fiona Sims reports.
Posted: 27 March 2008 | 00:05
Today's opening of Heathrow Airport's Terminal 5 to passengers is expected to herald a new glamorous era in airline travel. Janet Harmer reports on its upmarket restaurants, bars and lounges
Posted: 27 March 2008 | 00:00
Once the stuff of comedy routines, airline food is now the realm of top chefs. But, asks Catherine Quinn, has it really made any difference?
Posted: 27 March 2008 | 00:00
Burgers boast timeless appeal, but standing out in a crowded category isn’t easy anymore. Here are 50 burgers that get noticed.
Posted: 20 March 2008 | 12:12
Traditional and modern mixed grills bring a rustic, savory sizzle to menus.
Posted: 20 March 2008 | 11:27
Grilled-chicken sandwiches have surpassed burgers as the most-commonly menued sandwich at commercial operations. But ubiquity makes creativity even more important.
Posted: 20 March 2008 | 11:22
Consumer interest in fresh, good-for-you ingredients is rejiggering bar menus.
Posted: 20 March 2008 | 11:11
A potential nationwide rollout of a "scores on the doors" scheme ranking restaurants on hygiene levels must be handled carefully, industry figures have warned.
Posted: 20 March 2008 | 07:00
After introducing London to the bizarre wonders of the king crab, Pascal Proyart is turning his attention to skrei, the Norwegian seasonal cod. Tom Vaughan joined him on a boat in Norway's Lofoten Islands
Posted: 20 March 2008 | 00:00
British is best these days, it seems - at least in the world of top-quality chocolate. Joanna Wood talks to three of the UK's finest chocolatiers, and Sara Jayne Stanes tracks down one of the chocolate world's most famous cocoa plantations
Posted: 20 March 2008 | 00:00
Chocolate expert Sara Jayne Stanes argues the case for a fair deal for cocoa farmers after a trip to Chuao in Venezuela
Posted: 20 March 2008 | 00:00
Bookings for the summer season are starting to come in from those caterers handling outside events in 2008 and this is a good time to be reminded of the limitations of refrigerated vehicles.
Posted: 19 March 2008 | 12:43
Contract caterers at business and industry sites face stiff competition from the high street. Stuart Ferguson looks at the role of attractive food display in keeping customers in-house
Posted: 19 March 2008 | 11:55
Restaurateurs have been urged to resist taking revenge on critics through the courts after a libel claim against an Irish newspaper was thrown out on appeal last week.
Posted: 19 March 2008 | 08:00
Restaurant group Yo! Sushi has become the first chain to adopt the Food Standards Agency’s (FSA) traffic-light labelling system.
Posted: 18 March 2008 | 18:12
Former Caterer Adopted Business stars Andy Clark and Lucy Townsend have bought the Queen’s Arms in the Lambourne Valley near Newbury.
Posted: 18 March 2008 | 16:35
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21... Previous | Next
