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Caterer and Hotelkeeper run a range of features throughout the year across a range of topics within the hospitality industry.
Each month there are at least two Inside series features, supported by other regular features on areas such as desserts, children’s food, wine and technology. BUY IT!, our round-up of the latest products, also runs on a monthly basis circulated to an additional circulation of 5,000 decision-makers.
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2009 Forward Features List PDF
5th June
The stalwarts
The Earl of Bradford, Sally Clarke and Richard Sheppard have all spent 25-plus years at the helm for all three, but how have they done it – especially when you count the recessions they’ve been through? Email submissions to: tom.vaughan@rbi.co.uk
The caravan
Many are choosing to stay in the UK for holidays this summer, but theme parks and caravan sites appear likely to benefit rather than hotels. What can the industry do about attracting more domestic visitors, and head off this threat? Email submissions to: tom.vaughan@rbi.co.uk
Galvin Chance
We preview the charity race organised by the Galvin restaurant group, assessing the chances of the runners taking the route around Hyde Park. Email submissions to: tom.vaughan@rbi.co.uk
12th June
Who’d be a publican?
The smoking ban and anti-alcohol media coverage have had a negative effect on pub business in the past 18 months, but landlords are making things a lot tougher for their tenants. Email submissions to: nic@cormorantmedia.co.uk
New wave Italians
Ahead of the Identita Golose show in London at the end of the month, we profile new style cooking from the likes of Carlo Cracco and Moreno Cedroni. Email submissions to: hilary90210@googlemail.com
Pop-up restaurants
The trend for temporary builds has grown in the past few years, with major projects in the east end of London, and Australia. We devise our own version, and look at what’s required to make a temporary restaurant work.
Email submissions to: tom.vaughan@rbi.co.uk
Frozen Food
There is a perception that frozen food is in some way inferior to fresh but frozen food offers variety, year-round availability, consistent quality, plus increased storage and shelf life. We look at the economic and nutritional benefits it provides such as the opportunity to save money because of competitive and stable food prices, the ability to control portion sizes and wastage and the fact that freezing locks in nutrients and vitamins at the point where food is harvested for maximum nutrition and freshness. Case studies, advice and comments to catererproducts@rbi.co.uk by 22 May.
19th June
The Acorns
The best and brightest young talent for 2009, recognised by us in these annual awards as the 30 best under 30 in hospitality.
Email submissions to: emily.manson@rbi.co.uk
Underground restaurants
The trend for semi-legal dinner parties that charge a fee or of half-formed restaurants spaces is growing in the current downturn. What future is there for these establishments, and will the authorities crack down? Email submissions to: tom.vaughan@rbi.co.uk
26th June
Best for Business
Our programme following six hospitality businesses through the rigours of 2009 addresses the crucial element of food and menu planning. Email submissions to: james.aufenast@rbi.co.uk
Oriol Balaguer
The ex-El Bulli pastry chef is recognised as a master of his craft, and as he launches a new brand and store, he talks to Caterer and provides recipes. Email submissions to: joanna.wood885@btinternet.com
10th July
Refrigeration
Growing consumer interest in provenance and local sourcing means that caterers are using increased volumes of fresh produce which inevitably leads to a demand for increased refrigeration capacity. Given that refrigeration uses electricity day and night for 365 days a year and is key environmental issue, we look at developments in control systems which precisely match cabinet operation to the actual storage need rather than simply keeping a fixed amount of air cold on a continuous basis. Comments and case studies to catererproducts@rbi.co.uk by 5 June.
17th July
Stocks and sauces
Where would cuisine be without sauces and the flavour, moisture and visual appeal they add to a dish? Many are derivatives of stocks or other sauces and a few key stocks and sauces can provide a base for an impressive repertoire. We examine the endless possibilities. Comments on use and versatility of stocks and sauces in creating a finished dish to catererproducts@rbi.co.uk by 11 June.
7th August
Desserts
Everyone has a favourite type of dessert that they just can’t resist when the menu card arrives after the main course. We talk to leading pastry chefs about how to compile the ultimate dessert menu. Trends and advice to catererproducts@rbi.co.uk by 3 July.
14th August
Soups
A world of soups. Many soups have their origins in cuisines from around the globe such as Spanish gazpacho, Italy’s minestrone, India’s lentil soups and Japanese soups based on miso, not forgetting those closer to home such as Scotland’s cullen skink and Scotch broth. We look at their typical characteristics, ingredients and flavours pluse suitable garnishes and accompaniments. Comments on different types of soups and how best to serve them to catererproducts@rbi.co.uk by 10 July.
21st August
Banqueting
Banqueting and event catering are big business and guests expect to be just as impressed with the food as they would be in a 40-seat fine dining restaurant. We look at the various types of kit, from combi ovens to pressure bratt pans, designed to deliver quality and consistency while taking the stress out of cooking for large numbers. Case studies and advice to catererproducts@rbi.co.uk by 3 July.
11th September
Breakfast
As business lunches get fewer with companies tightening their purse strings in the economic downturn, we examine the opportunity it presents operators for offering breakfast and brunch meetings for businesses to hook or entertain clients as a cheaper alternative. Ideas and tips on getting the right offering for this discerning market to catererproducts@rbi.co.uk by 7 August.