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Caterer & Hotelkeeper Magazine

Raymond Blanc

Video interview with Raymond Blanc

Raymond Blanc talks to Caterer and Hotelkeeper about the uniqueness of the property, the influence of Great Britain on his 40-year career in this country, his passion for carefully sourced British produce, and the importance of ... View more

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Latest hotel headlines

  • Hotel Verta is hit by jobs scam advertising fictional vacancies

    Hotel Verta is hit by jobs scam advertising fictional vacancies

    Hospitality workers overseas have fallen victim to a jobs scam involving a website advertising non-existent positions at the five-star Hotel Verta by Rhombus in London. Applicants have been offered jobs at the hotel and asked to pay £400 to process immigration documents, after applying for positions via fraudulent...

    Posted: 25 May 2012 | FULL ARTICLE

  • Thistle becomes first UK hotel group to gain full Vegetarian Society accreditation

    Thistle becomes first UK hotel group to gain full Vegetarian Society accreditation

    Thistle Hotels has become the first and only UK hotel group to gain Vegetarian Society accreditation across its full vegetarian menu offer. More than a quarter of Thistle's menu is suitable for vegetarians, with the dishes offering real variety and choice to diners...

    Posted: 25 May 2012 | FULL ARTICLE

  • Caterer and Hotelkeeper and CaterQuotes join forces to offer free equipment search and pricing

    Caterer and Hotelkeeper and CaterQuotes join forces to offer free equipment search and pricing

    Caterer and Hotelkeeper and web-based product catalogue provider CaterQuotes have joined forces to offer users of www.catererandhotelkeeper.com a free service to help them find, price and configure catering equipment and supplies for their business.

    Posted: 24 May 2012 | FULL ARTICLE

  • In this week's Caterer and Hotelkeeper magazine...

    In this week's Caterer and Hotelkeeper magazine...

    The Caterer and Hotelkeeper Interview: Why Robert Cook swapped Malmaison and Hotel du Vin for a chance to relaunch the De Vere Village brand; A taste of the street: How contract caterers are embracing the street food movement; Better Business: How ex-AA inspector David Young has made the Cross at Kingussie a regular award winner

    Posted: 24 May 2012 | FULL ARTICLE

  • Get up to speed with fire prevention best practice

    Get up to speed with fire prevention best practice

    There are few more serious events that can befall a hospitality business than fire. Even a small blaze can cause extensive smoke damage and leave a business struggling to fulfil customer demand. A big one can leave a business completely devastated, lead to lengthy wranglings with insurance companies and, worst of all, casualties.

    Posted: 24 May 2012 | FULL ARTICLE

  • Just Opened – Gillray’s, London

    Just Opened – Gillray’s, London

    This new restaurant at the Marriott Hotel County Hall on London's South Bank celebrates all things English. Named after the 19th-century English caricaturist James Gillray, interiors showcase his work, alongside features such as Chesterfield sofas and Waterford chandeliers.

    Posted: 24 May 2012 | FULL ARTICLE

  • Just Opened – Hotel La Tour, Birmingham

    Just Opened – Hotel La Tour, Birmingham

    This four-star hotel in Birmingham's city centre is the first in what is intended to be a group of five hotels over the next five years. Developed at a cost of £24m, the hotel includes the Aalto restaurant overseen by Marcus Wareing as well as a bar and a coffee shop.

    Posted: 24 May 2012 | FULL ARTICLE

  • ASA slaps IHG's wrist for advertising hotel rooms excluding VAT

    ASA slaps IHG's wrist for advertising hotel rooms excluding VAT

    The Advertising Standards Agency (ASA) has warned Intercontinental Hotels Group that it must not use adverts showing prices for hotel rooms excluding VAT again. The ASA took action after a complaint that IHG had displayed room prices without including VAT on two of its booking websites...

    Posted: 24 May 2012 | FULL ARTICLE

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Hotel hot topics

The Caterer and Hotelkeeper Interview – Mark Askew

The Caterer and Hotelkeeper Interview – Mark Askew

At the end of 2011, Mark Askew left his post of executive chef ... View more

Minute on the Clock
Susan Morrison

Minute on the Clock – Susan Morrison

The Scotch Whisky Experience in Edinburgh has spent £3m revamping ... View more

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Videos

Marcello Tully, Kinloch Lodge Video: Michelin-starred chefs turn out in force for Wellocks' chef conference Video: Highlights from Hotelympia 2012 Video: Foraging – why all the attention?
Marcello Tully
Masterclass
Watch the video here		 Wellocks'
chef conference
Watch the video here		 Highlights from
Hotelympia 2012
Watch the video here		 Foraging:
why all the attention?
Watch the video here