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The three-star, 76-bedroom Copdock hotel in Ipswich has become the 10th hotel, formerly belonging to Elizabeth Hotels, to be bought out of administration. The freehold of the property was sold, off a guide price of £2-2.5m, to former care home owners Steve and Jane Denton from Cheshire.
(31 January 2011 19:22:00)
David Clarke is to step down as chief executive of Best Western GB, after five years in the job. He headed Best Western in his capacity as chief executive of Interchange & Consort Hotels.
(31 January 2011 17:56:00)
Britannia Hotels has secured the purchase of Pontins, two months after the holiday camp business went into administration. Alex Langsam, Britannia's...
(31 January 2011 17:18:00)
Former Michelin-starred chef Paul Ripley has joined Rick Stein's restaurant group in Cornwall as head chef of the Seafood Bar in Falmouth. Ripley first...
(31 January 2011 15:50:00)
Chef, author and delicatessen owner Yotam Ottolenghi has unveiled full details of his first restaurant venture, which opens in London's Soho at the end of next month. Nopi will be a high-end brasserie serving a modern menu inspired by the flavours of the Mediterranean, Middle East and Asia.
(31 January 2011 14:19:00)
Macdonald Hotels & Resorts has opened a second hotel in Manchester after taking on the management contract of what was formerly the Princess on Portland...
(31 January 2011 14:04:00)
National workplace catering firm Catermasters has named Sarah Thomson as its Employee of the Year for 2010. Chef manager Thomson was awarded the accolade after she took Catermasters' TNS site in West London from running at a loss to...
(31 January 2011 13:44:00)
Yo! Sushi is to offer free meals to the first 1,000 diners who "check-in" under the new Facebook Deals system launched in the UK today. Facebook Deals is part of the Facebook Places application, which allows mobile users to alert their friends to their location by "checking in" to a variety of different venues.
(31 January 2011 13:01:00)
John Lanchester is distinctly underwhelmed by Barbecoa, the latest restaurant by Jamie Oliver, which is a co-venture with US chef Adam Perry Lang.
(31 January 2011 12:33:00)
Latest restaurant reviews, including: Barbecoa, London EC4; Little Italy, London W1; Tom Van Zeller in Harrogate; Brasserie Toulouse-Lautrec, London SE11; Côte, London N6; Les Deux Salons, London WC2; Henry Root, London SW10; and North Road, London EC1
(31 January 2011 12:13:00)
Event caterer Cooks & Partners has added the City Point Club to its portfolio of venues in the capital. Following the success of the City Point Club's restaurant, Cooks & Partners is launching the space as a City venue for...
(31 January 2011 12:06:00)
Stonegate, the pub company which last year bought 333 pubs from Mitchells & Butlers, has unveiled its first major brand - Irish-themed bar Molloy's. Stonegate said that nine sites which had previously traded under M&B brand O'Neill's would begin converting to the new brand from the beginning of February.
(31 January 2011 11:51:00)
Boutique caterer Wilson Vale has been awarded a £500k staff catering contract with biotechnology firm Amgen. Wilson Vale will provide breakfast, lunch and hospitality services for...
(31 January 2011 11:49:00)
Caterersearch and the Craft Guild of Chefs have joined forces to create a fortnightly e-newsletter just for chefs. The first e-newsletter was sent out last Wednesday and they will continue to be published on a Wednesday on a fortnightly basis.
(31 January 2011 11:26:00)
The Heinz Tomato Ketchup Cook-Off saw Nottingham student Yasmin Haywood placed first at the inaugural event held at Sheffield City College. Haywood, of New College Nottingham, was among ten finalists from across the UK to take part...
(31 January 2011 11:26:00)
Greene King has bought Cloverleaf Restaurants for £56m. Cloverleaf operates large, freehold pub restaurants in the North of England and Midlands. Greene...
(31 January 2011 10:37:00)
Malmaison has hired Moreno Occhiloni, former chief operating officer of Rocco Forte (RF) Hotels, to seek out potential sites for expansion into mainland...
(31 January 2011 10:27:00)
A round-up of the weekend's news affecting the hospitality industry. News includes; River Cottage staff shocked by young chef's suicide; Ferran Adrià outlines...
(31 January 2011 10:25:00)
Steven Worth, a young chef at the Chester Grosvenor and Spa who was promoted through seven ranks from commis chef to senior sous chef in just three years, has been named Employee of the Year at the five-star hotel. He spoke to Janie Stamford about what the achievement means for his career.
(28 January 2011 18:07:00)
John Dowding, operations manager for the John Bull Pub Company, is responsible for six pubs in the South of France and one in Paris. He tells Neil Gerrard how he is trying to encourage the French to drink pints of ale
(28 January 2011 18:01:00)
Food as a subject is vast, and as a result I couldn't name a favourite ingredient. In fact that's probably why I love it so much, because of its never-ending diversity and options.
(28 January 2011 16:57:00)
The huge amounts of money committed to "World Lager" marketing rarely communicate the element that really rocks my boat - the history. And Schremser Bio-Roggen has history in spades.
(28 January 2011 16:57:00)
A recent survey shows that only 58% of hotels and B&Bs have wireless internet access, despite the fact that free Wi-Fi is the number one requirement for guests. Daniel Thomas reports.
(28 January 2011 16:36:00)
This week Caterer launches Profiting from 2012, a major new editorial campaign that will provide a clear route map over the coming 18 months to maximising the business benefits offered by the London games.
(28 January 2011 16:29:00)
The Channel Islands' climate, location and culture of artisan food production means that they benefit from a wealth of excellent ingredients and produce. Rosie Birkett examines a range and quality to enhance any menu.
(28 January 2011 16:28:00)
Peter Hancock, chief executive of Pride of Britain Hotels, outlines what he would do if suddenly placed in charge of the country's tourism promotion
(28 January 2011 15:33:00)
By Titchmarsh & Goodwin.5' bed frame, 2 bedside cabinets,dressing table, triple mirror & stool,2 x 3 door wardrobes, 1 double and 1 single chest of drawers, full length mirror. Immaculate condition
(28 January 2011 15:18:00)
Eavestaff Model 185 Grand Piano in walnut bright colour plus stool.As new, rarely used immaculate condition. Would grace the foyer or ballroom of any hotelCost £8,500(orig.receipt avail) Would accept £5,000 incl.delivery mainland UK.
(28 January 2011 15:10:00)
Warwick District Council brings to your attention an exciting opportunity to tender for a catering offering from some of the most prestigious buildings and locations in Royal Leamington Spa; The Royal Pump Rooms, Jephson Gardens and Newbold Comyn.
(28 January 2011 14:52:00)
Business Partner Bar / Restaurant ready to operate. Accommodation, scenic view and rural prime position around Yorkshire coast area.Possible lease considered or sale.
(28 January 2011 14:08:00)
Fryers are traditionally energy-guzzling pieces of kit, so it is important to determine what fuel source and size of model best suits your business needs. Oil quality is essential to the finished product, so it is worth looking closely at oil monitoring and filtering technologies
(28 January 2011 12:41:00)
Yasmin Haywood from New College Nottingham is the winner of the first-ever Heinz Tomato Ketchup Cook-Off, set up in association with the Craft Guild of Chefs and City & Guilds.
(28 January 2011 12:32:00)
Entries are now being sought for the 2011 Savoy Gastronomes Olive Barnett Award, run by Springboard, which recognises high achievers aged 29 or younger in customer facing roles in hospitality, leisure, travel and tourism.
(28 January 2011 12:20:00)
Chips are big business. The classic accompaniment - so beloved by us Brits - continues to offer caterers the value for money, ease of preparation, plate fill and versatility they so crave.
(28 January 2011 12:05:00)
Britons’ love affair with chips has remained steady for more than 150 years and the humble chip now accounts for 74% of all potato servings out of the home.
(28 January 2011 12:05:00)
For the fourth consecutive year, Schwartz for Chef has teamed up with eight leading chefs - all members of the Craft Guild of Chefs - to predict which flavour pairings are likely to be tantalising our taste buds in the coming year.
(28 January 2011 12:04:00)
The Certified Food Service Professional programme developed for both operators and suppliers by the Catering Equipment Suppliers Association (CESA) has won accreditation as a Level 4 certificate by Thames University.
(28 January 2011 12:03:00)
The British Frozen Food Federation (BFFF) is to hold the UK's first frozen food business conference and exhibition at Leicester's Barceló Hinckley Island hotel on 17 February.
(28 January 2011 12:02:00)
DBC Foodservice has launched its own brand of essential, competitively-priced food and non-food lines for caterers under the "dbc label" umbrella.
(28 January 2011 12:01:00)
What was your best subject at school? English What was your first job? A newspaper round What was your first catering job?...
(28 January 2011 11:47:00)
Upmarket caterer Searcys has opened its third Champagne bar, at Paddington station in London. Featuring art deco banquettes and a central bar, it is open 10am-10pm Monday-Saturday and 12pm-9pm on Sundays
(28 January 2011 11:27:00)
Sam and Eddie Hart have opened this bar, located on the ground floor of Soho restaurant and members' club Quo Vadis. It has its own food offering, featuring new bar dishes, alongside a small number of less formal dishes from the main restaurant
(28 January 2011 11:27:00)
Peter Gordon has teamed up with Providores and Tapa Room co-owner Michael McGrath and the founders of Gourmet Burger Kitchen to launch this restaurant in Covent Garden. Open from breakfast through to dinner seven days a week, it showcases his signature fusion-style cooking
(28 January 2011 11:27:00)
Bernard Matthews Foodservice has launched a "Change your Meat Not Your Menu" campaign to promote turkey as a leaner and healthier substitute for red meats in popular dishes such as curry and cottage pie.
(28 January 2011 11:03:00)
One way of cashing in on National Chip Week next month is to spice up the spuds, according to seasoning specialist Schwartz for Chef.
(28 January 2011 11:02:00)
Love Joe's new Asian concept adds 13 curry sauces - including Korma, Balti and Jalfrezi - to the many options for serving its signature plain or marinated chicken strips.
(28 January 2011 11:01:00)
Seasonal confectionery sales soared by 130% through food service channels in 2010, and the workplace accounted for 76% of impulse food service sales last Easter.
(28 January 2011 11:00:00)
This week a busy hall at the NEC buzzed with the sounds of cutting-edge culinary products being demonstrated, tableware being tried out and dishes being developed as the industry congregated at Hospitality 2011.
(28 January 2011 10:55:00)
The Crown Group's food and venue management arm Kudos has recognised its outstanding personnel in its first ever employee awards ceremony. More than 120 staff from venues across the UK...
(28 January 2011 10:49:00)
Compass Group has signed a £10.8m contract with Portsmouth International Port to operate a retail area for passengers, marking a company first in the travel sector.
(28 January 2011 10:43:00)
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