National Chef of the Year runner-up Hayden Groves has been appointed executive chef at BaxterStorey's contract at Barclays at Churchill Place, Caterer and Hotelkeeper has learnt. Groves's new position will see him assume responsibility for the fine dining, hospitality and the Greenwich Room Restaurant, a 30-cover facility for executives to entertain clients.
(31 January 2012 14:09:00)
The UK Venue Show has revealed its full line-up of exhibitors and seminars ahead of the two-day show, which kicks off at Olympia tomorrow. The inaugural UK Venue Show's exhibitor list features more than 50 historic and sporting venues, including the NEC, the London Film Museum and Cheltenham Racecourse...
(31 January 2012 11:53:00)
London will see the arrival of a new Peruvian restaurant this year, with the opening of Lima in the spring. Set to open in Fitzrovia at the end of May, the restaurant is the first London venture from Virgilio Martinez (pictured), chef-patron of the Central fine-dining restaurant in Lima...
(31 January 2012 11:08:00)
Boutique contract caterer Artizian has won a Gold Eat Out Eat Well award from Surrey County Council for its healthy food offer at its operation at Canon in Reigate. Artizian, which won the £1.4m annual turnover contract from Sodexo in 2008, runs a staff restaurant, coffee bar, trolley service and hospitality at the electronics firm's Surrey headquarters.
(31 January 2012 11:07:00)
With the latest figures from Experian's Insolvency Index showing that hotel and leisure businesses had the third highest rates of insolvencies of all sectors, up 30.65% on the same time last year, there's never been more pressure on businesses in the sector to review their cost management strategies in detail.
(31 January 2012 11:00:00)
With less than six months to go until London 2012, hospitality businesses are being urged to ensure they're prepared to make the most of the games opportunities. People 1st, the Sector Skills Council for hospitality, travel and tourism, has adapted the WorldHost customer service training programme.
(31 January 2012 10:45:00)
The opening of the 85-bedroom luxury hotel Belgraves in London's Belgravia on 8 February marks the UK debt for US group, Thompson Hotels. A joint venture with the Hong Kong-based Harilela Group, the hotel aims to combine New York attitude with traditional British hospitality.
(31 January 2012 10:41:00)
The 34-bedroom Best Western Eglinton Arms, near Glasgow, has scored a double by being named the Best Small Hotel in the annual Best Western Hotel of the Year Awards for the second year running. The Best Western Beacon Trust gala dinner followed Best Western's 2012 conference at the Lancaster London hotel
(30 January 2012 18:26:00)
Za Za Bazaar, the giant buffet restaurant, which launched in Bristol last month, is to open its second site, in Norwich. The new restaurant, set to launch at the city's Riverside Entertainment Centre, will have a capacity for up to 600 diners. The 25,000sq ft site is currently undergoing a £2.5m redevelopment.
(30 January 2012 17:52:00)
Compass Group has announced the launch of Rapport, a new specialist provider of front- and back-of-house guest services. The world's largest contract caterer said its new business division was developed in recognition of the growing demand for a tailored, premium service of this nature.
(30 January 2012 17:39:00)
Three of the leading green tourism organisations in the UK are joining forces to promote sustainable tourism and hospitality businesses. The Green Tourism Business Scheme, Greentraveller.co.uk and the Considerate Hoteliers Association are working together to offer benefits to each other's members.
(30 January 2012 16:37:00)
Macdonald Hotels & Resorts has taken over the management of the privately-owned three-star, 48-bedroom Haycock hotel in Wansford, Cambridgeshire. Situated north-west of Peterborough, the 16th-century property will operate as a Macdonald Associate Hotel and will benefit from sales, marketing and management services.
(30 January 2012 15:35:00)
James Durrant, the former executive chef of the Michelin-starred Maze restaurant in London, is to launch his own venture in Hampshire. Durrant, who left Gordon Ramsay Holdings (GRH) in July 2010 after nine years with the company, has taken over the lease to the Plough Inn, an 18th-century pub, in the Test Valley village of Longparish.
(30 January 2012 15:11:00)
The body in charge of organising the London 2012 Olympics is to hand around 20% of the room nights it had reserved for the games back to hotels for them to offer up to other customers. The London Organising Committee of the Olympic & Paralympic Games (LOCOG) made agreements with the hotels to provide more than 40,000 rooms.
(30 January 2012 13:28:00)
The licensee at a pub famed for offering meals for £1 looks set to call time on the business. Tony Rabbitts is quitting the the Four Crosses on the A5 near Cannock in Staffordshire because he has been unable to make the business profitable...
(30 January 2012 12:38:00)
Chefs are being invited to come up with seasonal turkey recipes to inspire peers in a new challenge from Bernard Matthews Foodservice, in collaboration with the Craft Guild of Chefs. A seasonal winning recipe will be picked every quarter by the chefs' association to appear on the British turkey supplier's new Chef Inspired website section.
(30 January 2012 12:20:00)
Frozen food and catering solutions provider Apetito has launched a new plated meal service called CarteChoix. The system has been designed to reduce wastage, improve ward efficiency and enhance recovery. The à la carte meals, ready in five minutes using new technology - the iWave, manufactured by RH Hall - are prepared and served on china plates.
(30 January 2012 12:04:00)
Soft drinks brand Appletiser is launching a new handbag-size 350ml PET bottle from April. Running alongside clever advertising to attract a core female audience, the bottle would also work particularly well in a minibar. The brand is distributed by Coca-Cola Enterprises (CCE), which is also launching a new brand - Grapetiser.
(30 January 2012 11:52:00)
With the ever-increasing uncertainties associated with the import of frozen chicken from Thailand and other markets, the opening of frozen poultry supplier Plusfood's state-of-the art production facility at its factory in Oosterwolde, Netherlands, is able to offer a reliable supply of products for both the retail and food service markets.
(30 January 2012 11:42:00)
On the instructions of Paul Flint, Mark Orton and Brian Green of KPMG LLP,Landmark hotel occupying a prominent position in the centre of Birmingham, Arranged over 19 storeys, the hotel offers panoramic views through floor to ceiling ...
(30 January 2012 11:25:00)
The new owners of Cliveden, who are due to exchange and complete on their purchase of the historic country house hotel tomorrow, intend to make the property "sparkle" again. Ian and Richard Livingstone, the billionaire property developer brothers...
(30 January 2012 11:15:00)
McDermott's Fish & Chips in Croydon, Surrey, has won the title of Independent Fish and Chip Restaurant of the Year Award at the National Fish & Chip Awards 2012. Owned by Sean and Tony McDermott, McDermott's received its award from chef Richard Corrigan.
(30 January 2012 11:14:00)
John Lanchester visits Za Za Bazaar in Bristol, Britain's biggest restaurant at nearly 1,000 covers, and finds the all-you-can-eat buffet fares well against its casual dining competitors.
(30 January 2012 11:01:00)
John Lanchester visits Za Za Bazaar in Bristol, Britain's biggest restaurant at nearly 1,000 covers, and finds the all-you-can-eat buffet fares well against the high street, while Jay Rayner says 20 St John's in Norwich is a place that hasn't worked out how to do the thing it wants to do
(30 January 2012 10:36:00)
The Washroom Hygiene division of Initial has launched a new range called UltraProtect following a four-year-long development process by partners Byotrol. The convenient range of hand and surface sanitising products for commercial and public use includes a gel hand sanitiser, a foam hand sanitiser and handy packs of hand and surface wipes.
(27 January 2012 18:22:00)
Five Croydon schools have been selected to take part in a 12-week school food collections waste pilot scheme, with a view to possible expansion across the borough. Recycling in Croydon was stepped up last year when a domestic food-waste collection service was introduced.
(27 January 2012 16:06:00)
Health authorities on both sides of the border in Ireland are considering a minimum price for alcohol. The proposals were outlined at the first formal North/South conference on alcohol misuse, held in Armagh on Thursday, according to the BBC.
(27 January 2012 15:09:00)
Center Parcs has completed a £200,000 revamp of the corporate event space the Venue at its Sherwood Forest site. The company has invested in new facilities that include a new stage, partition walls and signage. The Venue has also undergone a refresh.
(27 January 2012 14:51:00)
A new chefs' forum has been launched in Bristol, headed up by Chris Wicks, executive chef of Berwick Lodge, and Josh Eggleton, chef-proprietor of the Michelin-starred Pony & Trap. The forum, which was launched earlier this week, invites chefs with Michelin, AA or Good Food accreditations to network.
(27 January 2012 13:15:00)
As Britain's ageing population continues to grow apace, caterers and operators must explore the opportunities and challenges this presents, argues Apetito chief executive Paul Freeston.
(27 January 2012 11:27:00)
Marston's has become the latest in the line of big companies to report positive sales over Christmas, with like-for-like sales in its managed pubs for the 16 weeks to 21 January up 5% on the previous year. Like-for-like food sales climbed 5.5% but wet sales also rose by 4.8%.
(27 January 2012 11:05:00)
London-based pub company and brewer Fuller, Smith & Turner has recorded a 5.1% rise in like-for-like sales among managed pubs and hotels in the nine weeks to 21 January. The performance means that for the 42 weeks up to 21 January, like-for-like sales growth stands at 4.1%.
(27 January 2012 11:01:00)
Herbs and spices expert Schwartz for Chef, in partnership with parent company McCormick & Company, has uncovered the future of flavour and released its first ever global Flavour Forecast.
(27 January 2012 10:54:00)
A table and capacity management system marketed in the UK by Call Systems Technology has helped the Giraffe chain of family-orientated restaurants boost sales by up to 10% in its busiest sites at peak times.
(27 January 2012 10:52:00)
Suppliers Schwartz for Chef and Mövenpick Ice Cream will both be challenging professional chefs to devise innovative uses for their products at next month's Hotelympia show in London.
(27 January 2012 10:49:00)
The Radisson Blu Edinburgh has been crowned the Hotel Sustainable Champion of the Year by refrigeration supplier Gram UK, which has recently published the hotel edition of its Gram Green Paper exploring hospitality's attitudes and responses to green issues.
(27 January 2012 10:47:00)
There is still time for suppliers to sign up for Hospitality Action's Suppliers Forum, which allows them to sell their products and services to senior buyers from the restaurant, hotel, pub and contract catering sectors while raising funds for the industry charity.
(27 January 2012 10:46:00)
Leading food service wholesaler 3663 has launched what it claims is the first delivered iPhone and iPad food service app for the catering and hospitality trade.
(27 January 2012 10:45:00)
The search is on for the 2012 winner of the Olive Barnett Award, presented to dynamic young front-of-house staff. Supported by the Savoy Gastronomes and Springboard, the award - set up in recognition of Olive Barnett, who pioneered excellence at the Savoy - is aimed at hospitality staff under 30 years of age.
(27 January 2012 10:18:00)
Mint and Mustard, one of Wales's leading Indian restaurants, has appointed Pramod Nair as executive chef. Nair, who has worked for Indian restaurants in India, Norway and Iceland, joins the brigade at the Cardiff restaurant, which is one of only three restaurants in Wales with a Michelin Bib Gourmand.
(27 January 2012 9:58:00)
Hoteliers in Liverpool are backing an initiative for all hotels in the city to offer free Wi-Fi for guests in bedrooms. The scheme, led by the Liverpool Hoteliers' Association, aims to make the city more attractive to associations, conferences and residential events. It is targeting all hotels within the city.
(27 January 2012 9:48:00)
Continuing our tutored tasting series, we look at the diversity of popular root vegetable varieties. The delicious earthiness of root vegetables makes them the perfect ingredient in soups, stews and other warming dishes popular at this time of year.
(27 January 2012 0:00:00)
Arinza Star Hotels - owner of two hotels in Derbyshire and Lancashire - has been placed in administration. The administrator, financial advisory and investment banking firm Duff & Phelps, has appointed Legacy Hotels and Resorts to operate the two hotels.
(26 January 2012 18:05:00)
Laundry and housekeeping are two of the most important functions in hotels, but often they are services put to the bottom of the priority list. It's the unsung heroes in housekeeping that your guests will remember, but what provides the best service - in-house oroutsourced? Lisa Jenkins reports
(26 January 2012 17:14:00)
With stocks up, prices down and an increasing number of disgruntled employees on the lookout for reasonably priced businesses to run, deal activity in the hospitality space is set to soar in 2012. Elly Earls finds out if now really is the right time to take the plunge and fork out on that dream property
(26 January 2012 16:59:00)
Now into its 23rd year, the Nestlé Toque d'Or competition for student caterers will kick off the first of its regional heats at Hotelympia on 28-29 February.
(26 January 2012 16:58:00)
Women are more experimental than men when it comes to ice-cream flavours, according to a survey of diners commissioned by luxury Swiss ice-cream maker Mövenpick.
(26 January 2012 15:39:00)
Education caterer Innovate Services' recent research into packed lunches found that just 7% complied with the food-based standards for school dinners. The caterer's Lunch Box Amnesty study group also found that just under a quarter (24%) of lunch boxes analysed achieved the food-based standard.
(26 January 2012 15:37:00)