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Taking over from a major chef or renowned operator seems ideal in some ways: you gain the good name generated by previous good work and the pre-existing wide customer base. However, it can also provide a lot to live up to. Tom Vaughan finds out how Michel Roux Jnr, Colin and Bex McGurran and serial big name follower Alan Murchison have made several tricky transitions
(29 May 2009 16:43:00)
A simple blending of complementary ingredients with style and substance proves the age-old adage that "less is more"
(29 May 2009 16:42:00)
It cost £1b and has 10,000sq m of gold leaf - the owners of a new hotel in Turkey seem not to have noticed that there's a recession on. So will it succeed and, more importantly, is it in good taste?
(29 May 2009 16:42:00)
Despite all the horrid things said about rock samphire, this recipe is really rather good. The "kerosene" flavour remains slightly in evidence, but is much moderated by the sweetness - and by the pickling process. Use the young shoots of May. Eat with cheese and bread or with a mackerel salad.
(29 May 2009 16:42:00)
Pasta meals supplier, Pasta King, has been nominated as an official meals supplier to NHS hospitals in England and parts of Wales including Cardiff & Vale, Conwy & Denbighshire and Gwent.
(29 May 2009 16:30:00)
London gastropub operators Tom and Ed Martin have launched their eighth venture in the capital in Chelsea. Interiors of the Victorian pub include original features such as traditional bar tiles, oak panelling and floorboards.
(29 May 2009 16:04:00)
This restaurant is owned by Mark Cribb, who also runs the nearby Urban Beach Hotel. Overlooking Bournemouth beach, it comprises a main dining room as well as a café and deli selling local produce.
(29 May 2009 16:04:00)
Located at the Landmark hotel in Marylebone, this restaurant has reopened following a £5m refurbishment. Interiors include some of the Grade II-listed building's original features such as sculpted ceilings and antique fireplaces.
(29 May 2009 16:02:00)
Overlooking Saltburn Bay in North Yorkshire, this restaurant offers a modern British menu with a focus on seasonal, locally sourced ingredients. It includes a main dining area and a bar, and caters for private functions with up to 150 guests.
(29 May 2009 16:01:00)
InterContinental Hotels Group (IHG) has reportedly become the latest domestic sponsor of the London 2012 Olympic Games. The announcement that hotel group has become a third-tier sponsor is expected to be made on Monday, according to Marketing magazine.
(29 May 2009 15:43:00)
Hospitality operators are increasingly turning to discount wholesalers such as Booker to cut costs, the company said today. Unveiling a pre-tax profit rise of 30% from £36.2m to £47.2m in the year to March 27, Booker said sales to caterers – including restaurants and pub chains - had grown the fastest, rising 7% compared with 1% growth in sales to retailers. Overall, revenue increased 3% to £3.2b.
(29 May 2009 15:22:00)
Whisper it, but are those green shoots I spy? A number of Europe hotels and restaurants believe we have may hit the bottom of the recession, research revealed this week. More than a third of the 200 hotels and restaurants surveyed by KPMG expected growth in their volumes of business ...
(29 May 2009 14:16:00)
Russian restaurant group Samarqand is to make its UK debut in London after signing a property in Marylebone. The group, which has four outlets in Moscow, plans to open a themed Russian restaurant in property company Starclass’s Marylebone South Development.
(29 May 2009 13:01:00)
Food service suppliers and hospitality operators were among the 14 award winners at the 2009 Seafood Awards ceremony at the London Marriott Grosvenor Square last week.
(29 May 2009 12:11:00)
Continuing our series looking behind the scenes at some of the major suppliers to the hospitality market, we catch up with David Elder, CEO of non-food wholesaler Alliance
(29 May 2009 11:59:00)
Innovations in the vending sector will be on sho in Birmingham next month.
(29 May 2009 11:35:00)
Five readers will pick up our top prize this month, as Buy It! teams up with P&G Professional to offer some top-quality linen plus state-of-the-art cleaning products.
(29 May 2009 10:39:00)
Water boiler manufacturer Instanta is launching a range of digital water baths designed specifically for sous-vide cooking.
(29 May 2009 8:12:00)
Burco has launched six new items of electrical light catering equipment. The counter-top collection is finished in stainless steel and comprises a bain-marie, boiling top, fryer, griddle and two new slot toasters.
(29 May 2009 8:11:00)
Pantheon has introduced a heavy-duty counter-top griddle to its range of plug-in catering equipment.
(29 May 2009 8:10:00)
Maidaid Halcyon has a range of modular ice-makers and storage bins that can be combined to ensure a constant supply of ice.
(29 May 2009 8:09:00)
A range of ice-cream conservators from Valera aims to provide attractive ice-cream display and increase sales.
(29 May 2009 8:08:00)
The latest fly control unit from Rentokil is designed primarily for front-of-house locations in hotels and bars.
(29 May 2009 8:07:00)
The AUPR hood-type warewasher is part of the AMX range that Hobart claims could reduce operators' running costs by 25% and won a 2009 Caterer Equipment and Supplies Excellence Award.
(29 May 2009 8:06:00)
Winterhalter's GS515 multi-purpose washer is designed to deal with utensils, pots and pans in addition to washing crockery.
(29 May 2009 8:05:00)
An automatic hood option on Meiko's DV80.2 pass-through hood warewashing machine is activated at the press of a button, which allows for opening and closing of the hood and operation of the wash programme sequence.
(29 May 2009 8:04:00)
With a capacity of 1,200 dishes per hour, the hood type Green&Clean dishwasher from Electrolux is suitable for larger restaurants or small hotels.
(29 May 2009 8:03:00)
The Hydro range of pass-through dishwashers from Classeq can process up to 40 500mm x 500mm racks, or around 720 dinner plates, every hour.
(29 May 2009 8:02:00)
Manufactured to an entirely new design and launched earlier this year, the Maidaid Evolution 1010 pass-through dishwasher features a 20-litre wash tank for low water consumption.
(29 May 2009 8:01:00)
The CF1201 pass-through dishwasher from Valera can wash up to 1,060 plates per hour. It comes complete with a universal rack, plate rack and two cutlery baskets plus built-in detergent and rinse aid dosers as standard.
(29 May 2009 8:00:00)
UK hoteliers experienced a mixed Easter this year, with London enjoying high occupancy levels while regional cities suffered a gloomier experience, according to consultants. Average room occupancy in London was up by 0.9% on last April from 81.7% to 82.5%. But room rate fell ...
(29 May 2009 8:00:00)
Rustic loaves, olive breadsticks and six-cereal baguettes are among the range of authentic French bakery and morning goods offered by Château Blanc.
(29 May 2009 7:28:00)
Cheese and Chutney; Cheese and Wild Garlic and Cheese and Bacon twists have been added to Bakehouse's Cheese Twists range.
(29 May 2009 7:27:00)
Wrappe hot handheld snacks are supplied assembled and frozen in a plastic wrapper and branded cardboard holder.
(29 May 2009 7:26:00)
Following the launch of its cold-pressed rapeseed oil Mellow Yellow, Farrington Oils has introduced additive-free mayonnaise incorporating rapeseed oil, free range eggs, Dijon mustard and lemon.
(29 May 2009 7:25:00)
Caterers can keep their sweet-toothed allergy-suffering customers happy with Stuff in a Tub Hunky Punky Chocolate ice-cream from Booja Booja, which contains no dairy, soya or rice.
(29 May 2009 7:25:00)
Rollover has extended its Wrappas range with the launch of meatballs and an accompanying tomato and sweet chilli relish.
(29 May 2009 7:24:00)
Handmade Coconut Palm Sugar and Bali Beach Pyramid Sea Salt Crystals are just two of a variety of exotic salts and sugars from Speciality Farm Foods, which supplies a host of ingredients from around the world.
(29 May 2009 7:21:00)
Red chilli-infused extra virgin cold-pressed rapeseed oil from Wharfe Valley Farms is full of long red dried sanam chillies, which are still in the bottle.
(29 May 2009 7:21:00)
Mussels in a creamy stout sauce is one of two light meals to be added to Brakes' frozen fish portfolio.
(29 May 2009 7:20:00)
Simple Simon has added a Lamb Kidney Turbigo Pie to its Luxury Larder range, which also includes a Beef Wellington pie.
(29 May 2009 7:19:00)
Potato Waves, Potato Dipping Strips and Roast Potatoes are the latest products from Lamb Weston.
(29 May 2009 7:18:00)
Sea Salt and Cracked Black Pepper Wedges and Caramelised Onion and Thyme Dice are the two latest additions to the McCain Signatures range.
(29 May 2009 7:17:00)
Rustic Traditional Chips from Farm Frites are thick-cut golden chips developed for UK pub chains.
(29 May 2009 7:16:00)
Vales Sovereign is a new potato variety, which, according to Greenvale AP, has a lower carbon footprint than traditional potato varieties because it requires less water and less fertiliser to grow.
(29 May 2009 7:15:00)
Potato Crush is made with British new potatoes, crushed with onion, olive oil, cracked black pepper and parsley.
(29 May 2009 7:14:00)
Pauleys supplies a wide range of potato products including Château (6/7-sided barrel shaped in 5kg bags), Fondant (tube fondant with bevelled edges in 165g pucks), Parisienne potatoes (round potato balls in 2.5kg packs) and chilled chunky Jenga Chips (40g packs).
(29 May 2009 7:13:00)
Developed in Ireland, Rooster potatoes, including organic varieties, are characterised by their glossy red skins, shallow eyes and a wholesome creamy flesh that is a source of vitamin B6 and vitamin C.
(29 May 2009 7:12:00)
Individually frozen potato gratins are gently steamed potato slices combined with a creamy sauce and supplied in 100g portions.
(29 May 2009 7:11:00)
In response to increased consumer demand for lattes, often served in a tall cup or glass, John Artis has introduced six styles of latte spoon.
(29 May 2009 7:09:00)
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