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Former Michelin-starred chef John Wood has launched a website aimed at emerging chefs who are unsure how to manage their kitchen and menus efficiently. Kitchen Cut is designed to appeal to chefs that are creative with food but lack the budgetary skills to make their passion pay.
(31 May 2012 17:24:00)
Natural Confectionery Company has launched a 180g sharing bag format of the Guzzle Puzzle. By combining two different-shaped fruit and spice flavoured jelly sweets together like puzzle pieces, a different flavour is experienced
(31 May 2012 17:24:00)
The new bite-sized chunks of Cadbury Wispa chocolate come in a resealable sharing format.
(31 May 2012 17:22:00)
Gourmet Classic has launched a new range of flavoured syrups and brandies inspired by authentic Italian recipes from the Montebello region in Northern Italy.
(31 May 2012 17:14:00)
Long Clawson Dairy has launched its delicious new collection of Claxstone British cheeses.
(31 May 2012 17:10:00)
This summer, Beefeater is launching a series of traditional British punch recipes with a twist, to help consumers celebrate the Queen's Diamond Jubilee. Working with some of the UK's most renowned bartenders, including Dre Masso and Nick Strangeway...
(31 May 2012 17:08:00)
Following extensive trial and research at high-consumer-footfall food shows, healthy roasted seed snack supplier Munchy Seeds is delighted to announce the launch of its latest product in the Jubilee year - Queen Bee Honey Seeds.
(31 May 2012 17:06:00)
Capture the powerful taste of the "fruit of the woods" with a blend of the finest olive oil and natural truffle flavouring.
(31 May 2012 17:01:00)
Featuring a selection of Moy Park products, ranging from Roast Chicken Drumsticks to Gourmet Veg Burgers, the menu gives pubs the opportunity to introduce a varied barbecue offering and is backed with eye-catching point of sale, including posters and local business flyers.
(31 May 2012 17:00:00)
In three easy to appreciate flavours - Berry Bobbly (Raspberries and Blueberries), Choco Knobbly (light milk chocolate) and Peanut Butter Bumps (peanut and milk chocolate drizzle) - these bars have been developed to accommodate the lunchbox or anytime nibble needs of the UK's younger coeliacs.
(31 May 2012 16:47:00)
Maxxium UK is launching a major new initiative this summer, as it continues its long-standing campaign to promote the mixability of cognac by taking cocktails to extremes of both size and style.
(31 May 2012 16:45:00)
Love Joes Foodservice has teamed up with Levi Roots to launch a range of Reggae Reggae Jerk BBQ chicken products and top of the list is sliced chicken ideal for wraps.
(31 May 2012 16:40:00)
Artis, a leading supplier of cutlery, tableware, glassware and barware, has launched an innovative marketing campaign, entitled "The Art of Artis", featuring four animal sculptures, cleverly crafted from Artis products and artfully demonstrating its broad product range.
(31 May 2012 16:18:00)
Paragon's new Grillsteaks - a simple combination of top quality beef seasoned with salt, black pepper, onions and sweet red peppers - has an elongates shape ideal for serving in ciabattas or sub rolls..
(31 May 2012 16:16:00)
The enhanced FreshGround coffee machine features new high-grade stainless steel body with an attractive design and new LED accent lighting.
(31 May 2012 15:19:00)
A new lighter roasted version of Café Cuidado espresso coffee, which is Rainforest Alliance certified, takes the number of different espresso coffees in the Drury portfolio to 17.
(31 May 2012 14:49:00)
Artis' new collection of glass mugs, cups and saucers includes the tall, square-based 'Tempo' mug, and the elegant 'Polo Conic' glass cup and saucer.
(31 May 2012 14:35:00)
Elior has knocked rival caterer Compass Group out of the Premier League contract at West Ham FC, in a deal worth nearly £10m. The French-owned caterer takes over from Compass tomorrow (1 June), Caterer and Hotelkeeper has learnt, just two weeks after the London team was promoted back into the Premier League.
(31 May 2012 14:33:00)
Kenco Millicano is a combination of premium freeze-dried instant coffee with finely-milled roast and ground coffee beans.
(31 May 2012 14:31:00)
The six-litre capacity coffee brewer with a portable urn now features a removable base, which may be removed for use at remote locations
(31 May 2012 14:24:00)
The Lancaster London has been named Hotel of the Year 2011/12 in the Considerate Hoteliers Association's (CHA) annual awards. According to the judges, the 416-bedroom hotel has succeed in a wide range of environmental and social initiatives.
(31 May 2012 14:23:00)
This new range of biodegradable hot cups have been approved by the Fairtrade Foundation and can be used to serve only Fairtrade certified drinks.
(31 May 2012 14:20:00)
According to Durgol, machines cleaned and de-scaled regularly with durgol swiss espresso produce quality coffees with the signature "crema" top.
(31 May 2012 14:17:00)
The individually-produced Montague Charcoal Broiler offers Improved heat retention due to a front and rear cast iron frame ...
(31 May 2012 12:56:00)
Melamine specialist G.E.T. has launched a new range of display-ware comprising a selection of stylish round, oval and square bowls and serving dishes.
(31 May 2012 12:53:00)
New Fusion food cabinets combine heated and chilled zones within a space-saving single unit with a small footprint and low overall height.
(31 May 2012 12:49:00)
The Bubble Tracker uses satellite signals to send a text message, a tweet or an e‑mail to inform the caterer's customers when they enter a pre-set area.
(31 May 2012 12:40:00)
Providing the perfect introduction to the increasingly popular sous vide method the two new baths are smaller than the existing Instanta SV models, holding 12 and 18 litres of water respectively.
(31 May 2012 12:32:00)
Wivenhoe House - the hotel which will incorporate the Edge Hotel School - has moved a step closer to completion, with the keys being handed over to general manager Stephen Mannock. The 40-bedroom hotel has undergone a £10m refurbishment and will welcome its first students next month.
(31 May 2012 12:29:00)
Standex Food Service Equipment (FSE) has introduced a new range of combi ovens in the UK. Manufactured by Italian company, Giorik S.p.A., the ovens bear the well established CombiKing oven brand of Standex FSE's sister company, BKI.
(31 May 2012 12:29:00)
The Queen celebrates 60 years as Monarch this year and as the country prepares to celebrate over this long weekend, here at Caterer and Hotelkeeper we want to know what you and your business are doing to join in the festivities.
(31 May 2012 12:26:00)
Caterers operating at Olympic venues have come under fire after their food and drink prices were revealed by the London 2012 organising committee. Heineken beer, the only lager that can be served at the Games under the Dutch brewer's exclusive sponsorship deal...
(31 May 2012 11:59:00)
The Versatile Pro is designed and built by Zumex and incorporates a simple touch display, where the operator can get to grips with the advanced options and the original patented Zumex orange squeezing system.
(31 May 2012 11:52:00)
Hoteliers in Liverpool are teaming up with Liverpool John Moores University (LJMU)to help provide students an insight into the hospitality industry. Members of the Liverpool Hoteliers Association are giving lectures on their work as hotel general managers, as well as inviting students to their properties to provide a taster of a hotel career.
(31 May 2012 11:31:00)
With so many events to celebrate over the summer, Brakes Catering Equipment is encouraging people to take the tube when they are drinking - the Boozetube that is.
(31 May 2012 11:26:00)
Manchester has plenty to celebrate at the moment including the new BBC Media Centre in Salford and, of course, Manchester City's recent capture of the Premiership football title.
(31 May 2012 11:24:00)
To capitalise on the popularity of cold hot drinks, Britvic is offering four lucky food service operators the chance to win a share of four cases of Lipton Ice Tea to sell in their outlet.
(31 May 2012 11:22:00)
Breakfast is the most important meal of the day and with out-of-home operators targeting it as an additional revenue source, it is essential that they have the right ingredients both front and back of house to provide consumers with a quality morning offering.
(31 May 2012 11:19:00)
A strong performance from managed houses and hotels at Fuller's has helped the pub company and brewer drive revenues up by 5% to £253m for the 52 weeks to 31 March. Adjusted profit before tax also climbed slightly, up 3% to £30.3m for the period.
(31 May 2012 11:18:00)
A successful hotel or restaurant is a wonderful thing. Nurtured and well-looked after staff will serve happy guests and customers within a business which shows a healthy balance sheet and is sustainable for the future. Unfortunately, though, this is not always the reality. Insolvency figures show that the hospitality industry frequently records more than 100 closures every month.
(31 May 2012 11:07:00)
The InterContinental Hotels Group has opened its second Indigo boutique hotel in Scotland. Located in the city's New Town conservation area, it is set behind a Georgian facade of five original residential properties combining traditional and modern interiors.
(31 May 2012 10:51:00)
London's first temakeria serves Brazilian influenced temaki hand rolls as well as a selection of maki and sashimi. The concept is based around the word "yubi" (Japanese for finger) and was inspired by the founders' trips to Rio and Tokyo.
(31 May 2012 10:51:00)
This mock Tudor pub and restaurant with rooms has been trading since the 1800s, and was recently taken over by new management. The menu features local and foraged produce next to some lesser known wines including a large range of organic and biodynamic wines.
(31 May 2012 10:51:00)
Jean Michel Grand, executive director of Action Against Hunger, explains its annual Love Food Give Food appeal and urges the industry to take part
(31 May 2012 10:34:00)
What was your first job in catering? A two-year apprenticeship as a baker; What do you normally have for breakfast? One Actimel, a cup of very milky and sweet coffee and one of our homemade Le Manoir viennoiseries; What do you do to relax? Play the piano; What is your favourite restaurant? I don't have one...
(31 May 2012 9:55:00)
Cookbooks named for a restaurant can be a worry. Publishers love the idea as they can be sure that a sizeable number of contented diners will buy a book as souvenir of their visit. The likelihood, though, that a book so named will appeal to potential buyers scanning Amazon or browsing Waterstones is small.
(31 May 2012 9:54:00)
Cut the asparagus to your desired length, reserving the trimmings for the purée and 30g of spears per person for the asparagus salad. For the asparagus purée: Blanch the trimmings in salted water (20g salt per litre of water) for 1-2 minutes depending upon the thickness of the spears. Refresh in iced water for another 1-2 minutes, drain and reserve.
(31 May 2012 9:53:00)
If we start as we mean to go on, the London 2012 Olympics should be a cracker for Blighty, with our 80,000-seater Olympic stadium completed way ahead of schedule....
(31 May 2012 0:00:00)
Caterers across the foodservice industry can now take juices to another level thanks to a technologically perfect device available through Imperial Catering Equipment.
(31 May 2012 0:00:00)
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