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Last week, the Good Food Guide 2013 named the top 50 restaurants in the country, according to its cooking score, which is marked out of 10. This week we publish the full list of all 50, which are spread widely throughout the UK
(31 August 2012 16:56:00)
This American-concept restaurant aims to tap into the Stateside arrivals at Heathrow's Terminal 3. Art deco interiors include a central circular bar, turquoise seating and dark wood, while the menu takes inspiration from New York and Miami.
(31 August 2012 16:54:00)
The former head chef and restaurant manager from the Kingham Plough pub in Oxfordshire have opened their first venture with a menu focused on seafood. It is housed in the space formerly occupied by Italian restaurant La Capannella in the centre of Cheltenham.
(31 August 2012 16:54:00)
Situated 40 floors up in London's new Heron Tower with views over the City, this new restaurant is open 24 hours a day running a menu that encompasses breakfast, lunch and dinner. The site also houses a cocktail bar, with interiors designed by New York-based architects CetraRuddy.
(31 August 2012 16:53:00)
Grumbling about "the youth of today" is nothing new, but there's an argument to say that there is increasing legitimacy to the complaints now flying around. When Marcus Wareing slammed the work ethics of young chefs back in May, the murmurs of agreement could no doubt be heard in kitchens across the land.
(31 August 2012 16:38:00)
Aramark has won a five-year, £13m contract with the University of Westminster. It will provide catering and hospitality services to 20,000 students across five London sites - Marylebone, Harrow, New Cavendish Street, Little Titchfield Street and Regent Street - in a deal which has scope for a two-year extension.
(31 August 2012 16:30:00)
Buying fish caught from unlicensed vessels is unsustainable and could land you in trouble, says Rod Henderson of the Marine Management Organisation
(31 August 2012 16:28:00)
Christoffer Hruskova, chef and co-owner of the Michelin-starred North Road in Clerkenwell, east London, has left the restaurant following a fall out with his partners. Hruskova, who opened North Road in November 2010 and gained a Michelin star last October, has left the restaurant with immediate effect.
(31 August 2012 16:18:00)
Colleagues told him he would be mad to leave London, but Gary Usher's roaring success with his first restaurant, Sticky Walnut, has vindicated his gamble to relocate to Chester. Tom Vaughan reports
(31 August 2012 16:07:00)
Restaurant operators are being sought for St Katharine Docks as developers seek to turn the marina near Tower Bridge into a food and drink-led destination. Max Property Group has invested £20m in redeveloping the site, which currently comprises 250 flats, 450,000sq ft of offices and 50,000sq ft of restaurants and shops.
(31 August 2012 16:00:00)
For the chicken: Fry the chicken breasts, skin side down, in a little sunflower oil. When golden, add a little butter and cook in the oven at 180°C for 10-15 minutes. For the mushroom sauce: Clean and slice the mushrooms. Heat up a little duck fat in a saucepan, add the mushrooms and season with salt...
(31 August 2012 15:47:00)
Nick Lander has been the Financial Times's restaurant critic for more than 20 years and is an intelligent and incisive observer of Britain's restaurant scene. Partly, this is because he spent seven years as a restaurateur himself, owning and running L'Escargot in London's Soho. So the business folk who read...
(31 August 2012 15:46:00)
What was your best subject at school? Art; What's your favourite restaurant? The Waterside Inn; What's your favourite hotel? Michel Guérard's Les Prés d'Eugénie in Eugénie-les-Bains, France; What is your favourite cuisine? French or Japanese - I can never decide which.
(31 August 2012 15:45:00)
With summer upon us, it is the beautiful berry season. A plethora of delicious berries are now available at New Covent Garden Market (NCGM), both home-grown favourites such as strawberries and raspberries, and more exotic varieties, all of which look beautiful on the plate and make a colourful addition to menus.
(31 August 2012 14:41:00)
The final two hotels in the Von Essen portfolio of properties have been sold, with the acquisition of Ston Easton Park and Sharrow Bay by entrepreneur and former Dragons' Den presenter James Caan. Both properties were originally put on the market for £5m.
(31 August 2012 14:02:00)
Fiji Water has announced its partnership with the iTunes Festival 2012, which is being held at the Roundhouse in Camden, north-west London, on 1-30 September. The festival showcases a variety of musical genres and will include artists such as Elbow, Hot Chip, Lana del Rey and JLS.
(31 August 2012 13:03:00)
The Speciality & Fine Food Fair 2012 takes place on 2-4 September at Olympia in London. Register for your free visitor badge and learn more about the fair at www.specialityandfinefoodfairs.co.uk.
(31 August 2012 13:00:00)
A focus on getting to the top in the shortest possible time, a demand for high quality of life outside the kitchen and a preoccupation with money mean that the young chefs of Generation Y can sometimes fail to see eye-to-eye with their employers. But is this attitude unique to hospitality? And is there something chefs can do other than bemoan the youth of today? Tom Vaughan asks the questions
(31 August 2012 12:35:00)
UNIDO is seeking ‘Expressions of Interest’ from specialist catering and hospitality companies that can offer catering and related services to approximately 6,000 employees of the International Organizations located in the Vienna International Centre (VIC), Vienna, Austria as well ...
(31 August 2012 12:09:00)
Designed to help caterers capitalise on the growing trend for taster menus and finger foods, this collection includes a wide range of individual portion-sized plates, dishes, glasses and serving platters in a wide variety of shapes and colours.
(31 August 2012 12:06:00)
There are 22 square and rectangular pieces - including plates, bowls and even a saki cup - in this collection of black ceramic tableware that is finished with a rich iron-red glaze inspired by ancient Japanese tenmoku glazes.
(31 August 2012 12:05:00)
Lockhart Catering Equipment has launched the new Optik range of tableware by Steelite. The range interacts with light across the surface of each piece and each has its own unique version of embossment.
(31 August 2012 12:05:00)
The latest cutlery pattern from Sola Switzerland comprises a suite of 10 items in 18/10 stainless steel, chosen because of the company's philosophy of good design and state-of-the-art manufacturing knowledge and skills.
(31 August 2012 12:03:00)
These one-of-a-kind functional pieces tested are made from durable clay and abrasive-resistant glazes that are industrial-dishwasher -safe. The pottery can be used in the microwave and oven when pre-heated under hot tap water. Earthborn Studios is a small group of artists.
(31 August 2012 12:02:00)
The pieces in this collection have a tapered stem but the real point of difference is the length; the Nordic range is longer than most standard pieces of cutlery by up to 3cm; the fork and spoon are 23cm long and the knife is 24.6cm long. It is balanced to sit in the hand comfortably with a material thickness of 4mm.
(31 August 2012 12:01:00)
The collection features a series of classic shapes, sizes and effects that are available in a range of colours, including black, white, terracotta, tapenade, lizard, weeping willow and antique white.
(31 August 2012 12:00:00)
Hospitality leaders have high emotional intelligence, according to new research by HVS Executive Search. An analysis of over 420 global hospitality leaders - including chief executives, managing directors and regional vice-presidents - revealed that their key character traits included strong leadership.
(31 August 2012 11:57:00)
Expectations of customer service have changed immeasurably. Everyday service has to be faster, better, more memorable. Gone are the days where a simple smile, hello and fast delivery of products was all it took to receive an 'excellent' rating on the customer feedback form.
(31 August 2012 11:19:00)
After the high-profile banning of a Twitter advertising campaign, how is it possible to adhere to regulations when advertising and promoting products on Twitter? Legal expert Kerry Gwyther explains
(31 August 2012 11:17:00)
New additions to the range include a trio of mini doughnuts in jam, chocolate and apple varieties. All are supplied frozen in cases of 50. The Go On! range can help operators to cater for all ages and appetites,
(31 August 2012 11:05:00)
The three new hand-made Frozen Trio desserts from Country Range - which are sold in cases of 12 - include: Triple Chocolate Melody, Lemon and Raspberry Charlotte and Caramel Toffee Topper.
(31 August 2012 11:04:00)
Horeca Select Frozen Gateaux come in three varieties - Strawberry and White Chocolate; Black Forest; and Double Chocolate Fudge. The Aro Frozen Gateaux are available in four varieties - Strawberry Gateau; Chocolate Gateau; Black Forest Gateau; and Chocolate Fudge Cake.
(31 August 2012 11:03:00)
The Fleece at Cirencester is the first foray south for Lancashire-based Thwaites Inns of Character. Rosalind Mullen finds how a refurbishment and renewed focus has turned the inn around
(31 August 2012 11:03:00)
This Hallowe'en special is hand-made with real pumpkin pieces, which are combined with sugar and spices. The caramelised pumpkin mixture is then blended with Simply's rich ice-cream. The result is a creamy caramelised nutty flavour.
(31 August 2012 11:02:00)
Alongside 3663's new range of Christmas 2012 essentials, the company has developed a selection of new desserts. They include 3663's Panettone bread and butter pudding, Beechdean Mince Pie Dairy Ice Cream, Layered Chocolate Orange Truffle Torte and Chocolate Caramel Salted Torte.
(31 August 2012 11:01:00)
Cold calling by phone has become such an irritant there is a risk we may miss useful sales calls, says Pride of Britain chief executive Peter Hancock. Junk mail doesn't bother me at all. I simply glance at what looks interesting and shove the rest in the bin.
(31 August 2012 11:00:00)
Docello Crème Brûlée, Docello Chocolate Fondant and Docello Panna Cotta are the initial flavours in a new range of dessert mixes designed for chefs to use as a base or to combine with fresh ingredients.
(31 August 2012 11:00:00)
In the heart of one of the premier coastal resorts in the country, Bournemouth Borough Council are offering an exceptional opportunity for an operator to manage two brand new, bespoke refreshment outlets in the Lower Gardens in Bournemouth Town Centre.
(31 August 2012 10:54:00)
Exclusive research undertaken by Caterer and Hotelkeeper has found that the majority of hospitality operators thought the Olympics were bad for business. Although the operators that hosted officials and media were busy and made a profit, 70% of respondents said the games had either no impact or a negative impact on business.
(31 August 2012 10:41:00)
Nutrition is an essential element of care provision for the elderly, especially those with dementia, and caterers have been developing strategies to help them serve the special needs of such customers. Siobhan O'Neill reports
(31 August 2012 10:34:00)
There is no doubting that the execution of the London 2012 Olympic Games exceeded the expectations of so many of us, with the smooth running of the transport system, the fabulous welcome provided by the volunteers and the awe-inspiring venues enjoyed by home and overseas visitors alike.
(31 August 2012 10:27:00)
Preheat oven to 180°C. Wash, peel and grate the potatoes and apple, mix well and squeeze out any excess starch in a clean cloth. Open and spread out, then season and mix. Heat some oil in a blinis pan, add the potato and apple mix, push well in, add a little more oil if necessary and fry for 3-4 minutes on each...
(31 August 2012 10:18:00)
The Restaurant Group (TRG) said it was on track to open up to 30 new outlets this year as it posted a 7% rise in profits for the first half of 2012. The company reported pre-tax profit of £26.1m in the six months to 1 July, up from £24.4m in the same period last year.
(31 August 2012 10:15:00)
The popularity of sous-vide cooking continues to grow as chefs look for new ways to stretch the boundaries in the kitchen and perfect their menus. The benefits, which include minimal loss of size, moisture and weight; the preservation of vitamins and nutrients; reduced wastage; and ...
(31 August 2012 10:04:00)
Professional catering equipment supplier JM Posner has launched a new and unique Stick Waffle Maker, allowing caterers to serve the tasty treat as an exciting addition to the desserts menu or as an on-the-go quick snack.
(31 August 2012 10:03:00)
To highlight how much time can be saved by using Dolmio and Uncle Ben's range of ready-to-use cooking sauces, the brands have joined forces to give caterers the chance to win an annual family pass into 28 of the UK's top attractions.
(31 August 2012 10:02:00)
Spiralling food prices and depressed consumer spending can tempt caterers to scrimp on the cost of ingredients - but this could prove a costly false economy, warns rice supplier Tilda. Tilda's rice range offers consistent quality and yield, keeping costs stable so caterers can plan their budgets...
(31 August 2012 10:01:00)
Italian coffee giant Illycaffé has launched eight drinks vending machines for the office developed by its subsidiary company, Mitaca.
(31 August 2012 10:00:00)
Apetito’s ground-breaking CarteChoix plated meals solution for hospitals has been shortlisted for the Orange Innovation Award at this year’s National Business Awards.
(31 August 2012 9:00:00)
Training provider Lifetime has welcomed reforms to the Apprenticeship Grant for Employers (AGE), which will open up the scheme to larger hospitality operators. The changes mean that businesses with up to 1,000 employees can now claim grants of £1,500 to help fund apprentices.
(30 August 2012 17:12:00)
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