The landmark Vermont Hotel in Newcastle city centre has been put on the market for £9m. Colliers International and Christie & Co are acting as joint agents on the sale of the former Northumberland County Council headquarters.
(30 September 2011 18:14:00)
The Botanist Brewery and Kitchen's master brewer Mark Wainwright is to hold a series of tasting sessions at the Richmond-based micro-brewery on each Thursday throughout October. The tastings will be on offer between 5pm and 8pm on 6 October, 13 October, 20 October 27 and October.
(30 September 2011 17:59:00)
Football fans have changed. Their demands are greater on and off the pitch and they no longer want more of the same drab and uninspiring fare. The football food industry needs a new game plan.
(30 September 2011 17:54:00)
The Beer Kitchen is a new premium line of intensely flavoured, hand-crafted beers that is exclusive to the on-trade and has been created by family brewer Wadworth specifically for the fine-dining sector.
(30 September 2011 17:50:00)
Wine supplier Bibendum has expanded its on-trade training programme to provide bespoke academies for larger customers. It is currently running schemes with Park Inn, Radisson Hotels and Living Room following a successful pilot scheme with Malmaison and Hotel du Vin...
(30 September 2011 17:49:00)
M&J Seafood, the specialist seafood division of wholesaler Brakes, has attributed a 62% year-on-year rise in sales of gurnard to celebrity chef Hugh Fearnley-Whittingstall's TV campaigns to protect our over-fished oceans.
(30 September 2011 17:47:00)
Casual-dining chain Ed's Easy Diner has launched its seventh site, its first outside the South East at Cardiff's St David's Shopping Centre. It features the group's trademark 1950s interiors including booths upholstered in red leather and chrome fittings
(30 September 2011 17:31:00)
The Royal York hotel in Brighton has teamed up with Pure Pop Up Restaurants & Events, part of hospitality management company Evensus, to open this restaurant and bar offering a modern European menu with a focus on local seafood
(30 September 2011 17:30:00)
East Anglian vegetable grower and supplier Fenmarc Produce has launched a new brand identity for its exclusive red-skinned Rudolph potato. Free samples of the new-season tubers were delivered to chefs and restaurants last week to kick off a six-month trade campaign...
(30 September 2011 17:30:00)
Ignite Group has relaunched Cocoon in London's West End as Senkai, a modern Japanese-inspired restaurant, serving mainly British sustainable produce. It has four dining spaces including a raw-bar and features design textures such as walnut, marble and sycamore
(30 September 2011 17:29:00)
A total of 24 former Jarvis hotels will be rebranded Mercure under a franchise deal with Accor after Jarvis Hotels was put into a pre-pack administration...
(30 September 2011 17:21:00)
An Evesham hotelier has entered a stand-off with the TripAdvisor website after it "red flagged" her business for allegedly posting false reviews, which she claimed had led to a collapse in bookings. The note warns that "individuals or entities associated with or having an interest in this property may have interfered with traveller reviews".
(30 September 2011 17:19:00)
This week, our Slash VAT, Boost Business campaign moves up through the gears. The campaign, which aims to press Government to ease the burden of taxation on the UK hospitality industry, launched as a result of the rise in VAT by 2.5% to 20%, back in January.
(30 September 2011 17:12:00)
Simon Etchells has been appointed as vice-president EMEA at corporate online booking firm Hotelzon. Previous positions include senior sales marketing and...
(30 September 2011 17:09:00)
Vicky Hetherington has joined Macdonald Hotels & Resorts as national account director north for the corporate and agent market.
(30 September 2011 16:58:00)
Karl Mitchell has been appointed as the general manager for the new Apex Temple Court hotel in London.
(30 September 2011 16:44:00)
Melanie Tweddle has been appointed regional operations director at Legacy Hotels and Resorts.
(30 September 2011 16:14:00)
The wireless SmartMenu allows diners to place their orders from their table directly to the kitchen or bar, speeding up both service and food and beverage revenues by up to 63% while giving staff more time to interact with customers. The system can also be used for hotel room service.
(30 September 2011 16:11:00)
This compact, state-of-the-art crêpe machine from French manufacturer Gyrdis can produce up to 180 freshly-cooked, authentic French crêpes per hour. Caterers can expect to make margins of about 90% on the pancakes, which have a maximum diameter of 36cm.
(30 September 2011 16:08:00)
Combining vintage design with contemporary functionality, the siphon can be filled with tap water or still mineral water up to the one-litre red marker line and then 'fizzed' with a carbon dioxide cartridge. The water will hold its fizz for several days.
(30 September 2011 16:00:00)
Six new products double the options in T&G's line of wooden accessories made from acacia. It is a hard, durable, thin-grained wood with a warm glow, flame design and varied appearance that makes each item unique.
(30 September 2011 15:57:00)
Last month, chefs from around the world united for a tour to fight against hunger in South Africa spearheaded by the South African Chefs Association and the World Association of Chefs Societies. Gareth Johns, chef-proprietor at the Wynnstay hotel, Machynlleth, describes his experience of the trip
(30 September 2011 15:24:00)
This ground-breaking 'green' jacket is made from 25 two-litre recycled bottles and waste polyester fibre and has already been road-tested for durability and comfort by caterers and restaurateurs including Michelin-starred chef Alan Murchison.
(30 September 2011 15:24:00)
This commercial-grade thermo-blender can heat and cook any type of food (including creams, sauces, and jams) from 25oC to 130oC while continuously mixing at variable speeds. Because it can chop, purée, grate, grind, mill, mince, knead, liquidise, mix, stir and emulsify...
(30 September 2011 15:22:00)
The new ovens allow caterers to continue to offer the wood-smoked flavour of barbecued food as the summer recedes. As well as cooking and holding, the smokers will hot smoke meats, poultry and fish and cold smoke fish and cheeses with mild, medium or heavy smoke.
(30 September 2011 15:20:00)
CST is promoting its ServiceCall technology as an efficient and cost-saving way to cope with the extra business drummed up by the Olympics without needing to hire extra temporary staff. The system is estimated to improve restaurant efficiency by up to 25%.
(30 September 2011 15:18:00)
The foodmill/potato ricer is one of three new accessories for the CF001 blender but it can also be used with the Master range CF016 and the CF253/254. Also new are a whisk and a cutter bowl.
(30 September 2011 15:11:00)
An amalgamation of the two previous models, the new CM1079 has been re-engineered to meet changing customer needs. The compact and more robust machine now has an updated fascia and easier-to-use controls, an outer casing of stainless steel...
(30 September 2011 15:10:00)
3663's first own-brand line of Christmas starters, mains and desserts with a difference has been taste-tested and quality-approved by a panel of food lovers. In all, 3663's 700-strong festive line-up includes 70 new products.
(30 September 2011 14:41:00)