The Savoy hotel in London has appointed a new head chef at its historic River Restaurant following the departure of Ryan Murphy earlier this year. Canadian-born James Pare...
(31 October 2011 17:24:00)
World champion Mark Cavendish led 100 enthusiasts on a cycling experience to remember this morning, courtesy of Holiday Inn, the official hotel provider to the London 2012 Olympic and Paralympic Games...
(31 October 2011 17:08:00)
Kurt Bredenbeck, a former banker and founder of the Hoxton hotel in London, has revealed plans to staff his new Shoreditch hotel with recruits from homelessness...
(31 October 2011 16:58:00)
Gordon Ramsay's latest restaurant, Bread Street Kitchen, is the kind of place only its mother could really love, according to Jay Rayner. The Observer's food critic says that while the restaurant at the One New Change development...
(31 October 2011 16:49:18)
Gordon Ramsay's latest restaurant, Bread Street Kitchen, is the kind of place only its mother could really love, according to Jay Rayner. The Observer's restaurant critic...
(31 October 2011 16:14:00)
London vegetarian restaurant Vanilla Black is to open a second site this winter, with the launch of a new British eaterie. Owned by Andrew Dargue and Donna Conroy, Vanilla Black opened near Chancery Lane in the City in 2008...
(31 October 2011 15:48:00)
The Carbon Trust has launched a new business to help UK firms reduce their energy costs and install greener, more efficient technology. The Carbon...
(31 October 2011 15:44:00)
London caterer Zafferano has scooped a two-year deal to cater at the Natural History Museum ice rink. Open from 4 November to 8 January, the ice rink...
(31 October 2011 15:19:00)
Jasminder Singh, chairman of the Edwardian Group, has completed the purchase of the Radisson Edwardian Free Trade Hall hotel in Manchester, for a price believed...
(31 October 2011 14:08:00)
The opening of the four-star, 183-bedroom Radisson Edwardian Guildford has been celebrated with a reception attended by the Secretary of State for Culture, Olympics, Media and Sport, Jeremy Hunt...
(31 October 2011 13:46:00)
The shortlist for the 2012 Scottish Restaurant Awards has been unveiled. The awards, which are now in their fifth year and recognise the best restaurants across Scotland, have this year introduced two new categories...
(31 October 2011 12:28:00)
Prestige London and HMS Belfast have announced plans to develop a new quayside pavilion on Queen's Walk, alongside the iconic London landmark. A division...
(31 October 2011 11:03:00)
In 2003, Patrick Harbour (left) and Nathan Jones (right) quit their jobs with BaxterStorey to start a business of their own. They tell Janie Stamford how they set up on their own and why the principles on which the business was founded has been key to their success
(31 October 2011 10:34:00)
The 2012 Olympics will give Britain the perfect opportunity to showcase its hospitality venues to the world, but they won't get a second chance to make a positive first impression. With cleanliness such a key part of any venue's welcome, Elly Earls finds out how the hospitality industry can clean up its opening act without compromising on the guest experience
(31 October 2011 10:33:00)
There are still tickets available to see Michel Roux Jnr host an evening at Roux at Parliament Square to help raise funds for industry charity Hospitality Action. The two-Michelin-starred chef has created a special menu for the event at his second London restaurant...
(28 October 2011 16:57:00)
The FCSI has urged catering consultants to write the Food Legacy Pledge into tenders to help garner support and push through positive change in food standards...
(28 October 2011 16:28:00)
It is estimated that the UK throws away about £12b-worth of edible food each year and environment secretary Caroline Spelman recently blamed confusion over food labelling for around £750m of the annual edible food wastage
(28 October 2011 14:27:00)
Vintage English is a new company that hires out vintage English china, styling and accessories to large and small events, both private and corporate, working closely with caterers, restaurants, venues and hotels.
(28 October 2011 14:13:00)
The kit was created by Bunzl and DayMark to help caterers comply with changed guidelines on 'use by' or 'best before' date labels on food. It combines 7-day DayMark labels, use-by labels, shelf-life labels and a wall chart to remind staff which colours denote which days.
(28 October 2011 12:48:00)
The bladeless fan allows staff and guests to enjoy customised climate control. It can heat a room in half the time of a standard convection heater, and warms the whole room (not just the air around the fan) with a smooth, non-turbulent stream of air.
(28 October 2011 12:36:00)
Leicestershire catering firm Wilson Vale has won two new school catering contracts with a combined annual turnover of £250,000. The independent caterer, which now has a portfolio of 16 education contracts...
(28 October 2011 12:35:00)
The counter-top EDV-TT is designed for use where space is limited. Mains water is passed through an integral carbon block cyst-rated water filter before chilling and bottling, with an optional UV filter to zap any bacteria.
(28 October 2011 12:30:00)
The super-fast , high-volume blender - which is imported exclusively into the UK by FEM - can now be fitted into a counter top. This reduces the height of the appliance so it can be located in space-restricted areas, such as below mounted wall units.
(28 October 2011 12:28:00)
The optional extra, which reduces energy consumption by up to 25%, is now a standard feature on all Convotherm combi ovens.
(28 October 2011 11:31:00)
Kew Green Hotels is to undertake the multi-million pound refurbishment of a local Walsall hotel to turn it into Holiday Inn Walsall M6 Jct.10. The hotel will feature 156 newly refurbished, air-conditioned standard and executive rooms...
(28 October 2011 11:27:00)
The new, Rational-made electronic combis provide 30% more capacity than standard models and utilise smart-screen technology to provide greater efficiency. Whether roasting, baking, poaching, grilling or pan frying...
(28 October 2011 11:25:00)
As combi ovens become increasingly complicated, Valera has bucked the trend with the launch of the simple-to-use LD-4. The oven, which can accommodate four 2/3 GN trays, can be used for convection cooking, steaming, combi-steaming, regeneration and core temperature cooking.
(28 October 2011 11:23:00)
The latest high-speed Maestrowave combi comes with a new operating panel with a USB port and a memory stick containing Menu Creator software which allows up to 50 menus to be pre-programmed on a PC and relayed to any number of ovens, including those in remote sites.
(28 October 2011 11:21:00)
Michelin-starred restaurant Casamia in Bristol has relaunched as Seasons.Casamia, introducing a new concept with seasonality at its heart. Under its new guise the award-winning restaurant, which last year won best independent restaurant...
(28 October 2011 11:13:00)
Chipstix, a novel and speedy way of serving fried potatoes, are created by a compact countertop machine that cuts a medium-sized skewered potato into a long spiral that is then deep-fried, stretched along the 12in skewer and seasoned before serving on the stick.
(28 October 2011 10:45:00)