Articles By Date 01 January 2012 - 31 January 2012
Results: 51 - 100 of 323

The heart-shaped doughnuts are available in two new cheesecake flavours - White Chocolate and Raspberry and Double Chocolate.

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(26 January 2012 15:36:00)

The Original Candy Company's pretty heart lollipops and strawberries and cream Chocca Mocca gift bags are equally suited to male or female guests.

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(26 January 2012 15:32:00)

With the Olympic year upon us, our operators are making firm plans for profiting from 2012. Having all had a successful December, they have now set their sights on addressing logistics, capacity and menu planning. James Stagg reports

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(26 January 2012 15:28:00)

The Homemade Cake Company has extended its range of cakes made in the same traditional way as all their "coffee shop" cakes.

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(26 January 2012 15:28:00)

Courage Imperial Russian Stout is a limited-edition tipple, with only a small quantity to be brewed for the UK market in 2012.

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(26 January 2012 15:25:00)

The new finishing period, in which the eaux-de-vie spends one year in Limousin mature oak casks that are over 20 years old, enhances the peach and apricot notes due to the small size of the casks.

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(26 January 2012 15:20:00)

Dawn's cookies are made using natural flavours and the finest-quality ingredients in a nut-free environment - perfect for special consumer dietary requirements.

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(26 January 2012 15:12:00)

Skrei is a special type of seasonal Norwegian cod and only the very best of this migrating cod will meet the strict criteria to become quality graded Skrei.

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(26 January 2012 15:08:00)

The percentage of oil is this extra thick mayonnaise is 72%. Providing the perfect blend for a host of sandwich fillings and pasta dishes, a fine base for sauces and dressings and equally attractive as a salad accompaniment - it also holds well on the plate.

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(26 January 2012 15:04:00)

There will be few people who are not already aware that hosting the Olympics in the UK this year presents a great chance for a much-needed increase in business. London 2012 offers plenty of opportunities for operators around the country to get involved. Emily Manson reports

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(26 January 2012 14:52:00)

A range of coconut waters blended with crushed fruit, available in Cherry Vanilla, Pineapple and Minted Apple

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(26 January 2012 14:52:00)

Launching this spring to customers in food service, the new Cherizena salted caramel flavoured coffee combines the rich flavour of caramel with a zingy twist of salt and is perfect for hot drinks as well as cold frappés.

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(26 January 2012 14:43:00)

Juna is offering a new taste sensation in the form of juice drinks created from some unusual fruits from Colombia. The four fruit varieties are exotic and colourful and offer innovation and variety.

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(26 January 2012 14:26:00)

For his latest venture Jamie Oliver has teamed up with US pizza guru Chris Bianco, owner of a small pizzeria with a big reputation in Arizona. Bianco talks to Emily Manson about their new concept, Union Jacks, and what it's like to start up in a recession

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(26 January 2012 14:10:00)

The latest addition to McCain's Classic range will help pubs and restaurants provide a classic chip shop-style offering in comfortable surroundings - or to extend their business by launching a take-away fish and chips service.

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(26 January 2012 12:57:00)

A rustic-looking product which appears as though made by hand. Busy caterers can forget having to peel, boil, slice, blanch and deep-fry, simply take the fries from the freezer and cook to order.

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(26 January 2012 12:51:00)

Spice up your offering - and your profit margins - by seasoning your chips and wedges before serving with Schwartz for Chef's wide range of herb and spice blends.

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(26 January 2012 12:49:00)

These premium extra-long chips with a rustic twist offer caterers a point of difference and the opportunity to up-sell the main course. Their extended length also means operators can get more individual portions per kilogram.

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(26 January 2012 12:47:00)

Poorly-maintained oil can ruin the taste of any chip, so Prep has launched a new training DVD, new kits and an online calculator to help caterers get the best from their frying oil.

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(26 January 2012 12:45:00)

Add a splash of colour - and a 20% to 30% mark-up - with these versatile and healthy fries that are packed with vitamins, iron and fibre. The sweet, tender, bright-orange-coloured chips with a crispy bite work equally well with savoury dishes and desserts.

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(26 January 2012 12:43:00)

Masterchef judge Gregg Wallace is set to return to his roots with the opening of his second eaterie in London - "a thinking person's greasy spoon" - at the Bermondsey Square Hotel. The 90-seat Gregg's Table, with seating for a further 120 outside, will launch next month. It will replace Alfie's Kitchen.

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(26 January 2012 12:05:00)

As a global leader in flavour, with a family of brands in 100 countries, McCormick has been on the forefront of identifying emerging culinary trends with its signature 'Flavour Forecast' and since 2000, this annual report has played a distinctive role in shaping the future of flavour.

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(26 January 2012 12:00:00)

Paul Prudhomme is one of America's best known chefs and his range of hugely successful Chef Paul Magic Seasoning Blends is available in the UK exclusively from Atlantic Foods.

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(26 January 2012 11:57:00)

Ah, the humble apron, the unsung hero of the chef's outfit. Whether it's for wiping their hands, the sweat off their brow, or just keeping themselves clean and tidy, no self-respecting chef would ever be seen without one.

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(26 January 2012 11:55:00)

Scottish & Newcastle Pub Company (S&NPC) has become the first leased pub group to commit all its business development managers (BDMs) to a BIIAB-approved BDM training programme. The S&NPC BDM programme is an enhanced version of the BIIAB BDM training programme.

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(26 January 2012 11:54:00)

Nestlé Professional has teamed up with Caterer and Hotelkeeper to offer one reader the chance to win a six month supply of its newest CHEF product - CHEF Flakes Fonds Brun Lié, a thickened brown stock that can be used as a base for all brown sauces.

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(26 January 2012 11:50:00)

For those who prefer tea on-the-go and favour high-quality and a variety of flavours, Eilles Tee supplies Tea-To-Go. Handling is easy - the tea bag is already integrated in the To-Go-Lid. Each lid is sealed and single packed.

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(26 January 2012 11:39:00)

Scottish and Irish suppliers of hand-dived scallops, used in fine dining restaurants across the country, are at risk of going out of business because of draconian EU regulations. The rules, which were reinforced last year, have taken their toll on suppliers as they prevent them from selling scallops whole.

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(26 January 2012 11:24:00)

Improved weather over Christmas has helped pub and casual dining giant Mitchells & Butlers record a 6.5% increase in like-for-like sales for the nine weeks to 21 January. In a trading update this morning, the company also indicated that like-for-like sales in the first 17 weeks of the financial year were up 4.4%.

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(26 January 2012 10:09:00)

Competition among pub chains has remained fierce following Christmas, with several operators offering or extending keenly-priced food deals. Barracuda pub group yesterday announced that it would extend its January sale into February...

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(26 January 2012 10:06:56)

Three-quarters of hotel guests who regularly use Wi-Fi facilities have said they would prefer capped free Wi-Fi access over charged-for options promising greater connection speeds and reliability. That's the result of a new survey by the Mystery Dining Company.

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(26 January 2012 10:03:00)

Schools are being invited to compete for the opportunity to prepare a Diamond Jubilee menu for the Queen at Buckingham Palace. To celebrate The Queen's 60 years on the throne, British Food Fortnight is running a competition for schools in which students will create a menu.

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(25 January 2012 15:11:00)

The Royal Botanic Gardens, Kew (Wakehurst Place) seeks expressions of interest from suitably qualified and experienced companies for the provision of retail catering services...

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(25 January 2012 14:55:00)

The British Culinary Federation (BCF) has announced the finalists of its 2012 BCF Chef of the Year competition. The 10 finalists were selected following a cook-off held earlier this week at the University College Birmingham. Competitors were asked to cook a three-course meal for two diners.

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(25 January 2012 13:14:00)

The establishment of a cross-Cabinet committee to coordinate government policies affecting the hospitality industry is one of the key recommendations to be made by the Tourism Regulation Taskforce which has been submitted to the Tourism Minister, John Penrose.

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(25 January 2012 12:00:00)

The owners of the east London beer brand Truman's are calling on ale drinkers in the capital to help them find a site for its new brewery. James Morgan and Michael-George Hemus refounded the brand in 2010...

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(25 January 2012 11:47:00)

Sofitel London Heathrow is celebrating after being named Best International Airport Hotel at the 2011 Australian Business Traveller Awards. The hotel's location, the standard of its food and beverage facilities and the bedroom quality were key factors that helped the hotel secure the title.

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(25 January 2012 10:51:00)

Hilton Brighton Metropole has been announced as the host venue for the competition final of the UK Chef Mentoring Programme, which runs across all Hilton Worldwide-branded properties in the UK. The programme was launched to inspire chefs to pursue a career in hospitality.

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(25 January 2012 10:13:00)

Indian chef Vivek Singh, owner of London's Cinnamon Club in Westminster, has unveiled details of his forthcoming restaurant in the West End. The chef-restaurateur, who also owns Cinnamon Kitchen and Anise in the City, has taken over the site of the Red Bar on Kingly Street, off Carnaby Street.

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(25 January 2012 10:04:00)

Education caterer Alliance in Partnership (AiP) has been awarded a new five-year contract with a Worcestershire school. AiP will deliver school meals to 398 pupils at Birchensale Middle School in Batchley in a deal worth around £340,000.

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(25 January 2012 9:52:00)

European hotels saw an average increase in occupancy and average daily room rates (ADR) for 11 months of 2011, according to STG Global. August was the only month that saw a slight decline (-1%) in ADR. However, two UK cities - Cardiff and Birmingham - reported the largest ADR decreases for the year.

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(25 January 2012 9:00:00)

Bad service is the biggest bugbear for restaurant diners in the capital, according to a new survey. Grumbles over poor service in restaurants amount to 45% of all complaints and eclipse the second-largest area of upset, which is ambience and decor (19.5%), reports the 2012 Square Meal Complaints Survey...

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(24 January 2012 16:12:00)

High-end caterer Searcys has parted company with the Army and Navy Club in Pall Mall after just six months. Following a mutual agreement by both organisations, the Army and Navy Club has opted to revert to an in-house catering operation...

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(24 January 2012 15:50:00)

Around one-third of hospitality businesses in London say they will not increase pay - or even try to cut wages - this year, according to a report from accountants RSM Tenon. Some 92 owners, chief executives and directors from hotels, restaurants, bars, pubs, clubs and spas took part in the survey...

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(24 January 2012 15:46:00)

US chef and barbecue enthusiast Adam Perry Lang, who together with Jamie Oliver opened Barbecoa in the City of London, has stepped back from the restaurant. Perry Lang has resigned as director of Barby, the holding business which owns the restaurant at the One New Change development .

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(24 January 2012 13:10:00)

McDonald's UK is to create at least 2,500 new jobs across the country this year, taking its workforce to 90,000. An estimated 30% of those jobs will go to first-time workers, with more than half expected to go to young people under the age of 25.

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(24 January 2012 12:57:00)

Jan Matthews, head of catering for the London Organising Committee of the Olympic Games and Paralympic Games (LOCOG), will take to the podium for the Arena Savoy Lecture, it has been announced. The Arena Savoy Lecture is scheduled to take place on Tuesday 20 March.

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(24 January 2012 12:49:00)

Keith Prowse, Compass Group's specialist hospitality division, has been awarded a lucrative five-year contract to deliver overseas tours and UK hospitality programmes at the Championships, Wimbledon. The new appointment, which starts in 2013, was awarded by the All England Club.

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(24 January 2012 11:10:00)

One of the original apprentices at Jamie Oliver's Fifteen restaurant, who went missing last October, has been found dead. The body of missing chef Kevin Boyle, 26, was discovered in a back garden in south London. News of Boyle's death has left Jamie Oliver "deeply saddened", according to the BBC.

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(24 January 2012 11:00:00)

Harrogate International Centre was the big winner at the Kudos "K" Awards, after two of its staff members picked up the employee and general manager of the year titles at the company's annual awards event, held last week. Kudos, the food and venue arm of the Crown Group, named Leah White its employee of the year.

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(24 January 2012 10:45:00)

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