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Putting the focus on meal management systems for institutional catering and banqueting, Burlodge is demonstrating a variety of options from plated meal, bulk hostess and hot line systems to cook chill and cook freeze trolleys and anciillary equipment, packaging machines and disposable containers.
(21 February 2002 14:44:11)
The Fresh Olive Company (Stand 652, Hotelympia 2002) will be exhibiting its vast collection of olives including aromatised green and black olives, cocktail mixes, stuffed, pitted and non pitted olives.
(21 February 2002 14:42:28)
Mini Brunch Bakes from Bernard Matthews are shaped like drumsticks and made of chopped turkey ham, blended with cheddar cheese and onions, coated in a crispy crumb.
(21 February 2002 14:41:13)
Brian Turner makes his mark - Television chef Brian Turner surprised visitors to the Hotelympia 2002 exhibition at London's Earls Court when he turned up on Caterer's stand to sign copies of his new book, London on a Plate.
(21 February 2002 14:38:05)
Duni (Stand 719, Hotelympia 2002) has joined forces with Thompson Christmas Company, to offer an exciting range of co-ordinating Christmas crackers and party hats.
(21 February 2002 14:37:51)
Andy Thornton (Stand 1420, Hotelympia 2002) has carefully selected pieces from its Victoria Mills 60,000 sq ft showroom to display at Hotelympia.
(21 February 2002 14:34:43)
Please send letters to: The Editor, Caterer & Hotelkeeper, Quadrant House, The Quadrant, Sutton, Surrey SM2 5AS. They may be faxed on 020 8652 8973 or e-mailed to forbes.mutch@rbi.co.uk. The opinions expressed on this page are not necessarily shared by the editor or other members of the magazine's staff. We welcome views on any subject relevant to the catering industry, but request that letters be kept short and to the point. The editor reserves the right to edit and select letters.
(21 February 2002 14:34:00)
Wilde Mule is the latest offering from Sebor Absinth, available in a slick aluminium bottle containing a shot of absinth, lime and ginger.
(21 February 2002 14:32:14)
Caledonian Clear (Scottish Pavilion) will be sampling its flavoured Scottish spring water in varieties such as Summer Peach, Arctic Strawberry, Wild Blackberry and Pink Grapefruit. Available in 330ml conical shaped bottles.
(21 February 2002 14:30:15)
Ground-breaking ice-maker technology developed by Scotsman allows greater siting flexibility, opening up new opportunities for bar design.
(21 February 2002 14:28:53)
The potential for vacuum packing mechines to save time and reduce wastage will be demonstrated by Multivac UK (stand 1266, Hotelympia 2002) with the help of an video featuring Antony Worral Thompson.
(21 February 2002 14:27:47)
Peter Griffiths, salon director for Le Salon Culinaire des Londres at Hotelympia which takes place from 4-8 February at Earls Court, has reported an overwhelming entry response to the classes taking place during the show.
(21 February 2002 14:24:03)
The future of the second-largest Salon Culinaire in Britain - held biennially at Hospitality Week at the NEC, Birmingham - has been thrown into doubt.
(21 February 2002 14:22:28)
For our regular look at what's being served on pub menus, Jackie Mitchell talks to Michel Rosso, manager of The Highwayman at Checkenham, Berkshire.
(21 February 2002 14:21:05)
A new paper cup depicting graphics of the key coffee growing areas of South America has been introduced by Sovereign Partners, under the Insulair brand.
(21 February 2002 14:18:11)
Coldstore Hire UK (stand G2650) specialises in temporary catering kitchen and coldstore rental, with all rooms built from flat pack allowing easy access and installation almost anywhere. Units can be rented on a long or short term basis.
(21 February 2002 14:16:16)
We present all the winners and runners-up from the Display Salon classes at this year's Hotelympia. Photographs by Sam Bailey.
(21 February 2002 14:15:25)
Fletchers Bakeries has produced shapely new croissants, as part of the La Boulangerie Francaise range.
(21 February 2002 14:05:32)
Cereal snacks are another option for customers wanting breakfast-on-the-go.
(21 February 2002 14:04:11)
Brighten up main meals with the new colourful vegetable products from Brake Bros.
(21 February 2002 14:02:41)
Eye-catching point of sales material can help to generate sales.
(21 February 2002 13:54:57)
Hilda Bramble, Catering Manager, at Twycross Zoo near Atherstone, Warwickshire, is the lucky winner of the Catering Update/E&R Moffat competition.
(21 February 2002 13:48:06)
The former head chef at the Tresanton hotel has left St Mawes in Cornwall to open his own business.
(21 February 2002 12:38:59)
Why, oh Y - Australia's oldest family-owned winery, Yalumba, has launched a brand new South Australian range aimed at both on- and off-trades, called the Y Series.
(21 February 2002 12:37:39)
Bar operator SFI is to promote its managing director for retail, Andrew Latham, to chief executive on 2 April, it revealed in its interim results on Monday.
(21 February 2002 12:34:35)
Palmer resigns - Duncan Palmer has resigned as general manager of the Connaught hotel, London. He will be replaced by Anthony Lee at the beginning of April.
(21 February 2002 12:33:15)
A Japanese fast-food chain has remained profitable after cutting prices by nearly 50% to counter a BSE scare.
(21 February 2002 12:29:13)
The London-based Etrusca Restaurants group is set to expand into Europe by opening in a series of shopping centres called Heron City.
(21 February 2002 12:27:42)
Scotland's Leonardo & Co Italian restaurant chain, which went into receivership on 4 January, has been struck by more misfortune as the company brought in to run the business has itself now gone into provisional liquidation.
(21 February 2002 12:19:43)
Coffee bar operator Caffé Nero has struck a deal to buy 26 Aroma coffee shops from McDonald's.
(21 February 2002 12:18:09)
David Wood is to leave his job as chief executive of the HCIMA at Easter to become the first chief executive of the British Association of Hospitality Accountants (BAHA).
(21 February 2002 12:15:44)
Television advertising campaigns have succeeded in boosting turnover and sales at home-delivery pizza company Domino's Pizza.
(21 February 2002 12:13:54)
Drop in Danubius - Hungarian hotel group Danubius reported a 12% drop in pre-tax profits for 2001 to $15.7m (£11m), against $18m (£12.6m) in 2000.
(21 February 2002 12:12:32)
Anton Edelmann, executive chef at London's Savoy hotel, is to head an advisory group of chefs who will help develop an international catering and hospitality school in Derbyshire.
(21 February 2002 12:09:20)
Catering manager Stuart McGowan has been elected Master of the Guild of Chefs of Oxford for the next two years.
(21 February 2002 12:07:52)
Love is in the air at Hogarth's restaurant in Bournemouth, mainly between chef-owner Ian McLelland and his till. Andrew Davies reports.
(21 February 2002 12:05:48)
Andrew Waite, partner in the planning and environment department of solicitors Berwin Leighton Paisner, advises on dealing with problems with building work noise.
(21 February 2002 12:02:47)
Profits at Burger King fell in the six months to 31 December 2001 as parent company Diageo prepared to separate the fast-food restaurants from its other businesses.
(21 February 2002 11:52:18)
Rezidor SAS, which changed its name from SAS International last year, has reported its seventh consecutive yearly increase in both the number of its hotels and its sales.
(21 February 2002 11:16:55)
Waiting staff at the George V hotel in Paris are pocketing higher tips than ever before because of the introduction of the euro.
(21 February 2002 11:14:03)
Nathalie Birstow, 29, swapped her barrister's wig and gown for the life of a director and hostess at London's new Adam Street Club.
(21 February 2002 11:12:03)
Hotel arriving soon - The Sunborn Yacht Hotel is due to dock and open for business in London's Docklands in mid-April.
(21 February 2002 10:52:21)
ALAN STEPHENSON has been promoted to head chef at the Newcastle Assembly Rooms. He has been with the venue for six years.
(21 February 2002 10:42:00)
The AA has announced the shortlist for its annual Chefs' Chef award, the winner of which will be named in September when the 2003 AA Restaurant Guide is published.
(21 February 2002 10:37:27)
The AA has announced the shortlist for its annual Chefs' Chef award, the winner of which will be named in September when the 2003 AA Restaurant Guide is published.
(21 February 2002 10:35:31)
Smoke gets in your eyes - we guarantee it - Jean-Claude Vrinat, the renowned restaurateur who runs the three- Michelin-starred Taillevent restaurant in Paris with a mixture of velvet glove and steel fist, has developed a splendid method for dealing with intrusive smokers.
(21 February 2002 10:32:22)
With plenty of tempting morsels to sample on the stands at Hotelympia, most food and drink exhibitors were having a busy time of it. Amanda Marcus reports.
(21 February 2002 10:24:06)
Amanda Marcus finds exhibitors of furniture, furnishings and tableware in a positive frame of mind after Hotelympia.
(21 February 2002 10:20:23)
Hotelympia must start dealing in 21st century reality, says Louie Salvoni.
(21 February 2002 10:17:23)
Facilities Management and Technology were side-by-side at Hotelympia. Bob Gledhill toured the stands and picked out some of the items on show.
(21 February 2002 10:07:00)
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