Hoteliers and investors were in an optimistic mood at this year's International Hotel Investment Forum in Berlin. James Garner and Emily Manson report
(23 March 2005 16:35:40)
A lack of specialist training in catering colleges combined with unsuitable conditions in restaurant kitchens has created an opportunity for independent chocolate-makers to produce handmade chocolates for top restaurants. Janet Harmer reports
(23 March 2005 16:35:24)
Greenwich Council in London is holding a recruitment day in an attempt to woo more people into its school kitchens.
(23 March 2005 14:37:16)
Carlson Hotels Worldwide has swapped its future franchise fees for two seats on the board and a 25% stake in the ownership of its franchisee, Rezidor SAS Hospitality.
(23 March 2005 12:01:10)
Two weeks after clinching its £1b deal to sell 73 hotels, InterContinental seems set to put its entire Australian portfolio on the market.
(23 March 2005 11:57:33)
A London pub is sticking to its guns despite controversy over the introduction of its "Eat and Go" policy for families.
(22 March 2005 0:00:00)
The Prem Group has been unveiled as the operator of Sheffield's newest boutique hotel, on Leopold Street.
(21 March 2005 22:39:38)
Hotel sector analysts are predicting growth in both business and leisure travel.
(18 March 2005 16:46:00)
James Sherwood, the founder and chairman of luxury hotel group Orient-Express Hotels, was awarded the International Hotel Investment Forum's lifetime achievement award in Berlin this week.
(18 March 2005 16:03:00)
There are 198,000 licenced premises in the UK, including 60,000 pubs.
(18 March 2005 15:04:00)
The main prize for the winners of last year's Young Chef Young Waiter competition was a trip to Cuba, which gave Nathan Green and Nicolas Mori the chance to see how an impoverished communist state not exactly famed for its food is trying to transform itself into a tourist destination. Dan Bignold reports
(17 March 2005 12:23:00)
"You may wonder why one of the best chefs in the world would write a book that is based on simple food. I think the reason is that he wants to show how it is possible, using nothing but basic ingredients of the highest quality, to make truly great food" Kevin Mangeolles
(17 March 2005 11:08:00)