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Around 10,000 canapés are being served to the 650 guests attending the wedding reception of Prince William and Kate Middleton, at Buckingham Palace. Hosted by The Queen, the reception is being catered for by Royal Chef Mark Flanagan and his team of 21 chefs.
(29 April 2011 18:03:00)
With Dubai emerging from the economic doldrums to once again become a magnet for hospitality professionals, Learnpurple chief executive Jane Sunley captures the conditions in a letter from the emirate...
(29 April 2011 16:42:00)
With an increasing number of big name chefs flocking to Singapore, the small island nation is fast becoming a culinary destination to rival Paris, London and New York. Fiona Sims reports
(29 April 2011 12:00:00)
The government is urging the hospitality sector to have its say on ways to cut red tape as part of a major new initiative. The Red Tape Challenge is giving businesses the chance...
(29 April 2011 11:15:00)
As the hotel group collapses into administration, analysts cite lack of midweek corporate trade as a major factor affecting operators outside London...
(29 April 2011 11:15:00)
Thousands of hospitality businesses are not offering their employees public holiday pay, a report from national charity Citizens Advice (CAB) has revealed. As most British workers look forward to an extra bank holiday to celebrate the Royal Wedding, many are being forced to work without a break, or only allowed unpaid leave.
(28 April 2011 18:47:00)
With spring now officially here, it's time for establishments to start thinking about alfresco dining. Barbecue season is one of the most anticipated British eating occasions for consumers and provides a great opportunity for outlets to be more creative with their menus.
(28 April 2011 17:55:00)
Michelin-starred chef Michael Caines has launched a new academy at Exeter College. The Michael Caines Academy, in partnership with City & Guilds, will offer places to eight trainee chefs and eight front-of-house students, aged between 16 and 19.
(28 April 2011 17:41:00)
Fuller's has bought 500-year-old Stratford-Upon-Avon pub, the White Swan. The Grade II-listed building was purchased from Pebble Hotels on April 27 and has 41 rooms as well as a traditional pub on the ground floor.
(28 April 2011 17:27:00)
Indigestible plastic fibres have been found in the stomachs of langoustines fished from the Clyde estuary in Scotland. Research published in the Marine Pollution Bulletin suggests that up to four fifths of langoustines have been contaminated.
(28 April 2011 17:08:00)
Choosing the right warewasher is a balancing act - price will always be a critical factor, but these days running costs should weigh at least as heavily in the buying decision. There's a machine for every type and size of kitchen and here we showcase five models.
(28 April 2011 17:02:00)
An Expedia-owned discount hotel booking site will launch in the UK next month. Hotwire.com currently operates in the USA and Canada, where it sells an inventory of 25,000 hotels with up to 50% off standard rates, according to www.ttglive.com.
(28 April 2011 16:43:00)
Sky has announced plans to launch a free public Wi-Fi service to its pub and club customers. The new service follows the broadcasting company's acquisition of Wi-Fi provider The Cloud. Sky will also be providing a free point-of-sale package.
(28 April 2011 16:26:00)
The bespoke glass door panels, shower cabinets, partitions, splash backs, stair steps and stair borders are original, hand-blown pieces of glasswork created by Lithuanian artisans.
(28 April 2011 15:50:00)
Boutique hotels and B&Bs can now offer their guests the ultimate in bespoke sleeping- a cunningly designed duvet that offers different tog ratings on either side to cater for a couple's differing needs for cooler or warmer coverings.
(28 April 2011 15:48:00)
The revival of interest in afternoon tea has prompted John Artis to launch an open-sided oval cake stand made of two polished stainless steel hoops connected by three black acrylic tray inserts to add a touch of style to the tea service
(28 April 2011 15:45:00)
The award-winning Scandinavian ioniser uses patented technology to eliminate the smallest airborne particles - including dust, smoke, pollen, bacteria and mould - providing a breath of fresh air for guests and relief for asthma and allergy sufferers.
(28 April 2011 15:43:00)
These fired, painted earthenware signs - with high-quality food-safe glazed finish - are a stylish way for hotels and restaurants to highlight food options and hazardous areas to guests.
(28 April 2011 15:41:00)
Additions to the versatile Subway line include 20 redesigned curved or angular basins, a shower, a bath, a wall-mounted toilet, and mix-and-match furniture in several colours including petrol blue, high gloss white and industrial grey.
(28 April 2011 15:39:00)
This elegant and stable glass - made of sparkling, lead-free crystal - is exclusive to the on-trade.
(28 April 2011 15:36:00)
A new general manager has been appointed at London's Chancery Court hotel, which is due to end its association with Marriott International in June. Matthias Roeke will take over the helm of the five-star, 356-bedroom hotel from 11 June 2011...
(28 April 2011 15:35:00)
This sleek, modern tray combines a hidden ingredients compartment with hinged lid, an integral quick-boil cordless kettle and a matching, independent tray for crockery.
(28 April 2011 15:33:00)
A stylish way for waterfront hotels and restaurants to highlight their nautical links, the bespoke curtains are made from four differently coloured and patterned fabrics in blue and white.
(28 April 2011 15:32:00)
This Makro own-brand collection of duvets, pillows, bedding sets and fitted sheets offers three levels of quality - bronze, silver and gold - to cater for the full spectrum of demand.
(28 April 2011 15:28:00)
The flickering, personalised logo candles provide a branding opportunity for companies large and small. The logo or company name is printed on an inner tea light holder, which is itself encircled by an outer opaque glass container.
(28 April 2011 15:26:00)
Stylish Ciclotte workout bikes are now available to high-end hotel spas in white (Bianca) and weather-proof, outdoor (Marine) versions.
(28 April 2011 15:22:00)
The bases have a strong, one-piece, heavy-gauge reinforced stainless-steel top (with a drip-resistant V edge) that can hold up to 325kg of cooking equipment such as charbroilers, grills and fryers.
(28 April 2011 15:21:00)
Dishwashers that get the dishes clean aren't good enough any more. They've got to do the cleaning while using up as little energy and water as possible, and with minimal impact on the environment. John Porter reports
(28 April 2011 15:17:00)
The new colour is available on Staub's eight-strong line of oval cocottes (from 11cm to 37cm in size) and nine-strong range of Round cocottes (10cm to 30cm) in majolica enamel.
(28 April 2011 15:17:00)
This new durable and hygienic line from Swedish wet room drainage specialist Purus includes stainless-steel cabinets, shelves, worktops and accessories such as slop sinks, sink bowls, wash troughs and wash basins.
(28 April 2011 15:15:00)
Each of the three commercial stick blenders can be specified with one of four different-sized attachments - but all are interchangeable so chefs can order extra add-ons of shorter or longer lengths that will fit on to the same power head.
(28 April 2011 15:13:00)
Integrated anti-slip grips will hold these boards immobile on a worktop without recourse to unhygienic wet towels. An integrated ruler allows chefs to portion food while they are cutting and a patented food safety hook allows the boards to be carried and stored without touching the surface and hung up to dry.
(28 April 2011 15:11:00)
The light, durable worktops - which can be installed over existing surfaces - include the world's only veined agglomerate stone product (Trend Prestige) and an Italian quartz line using semi-precious metals more commonly used in computer chips (Trend Q).
(28 April 2011 15:09:00)
Cooktek's induction-compatible, Dolphin-branded dishes are made of polished stainless steel and each has a self-closing hydraulic glass and stainless-steel lid.
(28 April 2011 15:06:00)
Four new lines offer a stylish way to cater for the growing public demand for free filtered and tap water instead of branded mineral waters. All can be branded with the customer's logo.
(28 April 2011 15:03:00)
Claimed to be the first utensil washers to offer improved cleaning (up to 70% better) using steam injection, the UP and larger UPT can also slash energy consumption by up to 30% when used with a drain heat recovery or exhaust heat recovery system.
(28 April 2011 15:00:00)
This top-of-the-range, three-phase appliance has the highest throughput of all DC dishwashers of 1,000 plates per hour. It offers one-, two- and three-minute wash cycles using just three litres of water.
(28 April 2011 14:59:00)
The re-engineered washer has a larger heating element that allows for continuous 1.5-minute wash cycles with no need for a recovery time between cycles. It is suitable for both in-line and corner installations.
(28 April 2011 14:57:00)
The improved washer uses 33% less water and detergent than its predecessors while delivering a 30% improved cleaning performance thanks to the high-pressure wash system. Its modular design means each machine is built to order.
(28 April 2011 14:55:00)
The Speedwash Advantage undercounter dishwasher is the first in a new range of top-end washers with a realistic price tag, packed with patent-pending technology to improve performance and reduce costs. It will be followed by a glasswasher and a pass-through.
(28 April 2011 14:53:00)
The system comprises coloured base racks with closed external walls for hygiene and protection into which caterers fit extender racks with varying compartments and heights.
(28 April 2011 14:51:00)
Questions about childcare arrangements, living arrangements and plans to get married or have children should all be avoided when interviewing potential employees. Legal expert Hayley Prescott explains
(28 April 2011 14:49:00)
Whatever way you look at it, installing a new kitchen is a big undertaking. Capital outlay, a major time investment and disruption to your business are all likely to be involved. Successful projects don't just happen by accident...
(28 April 2011 14:49:00)
The under-counter 530F and pass-through 545D now carry as standard the MIKE 1 electronic control system with integrated infrared technology to capture, record and analyse machine data.
(28 April 2011 14:49:00)
The smallest model in the Classeq portfolio, the Duo 500 is ideal for B&Bs, tearooms and cafés that may be tempted by the false economy of buying a domestic machine that cannot cope with heavy commercial usage.
(28 April 2011 14:47:00)
Hilton Worldwide has launched a chef mentoring scheme to encourage emerging talent throughout its UK hotels. Young chefs will be partnered with a leading chef within the group to gain motivation, inspiration, confidence and improved skills.
(28 April 2011 14:25:00)
Chris Barnes, groups, tours and marketing manager for Legacy Hotels & Resorts, has died. Aged 48, Barnes had been with Legacy since the launch of the company in 2005, having previously worked at the Chesterfield hotel in Chesterfield, Derbyshire, which is now part of the group.
(28 April 2011 12:43:00)
Brewer and pub operator Greene King has bought London pubco Realpubs for £53.1m. The acquisition includes 14 "urban-local" sites in the capital, including the Hand and Flower in Chelsea and the Bald Faced Stag in East Finchley.
(28 April 2011 12:30:00)
The world's first Pimms gravadlax is a summery twist on the Scandinavian classic from Cotswold smokehouse Coln Valley that is available to the trade from 1 June.
(28 April 2011 12:24:00)
These guilt-free cakes are made from grated vegetables - pumpkin, courgette or beetroot - rather than butter and added sugar. They freeze without damaging taste, texture or nutritional value and provide an extended shelf life (of five days after thawing).
(28 April 2011 12:22:00)
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