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Striking a balance between running a family restaurant and an adult restaurant is no mean feat, and requires tact, patience and imagination. Some restaurants will go to extraordinary lengths to stop children misbehaving. Tom Vaughan reports
(05 April 2012 16:51:00)
Education caterer Innovate Services has renewed its contract with Cox Green School in Maidenhead, in a deal worth in excess of £650,000. The school was the first of the company's education clients to take Innovate's restaurant-style catering model on board after the business launched.
(05 April 2012 16:14:00)
What was your first job? Baby farmer, helping my parents. When I was 10 I sold bouquets of lily of the valley on 1 May in Lyon and that was the only time my parents let me keep the money. What was your first job in catering? At 15 at the Préfecture serving President Pompidou
(05 April 2012 16:08:00)
It says something about the split personality of an area like London's Camberwell that an ailing back-street boozer could be transformed within a matter of months into a thriving neighbourhood pub and restaurant. Neil Gerrard reports
(05 April 2012 16:05:00)
Andrew Turner has announced that he is to join the Café Royal as executive head chef. Turner, who resigned from celebrated restaurant Wiltons in St James earlier this week, joins the Regent Street property a month prior to its official opening in June, following a three-year refurbishment.
(05 April 2012 15:05:00)
Hotel management company Legacy Hotels and Resorts is to add its first golf resort to its portfolio of more than 30 properties. H & P Neil, owners of the newly named 32-bedroom Legacy Highbullen Hotel and Resort in Chittlehamholt, Umberleigh...
(05 April 2012 13:41:00)
Millwall Football Club has signed sports stadia specialist Lindley Venue Catering to deliver match-day services on the public concourses at the Den for a further five years. Lindley's sports stadia division will continue to operate the kiosks at the 20,000-capacity football ground as part of the new deal, worth £3m.
(05 April 2012 13:22:00)
Almost a year after Von Essen Hotels went into administration with debts of nearly £300m, 26 out of 28 of the company's properties which were put on the market have now been sold, with three hotels being disposed of in the past week. Bath's Royal Crescent hotel, Seaham Hall in County Durham and Congham Hall in Norfolk (pictured) all now have new owners.
(05 April 2012 12:26:00)
La Réserve au Pavillon du Château Raba, is a boutique hotel and restaurant in Talence, 15 minutes from the centre of Bordeaux. The Chateau offers 9 prestige rooms and 2 luxury suites...
(05 April 2012 11:50:00)
Iconic Thai restaurant the Blue Elephant, which opened on Fulham Broadway 25 years ago, has relocated to Imperial Wharf. New menus are divided into three sections: Thai Cooking of the Past; Thai Cuisine of Today; and Thai Kitchen of Tomorrow.
(05 April 2012 11:38:00)
Located at No 12 Picardy Place, formerly the Hawk & Hunter and also home to Restaurant Mark Greenaway, this steak restaurant offers sharing plates and the option to have your steak cooked at the table. Head chef Jason Wright has joined from Ondine.
(05 April 2012 11:37:00)
Merlin Entertainments Group has opened a four-star themed hotel on the site of its Legoland Windsor Resort aimed at the leisure and incentive markets. It features 1,600 hand-crafted Lego models.
(05 April 2012 11:37:00)
Celebrity chef Aldo Zilli has sold his two remaining London restaurants to Bill's Produce. The chef, who formerly ran seven outlets, has decided to bow out of the London restaurant scene after selling Zilli Fish and its adjacent Zilli Café on Brewer Street in Soho. He still has four sites at Center Parcs.
(05 April 2012 11:22:00)
Nigel Didcock is executive chef and food and beverage team leader at the Granite Club in Toronto, Canada. He has set up a scholarship enabling British and French chefs to work in Canada. Janet Harmer spoke to him
(05 April 2012 11:06:00)
What was your first job? Working at a horse racing course in South Africa every Thursday after school - I had to ensure the jockeys were wearing the right colours for each race; it was great fun. What was your first job in catering? I worked as a trainee chef at the Hyatt Regency hotel in Johannesburg.
(05 April 2012 11:06:00)
Bangor's Salty Dog hotel and bistro on Seacliff Road has been taken over by Ken and Lisa Sharp. The couple bring with them seaside hospitality experience from around the world, including the Isle of Barra, Nantucket Island and the Royal Yacht Britannia.
(05 April 2012 10:42:00)
Wynyard Hall Country House hotel, in the Tees Valley, has strengthened its management team with the appointment of Adam Dyke as general manager. He brings 15 years' experience in the hospitality industry, having begun his career under the direction of Michelin-starred chef Raymond Blanc.
(05 April 2012 10:42:00)
Michael Gavaghan has been appointed new manager of D&D London's Blueprint Café at Butlers Wharf. He joins from Village London where he headed up the launch of the Riding House Café in London's West End. Gavaghan has worked across a wide variety of venues including pubs, brasseries and fine-dining restaurants.
(05 April 2012 10:41:00)
The Fabulous Baker Brothers is a boy's cookery book, written by two big boys, Tom and Henry Herbert. The brothers' great-grandmother was a baker's daughter in the late 1900s who married Thomas Herbert, a blacksmith in the Cotswold village of Down Ampney.
(05 April 2012 10:41:00)
UK and International business adviser Christie & Co has strengthened its consultancy team with the addition of Govinda Singh as head of business development. Singh is a chartered certified accountant and economist who began his career in business advisory with PricewaterhouseCoopers.
(05 April 2012 10:40:00)
Two new members of staff have been appointed at Manchester's Holiday Inn Express on Oxford Road. Greg Ibrom has joined as a guest service manager. Originally from Poland, Ibrom has spent the past 11 years in America and was previously employed as assistant general manager at the Travelodge by the Bay, San Francisco.
(05 April 2012 10:39:00)
Ian Thomas has joined QHotels as commercial director. He joins with more than 20 years' commercial sales and marketing experience having started his career at Kraft Foods, before making the move into hospitality when he was approached by Moat House Hotels.
(05 April 2012 10:38:00)
Diego Masciaga, director and general manager of the three-Michelin-starred Waterside Inn, has been awarded a Cavaliere Ordine al Merito della Repubblica Italiana - a knighthood by the Italian government. He spoke to Kerstin Kühn
(05 April 2012 10:38:00)
Education catering specialist Cucina Restaurants has extended two school meals contracts worth in excess of £2m, keeping its 100% retention record intact. Cucina has signed a new £1.15m deal to operate at the Harefield Academy in Middlesex for a further five years...
(05 April 2012 9:52:00)
State-of-the-art cookery school LucyCooks is promoting its facilities in the honeypot Lake District area as an attractive launchpad for food suppliers to demonstrate their new lines.
(05 April 2012 9:00:00)
Klaus Kabelitz, who is leaving his position as general manager at London's Berkeley hotel tomorrow, is to join the Dorchester Collection as general manager of Le Richemond in Geneva. Kabelitz takes up his new post on 23 April and will be based in Switzerland at the 109-bedroom hotel.
(04 April 2012 18:38:00)
Alyn Williams, Ben Spalding, Jose Pizarro, Russell Brown, Phil Thompson, Mickael Weiss and Mark Poynton are among the big-name chefs that will cook at a fundraising dinner for mental health charity CALM, it has been revealed. The event will be held at Floridita in London's Soho at the end of the month.
(04 April 2012 18:01:00)
Scottish-born George Jardine is an award-winning chef working in South Africa where he ran his critically acclaimed restaurant, Jardine, in Cape Town, before opening his current eaterie at Jordan wine farm in Stellenbosch. He speaks to Kerstin Kühn
(04 April 2012 17:12:00)
Place the mackerel in a stainless steel tray skin side up. Cover with the cooled pickle liquor (see below), cover with cling film and place in the fridge at least 8 hours before serving but not more then 12 hours. For the pickle liquor, bring all ingredients to a simmer for 5 minutes and set aside to cool.
(04 April 2012 17:10:00)
Kim Sjobakk has been promoted to executive head chef at the Milestone hotel in London. Born in Norway, he began cooking at the age of 10. Sjobakk trained in Oslo and has worked with Gordon Ramsay at Maze and at the Dorchester, before joining the Milestone last year.
(04 April 2012 16:59:00)
Apex Temple Court hotel in London, which opened last week, has announced the appointed management team that will be responsible for the new property. Karl Mitchell, who has been with Apex Hotels for seven years, has been named general manager of the 184-bedroom hotel...
(04 April 2012 16:59:00)
Catering Design Group, a UK restaurant and commercial catering design firm, has appointed Ian Clay to the new position of project manager. With responsibility for increasing company turnover through new business opportunities, while maintaining existing client relationships...
(04 April 2012 16:59:00)
Darren Patt has joined De Vere Venues as operations director. With more than 20 years' experience, Patt has held hotel management and operations roles with Posthouse Hotels, Macdonald Hotels and, most recently, Thistle Hotels, where he was regional operations director.
(04 April 2012 16:58:00)
Well-known London hotelier Simon Hirst has been named general manager of Raffles Praslin Seychelles. Hirst has worked with hotelier Gordon Campbell Gray since 1997 when he was appointed opening general manager of One Aldwych, London.
(04 April 2012 16:56:00)
At the Wheatsheaf Inn in the Cotswolds, head chef Antony Ely has taken a straightforward approach to modern British cuisine, catering for well-heeled customers who come from far and wide. Andy Lynes reports
(04 April 2012 16:45:00)
Ten years after induction was hailed as the energy efficient answer for fuel-hungry kitchens, Diane Lane reports on whether it has come of age
(04 April 2012 16:29:00)
With local tourism marketing funding being cut or withdrawn altogether, Katherine Alano finds out about one group of regional hotels that have joined forces to help raise the profile of hospitality in their area
(04 April 2012 16:24:00)
Perhaps more than any other sector, the hospitality industry needs to have a strong online presence. With search engines, online business maps and recommendation sites all able to push custom your way, not making the most of a website could leave you vulnerable to competitors.
(04 April 2012 16:08:00)
As Gordon Ramsay's high-profile legal wrangle with his father-in-law showed, the break up of a business can be every bit as painful as a divorce. Barney Leaf explains your rights when a business relationship turns sour
(04 April 2012 16:07:00)
Hilton Glasgow Grosvenor hotel has completed a major restoration and upgrade programme. Hilton Worldwide has invested £1.3m in refurbishing the property, located in Glasgow's bohemian West End. The hotel now offers 97 fully revamped bedrooms.
(04 April 2012 16:00:00)
The National Association of Care Caterers (NACC) has launched How to Comply with CQC's Outcome 5: Meeting Nutritional Needs, a best-practice guide for people working in the care sector...
(04 April 2012 13:53:00)
Casual-dining chain Harvester opened its 200th restaurant yesterday as the business continues its ambitious expansion plans. The new restaurant in Peterborough marks a major milestone for the Mitchells and Butlers-owned business...
(04 April 2012 11:00:00)
Casual-dining group Prezzo saw sales leap 18% to £123.9m last year, driven by new openings in prime locations, with more planned for 2012. The company, which grew its estate to 184 restaurants, reported adjusted pre-tax profits were up 14% to £16.4m (2010: £14.4m) for the 52 weeks to 1 January 2012. Gross profit increased to £18.7m (2012: £16.2m).
(04 April 2012 10:48:00)
Klaus Kabelitz is leaving London's Berkeley hotel, where he has been general manager for nine years. Kabelitz said that it had been "an honour and a privilege" to look after the hotel and assured guests that the staff at the property would continue to look after them "in the exquisite and innovative way that has become a hallmark for the Berkeley".
(04 April 2012 10:22:00)
High-end caterer Searcys has appointed Christian Rose as managing director of retail as the company looks to grow this arm of the business. Rose will be responsible for driving forward a number of new bar and brasserie style concepts that are currently in development, as well as expanding the existing Champagne bar offer.
(04 April 2012 10:14:00)
Edinburgh's Sheraton Grand Hotel is launching a new restaurant this month, with the opening of One Square. Opening on 19 April, the 100-seat restaurant will be led by executive chef Malcolm Webster, who previously worked at the Mandarin Oriental hotel in London, offering a modern British take on the classic grand café.
(04 April 2012 9:35:00)
Drinks giant Diageo has joined the Business in Sport and Leisure (BISL) body, where it will sit on the Liquor Licensing Group and participate in the Visitor Economy Group.
(04 April 2012 9:00:00)
Spanish hotel company the Barceló Group has agreed to pay a penalty fee of £20.25m after pulling out of an agreement early to operate 20 hotels in the UK. At the end of last year Barceló threatened to quit the UK if its request to Puma Hotels, the owner of the four-star properties, for a reduction in the rent it paid for the hotels was not met.
(03 April 2012 16:33:00)
Celebrity chef Mark Hix is to open a 150-seat restaurant in the Tramshed building in Shoreditch, east London, next month. The former Chef of the Year Catey winner, who already operates six venues in the capital, as well as a restaurant in Lyme Regis in Dorset, will open Tramshed together with business partner Ratnesh Bagdai in May.
(03 April 2012 16:19:00)
uperb fully fitted commercial kitchens to include Falcon gas grill, Crypto Peerless & Robot mincers, Marco hot beverage boiler, quantity of stainless steel tables, 2 off Falcon 350 hot plates...
(03 April 2012 15:14:00)
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