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As some of you may have seen, I am chef with over thirty years of experience but I feel that I have alot to offer in terms of creating visionary and imaginative cuisine and I believe that this can further be demonstrated by blog, which you can find here...... http://experimentalfoodfromtheglobalvillage...
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What’s the one piece of kit chen technology that you can’t live without and how has it transformed your kitchen? Do you know your sous vide from your pacojet or combi oven?
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Is there such a thing as the perfect hotel or restaurant? Probably not, but where, in your opinion, comes close? And what is it about the operation that makes it so special? Caterer and Hotelkeeper would like to celebrate the world's most impressive hospitality operations and we would love to know...
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In the Caterer Interview with Fernando Peire (last week's issue), the director of London's the Ivy spoke a lot about the difference between restaurants run by chefs and those run by front of house folk. Is there a discernible difference from a customer's perspective? And who do you think...
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I would like to see the requirements for documented food safety management systems to apply to buisness with 5 or more employees. It is accepted by the Management at work regulations under the Health & Safety Act for risk assessments to be docuemented where an employer has 5 or more employees. The...
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My thoughts and comments centre around the niche we are in, namely special diets and food allergy / intolerance as well as healthy eating for children and adults alike. Food producers, caterers and restaurants etc who are not transparent, and who are unwilling to listen to what their customers want,...
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Was msg'd by a source on Saturday night that the 1* La Trompette restaurant in Chiswick has lost their head chef James Bennington. So we thought we'd give the restaurant chance to air their side of the story, if there was one. We spoke to them & apparently he was still there and would be...
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My favourite local pizza restaurant in south London does a good two-for-one deal, but only if you go onto their site, print off a coupon, fill in your name and email address and bring it with you. I went in twice in quick succession a few months ago. the first time I had a voucher with me, duly filled...
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A few years ago, Caterer and Hotelkeeper listed ten of the most haunted hotels in the country. Does your hospitality business have a ghost? If so, what's its story, and is it good or bad for business? Let us know.
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Here's an interesting thread on this topic which raises the issue of what happens if a wifi user is struck by a virus while on your network ...