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Sherry Toasts new De Vere role

10-Oct-2007 - New CEO of Deluxe brand takes up the reins

Orient-Express Hotels Restructures to Pursue Expansion

10-Oct-2007 - ORIENT-Express Hotels has re-organised its management in order to pursue growth plans. Among extensive changes, Nick Varian, formerly vice president of trains and cruises and Asian Hotels, becomes chief development...

Aiden Byrne of The Dorchester tells us what works and what doesn’t in his restaurant

28-Aug-2007 - A FINE BALANCE White Chocolate and White Truffle Risotto with Roasted Scallops. I came up with this at Danesfield House Hotel (in Marlow) and potentially it could have been a...

Interview - Bob Farrand on the Speciality and Fine Food Fair and being PM for a day

28-Aug-2007 - Who are you? Bob Farrand. I'm the Managing Director of the Guild of Fine Food, and publisher of Fine Food Digest. What is the SFFF's objective? To be a show...

Not all waiters make great restaurant managers

28-Aug-2007 - The transition from waiter to manager can be difficult, and although it takes extra effort … it is manageable Flush with the congratulations on your promotion, you scan your domain....

Glynn Purnell on risk-taking and food with a pulse

28-Aug-2007 - After putting Birmingham on the culinary map, Glynn Purnell is thrilled to have his own place. Expect risk-taking and food with a pulse It's not often I interview a chef...

Interview - Simon Rhatigan, co-owner of The Feversham Arms in Helmsley, North Yorkshire

28-Aug-2007 - Who is he? Co-owner of The Feversham Arms in Helmsley, North Yorkshire. He also recently acquired The Black Swan Hotel, also in Helmsley. How did he get into the industry?...

Marc Whiteley becomes Academy of Culinary Arts member

31-Jul-2007 - Marc Whiteley, Restaurant Manager at the River Restaurant and Bar at The Lowry Hotel in Manchester, has become a member of the Academy of Culinary Arts. The association, which counts...

Culinary freethinkers, we bring you the top ten international (magic) chefs

31-Jul-2007 - Envelope-pushing. It's not a discipline on the syllabus at any regular catering college, but judging by the activity in the culinary world it's part of a young chef's job description...

Interview - Roger Ward, Co-owner of The Victorian Chop House Company

31-Jul-2007 - Who is he? Co-owner, with partner Steve Pilling, of The Victorian Chop House Company, the fi rst restaurant of which – Sam's in Manchester – opened in 2000. Since then...

Sat Bains of Restaurant Sat Bains tells us what works and what doesn’t in his restaurant

31-Jul-2007 - BREAST IS BEST Anjou Pigeon with Melon, Feta, Mint and Chocolate This has been finetuned since it first appeared on the menu about three years ago, and is one of...

Interview - Amy Lamé on mafia, Malaysian food and eating meat

31-Jul-2007 - Who are you? I had this problem the other day when I got business cards printed. I'll tell you what I put: ‘journalist, broadcaster, performer, producer, presenter and glamour puss'....

Interview - James Davy, chairman of Davy's Wine Merchants, Shops, Bars and Dining Rooms

17-Jul-2007 - Who is he? Chairman of Davy's Wine Merchants, Wineshop and 37 Wine Bars and Dining Rooms. How did he get into the industry? He was born into it. James is...

Interview - Momma Cherri talks gospel musicals and keeping out of the kitchen

17-Jul-2007 - Who are you? I am Charita Jones, known as Momma Cherri, originally from a town on the outskirts of Philadelphia, called Wayne, Pennsylvania. I came over to London in '78...

Bryan Tyrell of Bodeans tells us what works and what doesn’t in his restaurant

17-Jul-2007 - QUARTER CHICKEN COMBO This is always on all three of our menus (in Soho, Clapham and Fulham). It's got spare ribs, smoked chicken (bone-in) and pulled pork so it gives...

Jeff Baker of J Baker's Bistro Moderne tells us what works and what doesn’t in his restaurant

20-Jun-2007 - SEASIDE SPECIAL - Spiced Whitby Crab, Seaweed, Sesame and Sea Salt Crackers Obviously this uses local produce with the crab. We get the white meat then blitz the brown with...

Profile on Alan Bacon - Partner, with Nick Hill, of the five-strong steak house company

20-Jun-2007 - Alan Bacon, who is he? Partner, with Nick Hill, of the five-strong steak house company, Black & Blue, modelled on American steak houses but using British ingredients. Bacon and Hill...

Anirudh Arora of Moti Mahal tells us what works and what doesn’t in his restaurant

06-Jun-2007 - Sagar Rattan This dish of seared scallops and pan-fried crab cakes with coriander stems and tamarind glaze has been on the menu since we opened the restaurant two years ago...

Profile on Peter Banks -Co-owner of Sutherland House restaurant in Southwold, Suffolk

06-Jun-2007 - Peter Banks, who is he? Co-owner of Sutherland House, a modern British restaurant in Southwold, Suffolk which has the USP of including food miles alongside dishes on the menu. Banks...

Sophie Murray on opening the East Beach Cafe in Littlehampton

06-Jun-2007 - Novice restaurateur Sophie Murray, with less than a month to go before her first venture the East Beach Cafe opens, paces up and down, mobile phone clamped to her ear,...

Sykes named Executive Director of Clapham House Group

23-May-2007 - David Sykes has been named as Executive Director of The Clapham House Group after two years at the company. Chief Executive Paul Campbell said, ;David's appointment to the board is...

Thierry Beyris of Le Cercle tells us what works and what doesn’t in his restaurant

23-May-2007 - Confit Tuna with Crispy Melting Pork and Béarnaise Sauce The tuna is cooked in olive oil at about 50ºF (10ºC) so that it looks raw but is bursting with the...

Lunch least enjoyable meal of the day

09-May-2007 - Nearly a third of the UK's workforce say their lunch is the most rushed and least enjoyable meal of the day according to new research by totaljobs.com The findings may...

Sean Wilkinson brings molecular gastronomy to the North-East

09-May-2007 - Inspired by the work of Ferran Adrià and Heston Blumenthal, Chef Sean Wilkinson is offering the North-East its first taste of molecular gastronomy with the newly opened Gourmet Spot in...

Alice Waters a cult restaurant industry figure

09-May-2007 - Long before the mantra of local, seasonal and organic was fashionable the recipient of this year's Lifetime Achievement Award was fighting the good fight. Restaurant paid her a visit… There's...

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