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News > January 2007

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Review of the Ultimate combined pasta machine

31-Jan-2007 - The Chef: Giorgio Locatelli Chef/Patron Locanda Locatelli, London W1. The Kit: Ultimate combined pasta machine (with sheeter, cutter) • 95 x 45 x 90cm • 104kg • £5,000 + VAT...

Mother Mash - choose your own pie and mash combination

31-Jan-2007 - First in a new series that assesses a new concept's potential The Spiel: ;A contemporary twist on the traditional East End pie and mash shop.; Which means? Customers construct their...

New stars for Petrus and Vineyard

31-Jan-2007 - Marcus Wareing's Petrus in Knightsbridge, London, and John Campbell's Vineyard at Stockcross in Newbury have moved from one to two stars in Michelin's Great Britain & Ireland 2007 guide. There...

Longridge Restaurant gets new head chef

31-Jan-2007 - Paul Heathcote's flagship The Longridge Restaurant in Longridge, Preston, has a new Head Chef, James Holah, whose CV includes Gordon Ramsay at Claridge's, The Square and Chapter One. Former Head...

Signature Restaurants to open 20 to 30 new Strada restaurants

31-Jan-2007 - Strada, the chain of Italian venues owned by Signature Restaurants, has announced its plans to open between 20 and 30 new restaurants nationwide in 2007, creating more than 900 jobs....

Fabrice Desvignes wins 2007 Bocuse d'Or competition

31-Jan-2007 - France's Fabrice Desvignes won the 2007 Bocuse d'Or competition held at the Sirha International Hotel Catering and Food trade exhibition at Lyon-Eurexpo at the 20th anniversary of the bi-annual prize....

Old Barbridge Inn bought by Mr and Mrs David Evans

31-Jan-2007 - The Old Barbridge Inn by the Shropshire Union Canal in Barbridge, near Nantwich, has been sold to Mr and Mrs David Evans, who previously managed The Railway pub in Stockport....

Mocotó - London’s first truly modern Brazilian

31-Jan-2007 - Two years after the contracts were signed, ‘London’s first truly modern Brazilian’ is here. When Mocotó opened its doors last week in the site that formerly housed Oliver Peyton's Isola,...

Trotter to open new restaurants in the Elysian Hotel in Chicago

31-Jan-2007 - American Chef Charlie Trotter is to open two new restaurants in the Elysian Hotel in Chicago when it opens in 2008. He will be responsible for all food and beverage...

Pintxo People opening a site in London

31-Jan-2007 - Pintxo People, the Spanish tapas and fine dining concept that took Brighton by storm last year, is opening a site in London. The London branch, which will be called Pinchito,...

Pair win food and sherry pairing competition for UK

31-Jan-2007 - Kevin Sutherland and James O'Donnell, Sous Chef and Sommelier, respectively, from the Balmoral Hotel in Edinburgh, have brought home the title of International Copa Jerez 2007. Representing the UK at...

All Star Leisure to open more bowling alleys with diners

31-Jan-2007 - Boutique bowling operator All Star Leisure is to open two more bowling alleys with upmarket American diners. All Star Lanes opened in Bloomsbury, last year, headed up by Charles and...

New 2.5kg goose fat catering packs

31-Jan-2007 - Goose Fat Highgrove Food Distribution is launching 2.5kg catering packs of goose fat, favoured for roasting potatoes. The fat is high in oleic acid, a monosaturated fatty acid which is...

La Ferme de Mon Père loses Michelin stars

31-Jan-2007 - Marc Veyrat's La Ferme de Mon Père in Mègeve has lost its three Michelin stars in the France 2007 guide because it has been sold, according to newspaper Le Figaro....

Long Life Receipts Finnish create new paper for receipts

31-Jan-2007 - Long Life Receipts Finnish paper company Jujo Thermal has created a new chemical formulation paper for receipts. Designed so that the image won't fade, the paper works with thermal printers,...

Interview - Yossi Eliyahoo, creator and co-owner of Chino Latino fusion restaurants

31-Jan-2007 - Who is he? Creator and co-owner of Chino Latino fusion restaurants. There are currently three, all in Park Plaza hotels (his co-owner is the hotels' owner): Nottingham opened fi rst...

Jean-Luc Naret is changing the Michelin guide

31-Jan-2007 - Jean-Luc Naret is the public face of Michelin and the man navigating Les Guides Rouges into the 21st century Jean-Luc Naret has the perfect poker face. Sat in the lounge...

L'Ortolan owner buys Hibiscus

31-Jan-2007 - Alan Murchison, owner of one Michelin-starred L'Ortolan in Shinfield, Berkshire, has snapped up the two Michelin starred Hibiscus for an asking price of just under £300k

Shirley Spear of The Three Chimneys tells us what works and what doesn’t in her restaurant

31-Jan-2007 - Warm Salad of Seared King Scallops and Wild Breast of Mallard with a Honey, Orange and Green Mustard Dressing The wild mallard and scallops are a lovely combination of flavours....

Morris & Co buys Stretton Hall Hotel and Restaurant

31-Jan-2007 - Morris & Co chartered surveyors has bought Stretton Hall Hotel and Restaurant in All Stretton, Shropshire, for the asking price of £1.1million. The hotel is a Georgian property set in...

Priceyourmeal.com expands to Edinburgh

31-Jan-2007 - The website where restaurants sell off tables to the highest bidder has expanded to Edinburgh, following its Glasgow launch. Sukhvir Dhillon, the founder of Priceyourmeal.com, said, ;The Edinburgh restaurant scene...

The gaucho club carries on the Santa Maria del Buen Ayre success

31-Jan-2007 - Santa Maria del Buen Ayre is an amazing success story, so how about the sequel? I first met Alberto Abbate, manager and co-owner of Santa Maria del Buen Ayre, in...

Changes to menu at Le Manoir aux Quat'Saisons

31-Jan-2007 - Less is now more at Le Manoir aux Quat'Saisons. Chef patron Raymond Blanc has slashed the number of dishes on offer from 31 to 23 and put up prices. Following...

Good value for money wines

31-Jan-2007 - This seems an odd time to be thinking about wine. The papers are full of bogus detox diets, everyone is talking about ‘taking it easy', and customers have credit card...

Give it a try - Voyant Chai Cream

31-Jan-2007 - Chai, the Indian blend of milky tea and warm aromatic spices, is making its way into many upmarket UK coffee shops, and makes an interesting base for this new cream...

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