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30-Sep-2009 - Morecambe Bay's iconic Art Deco hotel gets a new manager and Millennium & Copthorne moves forward with its marketing strategy for Europe with the appointment of a new marketing director
30-Sep-2009 - Claudio Pulze has sold Brasserie St. Jacques to front and back of house partnership Richard Weiss and Laurence Glayzer after being open for just over a year.
30-Sep-2009 - To celebrate 21 years of the Restaurant Show we asked more than 16,000 people to name the key figures alive today who have had the biggest impact on the UK...
30-Sep-2009 - Chef Simon Rogan has opened a research and development facility next to L’enclume, his Cartmel-based restaurant with rooms, as well as acquiring an organic farm nearby
29-Sep-2009 - Raymond Blanc is given the Lifetime Achievement Award while Marcus Wareing, Sat Bains, Von Essen and Exclusive Hotels are also among those receiving accolades at the AA Hospitality Awards 2009/10...
29-Sep-2009 - D&D London is to discontinue its practice of applying a 12.5 per cent discretionary service charge on customer bills in all its restaurants from October 1
29-Sep-2009 - Staff at Restaurant Sat Bains in Nottingham celebrate after the restaurant becomes the only one to receive the coveted five rosettes in this year's AA Hospitality Awards
29-Sep-2009 - A new and revised edition of Michel Roux’s Sauces is to be released this week with a fresh look at recipes from the classic cookbook published a decade ago...
29-Sep-2009 - Legacy Hotels and Resorts takes over the operation and management of the former Quality Hotel in Cardiff, bringing its portfolio up to 21.
28-Sep-2009 - The government gives the green light to proposals for licensed premises to sell wine in smaller measures and beer and cider in two thirds of a pint glasses...
28-Sep-2009 - Stephen Williams, head chef of The Harwood Arms in Fulham, was close to quitting life as a chef before he’d even begun, but six years later he’s receiving glorious reviews...
28-Sep-2009 - The Fifteen Foundation sees 15 young chefs graduate from its apprenticeship scheme this year
28-Sep-2009 - Atul Kochhar's central London restaurant is forced to close for repairs after a fire breaks out in the ventilation system
28-Sep-2009 - KPMG predicts that this autumn will be a critical period in the future success of the UK's hotel companies as summer holidays come to an end and corporate business remains...
28-Sep-2009 - The pub company founded by Lee Cash and Hamish Stoddart is aiming for 22 sites over the next few years
28-Sep-2009 - Fiona Burrell, the former principal of Prue Leith’s cookery school in London, is to launch her own venture in Edinburgh this winter
25-Sep-2009 - Heston Blumenthal has denied responsibility for the norovirus outbreak that potentially poisoned 500 diners at his Fat Duck restaurant in Bray, and has personally invited each diner back for a...
25-Sep-2009 - The UK’s oldest restaurant, Blackfriars in Newcastle, has reopened following an extensive £100k refurbishment using reclaimed parts of the city’s High Level Bridge
25-Sep-2009 - Peter Avis, restaurant manager of Babylon at the Roof Gardens in Kensington, has been awarded the Academy of Food and Wine Dalmore Award for Excellence
25-Sep-2009 - BigHospitality rounds up the promotions, offers and marketing ideas being run by restaurants, hotels and pubs across the country
25-Sep-2009 - Park Plaza Westminster Bridge has boosted its senior managerial team by appointing human resources and commercial directors six months before it is planned to open
24-Sep-2009 - William Reed Business Media's new e-learning programme allows businesses to train staff at a time convenient to them
24-Sep-2009 - The UK's largest pub company instructs property agent Christie & Co to market 300 of the pubs from its turnaround division
24-Sep-2009 - Andrew Swindells, general manager of London's Park Plaza Westminster Bridge hotel, shares his experiences of and thoughts on the hotel industry
24-Sep-2009 - Spanish wine brand Campo Viejo creates a new twist on food and drink matching by asking diners to choose a wine and then trust a chef to create a dish...
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