As English Wine Week comes to a close, BigHospitality finds out what the wine producers have on offer and why they think restaurants, hotels and pubs are the perfect places to stock English wine
Just weeks after winning the 2009 UK Sommelier of the Year, Hotel Terravina’s head sommelier Laura Rhys tells Becky Paskin how having Gerard Basset as a mentor has helped her career take off
A buy three pints get one free promotion run in Greene King pubs is cleared of any wrongdoing by the Portman Group following a complaint that it encouraged irresponsible drinking
A survey of 200 restaurant and hotel companies in Europe shows a third are more confident that business will get better in the next six months, but warns that independents will suffer if interest rates rise
Brian Burnie, the man who has lovingly converted Doxford Hall in Northumberland into a luxury hotel and spa, waits for a buyer for it so he can donate all the proceeds from its sale to charity
For English Wine Week Emma Eversham quizzes sommeliers, restaurateurs and publicans about English wine and asks why more of them arent putting local wine as well as local food on the menu
For English Wine Week (23-31 May) wine writer Susy Atkins sets the record straight on English wine and suggests that restaurants with a local food focus look at listing a few local wines too
Vegan food writer and campaigner Tony Bishop-Weston and his wife, nutritionist and Foods for Life founder Yvonne, share a recipe from their latest book The Complete Book of Vegan Cooking for NVW
Restaurants and hotels and pubs around the country tell us about the events, new services, promotions and offers theyre running to help get customers through the door
Restaurants have been warned by the London Fire Brigade to ensure they meet fire safety regulations, or face a large fine in the case of Solly’s Restaurant in Golders Green
Continuing National Vegetarian Week, Matt Gillan, head chef of The Pass at South Lodge Hotel, shares a recipe for one of his more creative vegetarian dishes, Cylinder of Red Onion
With a growing number of diners actively seeking to cut down their meat consumption, Becky Paskin explores why chefs can’t afford to fob off vegetarians with unimaginative and lacklustre menu options
Amanda Powley, co-founder of Terre a Terre, the award-winning vegetarian restaurant in Brighton, shares her vegan and gluten-free recipe for Smoked Sakuri Soba Noodle Salad exclusively for NVW
With the recession biting hard, how is the UK branded hotel market changing? All the answers and more can be found in the Hotel Report Guide to UK Branded Hotels 2009
Restaurants, hotels and pubs with an emphasis on serving local food are being urged to stock local wines too ready for English Wine Week. Find out more here on BigHospitality from May 26.
The Food Standards Agency publishes revised voluntary salt reduction targets for the food industry to meet by 2012 in a bid to drop peoples average daily salt intake to 6g a day
Chad Sarno, executive chef of London vegetarian and healthy eating restaurant Saf, shares with BigH readers his recipe for Beetroot Ravioli for National Vegetarian Week
Dolce Hotels & Resorts names three new members of its senior management team and The Strand Palace Hotel in London appoints a new head of sales & marketing
Hospitality employers have been told to stop ‘relying on unskilled and migrant workers’ and invest in quality training for their existing staff if they want to survive the recession
Licensed premises will be banned from running all you can drink style promotions and will have to sell wines and spirits in a range of measures under the Governments proposed new code of practice
MPs are urging the Competition Commission to investigate the big pub companies after a report showed that there were serious problems over the way tenants have been treated
