All news articles for October 2011

Pearls of Wisdom: Theo Randall

Pearls of Wisdom: Theo Randall

By Stefan Chomka

Theo Randall started his career at The River Cafe where he remained for 17 years. Next month he celebrates the fifth birthday of his restaurant at the InterContinental on London’s Park Lane.

Penrose will be abseiling in the Mendips, a range of Limestone hills to the south of Bristol and Bath in Somerset

John Penrose to gain first-hand experience of red tape

By Luke Nicholls

Tourism Minister John Penrose is set to partake in a work placement at an outdoor pursuits firm in Western-Super-Mare, in order to further understand the challenges and opportunities facing tourism industry small businesses such as red tape.

Too Good To Waste will encourage diners to be lovers not leavers and overcome their embarrassment of asking to take leftovers home.

SRA launches campaign to cut food waste

By Luke Nicholls

The Sustainable Restaurant Association (SRA) has launched a new campaign to embolden diners to ask for doggy bags and to encourage restaurants to make patrons feel more comfortable about it.

Business Profile: MWB's Robert Cook

Business Profile: MWB's Robert Cook

By William Drew

As chief executive of the Malmaison and Hotel du Vin business, Robert Cook has embarked on a voyage of discovery into the standalone restaurant sector: Is he steering a successful course?

Cartwright (centre) has organised the series of events in aid of the industry's benevolent organisation

Top chefs unite for Hospitality Action

By Luke Nicholls

Gordon Cartwright, managing director of Visionary Dining and former AA restaurant inspector, is organising a series of culinary events in support of Hospitality Action.

Andy Varma to open new west London restaurant

Andy Varma to open new west London restaurant

By Mark Wingett

Andy Varma, who formerly operated the V8 Gourmet business with his brother Arjun, is to over see a new restaurant called Chakra in London’s Holland Park.

Career Profile: James Hatswell

Career Profile: James Hatswell

By Emma Eversham

Chef James Hatswell trained at HMS Raleigh’s Cookery School after joining the Navy at 16. During his eight years in the forces he visited 36 countries, developing a love of global cuisine. He currently runs a tight ship as head chef at the Heron Restaurant...

Malmaison debt reduced to £180m through refinancing

Malmaison debt reduced to £180m through refinancing

By Emma Eversham

MWB the majority owner of boutique hotel chain Malmaison and Hotel du Vin, has come to an agreement with lenders to extend its £282.5m facility for Malmaison to the end of 2014, enabling it to reduce its debt to £180m.

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