Don't trust to providence, provide for yourself If you are a restaurant owner, fit and well with a bustling business, a pension may be the last thing on your mind. After all, your business is your pension, right? Well, maybe, but to ensure you ...
Will Ricker has perfected the pan Asian restaurant formula. Buit with a new venture open and another coming, quality remains his mantra. Will Ricker, godfather of Pan Asian London restaurants, has been a bit quiet of late. The 44 year old Australian ..
Pourcel brothers pull out of Pulze partnership deal at 11th hour The Pourcel brothers have pulled out of the partnership deal with Claudio Pulze to take over ailing fine dining French restaurant W'Sens and turn it into a more mid-market concept....
To win the battle against bacteria, scrub your staff daily and make sure their habits are clean The chef wipes his nose with his hand and then dips a soiled finger into the sauce to taste it. The waiter bringing the starters to the table has an ...
It’s time to sort out the inconsistencies surrounding service charge in the uk. That’s our mission for 2007 and we need you to lead the debate. By 2008 we hope to have a solution that suits everybody.
Late nights, tempers frayed, nerves a-jangle – you can't imagine just how many times harmony has been restored in this office over an order of pizza from our local Strada. Sometimes it's the only thing that's brought us back from ...
To help restaurateurs save money and the planet, free workshops are available from the LDA Being energy efficient and minimising waste is not just about benefiting the environment, it is also a great way to save restaurateurs money and improve ...
Hamish Anderson on his artful development of the Tat's prestigious wine collection The Tate Gallery opened on the site of Millbank Penitentiary in London in 1897. Officially named the National Gallery of British Art, it quickly became known as ...
After a dismal season there's loose talk of an Indian summer, but as I write, it's too soon to say for sure. So in a spirit of optimism, let's consider some wines that will suit a warmish autumn before we start to think of the kind of ...
Knowing about good food and having great presentation skills simply isn't enough if you're thinking about jacking in the day job to become a restaurateur say first-timers You're sociable. You give dinner parties. You have ‘mine ...
If you reckon museum food is tired and boring, think again. Forward-thinking operators are dusting off its image and upping the takings A top-name chef and museum food isn't a traditional pairing. Usually, those unfortunate enough to be struck by...
Racine founder sells up to concentrate on role with Nick Jones Henry Harris, Chef and joint co-owner of Racine in Knightsbridge, has sold his share of the business to Eric Garnier, with whom he set up the business five years ago. Harris has now ...
The spiel? ;An authentic American diner (so far, one in Soho, one in Shoreditch) with milkshakes, cocktails and beer. We are here for more than just a burger: it's a whole dining experience,; says Co-owner Andreas Akerlund. Which means? ...
Forget Ludlow, for the hottest of gourmet hot spots right now, check out the virtual world of Second Life (aka SL). For those who aren't familiar with it, allow us to introduce a virtual world complete with shops, embassies, and yes, restaurants,...
Brand extensions of restaurant food can be a lucrative sector to get into, but only if it matches the reputation of your business ;You cannot bottle the experience, but you can ensure that when the customer uses the products at home they are of ...
From fed-up and hard-up to Nobu protégé and celebrating his first year going solo with Dinings Eight years ago, Tomanari Chiba, Chef/Proprietor of Japanese restaurant Dinings, asked his Taiwanese designer friend I Yu if he'd design ..
Pascal Proyart has quietly been waiting in the wings of the London restaurant scene, but now, with a newly refurbished restaurant, it's time for him to take centre stage It was a clear chill day last winter that found Pascal Proyart, me and a ...
PASTA WITH PEDIGREE Whitby Crab with Pasta and Herbs This dish is as simple as you could possibly get – that is why it works. The ingredients are locally sourced, fresh and made to order; the crab is caught in Whitby, the pasta made on-site. It .
Who is he? Owner of the Korova Group, which operates six sites in Liverpool with another two to open by the end of 2007. How did he get into the industry? ;Out of sheer necessity. I was entrepreneurial by nature and I'd been involved in a ...
Gilgamesh in Camden Stables, London has been taken over by the owners of the building – retailer turned restaurateur Richard Caring’s Gilgamesh Camden Ltd – after the previous restaurant owners allegedly failed to meet rent ...
At around this time each year, since around about 2004, I, along with my colleagues at Restaurant, have been forced to pause, scratch my chins and magic up a list of candidates for The Lifetime Achievement Award. Given out in April each year as part ..
With the fiery owner of L’ortolan at the helm, La Bécasse is aiming to fill the void Hibiscus has left in Ludlow It’s the morning after the much-anticipated first night of La Bécasse, the new kid on the Ludlow restaurant ...
Mauro Colagreco couldn't resist Mirazur in Menton, but how forward-thinking are the blue rinsers of the Côte d'Azur? When Mauro Colagreco first clapped eyes on Mirazur in Menton, he knew resistance was futile. Though he and his ...
Former Savoy Chef George Fuchs has bought his first restaurant on the Glamorgan Heritage Coast in Wales. Fuchs and his wife Einar, who will look after front of house, have bought Illtud’s 216, a former 16th Century malthouse in Llantwit Major, ..
For kids brought up in Britain during the 70s and 80s, the closest they got to experiencing Mexican food was usually supermarket-bought Old El Paso dinner kits
On the site of the original gatehouse to Dalton Park in East Yorkshire, the Pipe and Glass Inn dates back to the fifteenth century. After Kate Boroughs and partner James Mackenzie bought it in March 2006, a full refurbishment began, creating a ...
Hong Kong-born restaurateur Alan Yau is set to open a new “fast casual Chinese restaurant” on a site in Soho which he has held the lease on for several years. Yau took the site, on Ganton Street, when the area’s Kingly Court was ...
New Restaurant Design Bethan Ryder £30, Laurence King Bethan Ryder's latest look at global design trends rounds up 47 inspiring new restaurants from around the world. Kicking off with 11 interviews with major players including Marcel ...
Stuck for a unique design feature? Why not leave it up to the talents of your customers? Scissors, sticky-backed plastic, and a marker pen. That's all the hard-up amateur restaurant designer needs to create a totally one-off look for a ...
Last month it was reported that in Manhattan, Pearl Oyster Bar Owner Rebecca Charles is suing her former Sous Chef, now her business rival, alleging that he has copied “each and every element” of her restaurant – from the grey paint .
Any doubts over La Petite Maison opening in London have vanished in a flood of praise Arjun Waney smiles the smile of a multi-millionaire restaurateur and financier whose new London venture La Petite Maison (;more or less a bit of fun;) has ...
Restaurateurs who have reduced their staff’s working hours or temporarily laid off employees because of the recent floods (or other unheralded situations) should be aware of the legal implications, according to commercial law firm Wedlake Bell. .
The Citrus Café in Headingley, Leeds, has been sold in an off-market deal to a Brighton-based multioperator. The café was set up close to the university in 2001 by Jed McCormack and Phil Timms and has been sold to allow McCormack to ...
Entropy for sale as owners rue the city's lack of enthusiasm for cutting-edge cooking. The former site of Entropy restaurant at 3 Dover Street in Leicester is on the market, and is open to offers for the freehold interest. The three-storey ...
The Finalists. After hours of poring over the sackloads of entries that landed on our doormat, the judging panel, comprised of The Craft Guild of Chefs and Restaurant magazine, have selected the 2006 Best Dishes finalists, and they are: BURGER • .
Fresh whites to prolong those hazy days of summer. As I write, the heat is upon us and I am not too surprised to find my body – rather than my brain – telling me to drink less (alcohol). What interests me is that I find it hard to even ...
Southwark's loss is Islington's gain as lease expires and highly-acclaimed Scandinavian tapas concept prepares to move into former Lola's site. Glas, the Swedish tapas restaurant which opened in Borough Market in March 2005 to much ...
WHO? | Founders Jason Robson and Robert Nearn have teamed up with restaurateur and founder of Ping Pong, Kurt Zdesar, and chef David Selex, latterly of The Grocer on Warwick and the Sugar Club. ON THE MENU? | A departure for Selex, who will be ...
Latest opening for Soho House puts comfort and easy luxury in among the Chiswick chains. They've already taken Somerset, Soho, Mayfair, Notting Hill and Manhattan's Meatpacking District and now they're taking the high road – ...
The Rainbow Café has been servicing vegetarians' special needs since 1988 and willingly keeping up with dietary fads. Regular readers of the magazine will recall a recent story we ran on the horror that is dining out in the UK as a ...
UK winemakers have worked hard to attain a standard worthy of inclusion on restaurant wine lists. So, in a business that's gone potty for locally sourced produce, why is English wine still the exception rather than the norm? We live in a world ...
Regent Inns has bought 31 Old Orleans restaurants from Punch Taverns for £26million. Of the estate, 27 are short leasehold. The cash proceeds from the sale will be used to reduce debt. Chief Executive of Punch Taverns, Giles Thorley, said, ...
It may be the worst part of any waiter's job, but everyone profits from a properly celebrated birthday. Emptying bins, polishing glasses and cleaning ashtrays; of all the worst waiting tasks, there's one that knocks them all into a cocked ...
You've got until October 1 to make sure that you comply with new laws against age discrimination. With the new Age Discrimination legislation coming into play on October 1, now is the time for restaurateurs to make sure they fully understand the...
Anthony Bennett. Who is he? Bennett is Managing Director of the London division of contract catering company MITIE Catering Services, which he established just over two years ago. What else does he do? Through MITIE he recently developed the ...
Getting Started: From a very young age I was working in pubs in Herefordshire, where I grew up, and got the taste for working in hospitality. I went to college to get qualified and gained the equivalent of an NVQ. I had training as a chef and service...
Your new cookbook is called Rebel Cook and has a photo of you on your motorbike. Trying to give Anthony Bourdain a run for his money? I'm really embarrassed about that. I thought it would look tongue-in-cheek and humorous but I actually look a ...
Presentation is everything, so why send out your beautifully crafted food on anything less than perfect tableware? Follow our expert's tips on choosing plates that please the eye. The whole ‘gastropub' thing aside, it never fails to ...
