While most restaurants feverishly run to stand still, some travel at a more sedate pace and keep well ahead of the field Oversized pepper mills, napkins folded like sail boats, dessert trolleys and lacy doilies… welcome to the retro world of ...
How one restaurant has set the record straight A libel verdict in the Northern Ireland High Court earlier this month may help to give reviewers pause for thought and affronted restaurateurs greater confidence in setting the record straight. In August...
The Scottish Executive's decision to make restaurants and cafés in Scotland label the country of origin of beef on their menus has been described by the British Hospitality Association as ;perverse; and ;fundamentally ...
The Arts Club in London's Mayfair has a new Executive Chef in Michael Chaplin, previously of Soho House in New York. He specialises in ;English food with a few light continental touches;. Brian Clivaz is Chief Executive of the club, ...
Michel Roux has sold his share of The White Hart Inn in Nayland, Suffolk, nearly 12 years after leading a group of local businessmen to buy the former coaching inn. Roux blamed his decision to sell up on the distance between The White Hart and his ...
What is it? The glitzy Art Deco-style jewel in the crown of Cardiff-based restaurant group Le Monde, which includes La Brasserie, Shampers and, most recently, Le Monde Bristol. Who owns it? It all started with Galician-style steak restaurant ...
Eternal sunshine is always on our minds these days, whether it's concern about climate change or dreaming about dining alfresco – but it's where you sit that counts If there's one benefit to global warming, it may be that this ...
Molehill made out of a mountain Le Mont restaurant, situated on the top of the Urbis building in Manchester, has closed, making it the second of the city's fine-dining restaurants to close in as many months. The restaurant opened in 2002 and, ...
With the release of Xellent, the Swiss have jumped on the increasingly international Vodka-producing bandwagon. The heavy-looking rubyred glass flask looks more like it contains liquid nitrogen than crystal-clear spirit. It's far better on the ...
Panacea Bar & Restaurant in Manchester is to get a new sister restaurant located in Cheshire's Alderley Edge. Panacea Alderley will open in a period building, which was formerly known as Brasingamens, this summer, with total project costs of...
Petrou Brothers' fish and chip shop has been named the UK's best fish and chip shop in an annual competition now in its 19th year. The final was judged by 16 industry representatives, including Tom Parker Bowles, Ainsley Harriott and Gary ...
The annual William Heptinstall award is now open to entries from young chefs hoping to further their culinary knowledge through foreign travel. The competition is open to all chefs, though preference will be given to applicants 20 to 26 years old. ...
Fay Maschler digests the new-look Red guide to London and is struck by its methods and its madness Derek Bulmer, Editor of Michelin Guide Great Britain & Ireland 2007, has been quoted – in this very magazine – as saying that ...
The Ark for Business consultancy service, a new hospitality industry initiative, designed to give companies help in developing their alcohol and drug policies, and providing management training to aid the prevention of drug and alcohol addiction, has...
Tom Aikens' bijou Chelsea empire is set to expand this summer with a new eco-friendly fish and chip shop Tom Aikens is opening a fish and chip restaurant and takeaway in the same area as his two other restaurants in Chelsea in the late summer. ...
Mike Lucy, founder of Company of Cooks and Caper Green companies, has agreed terms to open the Riverside Terrace Café and eight bars in the renovated Royal Festival Hall on London's South Bank at the end of May. Under the Company of Cooks ..
Here comes Robomoji – praise the Lord and pass the peanuts Robomoji looms over the competition, a robotic machine sporting chain belts, wicked saw-tooth gears and a vice-like appendage that looks ready to break a few bones. Is this an iron ...
WHO? | Owner of Hazuki restaurant in Covent Garden, Master Sushi Chef Chen Dong trained in Japan and the UK (at Sakana-tei in London). Assisting Dong on pastry is Claudio Salerno, previously of La Terrazza in Rome. Front of House Manager John ...
The 2007 Olive Barnet Award is open until March 30 to full-time employees under 30 years old in customerfacing roles. Applicants should send a CV, an employer reference, and a 500-word answer to the following: ;One of the greatest challenges ...
Who is he? Colin Wong, Director and Co-Owner of the Aroma Group of restaurants. There are currently nine restaurants in the Group. Eight Aroma Oriental buffet restaurants and Alisan restaurant. Alisan opened in December 2006 and is their first ...
David Page, Founder of the Clapham House Group, won the Entrepreneur of the Year award at the 2007 Quoted Company Awards. Page founded the company in 2005 and has since bought and expanded the Real Greek, Gourmet Burger Kitchen, Tootsies and the ...
Wizzy Korean restaurant, which opened in London SW6 to great acclaim in spring 2005, has closed, with the site up for lease. Its owner was Hwi Shim, who had previously worked at Hakkasan and Nobu. Harding Chartered Surveyors said it had closed about ..
Tian of Chicken with Coriander, Tomato, Avocado, Curly Endive, Raspberry Vinegar Reduction I have no idea why it is so popular. I guess that people read the description and think ‘that's exactly what I feel like'. It's a little ...
Richard Corrigan will continue to run the restaurant on the 39th floor of 30 St Mary Axe in the City of London, following the purchase of the building by German property firm IVG Immobilien and UK investment house Evans Randall for £600m. ...
The Grade II listed Plough Inn at Cold Aston in the Cotswolds has been sold. Previous owner David Fennell was an actor who used to star in Crossroads in the 60s and 70s, and who is now going back to acting. New owners Philip and Annette Mason-Gordon ..
It's not every day that restaurants open to more or less rave reviews, particularly when the chef is not that well known outside the ranks of professionals and foodies. Theo Randall at the Intercontinental has done just that. Long time Head Chef...
You don't need a big kitchen to produce great food, but you do need to be organised. That's the message from chefs who work wonders in small spaces When it comes to kitchens, it's true that size doesn't matter, it's what you do...
Going all the way to please your guests is a must when it comes to giving exceptional service Service is second nature to the hospitality industry, going out of your way for your guests should be par for the course. Enzo Cassini, General Manager at ...
When buying or selling a restaurant as a going concern the process can be riddled with potential pitfalls. So how can restaurateurs be sure they are making the right decision and ensure they get the best deal? Reasons to buy include: to increase ...
Ian Pengelley, Executive Chef at Gilgamesh in Camden, London, gives us the lowdown on his epic search for kitchen equipment Ian Pengelley was not exactly the envy of chefs everywhere when he took on the kitchen at Camden's mighty 365-capacity ...
They're all at it when it comes to whisky – so what's the best of the rest? Remember booze cruises (at least, in principle)? Here's one with a destination other than oblivion. We've looked beyond Scotland, Ireland and the USA to .
How to prepare for the environmental legislation coming into force in July The WEEE directive, which stands for waste of electrical and electronic equipment and deals with how electrical appliances are disposed of at the end of their lives, will come...
Reading In.gredienti, the self-published cookbook from Chef Massimiliano Alajmo and his brother Raffaele, of Restaurant Le Calandre, near Padova in northern Italy, you get an insight not only into a great chef's food and recipes, but into his ...
Rainer Becker and Arjun Waney on how they plan to keep the quality high and get the staff in place as they get ready to take Roka and Zuma worldwide Rainer Becker has probably thanked his hairdresser more than a few times. I'm not talking about ...
Luke Johnson, Channel 4 Chairman and serial entrepreneur, is said to be in talks with FishWorks about buying the company after its rapid expansion of nine new restaurants in six months and the closure of a Harvey Nichols concessionary site led to a ...
Apostrophe boulangerie/patisserie chain is the latest brand to sign up to open in the £4.3bn Heathrow Terminal 5, in March 2008. It joins Gordon Ramsay's new restaurant and Caviar House & Prunier, as well as multiple operators Eat, ...
Carluccio's has announced that turnover for the 16 weeks to January 14 2007 increased by 22 per cent on the same period the year before, in line with the board's expectations. Two of its mooted five stores due to open in 2007 have opened ...
Chris Corbin and Jeremy King's CKL Restaurants company, which owns St Alban and The Wolseley in London's Piccadilly, has recorded a profit increase of £452,000 to £660,000 for the year ended March 2006 – triple last ...
WHO? | Authentic Italian restaurant under new owners Mark Elphicke and Douglas Smillie, former part owners of HJ Beans, and Mark Evans, one of the most successful operations directors in the business. Paolo Barone previously Head Chef of Spiga is now...
Claudio Pulze and Franco Zanellato have sold their shares in A to Z Restaurants to majority shareholder John De Stefano, but will remain non-executive directors. De Stefano also owns sister restaurant group London Henley Leisure, which owns a ...
Sod the sarnies and have an affaire to remember The Spiel: ;Sweet to savoury crêpes with ingredients that are natural and healthy for people on the go.; says Managing Director Daniel Spinath. Which means? The crêpes are baked ...
Toss the old '70s carcass aside for a sharp new-wave carvery When the news broke that Posh Spice had taken her kids to a Toby Carvery for lunch, the nation gasped. Surely even La Beckham's blessing couldn't save these '70s throwbacks?...
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 meals from a selection of mashes, sausages or pies, ...
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 Chef Chris Bell launched the White Bull Inn in...
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. The UK's Andre Garrett. Head Chef of...
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, owner David Ponté, founder ...
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, will open on Featherstone Street, EC1, in mid-March, and because of the ...
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 the final of the biennial food and sherry ...
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 Adam Breeden of The Lonsdale restaurant in Notting Hill and co-owner...
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 good for cholesterol, and has a long shelf-life of up to 12 ...
