Caterer & Hotelkeeper articles from September 2007

Caterer & Hotelkeeper archives from September 2007

A minute on the clocklee cash.(News)
September 6, 2007... Lee Cash is the co-founder of the Peach Pub Company, a group of food-led pubs in central England. He talks to Christopher Walton about the group and his TV debut last week as one of the "inspectors" in BBC2's reality programme The Restaurant,...

Gardiner and Edelmann say goodbye to Directors Table.(News)
September 6, 2007... Caroline Gardiner, managing director of Directors Table, is leaving Sodexho's fine-dining arm at the end of the month, Caterer can reveal. The news follows principal chef Anton Edelmann's announcement that he has left Directors Table to...

Harrison wins [pounds sterling]12m university deal.(News)
September 6, 2007... Harrison Catering Services has taken its first steps into the higher education market after landing a [pounds sterling]12m deal to cater for the central University of London. The three-year contract is estimated to be worth [pounds...

The Far East.(Supplements)(economic growth of China)
September 6, 2007... The Far East continues to offer exciting job opportunities - but China is where you'll find the most hotel openings. Dan Bignold reports According to the World Tourist Organisation, China is set to become the number-one tourist destination...

Infozone Foodfile ingredients in season.(Features)
September 6, 2007... Fish Meat The last wild salmon are now in stock. Bad weather has affected scallops and langoustines, and there are none available as we go to press, but the situation should improve. There are good Cornish sardines available as well...

Infozone Foodfile ingredients in season.(Infozone)
September 6, 2007... Fish Meat The last wild salmon are now in stock. Bad weather has affected scallops and langoustines, and there are none available as we go to press, but the situation should improve. There are good Cornish sardines available as well...

Part-timers' holidays.(Infozone)
September 6, 2007... The holiday entitlement of your part-time employees is in proportion to the time they work compared with your full-time staff, says solicitor Katee Dias Problem I employ a number of part-time workers. How do I calculate how much...

Strategy clinic.(Infozone)(new hotel grading systems)(Brief article)
September 6, 2007... "Should I be worried about the new hotel grading system? And how can I make the most of it?" The AA and VisitBritain have been gradually aligning their quality grading systems across England and Scotland to provide an internationally...

My life in hospitality.(Simon Woodroffe)(Brief article)
September 6, 2007... Simon Woodroffe Highs... I've always had grandiose ideas, but by the time I hit 40 I was starting to glimpse a sad old man who hadn't achieved anything. Then I had dinner one night with a Japanese business guy who said, "What you...

The briefing.(Infozone)
September 6, 2007... * Heading across here In henim et do commy nullupt atisse consectet alisl ullamco nsecte tiniat, con exer secte min volorper iriure dunt irit lumsandit, sit inci blam, quat lobortin ullandre magna commodolut adit ullandigna cor sit...

The briefing.(Infozone)
September 6, 2007... * Women get a Flying Start Female entrepreneurs wanting to develop an idea, service or product into a business might be interested to hear about the free Flying Start programme launched by the National Council for Graduate...

Hamstrung by our own media.(Side Orders)
September 6, 2007... letter of the week I have just returned from a sales conference in North America, where I had the opportunity of presenting my property in Scotland to more than 400 members of the travel trade. Initially, I believed that the whole US...

The menu is your chance to impress.(Letter to the editor)
September 6, 2007... Janet Harmer's piece about menu pricing (Caterer, 9 August, page 28) was really interesting Janet Harmer's piece about menu pricing (Caterer, 9 August, page 28) was really interesting. I find that restaurants often not only price...

Slow growth lies ahead.(Side Orders)(restaurateur's forecast)(Brief article)
September 6, 2007... Readers of your article on the future of the restaurant sector "Golden age may be mere gilt" (Caterer, 23 August, page 10) might get the impression that Horizons believes the future of the sector can only get better Readers of your article...

PR effort will boost tourism.(Side Orders)
September 6, 2007... So the DCMS has kindly provided [pounds sterling]750,000 of new money to VisitBritain for increased marketing of rural tourism in the wake of floods, poor weather and the recent foot-and-mouth outbreak So the DCMS has kindly provided...

Diners deserve the facts.(Side Orders)(Meat & Livestock Commission)(Brief article)
September 6, 2007... Customers demand and deserve better information on where the food they are served in restaurants comes from Customers demand and deserve better information on where the food they are served in restaurants comes from. Recent media exposure...

An inspiration.(Letter to the editor)
September 6, 2007... At the service of thanksgiving for Michael Yeo (Caterer, 30 August, page 7) the packed congregation heard warm tributes from some of his closest friends and colleagues in a respectful but light-hearted atmosphere that he would doubtless have...

Features.(services in restaurants)
September 6, 2007... The menu is your chance to impress Janet Harmer's piece about menu pricing (Caterer, 9 August, page 28) was really interesting. I find that restaurants often not only price themselves out of the market, but also write menus that you have...

Fight this archaic licensing law.(News)(Editorial)(Brief article)
September 6, 2007... When Caterer and Hotelkeeper asked me to guest-edit this issue, I seized the opportunity to highlight the achievements of some of the industry's unsung heroes - people like Mike Monahan at P&O Cruises and David Foskett at Thames Valley...

Blanc and white.(Features)(Raymond Blanc)(Marco Pierre White)
September 6, 2007... When we asked Marco Pierre White what he wanted to do for his guest-editorship of Caterer, one idea came quickest: "Let's do a lunch with Raymond." Mark Lewis joined them at White's Luciano restaurant in London There's history between...

Marco'se_SFlb top 10.(Features)(top ten receipies of Marco Pierre White )
September 6, 2007... While Marco Pierre White has put his three-star days behind him, we thought we would find out which dishes had the greatest impact on him during his formative years. Chris and Jeff Galvin, chef-patrons of Galvin Bistrot de Luxe, kindly agreed...

yew tree inn.(Features)(Marco Pierre White)(Yew Tree Inn )
September 6, 2007... Once a dowdy roadside pub, the Yew Tree Inn has been transformed under Marco Pierre White and head chef Neil Thornley. But the best is still to come, as Tom Vaughan reports In the days when even the dirtiest spit-and-sawdust pubs are...

Australia and New Zealand.(Supplements)(Interview)
September 6, 2007... There's lots of work, and they all speak English - so what are you waiting for? Nigel Bartlett reports on your career prospects in Australia and New Zealand There's never been a better time for Poms trying to find work in Australia,...

Cruising.(Supplements)(Interview)
September 6, 2007... A career in cruising is guaranteed to get you places, but you don't have to limit your work experience to the cruise liners. Rosalind Mullen reports As we discovered in last year's Working the World supplement, cruising is big business. At...

Europe.(Supplements)(Interview)
September 6, 2007... The great thing about being a Briton is that you can work anywhere in the EU - so start spreading those wings. Rosalind Mullen reports According to Corinne Winter-Rousset, head of the international team at Portfolio International, the...

The Middle East.(Supplements)(Interview)
September 6, 2007... Grizzly skies will be a thing of the past if you move to this part of the world - and it will definitely be a boost to your CV. Rosalind Mullen reports Working in the Middle East no longer simply means getting a job in Dubai. The whole...

Skiing.(Features)(Interview)
September 6, 2007... Do you want to build flexibility into your career? Rosalind Mullen suggests it might be time to consider something seasonal - like working in a ski resort If you want to sate your passion for winter sports but don't want to let your...

The rest of the world.(Supplements)(around the globe career opportunities)(Interview)
September 6, 2007... The world of hospitality is waiting for you. Here we flag up a few upcoming opportunities around the globe. Be aware that in some regions visas might be a problem - notably the USA - but if you are right for the job, your employer will usually...

Chedi Milan, Italy.(Side Orders)
September 6, 2007... The General Hotel Management's first European property is in Milan's Bovisa district and offers easy access to the city's finance centre. It includes a 160-cover restaurant with a menu of Mediterranean and Asian food as well as a lobby bar and...

MA[paragraph]venpick Resort Bodrum, Turkey.(Side Orders)(Brief article)
September 6, 2007... This new five-star boutique hotel in Turkey is a member of the Great Hotels of the World group. Situated on a hill-top with views of the Aegean Sea, it includes a restaurant serving Mediterranean specialities and offers a private yacht for up...

Hotel Villa Massalia Marseille, France.(Side Orders)
September 6, 2007... This four-star hotel is in a residential area in Marseille's eighth arrondissement overlooking the Mediterranean Sea. It includes the 80-cover Yin Yang restaurant with alfresco terrace and the Chinese-inspired Chang'An bar. Opens this...

festival offers a taste of the uk.(Side Orders)
September 6, 2007... September 7-9 Ludlow Marches Food and Drink Festival Ludlow, Shropshire www.foodfestival.co.uk/ludlow.html 01584 873957 info@foodfestival.co.uk 8 Frome Cheese Show West Woodlands Showground, near Frome, Somerset...

Good week/bad week.(Side Orders)(Ken Hom)(Scottish fishing industry)(Helmsley Hotels)(Leona Helmsley)(Brief article)
September 6, 2007... Ken Hom Chef wins honorary doctorate from Oxford Brookes University for "outstanding success" in international food. Future generation Number of kids eating five portions of fruit and veg a day rises 17% in two years thanks to the...

Wakiya, New York.(Side Orders)
September 6, 2007... This new restaurant in Manhattan bills itself as a new style of Chinese eaterie inspired by the traditional cuisines of Shanghai, Szechwan, Canton and Beijing. Housed in the Gramercy Park hotel, it comes from the man behind Studio 54 and is run...

Sea fare.(Features)
September 6, 2007... Two thousand passengers, almost half as many crew, several restaurants, 45,000 tonnes of meat, fish and game, 13,000 bottles of wine and 50,000 eggs. It's just another two-week cruise on Arcadia. Mark Lewis reports Southampton dock at nine...

Colleges in plea to hospitality firms.(News)
September 6, 2007... Students need more help or "raw talent will go to waste" By Kerstin Kuhn College leaders have urged hospitality operators to play a more active role in helping catering students to prevent "raw talent going to waste". The appeal...

top tipsa passport to travel.(Supplements)
September 6, 2007... So you're interested in giving it a whirl. Now here's some of the things you need to think about Market overview The world is your oyster, and skilled, talented hospitality staff are in demand. "If you're looking for adventure, there...

Who's Who.(Supplements)
September 6, 2007... If you're serious about working abroad, here's a selection of websites from potential employers. Good luck with your job hunt SKI Anywork Anywhere www.anyworkanywhere.com Esprit Holidays www.esprit-holidays.co.uk First...

Caterer loves.(Side Orders)
September 6, 2007... Mexican food Mexican food is about so much more than washing down a spicy fajita with a bottle of Corona, slurring "Tequila - it makes me happy", while waving a fake cactus. Food is central to the Mexican way of life, and like the country...

Are the teachers up to scratch?(Features)
September 6, 2007... In the wake of recent criticisms, Thames Valley University's Professor David Foskett defends the good work of some hospitality schools and talks candidly about the improvements that need to be made to others. Emily Manson reports There are...

The phone book.(Infozone)
September 6, 2007... The mobile phone, Blackberry and other portable organisers continue to increase in popularity, offering more and more services. Ross Bentley investigates how they are being developed to enhance hotel booking systems The ubiquity of the...

Ingredients can be a unique selling point.(Side Orders)
September 6, 2007... Operators need to invest in quality ingredients to stand out from the competition, says Chris Welsh, managing director of Serious Food Distribution As customers have become more discerning and want to eat good food as well as enjoy a...

Over to you.(Side Orders)
September 6, 2007... How do you keep your menu fresh and innovative? Bjorn van der Horst, chef-patron, La Noisette "I have fun sharing ideas in the kitchen. The least-expected person will come up with an idea that's sometimes silly but often captivating. I...

Pressure grows for change in law on wine measures.(Side Orders)
September 6, 2007... The row over a wine tasting dispenser at Selfridges suggests that the law on alcohol measures is out of step with public opinion, as Fiona Sims discovers It is not the reaction Caterer usually looks for. The day after our article on the...

White to be new patron at Hoxton Apprentice.(News)(Marco Pierre White)(Brief article)
September 6, 2007... Marco Pierre White is in talks to become the new patron of the Hoxton Apprentice, Caterer has learnt. The former three-Michelin-starred chef-turned-restaurateur is in discussions to replace Prue Leith at the London restaurant, which gives...

Manuel is the wrong choice for hospitality, says Hearn.(News)
September 6, 2007... By Daniel Thomas The chief executive of Travelodge has criticised People 1st for using the Fawlty Towers character Manuel to represent the hospitality workforce in a new report on skills. In the report, released this week, the Sector...

Marco joins thE caterer press team.(News)
September 6, 2007... This week, iconic chef Marco Pierre White follows in the footsteps of Heston Blumenthal, Oliver Peyton and Simon Woodroffe by taking charge of Caterer and Hotelkeeper for one issue. White was the first British chef, and the youngest chef ever,...

News.(briefs)(Financial report)(Brief article)
September 6, 2007... The week in brief Profits up at Wetherspoon's Pub group JD Wetherspoon is expected to reveal profits of [pounds sterling]63m - 8% up on last year - for the 12 months to the end of July, when it reports full-year results tomorrow....

Hotel prices still topeak, say experts.(News)
September 6, 2007... UK hotel property prices are yet to peak despite uncertainty caused by recent turbulence in the financial markets, according to industry experts. Rising default rates on US home loans have triggered an increase in the cost of credit around...

Gambling shake-up is welcomed by industry.(News)
September 6, 2007... Casino operators can promote their F&B offerings for the first time By Christopher Walton The hospitality industry has welcomed the implementation of the 2005 Gambling Act, which has liberalised laws widely regarded as outdated. ...

News.
September 6, 2007... * Mazzei to open own restaurant Francesco Mazzei has quit as head chef of London restaurant St Alban to open his own business in the capital's Broadgate area, Caterer can reveal. The restaurant will be called L'Anima ("soul" in Italian)...

Table Talk.(Side Orders)(British Broadcasting Corp.)(Raymond Blanc)
September 6, 2007... putting names to faeces BBC2's new reality show The Restaurant, featuring Raymond Blanc, started last week to general critical acclaim. There were plenty of tears before bedtime, plus some particularly annoying characters - the nasal...

Caterers look for support as school meal take-up falls.(News)
September 6, 2007... Lib Dem report says pupils take 400,000 fewer meals By Chris Druce School meals leaders have called for solidarity in the face of tumbling meal uptake in England, following the healthier eating regulations driven by Jamie Oliver's...

We can't do without Poles.(Side Orders)(Hotel management companies)
September 13, 2007... I read with interest R Robertson's letter (Caterer, 30 August, page 16) about working with Polish staff, and have concluded that she has been exceptionally unlucky or has not recruited very well I read with interest R Robertson's letter...

Smoke signals from Scotland.(Infozone)
September 13, 2007... The English smoking ban has been in force for more than two months, while Scotland has been smoke-free for 18 months. Andrew Wade, partner at law firm Lawrence Graham, examines the Scottish experience and looks at what English hospitality...

Hospitality divided over TV exposure.(News)
September 13, 2007... Programmes must show the industry in a positive light By Christopher Walton Industry figures are split on whether the current spate of hospitality-related TV programmes portray a good image of the industry. With shows such as Marco...

Half of 1970s drinkers preferred old-style pubs.(News)(Brief article)
September 13, 2007... Nearly half of 1970s drinkers do not believe pubs have improved since then, according to new research from the Campaign for Real Ale (Camra). An online poll of 800 pub regulars found 60% thought today's pubs better than those of the 1970s,...

Aramark to cater at all HBOS sites.(News)
September 13, 2007... Multimillion-pound contract previously split with Sodexho EXCLUSIVE By Chris Druce Contract caterer Aramark has been awarded the multimillion-pound deal to cater for staff at banking giant HBOS just months after winning a...

HACCP attack.(Inside)
September 13, 2007... In a bid to cut red tape, the EU is proposing to exclude many businesses Legislation emanating from Europe is often criticised for creating extra bureaucracy, so you would imagine any attempt by Brussels to reduce red tape would be...

Inside Hell's Kitchen.(Inside)(Brief article)
September 13, 2007... The designers of the twin kitchens in ITV's new series of Hell's Kitchen had to take account of the filming requirements as well as head chef Marco Pierre White's call for simplicity of operation. Diane Lane reports It usually takes...

countere_SFlbculture.(Features)
September 13, 2007... Many of London's recent high-profile restaurant openings feature bar dining, but where has this trend come from, and is it here to stay? Tom Vaughan investigates Tapas restaurant Barrafina in Soho, London, which opened in January, offers...

Oliver is an inspiration to many youngsters.(Side Orders)
September 13, 2007... letter of the week Reading the thoughts of Professor David Foskett was most interesting and, for what it's worth, I agree with many points (Caterer, 6 September, page 42). However, I must take exception to his thoughts on Jamie Oliver:...

Nut Tree Inn.(Features)
September 13, 2007... Don't let the rustic faAs.ade fool you: Mike North's cooking at the Nut Tree Inn in Murcott, Oxfordshire, produces pub food at its very finest. Tom Vaughan reports It's the dream of many an urban chef: move to the country, grow your own...

One Ten Bar & Grill, Glasgow.(Side Orders)
September 13, 2007... This new venue in Glasgow is housed in the Marks hotel located in the city centre. It comprises a bar offering an extensive drinks and cocktail list alongside a menu of light meals, as well as a restaurant with a formal dining room. Opened...

Kombu, London.(Side Orders)(Restaurant industry)(Brief article)
September 13, 2007... This Japanese restaurant next to the ExCel Centre in London's Docklands includes a sushi bar and robata grill as well as a bar and three private dining rooms with karaoke stations. The modern Japanese menu includes classics alongside specialist...

The Farm, Solihull.(Side Orders)
September 13, 2007... Formerly the Shelly Farm, this pub in Solihull near Birmingham, has reopened under new ownership following an extensive refurbishment. Comprising a bar, restaurant and alfresco terrace, it serves classic British fare alongside a modern European...

Review of Reviews.(Features)
September 13, 2007... The Daily Telegraph 8 September Mark Palmer enjoys the homely appeal of Ednam House hotel, Kelso, Roxburghshiree_SClBI haven't enjoyed a dinner as much in months. In fact, never mind it being another world outside on the River Tweed,...

Ask CESA.(Inside)
September 13, 2007... CESA, the Catering Equipment Suppliers' Association, answers your Q I'm going to replace the combi-oven in the kitchen before Christmas and want to know which is more energy-efficient - gas or electric? A That's a simple question...

20 ways to stop staff leaving.(Features)
September 13, 2007... What makes people stay with a business? What can employers do to keep their workforce motivated and enthusiastic in the long term? Emma Allen, with the help of a few industry experts, finds out Ask most hospitality operators what their...

Table Talk.(Side Orders)
September 13, 2007... search for the missing links It's all cisterns go at the Etrop Grange hotel in Manchester, where boss Chris Falcus has declared a loo-chain amnesty. Apparently, guests can't get enough of the 18th-century Grade II-listed Georgian hotel's...

Features.
September 13, 2007... As we continue our search for the 2008 Best Places to Work in Hospitality, run in association with Corecruitment, Emma Allen catches up with 2007 category winner Ego Restaurants Ask Jason Ellison, managing director of restaurant chain Ego...

Side Orders.(Mint juleps)(Brief article)
September 13, 2007... The iconic American mint julep has a very simple recipe format: mint, sugar, water and a spirit. It's strongly associated with Bourbon whiskey but there is an historical, though often forgotten, precedent for using brandy. The drink slots...

Foodfile ingredients in season.(Features)(Beef)(Crayfishes)(Peaches)
September 13, 2007... Beef prices have sky-rocketed because of the rise in feed costs after the floods in the UK over the summer and high wheat prices from the USA. Roasting joints such as topsides remain better value than more expensive cuts such as fillet, the...

Good week/bad week.(Side Orders)(Mars UK Ltd)(Smoking bans)(Memories of China )(Brief article)
September 13, 2007... Coffee lovers Cornwall College launches NVQ level 2 in coffee-making in a bid to provide West Country cafes with the UK's best-served brew. Table manners London restaurant Memories of China introduces etiquette lessons, teaching Western...

The briefing.(Infozone)(The British Chambers of Commerce provides finance to occupational healthcare )(shopping parades )(tourism industry )(Brief article)
September 13, 2007... * Boost for healthcare services The British Chambers of Commerce has backed a [pounds sterling]10m government scheme to improve occupational healthcare services for small and medium-sized businesses (SMBs). Up to six NHS Plus...

Angelus, London.(Side Orders)
September 13, 2007... Located in one of the capital's last working mews, near Hyde Park, this restaurant comes from former Aubergine manager Thierry Tomasin. It is open for lunch and dinner, and the menu offers classic French food. The restaurant comprises a lounge...

London 2012? Ready when you are.(Features)(Travel industry)
September 13, 2007... Two years on from the announcement that London will be the host city for the 2012 Olympics, the Government is ready to unveil its strategy for maximising the benefits of the games. After a difficult summer, with extensive flooding and the...

Young people are spoilt and mollycoddled.(Side Orders)
September 13, 2007... I find myself writing to offer yet another opinion in the catering colleges saga I find myself writing to offer yet another opinion in the catering colleges saga. I'm a newly appointed college lecturer fresh out of the catering industry....

My life in hospitality.(Infozone)(Personal account)
September 13, 2007... Carlo Spetale Highs My biggest achievement has been setting up the First Restaurant Group, which includes the Notting Hill Brasserie, the Ebury and Taman Gang. In financial terms, it's also been my most successful business so far. I...

value of onboard catering market.(Infozone)
September 13, 2007... Since 2001, the market size of the onboard catering market has declined by 6% to about [pounds sterling]802m in 2007. The forecast to 2012 also shows a downward trend. The market is dominated by the in-flight sector. The rise of budget...

Strategy clinic.(Infozone)(Brief article)
September 13, 2007... Without wanting to stereotype the sexes, there are clear ways in which menus can be made more appealing to women. This is particularly important if we consider the role women play nowadays in choosing where to eat out, whether it's a break from...

Limited liability.(Infozone)
September 13, 2007... Should a growing restaurant business have the protection of limited liability? Chris Lane of accountancy firm Kingston Smith outlines the factors to consider THE PROBLEM My wife and I run our restaurant business as a partnership. We...

Caterer loves.(Side Orders)
September 13, 2007... Sake Sake is a Japanese drink made from fermented rice. Often inaccurately referred to as rice wine, it's produced by multiple, rather than single, fermentation, which makes it more like beer. However, sake resembles wine more than...

London's prices highest.(News)
September 13, 2007... London is the most expensive city in the world to dine out in, a new restaurant guide claimed this week. The Zagat London Restaurants 2008 guide said the capital had surpassed Tokyo as the world's priciest dining city, with the average...