When a customer's big night out finally comes around, it's vital that service meets expectations You've been planning this meal for a long time, the reservations were made months ago. The food is excellent, the building is beautiful, but...
Restaurateurs are advised to pay attention to the latest amendments to the Work and Families Act With the introduction of the new Work and Families Act at the beginning of April, restaurateurs need to ensure they're up to speed with the changes ...
Roka roller to introduce Riviera institution to London Arjun Waney, co-founder of highly acclaimed Japanese restaurant brands Zuma and Roka, has obtained the franchise to the La Petite Maison brand in Nice and plans to open two London sites in the ...
‘World's Best Cream Puffs' have landed in the UK – be afraid, be very afraid Those of you unwilling to welcome a potentially addictive custard-filled pastry into your life, look away now, because Beard Papa's cream puffs have ..
Waiting on tables is all about serving the customer, not a management brief, writes Fay Maschler The brief encounter that is the relationship between a waiter and a customer in a restaurant is fraught with the same difficulties that attended Celia ...
Silver service or pub grub? We ask those behind some of the most successful gastropubs how they strike the balance It's a familiar scenario. You knock back a couple of halves in the downstairs bar, ascend the rickety staircase to the dining room...
The boutique hotel and restaurant aiming to claim back the East Sussex town from the blue rinse brigade At first, Rye might not sound like the place for a boutique hotel with a fashionable restaurant. The East Sussex town may be associated, in the ...
After a High Court case making employers liable for staff harassment, there's a very real risk that robbery could hit you twice over if you don't take precautions Restaurateurs risk claims of negligence if they fail to protect their staff ...
Is it just a fizz? The Champagne houses clearly think not as production is stepped up to meet popular demand The growth in sales of pink wines over the past few years has been exceptional. Rosé Champagne has been particularly successful, with ..
Heat by Bill Buford Jonathan Cape £17.99 Review by Kayleigh Donahue Five years ago, Bill Buford, former Fiction Editor of The New Yorker, set out to write a profile on Mario Batali, famous in the US as much for his restaurant empire and ...
Bar dining is the height of fashion, with many restaurants catching on. It’s a good look, but only if you get it right Trendwatchers, particularly those who visit New York with any regularity, will be well aware of the trend for bar dining. ...
Tokyo opening marks the first of many restaurants planned to ‘inject something different' into the Japanese dining scene D&D London has opened its first restaurant in Japan, called Botanica, in partnership with Japanese restaurant group ...
First-timer chooses new development area to open ambitious 100-cover Indian With neighbouring Newcastle currently undergoing something of a culinary renaissance, Gateshead is to welcome the first major restaurant investment to its developing Quayside...
Ain't nothing cheesy about these pizzas The Spiel: ;Bringing an authentic American experience into downtown Notting Hill.; Which means: The Mulberry team uses water that has been filtered and tested to match New York water samples, ...
Jeffrey Chodorow’s back in town and his latest offering is sure to make waves Life is never boring with Jeffrey Chodorow around. Whenever his global restaurant group, China Grill Management, opens something new there's always a bit of ...
Cape Town Fish Market sets global expansion programme in motion with an opening in the heart of London's West End Restaurant company Cape Town Fish Market is opening its first branch outside South Africa in central London. It has snapped up a ...
Breakfast is the perfect time to put distance between yourself and the competition The nature of a successful breakfast service is speed and numbers, getting as many customers in and out as quickly as you can. Employing staff with the right attitude,...
A Michelin star-winning chef/proprietor has been lured back into the kitchen after a three-year career break. Phil Storey gained a star at the Old Chesil Rectory restaurant in Winchester in 2000 and retained it until selling up in 2004. He then left ..
Club 31 was a Spanish Capital classic, but its new redesign has brought it bang up to date Stepping into Club 31, a culinary monument beloved of the Madrileños, you feel temporarily flung back to 1950s New York, to the days when women wore ...
All aboard!Restaurant magazine's College Restaurant of the Year Awards for 2007 went with a splash on the Thames It was a night to remember – 100 catering college students celebrating their success on board The Symphony cruising the River ...
Fernando Stovell, Head Chef at the Cuckoo Club in the West End of London, lays out his armoury of essential tools for the kitchen Fernando Stovell worked for four years in the Wellington Club in London before moving to the Cuckoo Club in 2006. ...
From mine to wine, how a military munitions dump became the Wiltshire-based Octavian cellar It's the start of the 20th Century, you've quarried Bath stone and made a big hole, what to do with it now? One old mine in Corsham, Wiltshire, ...
At this time of year, tasting opportunities are almost limitless so generalised tastings, such as the SITT (Specialist Independent Trade Tastings) and FUOR (France Under One Roof), are a very efficient way to taste a huge variety of wines, many ...
A new High Court ruling has made the employer liable for any sexual harassment, be it boisterous, discontented or amorous, of their staff at the hands of the public A new law has been passed in which the High Court ruled conclusively that employers ...
The Geordie chef who sold his flat and his car to risk it all on his own take on modern British cooking Looking at chef/owner Chris Slaughter, with his curly hair, as he bounces enthusiastically around the Grainger Rooms bar to the strains of Bob ...
There's much talk of major refurbishments and openings. What goes unsaid is how few people can afford a wholesale design job. Take the case of Morgan Meunier, Chef Patron of Morgan M in Islington. When he set up three years ago, he did everything...
How to keep your restaurant and staff in line with the new H&S regulations Three out of five restaurants in the UK admitted putting false information in their health and safety, food safety and fire safety books in order to pass inspections, ...
A successful ‘no reservations' policy means you'll need to learn line management When the L'Atelier concept came to London, it opened with a ‘no bookings' policy normal to chains. That changed only a few weeks after ...
Following its Brighton success, Pintxo People is coming to London Pintxo People is about to lose its X-factor, or rather, its ‘tx' factor. The Brighton tapas restaurant isn't jettisoning the je ne sais quoi that has made it successful, ..
Fay Maschler ponders the apparent evolution of restaurant PR and finds many a missing link My late, much-missed pal Alan Crompton-Batt was often credited with having invented the profession of restaurant PR. It was in the early 1980s, after he got ...
We tasted nine variations on the theme Porter, apparently, was first drunk in London in the 1730s and became very popular in Britain and Ireland. It declined in popularity in Britain with the advent of pale ales, but continued to grow in popularity ...
Just awarded its first Michelin Star, Roger and Sue Jones' The Harrow at Little Bedwyn in Wiltshire is also known for its extensive wine list. The 900-bin list, ranging in price from £18 to £900, is Roger's, but since he can't .
‘Great dining experience' transported from Hoxton to Harrogate The owners of the Hoxton Grille in east London are planning to open their second Grille closer to their roots in Harrogate in the North-East. Restaurateurs Simon Wright and John .
‘English bistro' duo set sail for Covent Garden Two of the owners of the much feted gastropub The Anchor & Hope in London SE1 are opening a restaurant in Covent Garden, with Tom Norrington-Davies as Head Chef. Great Queen Street, in the ...
Bored? Well, why not try suspending deadly weapons above your delicate skull? Going out for dinner can be so dull. You sit down, you order, you eat and you go. Blah, blah, blah… So how does adding a little frisson sound? Perhaps like the ...
Michael Deane's expansion of his restaurant empire continues apace with his signing on a new site at the Outlet retail complex in Banbridge, County Down. The standalone glass unit within the £70million development will be ...
As new laws make employers liable for employing illegal workers, the Home Office offers some guidance The Home Office has launched a new toolkit to help restaurateurs who hire migrant workers to stay on the right side of the law. This follows the ...
Alex Renton wrestles with the notion of a truly green restaurant and empathises with Pizza Express workers My new restaurant idea is the Carbonara Neutral: at this serious-minded neighbourhood ‘organo-bistro', electricity will be generated ..
The North-Eastern Chef-restaurateur is to open three restaurants in the next year, starting in Fenwick in March North-Eastern Chef-Restaurateur Terry Laybourne is opening a Café 21 restaurant in Fenwick department store at the beginning of ...
Exuding risotto dishes to make you weep The Spiel: ;Slow food, cooked fast.; Which means? Risotto is cooked with a red wine, pancetta, fi sh stock or vegetable base and a choice of fi sh, meat and vegetables. Large batches are cooked up and ...
What the team behind Lord's media centre did for the new-look Scott's Scott's, London's classic seafood restaurant and oyster bar, was afforded a rapturous welcome back just before Christmas, when it reopened after just under three...
After the Black Pig and St Ervan, the Cornish Michelin star returns to the stove with a signature restaurant in Fowey With this, the third Cornish restaurant to showcase his talent in under four years, you could be forgiven for thinking Nathan Outlaw...
The division of the wine world into ‘Old' and ‘New' is useful. New World wines can come from almost anywhere outside Europe, but around the margins is room for ambiguity. Take Georgia, it's not Europe, it claims 5,000 years of .
It's all about you – but remember, when it comes to effective CVs and applications, it's what potential employers want to see that counts When a busy manager receives hundreds of applications for a single position on their staff, very ...
Tragus, owned by Blackstone, has bought Ma Potters restaurant company, which includes the Ma Potters Bar Restaurant and Chargrill brands, for £14.15m. The 16 UK sites are predominantly in shopping centres and have an average of 100 covers per ...
Why the Boisdale has decided to bottle its very own series of limited edition single malts I felt like I had finally made it. To my right was sitting a beautiful columnist from Wallpaper, to my left was the editor of Whisky Magazine. Other guests ...
Collaboration breaks down, but another site is in his sights Alan Yau, owner of the UK's Hakkasan and Yauatcha in London, is no longer to open a Chinese restaurant – Park Chinois – at hotelier Ian Schrager's New Gramercy Park ...
What is it? The longest-standing French restaurant in London, dating back to the early 40s when Charles de Gaulle came here during the war. Who owns it? Tricolor-flying, moustache-twizzling, 65-year-old Alain Lhermitte . The dashing Frenchman arrived...
London Brasseries, the company set up founder Andrew Bonnell, former Managing Director of Tootsies, is to open its third site in as many months, at the Gunwharf Quays' Land Securities £200m mixed-use development on Portsmouth Harbour ...
Vernes Restaurant and Tea Rooms on the riverside of the Cotswold's Bourton-on-the- Water has been sold for an undisclosed sum after offers in the region of £89,950 were sought for the new lease. The stone property includes a 60-cover ...