Making ends meat: Interview with Anthony Demetre
Anthony Demetre’s two Michelin-starred restaurants have set menus that make even Pizza Express look expensive. And it’s not just down to using cheap cuts either. So how does he do it?
Archives for January 15, 2009
Tragus continues expansion despite festive sales slump
The Strada and Cafe Rouge operator continues with plans to open more restaurants in 2009 despite tough trading conditions
Rising Star: Scott Carlton
Scott Carlton, one of the industrys Rising Stars shares his thoughts, inspirations and aspirations as he prepares for a career in hospitality
Tom Kerridge introduces £10 credit crunch lunch
Tom Kerridge’s The Hand and Flowers restaurant has introduced a £10 two-course lunch menu to lure in customers and beat the credit crunch