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Slash VAT, Boost Business - have your say
Caterer & Hotelkeeper has launched a major new campaign - Slash VAT, Boost Business - aimed at easing the burden of taxation on UK hospitality operators.
Glynn Purnell set to open new Birmingham restaurant
I've just heard from the man himself that he is set to open his second restaurant. Glynn will be taking over Pascal's in Edgbaston, which was formerly Jessica's, the restaurant where Glynn gained his first Michelin-star.
Top French chefs join forces to save country's gastronomic future - should UK industry do the same?
French gastronomy is in crisis and to save it 15 of the country's most illustrious chefs have joined forces to launch a campaign to secure its culinary future. They gathered yesterday in Paris to unveil the country's first chef lobbying group
Rationalising the 'Recipe...'
Bare with me... How to Paint the Mona Lisa 1. Get a canvas, frame, paints, oils, palate and brushes, and a stool to sit on. 2. Create a grid on the canvas onto which the background will be painted. 3. Paint the background. 4.
World's 50 Best Restaurants - did the judges get it right.
So, it turns out Chef Hermes was right and Noma has been voted top of the list in the San Pellegrino World's 50 Best Restaurant Awards - congratulations to Rene Redzepi . Top British performer was the Fat Duck in third.
By how much should the Government reduce VAT for hospitality?
The Irish Government looks set to drop the rate of VAT for goods and services related to tourism to just 9%. This could happen by as early as July and is almost certain to apply to restaurants, hotels and catering companies.
Questions for Daniel Boulud
I'm meeting French-born US chef Daniel Boulud next week to chat about his forthcoming London restaurant at the Mandarin Oriental hotel. Are there any burning questions you have always wanted to ask the three-Michelin-starred chef?
Pierre Gagnaire creates world's first synthetic dish
Multi-Michelin-starred French chef Pierre Gagnaire will today unveil the world’s first entirely synthetic gourmet dish, which comprises apple and lemon flavoured jelly balls that are creamy on the inside and crackling on the outside.
Curry colleges - a good idea or just government spin?
This weekend it emerged in the Guardian newspaper that the Government was planning to introduce "curry colleges" - training centres devoted to skilling British workers in the art of Asian cuisine - in a bid to overcome skills shortages in
Roux Scholarship finalists announced
The judges have announced the list of regional finalists for this year’s Roux Scholarship competition.
