The Yummy Pub Co has sold the Clarence pub in London’s Stoke Newington to Robert Webster Shaw for £125,000, as part of plans to focus on growth through freehold acquisition.
Drugs in hospitality survey: 64% say they regularly see evidence of drug use by colleagues
The Caterer asked what you think about drug misuse at work: how prevalent is it, why is it happening and what is being done to tackle it? Emma Lake reports
Coronavirus declared ‘notifiable disease’ after businesses raise fears over losses
Coronavirus has been declared a notifiable disease after businesses voiced concerns that losses would not be covered by insurance policies.
Menuwatch: St Clair, London
Jorge Baumhauer da Silva’s ‘London-curated Nikkei cuisine’ is delighting guests at St Clair in London’s Clapham. Jennie Milsom pays a visit
Gather & Gather scores Southampton FC catering
Gather & Gather has reached an agreement in principle with Southampton Football Club to oversee its catering and events.
Employees to be eligible for sick pay from first day off in bid to slow coronavirus spread
Employees will be eligible for statutory sick pay from their first day off work, rather than their fourth successive day of absence, in a bid to tackle the spread of coronavirus (Covid-19).
Sir Frederick Barclay threatens to sue should the Ritz be sold for less than ‘proper value’
Sir Frederick Barclay, the billionaire co-owner of the Ritz London hotel, says he has received competing bids to buy it for more than £1b.
Chef line-up for 15th series of Great British Menu revealed
The line-up for the 15th series of BBC2’s Great British Menu, which will run for nine weeks from Wednesday 18 March, has been announced.
David Moore and Asimakis Chaniotis launch chef’s table above Pied à Terre
Restaurateur David Moore and chef Asimakis Chaniotis will launch a chef’s table above Michelin-starred restaurant Pied à Terre in London’s Fitzrovia later this month.
Nominations open for fifth edition of the Basque Culinary World Prize
Nominations for the fifth Edition of the annual Basque Culinary World Prize, that celebrates chefs who ‘transform society through gastronomy’, are open until 4 May 2020.