Category: The Caterer

The government has created a ‘new blueprint for better hospital food’ following an independent review of hospital catering, led by a panel of advisers including chef and restaurateur Prue Leith.

Afternoon Tea by Rose, available in Leith and Edinburgh, leaves Gaby Soutar of The Scotsman wondering if founder Rose Gregory is “genius or magician”.

Zoltan Szabo has joined the luxury Cameron House resort in Loch Lomond as executive chef ahead of the hotel’s reopening in 2021.

The Rhug Estate, in Denbighshire, farmed organically by Lord Newborough, is celebrating its 20th anniversary.

The Greater London Authority has given the green light to the £1b redevelopment of the Kensington Forum, which will include a 1,100-bedroom hotel and serviced apartment scheme alongside 62 affordable homes.

The director at Macellaio RC restaurant group in London and partner at restaurant consultancy and accountancy firm Main Course Associates gives his advice on business survival and the opportunities he sees in the market.

The government’s U-turn on getting workers back into offices has created what is in essence a second lockdown on city centres. We speak to the restaurateurs most affected.

Chancellor Rishi Sunak has confirmed that new discretionary local authority grants are available to “supply chains of those serving the hospitality industry”.

The Fragrance Group’s plans to turn Bath’s Royal Mineral Water Hospital building into a 164-bedroom luxury hotel have been rejected by the local authorities.

Catering in the care sector presents the problem of creating food that is healthy, nutritious and easy to eat as well as being attractive and whetting the appetite, but chefs are solving that in a range of innovative ways.