Category: The Caterer

Tom Peters, head chef, Bob Bob Ricard, London, reveals his likes and dislikes.

Jack Stein, Rick Stein restaurants’ chef-director – and middle son of Rick Stein – talks about business tactics to survive Covid and why restaurateurs should always be able to offer rooms to their guests.

What you use to adorn your walls is as important as any other element in a restaurant, and a carefully curated selection of artworks can create an atmosphere and inspire an instant and memorable reaction.

Don Davenport, former managing director of Sutcliffe Catering, chief executive of Compass Group’s UK & Ireland division and Catey winner, has died aged 77.

Hospitality businesses in London’s Soho are continuing to fight the winding down of the area’s popular alfresco scheme, warning bars and restaurant will struggle to survive without it.

Fergus Stewart is returning to the Lancaster Landmark Hotel Company after 20 years as deputy managing director of the group and general manager of the Landmark London.

George Barson has joined Wild by Tart in London’s Belgravia as head chef, replacing Katja Tausig who left the restaurant last year.

Just Eat Takeaway.com is facing ejection from the FTSE 100 after the index’s compiler ruled it was a Dutch rather than a British company.

Greggs has become the latest food brand to report disruption in its supply chain affecting its product availability – although it has denied that its chicken bakes have been affected.

A pub can be a restaurant, but a restaurant can’t be a pub – but why are we still following this archaic licence ruling when there’s an industry to get back on its feet, asks Piers Warne, legal director at TLT.