Category: The Caterer

Marston’s chief executive Ralph Findlay has said the extension of the VAT cut and business rates holiday are “a minimum requirement” for pubs to survive current conditions.

The chef-turned-consultant and National Chef of the Year 2013 talks about pivoting during lockdown and his first project in his new role: reopening Ealing restaurant Soane’s.

A look at the latest food, drink and equipment to hit the market.

French television chef and restaurateur Cyril Lignac is planning to open a version of his Paris restaurant Bar des Prés in London this spring.

The qualities of the ox – strength, determination and hard work – will stand operators in good stead when looking for ways to celebrate Chinese New Year.

Springboard UK is calling for entries to its annual Awards for Excellence, rewarding outstanding achievements in hospitality.

Mitchells & Butlers, operator of brands such as Harvester, All Bar One and Miller & Carter, has said it is exploring an equity capital raise to give it “increased financial and operational flexibility”.

The chef and founder of Manchester restaurant the Creameries talks about setting up Eat Well MCR, which has fed 25,000 people since lockdown.

On trying to remember if I’d ever actually eaten a ‘cordon bleu’ in a restaurant, I recalled a visit to a famous medical detox clinic in Austria. Being utterly fed up with the vegetable broth and ‘chewing trainers’ (don’t ask), I sneaked off to a local schnitzel restaurant and had cordon bleu!

What was your best subject at school? Art and design