Category: The Caterer

Wasabi has appointed KPMG to lead discussions with landlords as it bids to move to a turnover-based rent arrangement.

The Pig at Harlyn Bay, the newest addition to the Home Grown Hotels litter, is on course for an opening date of 31 July despite Covid-19 construction delays.

Sourdough pizza and craft beer restaurant chain Three Joes has acquired the 14-site Stable group from Fuller’s for an undisclosed sum.

There is “no need to delay” the proposed tourist tax for Edinburgh according to the leader of the city council, despite concerns for the city’s recovering economy post-Covid.

The cellar master at the Newt hotel in Somerset talks to Katherine Price about his passion for everything cyder, cider’s rather more refined cousin, and why more people should appreciate it just like the finest wines

The familiar fine dining experience – a multitude of courses taken over several hours, the pouring of wine by a sommelier at the guest’s table – poses several problems in a post-lockdown world. So how are chefs planning to strike a balance between creating a memorable meal that is also hands-off and hygienic?

Mike Meek, procurement director, at food procurement specialists Allmanhall, explains the challenges posed by Covid-19 for supply chains and pricing

What was your best subject at school? Maths, and then later cooking when I went to catering school

Technology provider Access Hospitality has launched a guide to help hospitality operators get their venues operational after lockdown.

While consumers do have widespread concerns about returning to restaurants, the majority do not want to be served by teams in gloves and face masks, a survey conducted by Michelin-starred chef Marcus Wareing has found.