- Workplace caterers: we’ll have an edge on the high street when we reopen
- "Be who you are and don't be scared," Emily Roux advises female chefs
- "The infamous" three soups in one bowl
- 'Independent' owner's hotel raided by Ukrainian authorities – For more hospitality stories, see what the weekend papers say
- 'Substance' – vanilla mousse, toffee jelly, cocoa sponge crunchy, Gran Cru chocolate cream
- 1 white gazpacho from cordoba – by Maria José Sevilla
- 1,500 officers to enforce new Gambling Act
- 10 killer interview questions
- 10 steps to sustainability
- 10 things to get right when relocating your business or staff
- 10 ways to cash in on the Rugby World Cup
- 10 ways to improve your website
- 10 ways to mitigate food inflation
- 10,000-plus sign petition supporting pig industry
- 100% Recycled Maxima Green Toilet Rolls
- 100% pure coconut water from VitaCoco
- 12 Loch Fyne oysters – by Jim Greenway
- 147research wins ACE Dragon's Den event
- 14forty reports growth of 40% after several contract wins
- 14forty wins five-year contract with National Grid
- 18 Roux Scholarship regional finalists named
- 1879 Events Management takes catering on the road
- 1879 Events Management to cater Newcastle Pride
- 1879 Events Management wins Soundwaves 2014 catering contract
- 20 ways to stop staff leaving
- 20 young chefs through to Craft Guild of Chefs Graduate Awards semi-finals
- 2004 Catey award winners unveiled
- 2005 Chef Conference
- 2005 Menu Census: Appetizers
- 2005 Menu Census: Beverages
- 2005 Menu Census: Breads/Sandwiches
- 2005 Menu Census: Breakfast
- 2005 Menu Census: Desserts
- 2005 Menu Census: Meats
- 2005 Menu Census: Options Trading
- 2005 Menu Census: Poultry
- 2005 Menu Census: Regional/Ethnic
- 2005 Menu Census: Salads
- 2005 Menu Census: Seafood
- 2006 Roux Scholar dies after long illness
- 2006 – the year in review
- 2007 Gordon Ramsay Scholar Awards final
- 2007 Gordon Ramsay Scholar crowned
- 2007 Skills Challenge Hospitality launched
- 2008 Catey Awards – watch the video
- 2008 Chef Conference
- 2008 International Copa Jerez entries open
- 2008 R&I Beverage Census: Good Libations – US Food Trends
- 2008 Roux Scholar to spend stage at three-Michelin-starred El Raco de Can Fabes
- 2008 – Hospitality news review of the year
- 2009 Catey winners to be announced this evening
- 2009 Excellence in Food & Drink Awards winners announced
- 2009 UK Sommelier of Year deadline extended
- 2009's Big Hurt – US Food Trends
- 2010 Roux Scholarship names six national finalists
- 2010 review of the year
- 2012 Olympics tourism plan faces another delay
- 2012 – the challenges and opportunities
- 2012 – the industry's expectations
- 2013 Cateys Shortlist unveiled
- 2014 Cateys shortlist unveiled
- 2014 Cateys: Best Marketing Campaign
- 2014 Cateys: Foodservice Caterer Award
- 2014 Cateys: Public Sector Caterer Award
- 2014 KP of the Year competition now open for entries
- 2014 Product Excellence Awards winners announced
- 2014 predicted to be a record-breaking year for tourism
- 2014: Review of the year
- 2015 Cateys dates announced
- 2015 KP of the Year competition now open for entries
- 2015 Product Excellence Awards winners announced
- 2015 Review of the year
- 2015: The year ahead
- 2016 KP of the Year competition open for entries
- 2016 Product Excellence Awards shortlist announced
- 2016 predictions part five: Food deflation set to continue
- 2016 predictions part three: the future for restaurants
- 2016 predictions part two: The dining trends set to take hold next year
- 2017 Acorn Scholarship opens for entries
- 2017 – a year in review
- 2018 Acorn Awards: Closing date for entries fast approaching
- 2018 Acorn Scholarship opens for entries
- 2018 General Managers' conference to focus on cyber technology and the evolution of food
- 2019 Acorn Award winners revealed
- 2019 Acorn Awards open for entries
- 21 things you may not know about the Cateys…
- 22 Bishopsgate to house 20,000 sq ft food hub
- 24 Big Menu Ideas – US Food Trends
- 28 British cheesemakers win gold at World Cheese Awards
- 3 Star Cotswold Hotel
- 30 under 30: Acorn Award winners 2015 announced
- 30 ways to be thrifty
- 30 ways to save the planet
- 300 Grosvenor Casino staff to go on strike
- 30th Big Hospitality Conversation to take place in Birmingham
- 30th anniversary celebrations for the NACC
- 31 chefs graduate from BaxterStorey's Chef Academy
- 33 chefs graduate from BaxterStorey's Chef Academy
- 3663 First for Foodservice
- 3663 First for Foodservice – Cashing in for Christmas…
- 3663 adds fourth region to its local sourcing initiative
- 3663 embraces greener fuel
- 3663 initiative aims to boost local food sourcing
- 3663 invests in the south west
- 3663 on environmental policies
- 3663 on pouring profits
- 3663 on staffing and retention
- 3663 on sustainability
- 3663 owner says food service businesses not for sale
- 3663 reiterate supplier regulations regarding declared ingredients
- 3663 rolls out sustainable refrigeration system
- 3663 signs £27.5m deal with ISS
- 3663 teams up with Bibendum to launch new wine company
- 3663 tips on writing press releases
- 3663 wins four-year prison contract from Ministry of Justice
- 3663 – Develop your Christmas food offering
- 3663's Fred Barnes becomes chairman of Hospitality Action
- 3663's Initial thoughts
- 39 steps to improve school meals uptake
- 3D food printers unveiled in USA
- 3G Food Service & Seafood Solutions
- 40% off recruitment advertising with The Caterer
- 420 hotels and restaurants join campaign against TripAdvisor – For more hospitality stories, see what the weekend papers say
- 45 hole golf complex with a valuable hotel & leisure consent
- 48Hr Emergency service for fire doors
- 49 things you didn't know about Hotelympia
- 50 reasons to visit Hospitality 2007
- 50 ways to save … and make money
- 50% of consumers plan to reduce spend in coffee shops
- 50th Anniversary Bournemouth Hotel and Catering Exhibition
- 52% hospitality SMEs say economy still ‘too sluggish' for pay rises
- 7 Day Catering acquired by Servest Group
- 7 Day Catering announces three new appointments
- 7 Day Catering names Jayne Enskat marketing manager
- 7 Day Catering wins Documetric deal
- 99% of tourists plan to return to London following Olympics
- A Boy After The Sea – book review
- A College Dining Special Report – US Food Trends
- A Great British Celebration!
- A Minute on the Clock
- A Minute on the Clock – Alison Tyler
- A Minute on the Clock – Kevin Woodford
- A Minute on the Clock – Liam Waterman
- A Superb Boutique Hotel – Bordeaux
- A Taste of 2006
- A Taste of Relais & Château – Book review
- A Trio of ravioli
- A better balance
- A better use of public funding
- A better way of doing business
- A bigger splash: key trends in seafish and shellfish
- A bit on the wild side
- A buyer's guide to prime cooking equipment
- A buyer's market
- A career ladder for women
- A chef needs a strong mentor
- A chorus of approval
- A conference success
- A crouton of goats' cheese and roasted vegetables
- A crucial time to share ideas
- A cut above: the latest knives and cookware
- A cut in VAT could plough billions into hospitality sector
- A cut in VAT for the hospitality sector would slash unemployment figures
- A day at the races
- A day in the life – a photographic exhibition
- A day in the life – afternoon
- A day in the life – early
- A day in the life – evening
- A day in the life: On the road with Bidvest Foodservice
- A decade of opportunity
- A dream come Roux: Full report from the Roux Scholarship 2018
- A fantastic year for a fantastic industry
- A feast of offers at Hotelympia
- A fresh start for the BBC?
- A grand day out
- A grim outlook for hospitality as insolvencies rise by 95% in two years
- A guide to beverage systems
- A guide to premium Japanese sakes
- A letter from Dubai…
- A levels in tourism?
- A life choice: work or dole
- A look at subjects that are dear to my heart
- A meeting of minds: Why Gather & Gather is collaborating with industry experts
- A minute on the clock – Catherine Roe
- A minute on the clock: Alberto Crisci
- A new deal is the only option for Gate Gourmet and BA
- A new home and a fresh start
- A new ice age
- A new look for the new age of The Caterer
- A passage to India: university catering on a grand scale
- A paying policy
- A perfect catch: how to source sustainable fish
- A points-based migration system is announced
- A preview of Hotelympia speciality pavilion
- A quarter of hospitality employers could hire more under-25s to compensate for NLW costs
- A question of qualification
- A return to cooking: The chef, the cook and the artist, Eric Ripert and Michael Ruhlman
- A scholarship opportunity too good to pass up
- A sexy choice of career
- A show of Yorkshire pork – by Phil Bowen
- A spotless strategy: the latest cleaning and hygiene products
- A star is born
- A study of passion fruit – by George Jardine
- A sustainable future starts in the present
- A symbol of harmony or aggression?
- A taste of the caribbean
- A taste of tomorrow
- A tax inspector calls…
- A third of Scottish small businesses could be caught out by food waste laws
- A tilt at the talent title: Young National Chef of the Year 2014
- A time now for clear planning
- A ton of hospitality heavyweights
- A trio of summer desserts – by Paul Kitching
- A unique business opportunity to lease Corrour Station House, Restaurant and B & B, Scotland
- A unique opportunity
- A world of breakfast
- A world of soups
- A3 Restaurant & Adjoining Delicatessan and Licensed Restaurant, Clapham
- AA Gill dies of cancer aged 62
- AA Guide announces latest additions to restaurant awards
- AA announces new College Restaurant of the Year Award
- AA reveals Hospitality Awards shortlists
- AA reveals cereal as the nation's favourite breakfast
- AA reveals shortlists for four AA Hospitality Awards
- ABI gives Compass red card over former excutives' pay
- ABM Catering Solutions acquires contracts of Talkington Bates Midlands
- ABM Catering ousts Lindley Group from Stoke City FC's Britannia Stadium
- ABM scoops £6m-worth of contracts
- ACA rewards three young professionals at Awards of Excellence 2011
- ACC Liverpool appoints Fiona Brown and Sandra Eyre to its sales team
- ACC Liverpool teams up with Virgin Trains to launch business tourism travel department
- ACE 80th birthday dinner raises £16,000 for Wiggly Worm charity
- ACE Ready Steady Cook competition adopts new format
- ACE appoints new chairman
- ACE launches awards in memory of Robyn Jones
- ACE still taking entries for Dragons' Den competition
- AFW Awards of Excellence now open for entries
- AFW adds £10,000 bursaries to gastronomy team competitions
- AFW names finalists in gastronomy team competition 2010
- AFW starts search for 2010 UK Sommelier of the Year
- AFWS announces semi-finalists for UK Restaurant Manager of the Year 2014
- AFWS extends Moët UK Sommelier of the Year deadline
- AFWS launches search for 2013 Sommelier of the Year
- ALMR Conference highlights significant gains for association
- ALMR and BBPA roll out ‘biggest ever' campaign to fight for VAT reduction
- ALMR and BHA to merge creating UKHospitality
- ALMR calls on Government to tackle cheap alcohol after hospital admissions soar
- ALMR launches hospitality diploma scheme
- ALMR supports proposals for visa-free proposals for EU workers
- ALMR to government: ‘Make a clear commitment to EU nationals'
- ALMR urges against e-cigarette ban
- ALMR wants ban on below-cost alcohol sales to fight binge drinking
- ALMR: Don't forget hospitality in Brexit negotiations
- ALMR: rising wage costs are putting jobs at risk
- AMT to celebrate fifth anniversary of Fairtrade-only pledge
- ATL survey shows teachers think school meals could be improved
- Aam ka achar (green mango pickle) by Udit Sarkhel
- Aaron Slimming wins Lexington Catering's LexChef 2010
- Abbey Road Studios names preferred caterers
- About the awards
- About the judges
- About the sponsor
- Absolute Taste named exclusive caterer at Berkshire venue
- Absolute Taste opens Terrace restaurant at Fenwick Tunbridge Wells
- Absolute Taste to reopen public facing site at Newmarket's Palace House
- Absolute Taste wins £5m Burghley House deal
- Academic snobbery threatens practical skills
- Academies and free schools will be able to flout nutritional standards
- Academy of Cheese to record UK's cheesemaking history
- Academy of Chocolate calls for 2016 entries to eighth International Awards
- Academy of Chocolate extends Noval Trophy entry deadline
- Academy of Culinary Arts announces Awards of Excellence achievers 2007
- Academy of Culinary Arts calls for entries for its 2011 Awards
- Academy of Culinary Arts given ‘Royal' status
- Academy of Culinary Arts names winners
- Academy of Culinary Arts to stage cook-off to find next Bocuse d'Or candidate
- Academy of Culinary Arts unveil highest-scoring winners
- Academy of Culinary Arts' Annual Awards of Excellence 2013 open for entries
- Academy of Food & Wine Service launches 2014 UK Restaurant Manager of the Year
- Academy of Food & Wine names UK Sommelier of the Year
- Academy of Food and Wine Service appoints new executive director
- Academy pulls 80% into full-time courses
- Academy seeks entries for Awards of Excellence
- Accelerated wage inflation puts pressure on hospitality employers
- Accent Catering wins school dinner contract in North London
- Accent Catering wins three-year Deansfield school contract
- Accent Catering wins trio of school contracts
- Accent Catering wins £1.8m school deal
- Accent Catering wins £5m of contracts in first half of 2013
- Accent adds wins another trio of school contract
- Accent brings in Graham Garrett to support chef development
- Accent to manage café at Battersea Dogs and Cats Home
- Accent wins three school contracts worth £1.5m
- Accent wins £300,000-a-year contract with Which?
- Access a huge market
- Access is a big selling point
- Access to opportunities for London 2012
- Accessibility Awareness Day – simple steps to easy access
- Accessibility is more about commonsense than expense
- Accessibility – Ramp it Up
- Accident reporting
- Acclaim Food wins ShockWaves NME Awards contract
- Accolades for Margot Slattery of Sodexo and Debrah Dhugga of Dukes hotel at Women 1st Shine Awards
- Accommodation and food services gender pay gap down 11%
- Accommodation business confidence at a ‘record high', says VisitEngland
- Accor and TGI Friday's join pledge for 23,000 apprenticeships
- Accor announces the opening of the ibis Styles Birmingham
- Ace hotel tops list of hospitality operators in CoolBrands list
- Acorn Award 2018 winners revealed
- Acorn Award winners 2016 announced
- Acorn Awards 2005
- Acorn Awards 2006
- Acorn Awards 2007
- Acorn Awards 2008 – watch the highlights
- Acorn Awards 2008 – what our Acorns thought
- Acorn Awards 2008: Recognising the young top guns
- Acorn Awards 2009: The Young ones
- Acorn Awards 2011 winners revealed
- Acorn Awards 2012 winners revealed
- Acorn Awards 2012 – nominations are open
- Acorn Awards 2012 – the full story
- Acorn Awards 2012: Recognise your rising stars
- Acorn Awards 2013 open for entries
- Acorn Awards 2013 winners revealed
- Acorn Awards 2014 winners revealed
- Acorn Awards 2014: The cream of the crop
- Acorn Awards 2014: The winners
- Acorn Awards 2016: Celebrating 30 years of 30 under 30
- Acorn Awards 2017: Who will you nominate?
- Acorn Awards enter 25th year
- Acorn Awards – photo gallery
- Acorn Awards: Our rising stars
- Acorn Scholar 2007 announced
- Acorn Scholarship 2008 – entry deadline
- Acorn Scholarship 2009
- Acorn Scholarship 2009 now open for entries
- Acorn Scholarship 2010
- Acorn Scholarship 2010 now open for entries – and your chance to win prizes
- Acorn Scholarship 2011 now open for entries
- Acorn Scholarship 2012 now open for entries
- Acorn Scholarship 2013 opens for entries
- Acorn Scholarship 2016 finalists announced
- Acorn Scholarship 2016 opens for entries
- Acorn Scholarship 2017 shortlist revealed
- Acorn Scholarship 2019 shortlist revealed
- Acorn Scholarship winner joins ISS Mediclean
- Acorn Winner 2006: Kathy Lawton
- Acorn Winner 2006: Marco Romeo
- Acorn Winner 2006: Nils Braude
- Acorn awards 2011 – the winners
- Acorn panna cotta with butternut ice cream, by David Everitt-Matthias
- Acorn winner 2007: Anthony Kirby
- Acorn winner 2007: Antony Tagliamonti
- Acorn winner 2007: Astrid Wears-Taylor
- Acorn winner 2007: Brett Hercock
- Acorn winner 2007: Chris McFall
- Acorn winner 2007: Christopher Warwick
- Acorn winner 2007: Darren Neilan
- Acorn winner 2007: Emma Simpson
- Acorn winner 2007: Gregg Hollister
- Acorn winner 2007: Ian Smith
- Acorn winner 2007: Jason Gutteridge
- Acorn winner 2007: Laura Millar
- Acorn winner 2007: Mark Golding
- Acorn winner 2007: Michelle Waller
- Acorn winner 2007: Mike Lewis
- Acorn winner 2007: Neil Rawlings
- Acorn winner 2007: Peter Eaton
- Acorn winner 2007: Philip Rowden
- Acorn winner 2007: Sacha James
- Acorn winner 2007: Stacy Dennis
- Acorn winner 2007: Tristan Welch
- Acorn winner 2007: Tze-Huei Choo
- Acorn winner is Welsh Woman of the Year
- Acorn winners 2011 – Josh Light
- Acorn winners 2011 – Natalie Mainwaring
- Acorn winners 2012 – Francesca Brennan
- Acorn winners 2012 – Francesca Skeffington
- Acorn winners 2012 – James Chapman
- Acorn winners 2012 – Simon Houston
- Acorn winners 2016: Ben Buet, 29
- Acorn winners 2016: Craig Bonner, 29
- Acorn winners 2016: Gregory Hall, 29
- Acorn winners 2016: Jessica Clark, 25
- Acorn winners 2016: Leanne Johnson, 29
- Acorn winners 2016: Marta Chwiloc-Filoc, 28
- Acorn winners 2016: Thomas Pass, 23
- Acorns 2007
- Acquire the tools to take your business to a peak
- Act together for sober decisions
- Action Against Hunger and Toptable to run celebrity chef auction
- Action Against Hunger begins emergency appeal for Haiti earthquake survivors
- Action Against Hunger launches ‘Love Food Give Food' appeal
- Action on school meals
- Active service: Catering for the British Armed Forces
- Adam Bennett to represent Britain at the next Bocuse d'Or
- Adam Byatt joins caterer Create as consultant chef
- Adam Elliott leaves Elior for Lindley CEO role
- Adam Handling named BCF Chef of the Year 2014
- Adam Jackson leaves Black Swan at Oldstead
- Adam Smith from the Ritz named the 2012 Roux Scholar
- Adam Smith named 2012 Roux Scholar
- Adam Smith wins Bocuse d'Or National Selection
- Adam Thomason appointed executive head chef of Genuine Dining Co
- Adapt and survive in a new world, says Jerry Brand
- Addo Food Group Moves into Foodservice
- Adopt a School – lessons for life
- Adrian Booth promoted to executive chef at Seasoned Events
- Adrian Willson – Words from the Wise
- Advent Calendar Day 10: Win dinner, bed and breakfast at a Barcelo UK hotel
- Advent Calendar Day 11: Four chances to win today in our sensational Saturday giveaway!
- Advent Calendar Day 12: Four chances to win today in our sensational Sunday giveaway!
- Advent Calendar Day 13: Win a unique day behind the scenes at two-Michelin-starred London restaurant the Square, followed by dinner for two!
- Advent Calendar Day 14: Win a three-course meal for two at Rockwell at the Trafalgar hotel, London
- Advent Calendar Day 16: Win lunches for two at Sam's Brasserie and Harrison's
- Advent Calendar Day 21: Win a luxury break for two at the five-star resort Rockliffe Hall
- Advent Calendar Day 22: Win an overnight stay for two people at London landmark the Savoy
- Advent Calendar Day 23: Win bed and breakfast at the Four Seasons Hotel Hampshire including a horse riding lesson or hack for two people plus a singed copy of Fresh, Simple, Tasty by Matt Dawson
- Advent Calendar Day 24: Win a stay at 45 Park Lane, the Dorchester Collection's new contemporary London hotel, including dinner for two at Wolfgang Puck's first European restaurant
- Advent Calendar Day 8: Win an overnight stay at the Egerton House Hotel and lunch for two at the two-Michelin-starred Hibiscus, London
- Advent Calendar Day 9: Win lunches for two at Imli and the one-Michelin-starred Tamarind restaurant
- Advent Calendar day 18: Win a meal at Galvin at Windows, lunch at La Parade des Chefs at Hospitality and cookery books
- Advent Calendar day 19: Win bed and breakfast for two at Heythrop Park Resort, the newly-opened Crowne Plaza in Enstone, Chipping Norton and lunch or dinner at Tom's Kitchen at Somerset House
- Advent Calendar day 20: Win dinner, bed and breakfast at any Malmaison hotel on Valentine's night, dinner for two at the Hand and Flowers and Champagne afternoon tea at Les Deux Salons
- Advent calendar Day 17: Win a family Sunday lunch for four adults and four children at Battersea's Hotel Verta plus dinner at the Barbican Lounge
- Advertising Standards Agency upholds TripAdvisor complaint
- Advertising Standards Agency upholds complaints against Hi Spirits
- Advertising to warn employers of penalties for hiring illegal immigrants
- Advertising: a quick way to waste money?
- After a tough 2007, how can we get things off to a good start?
- After a tough decade, let's move on up
- After the floods…
- Afternoon Menus: Between the Lines – US Food Trends
- Age discrimination laws will come into force in six months
- AiP extends Central Foundation Boys school contract
- AiP extends contract with Woodrush High School
- AiP extends its catering contract at ICT college
- AiP picks up three-year deal at Cherry Orchard primary school in Worcester
- AiP picks up £340,000, five-year deal at Birchensale Middle School
- AiP receives official certification from MSC for sustainable fish use
- AiP scoops school contract renewals worth £4m
- AiP wins Soil Association's Gold Award for its Kensington and Chelsea contracts
- AiP wins contract with the Shrubbery school in Sutton Coldfield
- AiP wins five-year school meals deal in Bedfordshire
- AiP wins three Coventry school contracts
- AiP wins £1.5m Bedfordshire school meals contract
- AiP wins £1m of contract extensions
- AiP wins £2m contract with Cressex Community Hish School
- AiP wins £300,000 contract extension at Lawrence Sheriff grammar school in Rugby
- Aidan Bell joins Aramark's executive team
- Aidan Bell promoted to Aramark executive team
- Aikens was right
- Ailing pub group looking for buyer… For more hospitality stories, see what the weekend papers say
- Air control from JS Air Curtains
- Airline caterer Alpha Airports scraps legal claim of £2.5m
- Airport caterer sees profits down by £2.5m
- Airport catering: Heathrow Terminal 5
- Akotonshi – by Michael Connor
- Al Dente from the Oven
- Al desko dining: Focus on wellbeing and flexible eating for clients in business and industry
- Alain Ducasse teams up with the Elior Group
- Alain Ducasse to take over kitchen at three-starred Le Meurice in Paris
- Alan Beddie made managing director in Wilson Vale reshuffle
- Alan Bird's home-made tomato sauce
- Alan Quinlan reappointed Aramark health and wellness ambassador
- Alana Bicknell appointed sales manager at Payne and Gunter
- Alaska Seafood to sponsor LACA's Host a School Chef campaign
- Alastair Stewart to interview Tim Hammond for Arena
- Alastair Storey
- Alastair Storey and Tommy Miah rewarded in Queen's Birthday Honours
- Alastair Storey appointed chairman of Springboard
- Alastair Storey takes the top spot in Caterer and Hotelkeeper 100
- Alastair Storey to become new president for Institute of Hospitality
- Alastair Storey to deliver Savoy Lecture
- Albacore wins Scottish Qualifications Authority catering contract
- Albert Roux & Michel Roux Jnr
- Albert and Michel Roux Jnr to open fine dining restaurant during Cheltenham Festival
- Albert and Michel Roux celebrate with Silver Catey Award
- Alberto Crisci explains purpose behind prison fine-dining restaurant
- Alcohol consumption rises in 2010 but beer consumption continues to drop
- Alcohol related injuries up new report shows
- Alcohol warnings to appear on drink packaging
- Aled Williams is Ramsay Scholar
- Alex Goss joins Coventry's Ricoh Arena as conference and events manager
- Alex Morte named NACC Care Cook of the Year 2016
- Alexander & Björck appoints Chris Johns as head chef
- Alfresco drinks group hits the G-spot
- Alice Innocenti wins Lexington's 2018 BariStar competition
- Alice Peel named Gourmet Dessert Chef of the Year
- Alistair Birt announced as Cacao Barry ambassador
- Alistair Birt wins UK World Chocolate Masters title
- Alistair-Hugo awarded Bronze Food for Life Catering Mark
- All Canadian Coffee
- All Fired Up
- All I want for Christmas… is a chef
- All Rice Considered – US Food Trends
- All York final for Golden Apron 2015
- All about combi-ovens
- All about counters and serveries
- All about food preparation equipment
- All about food transport and regeneration
- All change for agency workers
- All change on the terraces
- All for One, One for All – US Food Trends
- All parties must commit to hospitality funding
- All the best to Jim Walker
- All you need to know about contracts of employment
- All-Access Asian – US Food Trends
- All-electric from Lincat
- All-party parliamentary group on visitor economy established
- All-share merger agreed between A G Barr and Britvic
- Allergen labelling: Natasha's Law will be impractical for operators, UKHospitality warns
- Allergen legislation: all you need to know
- Allergen regulations in force tomorrow
- Allergens: are we all still complying with the law?
- Allergens: do you know your ingredients?
- Allergic reaction – is hospitality up to speed?
- Allergies – reaction stations
- Allergies: On Alert
- Allergy labelling: are you ready?
- Alliance In Partnership wins £390,000 Worcester schools deal
- Alliance in Partnership acquires the Contract Dining Company
- Alliance in Partnership scoops £80,000 education catering contract
- Alliance in Partnership sees hot school meal take up soar at new contract
- Alliance in Partnership signs three year £1.4m Cressex School deal
- Alliance in Partnership wins CHAS approval for health and safety standards
- Alliance in Partnership wins Coventry contracts worth £400,000
- Alliance in Partnership wins three-year school meals contract extension
- Alliance in Partnership wins £100,000 education contract in Warwickshire
- Alliance in Partnership wins £3m school dinners contract in Coventry
- Allowing time off for training
- Almond now Scotland's biggest contract caterer
- Almond pastry galette of spinach, sheep's cheese and aubergine relish with coriander-braised cauliflower green beans and harissa-sweet pepper oil
- Almonds, Mackerel, Squirrel
- Almost 75% of Brits plan to holiday in UK next year
- Almost a quarter of UK workers fiddle their expenses
- Almost three in 10 have cut back on eating meat, says poll
- Alpha Airport signs £800m contract extension with Manchester airport
- Alpha Airports appoints new chairman
- Alpha Airports hit by £11m bill relating to last year's accounting scandal
- Alpha Airports rebuilds its executive team
- Alpha Airports rejoins London Stock Market
- Alpha Airports sees turnover grow in the first quarter of the year
- Alpha Airports to go to court after fraud probe
- Alpha Airports win two UK airport deals
- Alpha Airports wins United Arab Emirates airport contract
- Alpha LSG opens premium kitchen at London Heathrow
- Alpha LSG soars away with Manchester Airport deal
- Alpha LSG wins inflight contracts with Thomson Airways and Malaysia Airlines
- Alpha admits European fraud may cost £2.5m
- Alpha avoids downturn
- Alpha investigating fraud
- Altering leased premises
- Alternate energies: Earth, wind and fire
- Alternative Hotel Group acquires Searcy's
- Alternative Hotel Group to stick with Searcy branding
- Alternative investment – unlocking cash
- Altitude London launches pop-up events space Skyloft
- Altitude London signs up molecular caterer Bubble Food
- Alto Shaam Combi Smoker from Equip Line
- Aluminium HT+ range of professional cookware from Meyer
- Am I employable?
- Am I losing out on business because I am not embracing new trends and products?
- Amadeus acquired by Blackstone as part of NEC group deal
- Amadeus appoints GM for regional venues
- Amadeus appoints Paul Connolly executive chef of NEC
- Amadeus appoints Robert Housden as operations director
- Amadeus bolsters NEC with Barrel & Stone site in first for franchise operator
- Amadeus gains Food for the Brain accreditation for conference menus
- Amadeus introduces pop-up afternoon tea in the Library of Birmingham
- Amadeus launches new restaurant concept at Crufts
- Amadeus launches new scalable café concept MADE
- Amadeus launches new street food concept at NEC Birmingham
- Amadeus launches new street food concepts
- Amadeus managing director Kevin Watson to headline Arena Christmas Event
- Amadeus named preferred supplier at Avoncroft Museum
- Amadeus opens Oak Kitchen at Dudley Zoological Gardens
- Amadeus picks up a trio of prizes at the MARCHE awards
- Amadeus pushes growth at NEC group
- Amadeus retains catering contract for Barclay Scottish Open golf tournament
- Amadeus revenues increase by 20% thanks to NEC and ICC
- Amadeus scoops £5m contract at Stratford Upon Avon venue
- Amadeus scores at Moseley Rugby Club
- Amadeus secures £12m contract with Farnborough International
- Amadeus secures £16.3m contract in Belfast
- Amadeus signs £1m catering contract with Birmingham Town Hall
- Amadeus signs £5.4m deal with Dudley Zoological Gardens
- Amadeus to cut sugar content by 50%
- Amadeus to recruit 1,000 new staff for high-profile events
- Amadeus wins five-year Boughton House contract
- Amadeus wins its first fixed-site catering contract in London
- Amadeus wins £2.5m Scottish Open deal
- Amadeus wins £2m contract at Coventry Cathedral
- Amadeus wins £3m contract with Delapré Abbey
- Amadeus wins £4.4m East of England Arena and Events Centre contract
- Amadeus wins £5m catering contract for award-winning art gallery
- Amanda Ursell joins Charlton House as consultant
- Amedei dark chocolate entremet centred with a smoked bacon caramel, by William Curley
- American bread range from Speciality Breads
- Americana Burger Board launches the Gourmet Burger Guide
- Amicus and T&G merge to create a ‘super union'
- Ampersand Events announces new contracts with Middle Temple and Westminster Abbey
- Ampersand Events promotes new events creative director after series of contract wins
- Ampersand Events strengthens venue portfolio
- Ampersand appoints Martin Dibben director of operations
- Ampersand awarded £2.5m art gallery contract
- Ampersand extends deal with No.11 Cavendish Square
- Ampersand gains approved status at the Museum of London and the Cutty Sark
- Ampersand launches Very Hungry Caterpillar healthy eating range for children
- Ampersand launches children's afternoon tea at ZSL London Zoo
- Ampersand named approved listed caterer for Design Museum
- Ampersand named preferred supplier for Whitechapel Gallery
- Ampersand secures £28m contract at Kew Gardens
- Ampersand secures £7m deal at Museum of London Docklands
- Ampersand swings three-year British Golf Museum deal
- Ampersand to unveil 700-seat London Zoo restaurant
- Ampersand wins Historic Royal Palaces contract extension worth total of £60m
- Ampersand wins five-year contract at Sage Gateshead
- Ampersand wins five-year contract with British Medical Association
- Ampersand wins £16m Old Royal Naval College contract
- Ampersand wins £22m five-year contract at London Zoo
- Ampersand wins £60m, five-year deal with Royal Historic Palaces
- Ampersand wins £8m RIBA contract extension
- Ampersand's Laura Amos crowned 2017 ACE Robyns Award winner
- Ampersand's London Zoo restaurant scoops design award
- An accessible business increases your appeal
- An appetite for the Ashes
- An audience with: Simon Rogan
- An easy route to ‘not very qualified'?
- An exciting opportunity to develop a fully commercial Hotel Training School
- An extension of a chef's hand
- An extraordinary business opportunity to be part of an extraordinary island
- An industry that's used to diasters can cope with swine flu
- An interview with Ken Crosland: Dealing with drink and drugs at work
- An open letter to the prime minister
- An outstanding country estate and hotel Pembrokeshire
- Anaerobic food for thought
- Anchor Trust announces chef winners of its Care Services Awards
- Ancre Hill Estates' rose wins gold at Welsh Wine Awards
- Andalusian gazpacho
- Andel's Hotel Berlin, Germany
- Andreas Antona wins BCF Special Award
- Andrew Atkinson joins CH&Co Group as head of procurement
- Andrew Eliel, former Egon Ronay editor, dies
- Andrew Etherington becomes FCSI chairman
- Andrew Evans, managing director, Fresh RM
- Andrew Green becomes general manager for Eurest
- Andrew Green takes over at Craft Guild of Chefs
- Andrew Howarth placed on gardening leave by Graysons
- Andrew Main
- Andrew Stembridge elected vice-chair of Master Innholders
- Andrew Turner to join London restaurant Wiltons
- Andy Harris joins ISS Group commercial team
- Andy Jones named chair of Hospital Caterers Association
- Andy Jones of ISS announces his retirement
- Andy Kemp calls for increased government action on school meals
- Andy Murray hotel celebrates Wimbledon win
- Andy Voice named Sodexo Chef of the Year
- Andy Webb becomes business director of Compass's WhiteOaks division
- Angela Brav interview: IHG hotels pledge to ‘up their game' in food and beverage
- Angela Halliday named as Sodexo UK and Ireland's director of social impact
- Angela Hartnett made MBE – For more hospitality stories, see what the weekend papers say
- Angus Deayton to replace Tom Kerridge as Bake Off: Crème de la Crème host
- Animal welfare
- Anna Hansen's sugar-cured prawn omelette with smoked chilli sambal
- Anne Bull elected as new LACA chair
- Anne-Sophie Pic: France's first female chef to win three Michelin stars since the 1930s
- Annual Awards of Excellence 2016 open for entries
- Annual Awards of Excellence deadline extended
- Another Compass exec retires
- Another chief executive for Compass UK and Ireland
- Anthony Bennett, managing director of Mitie Catering Services
- Anti-crime website Facewatch smashes crowdfunding target in expansion bid
- Anti-smoking call gathers support
- Anti-smoking laws will come too soon
- Anton Edelmann joins Digby Trout as consultant
- Anton Edelmann picks up Ambassador award at HA Ball
- Anton Edelmann quits as principal chef at Directors Table
- Anton Edelmann's Armenian bread – by William Curley
- Anton Mosimann mentorship for Nestlé Toque d'Or 25th Anniversary winners
- Antonio Carluccio: it's my name not my food – For more hospitality stories, see what the weekend papers say
- Antony Worrall Thompson and Hugh Fearnley-Whittingstall join the fight to save fish stocks
- Antony Worrall Thompson's restaurant empire goes bust – for more hospitality stories, see what the weekend papers say
- Any Way You Slice It: 50+ Pizza Ideas – US Food Trends
- Apetito and Change Please pick up royal endorsement with Queen's Award for Enterprise
- Apetito signs five-year contract with Hillingdon Hospitals NHS Foundation Trust
- Apetito takes the holistic approach
- Apetito to invest £31m in Trowbridge production facility
- Apfelstrüdel (Apple strudel) – by Georg Fuchs
- Apologies for poor attitude
- Apostrophe opens 21st store at Heathrow Terminal 4
- Appams
- Appeal for missing chef Jonny Rothfield
- Appetizing Prospects – US Food Trends
- Apple and Calvados parfait with almond tuiles, caramelised apple compote – by Patrick Thompson
- Apple and damson jelly
- Apple and passion fruit tartlets, by Michel Roux
- Apple financier with butterscotch, cider and russet apple jelly and cinnamon clotted cream
- Apple soufflé with crème fraîche sorbet
- Apple strudel soufflé – by Philip Storey
- Apple, Pork, Anchovies
- Apples, Oyster, Partridges
- Applications of Expressions of Interest for Catering Opportunities in Chorley
- Applications open for BBC MasterChef: The Professionals 2015
- Applications open for MasterChef: The Professionals 2017
- Applications open for VisitEngland Awards
- Applying for a job on-spec
- Applying for a job online
- Appointing a building contractor
- Apprentice grant scheme opened up to medium-sized operators
- Apprentices are the answer
- Apprentices can earn 270% more than graduates, says Barclays
- Apprentices from Jamie Oliver's Fifteen and Lexington Catering take on Borough Market challenge
- Apprenticeship funding: use it or lose it
- Apprenticeship levy needs to be reformed, says report
- Apprenticeships at record high but starts for travel, leisure and tourism fall
- Apprenticeships could solve the skills problem
- Apprenticeships credited with hospitality success
- Apprenticeships – the best way to learn
- Apprenticeships: Dream teens?
- Apprenticeships: The new kids on the block
- Apricot brioche and orange tart
- Apricot sorbet with strawberry and kiwi fruit vinaigrette
- Apricots, Turkey, Cuttlefish
- Apricots, celeriac, poultry
- April Fools': Top five spoof hospitality stories
- April Fools: Five of hospitality's best spoof stories
- April update: The Mulberry Tree
- April update: The Royal Sportsman
- April update: The Stephan Langton
- April update: The Tudor Farmhouse Hotel
- April update: WildWood
- Apsens Services wins five year deal at Dunstable academy
- Apuro
- Apéritifs list – That something extra
- Aqua Restaurant Group's London outlet is the "Rainforest Café for grown-ups", says critic
- Arabic de luxe dessert assiette
- Aramark MBO ‘will boost performance'
- Aramark and Jamie Oliver Group to launch first foodservice sites in months
- Aramark announces Chef of the Year 2015
- Aramark announces £1.9m three-year contract with Northbrook College Sussex
- Aramark appoints Chef Direct as UK food service distribution partner
- Aramark awarded £7.4m contract at Portsmouth business park
- Aramark chefs take cookery courses to Sure Start centres
- Aramark chief executive to lead management buy-out of the contract caterer
- Aramark continues eight-year partnership with Goodyear Dunlop in new £4.8m deal
- Aramark demands 12% price cut from suppliers
- Aramark director responding well to treatment after road accident
- Aramark director seriously hurt in road accident
- Aramark employees launch three days of protest over ‘poverty pay'
- Aramark employees recognised for volunteer work
- Aramark employs students from its education business
- Aramark extends Robert Gordon University catering contract
- Aramark halves waste at BP headquarters
- Aramark helps college produce its own meat, milk and veg
- Aramark is first caterer to join Institute of Customer Service
- Aramark launches first Jamie Oliver workplace site
- Aramark launches new healthy eating campaign
- Aramark launches training course for parents
- Aramark loses Bloomberg contract to Restaurant Associates
- Aramark loses out to Booker and DHL on prison contract
- Aramark makes two senior appointments in regional operations teams
- Aramark opens sites at University of Cardiff Hospital
- Aramark picks up Birmingham Botanical Gardens partnership
- Aramark removes a tonne of saturated fat from its food
- Aramark reports record 95% increase in contract retentions
- Aramark retains two education contracts in the north
- Aramark scoops £7m University of Worcester deal
- Aramark scores 2014 FIFA World Cup catering deal
- Aramark secures East-Anglia defence contract worth £58.4m
- Aramark secures £13m University of Westminster deal
- Aramark sees 5.7% increase in turnover
- Aramark sees sharp fall in turnover and profit
- Aramark shareholders back move to take company private
- Aramark switches to free-range eggs
- Aramark takes £15m-a-year BBC deal off Compass
- Aramark to cater at all HBOS sites
- Aramark to cut or modify 50 UK jobs
- Aramark to fly into Heathrow as annual HQ costs top £1m?
- Aramark to go into fine dining
- Aramark to launch new health and wellbeing plan
- Aramark to reduce saturated fat in switch to 1% milk
- Aramark to serve three more years with new Old Bailey catering deal
- Aramark under fire over Olympic food waste claims
- Aramark wins 10-year contract extension at Chichester College
- Aramark wins 28 Healthyliving awards for Scotland and offshore
- Aramark wins Caldicot School meals extension
- Aramark wins Ministry of Defence contract extensions
- Aramark wins five-year deal with Bicton College in Devon
- Aramark wins £19.5m-worth of contracts at two military sites
- Aramark wins £2.4m Wirral Metropolitan College catering contract
- Aramark wins £25m UK Airbus deal from Sodexo
- Aramark wins £27m bundled services deal with Total E&P
- Aramark wins £38m deal with HMS Nelson and the Portsmouth Naval Base
- Aramark wins £4m university deal from Sodexo
- Aramark wins £50m food and cleaning contract in Beckenham
- Aramark wins £5m Bletchley Park catering contract
- Aramark's Chef Direct distribution deal slashes road miles
- Arbroath smokie and saffron stew with a medley of seafood – by Nicola and Keith Braidwood
- Archaic lease agreements will prevent businesses meeting emissions targets
- Architect chosen for Benugo's £1.2m London Coliseum revamp
- Are contract caterers champions of balanced diets?
- Are good leaders born or made?
- Are school caterers skimping on portion sizes to cut costs?
- Are wine sales suffering from the credit crunch?
- Are you a Best Place to Work in Hospitality?
- Are you a shucker for oysters?
- Are you aware of the accessibility issues?
- Are you ready for the Olympic battle by staff to take holiday this summer?
- Are you ready for the apprenticeship levy?
- Are you responsible for updating kitchen equipment to comply with laws on HCFCs?
- Arena and Kraft Heinz look for young hospitality heroes changing the face of foodservice
- Arena appoints Lorraine Wood as director
- Arena appoints Mat Baker as chairman
- Arena appoints Steve Norris as chairman
- Arena chairman Mat Baker steps down
- Arena on the lookout for new director
- Arena video: Arena's Face-to-Face interview with Alastair Storey
- Argentinian export ban leads to huge rises in beef prices
- Arid weather could cause further food price rises
- Ark for Business service launched to advise operators on drug and alcohol policy
- Armagnac parfait with a poached pear and praline biscuit – by Martin Wishart
- Armand Sablon: Roux Scholarship winner 2007
- Armando Lemar is Tabasco oyster-opening champion for eighth time
- Army caterer receives top award
- Arnie to ban junk food in school vending machines
- Arnold Fewell: Eliminate the negatives
- Arola launches home service in Barcelona
- Aromatic duck
- Aromatic tail end of beef fillet, oyster mushrooms, pak choi and sloe gin sauce
- Around 280 people die each year from chicken E.coli superbug
- Around Noon acquires the Soho Sandwich Company for undisclosed sum
- Around half of hospitality workers are not paid overtime
- Arrosto misto (Pot roast hunter's catch)
- Arroz abanda/paella
- Artichoke heart filled with smoked salmon and soft-poached gulls' eggs – by Michel Roux Jnr of Le Gavroche
- Artichoke soup with parmesan dumplings, by Giuseppe Turi
- Artichoke, Pork, Mackerel
- Article 50: Now is the time for "hard talking and negotiations", says BHA
- Artificial intelligence set to have a significant role in catering, consultants claim
- Artisan Touches – US Food Trends
- Artizian adds to management team with arrival of former Avenance sales director
- Artizian picks up Sackers & Partners contract
- Artizian reshuffle sees founder named as group's managing director
- Artizian scoops prize at National Business Awards
- Artizian takes over at Channel 4 – and other food service news
- Artizian team wins ACE Ready Steady Cook challenge
- Artizian wins Canon catering contract
- Artizian wins Gold Eat Out Eat Well award for Canon contract
- Asbestos in the building
- Ascott launches green scheme
- Ash Mair wins Masterchef: the Professionals 2011
- Ash cloud makes its mark on hospitality
- Ashford Manor Golf Club: Catering franchise opportunity
- Ashlyns awarded Soil Association's silver Food for Life Catering Mark
- Ashmolean Dining Room, Oxford
- Asia Unleashed – US Food Trends
- Asian Allures
- Asian Bites, by Tom Kime
- Asian food booming in UK as sector grows
- Asian weddings double business at the Royal Courts of Justice
- Ask CESA
- Ask CESA your kitchen equipment questions
- Asparagus
- Asparagus and black forest ham salad
- Asparagus sprouts early thanks to warm weather
- Asparagus with Poached egg and foie gras
- Asparagus with nettle beurre noisette and hand-made macaroni – by Janni Kyritsis
- Asparagus, Turbot, Lamb
- Asparagus, egg and cress sandwich with cured smoked ham, by Tristan Welch
- Asparagus, new potatoes in roast garlic and almond mayonnaise, toasted shoyu almonds, roast red & yellow peppers
- Asparagus, pea and leek tart
- Aspen Services – Aspiring to Excellence
- Aspens Services runs cookery workshops for parents
- Aspens named as one of Britain's fastest-growing private firms
- Aspens secures five-year contract with Birmingham school
- Aspens wins Soil Association's Food for Life Gold award at Somerset primary schools
- Aspens wins new education catering deals worth £9m
- Aspens wins three-year contract extension at North Birmingham Academy
- Aspire Group appoints Tracey Bellow retail and marketing director
- Aspire Hospitality founders part ways
- Aspire Hospitality wins multimillion-pound Towcester racecourse deal
- Aspire Hospitality wins £2.6m catering deal at Ragley Hall
- Aspire wins race for Silverstone contract
- Aspire wins three-year deal with the Country Land & Business Association (CLA) Annual Game Fair
- Aspiring Women conference
- Assiete of Lancashire delicacies
- Assiette d'anguille fumee et sa petite garniture
- Assiette of Cornish fish with haricots blancs, chive oil and vanilla – by Paul Kitching
- Assiette of cornish fish with haricots blancs, chive oil and vanilla – by Paul Kitching
- Assiette of duck with red cabbage, rösti potato, Puy lentil dressing – by Padrig Jones
- Assiette of rabbit with purée of carrots and jus spiked with Chardonnay vinegar (serves four) by Anthony Demetre
- Assiette of smoked salmon
- Assiette of summer fruits
- Association HR in Hospitality launched
- Association boss attacks late publication of partial smoking ban regulations
- Associations ramp up pressure on government over business rates
- Aston Villa wins six trophies at Official Football Hospitality Awards
- At home on the range
- At home on the range
- At last, service comes first
- At the heart of care catering
- Athenaeum hotel London confirms redundancies
- Atkins and Potts jams and preserves
- Atkins diet hits potato consumption
- Atlanta coolers redesigned by Apuro
- Attention Landlords and Tenants, Business Opportunities
- Attention to detail
- Atul Kochhar and Tom Kerridge confirmed for Royal Ascot
- Aubaine's blackberry tart
- Aubergine gateaux
- Auction Sale (Live & Webcast)
- August record-breaking month for English day trips
- August visits to the UK fell by 2% but spend up 7%, say latest ONS tourist figures
- Austerity is good for caterers, says new Compass boss
- Austerity measures depress confidence of catering sector
- Austerity recipes you can bank on
- Authentic British-branded ready-meals from The Authentic Food Company
- Author, chef and educationalist Victor Ceserani dies at 97
- Authorities disagree over £220m school meals cash
- Autograph Foodservice boosts Tesco contract
- Autograph signs five-year catering deal with Macmillan Publishers
- Autograph signs four-year catering deal with Department for Children
- Autogrill increases shareholding in Alpha Airports
- Autogrill launches £193m takeover of Alpha Airports
- Autogrill to make formal offer for in-flight caterer Alpha Airports
- Automate to cope with labour constraints, hospitality firms told
- Autumn Budget 2017: Small pubs the big winners
- Autumn deadline for GM food compliance
- Autumn statement: Living Wage increase, slower growth and fuel duty freeze
- Avenance bags MoD contracts
- Avenance director leaves
- Avenance pair launch new catering firm
- Avenance scoops News International catering contract from Aramark
- Avenance takes first steps in healthcare
- Avenance team wins gold at La Parade des Chefs competition
- Avenance wins Harrods contract
- Avenance wins £5m catering contract at Swansea's Singleton hospital
- Average earnings for most hospitality professions drop in 2013
- Average number of holidays taken increases
- Average pay rise for food and drink sector falls
- Average spend by Olympics visitors was double that of other tourists
- Average spend of overseas visitors to the Olympic and Paralympic Games doubles
- Avian flu briefing – what you need to know
- Avian flu destabilises poultry sales
- Avoiding harassment claims
- Award-winning chef to join Tour de France charity ride
- Awarding of school catering contracts must be improved
- Awards for Jill Stein and Clare Smyth in Queen's Birthday Honours List
- Axing loss-making school meals contracts boosts Initial
- Ayr College defends Chef Challenge title
- B & B For Sale
- B & G Ventilation Limited – Kitchen ventilation systems
- BA caterer Gate Gourmet lands celebrity chef
- BA move to scrap short-haul free meals ‘long overdue'
- BAA to reward Heathrow staff for eating at the airport
- BAA unveils latest food and drink operators signed up to Terminal 5
- BAHA to become HOSPA
- BBC Bake Off spin-off, presented by Tom Kerridge, will ‘finally recognise British pastry'
- BBC MasterChef announces new series date for 2016
- BBC TV looking for young guns and golden oldie chefs for new show
- BBC awards £50m nationwide catering contract to Servest
- BBC deal could be up for grabs
- BBC gives Mary Berry new food show after losing Great British Bake Off
- BBC reverses plan to scrap online chef recipes
- BBC survey finds school meal uptake down since introduction of healthier meals
- BBQ sauce from Heinz
- BBQ-style meatballs with a spiced risotto
- BBQs and grills – The outsiders
- BCF Chef of the Year semi-finalists revealed
- BCF Chef of the Year semi-finalists unveiled
- BCF Young Chef of the Year 2018 now open for entries
- BCF Young Chef of the Year 2019 open for entries
- BCF announced 16 finalists for Young Chef of the Year 2015
- BCF announces Chef of the Year 2016 finalists
- BCF calls for entries for Young Chef of the Year 2011
- BCF names Chef of the Year 2014 finalists
- BCF reveal the 16 finalists for Young Chef of the Year 2016
- BCF seeks entries for 2010 Chef of the Year competition
- BCF unveils English National Culinary Team for Culinary World Cup 2014
- BFFF named as founding signatory to DoH fruit and veg pledge
- BFFF urges government to focus on frozen to meet food waste targets
- BFG future in doubt after RAW collapse
- BHA Scotland chairman vows to boost Scottish tourism
- BHA Summit 2017: "Free movement will not necessarily end in 2019"
- BHA Summit 2017: Family-friendly is not just the right thing to do but makes economic sense
- BHA accuses chancellor of ignoring hospitality operators hit by food inflation
- BHA and BBPA win Commons battle on food hygiene displays
- BHA and Cumbria County Council criticise government funding for flood damage
- BHA and People 1st welcome decision to include chefs on occupation list
- BHA announces 6,000 jobs for young people by year end
- BHA announces date for ‘Davos of hospitality'
- BHA appoints Willie Macleod as executive director in Scotland
- BHA attacks Government over support for tourism as VisitEngland's bid for funding fails
- BHA board member sells Rose & Crown in Teesdale
- BHA boss defends contribution of immigrants
- BHA boss sparks row over "unemployable" Brits – For more hospitality stories, see what the weekend papers say
- BHA boss to chair Hospitality Action
- BHA boss urges government to keep its hands off the hospitality industry
- BHA calls for "constructive dialogue" with Treasury over National Living Wage
- BHA calls for Food Policy Forum members
- BHA calls for deferral of NI and VAT and return of capital allowances
- BHA calls for reassurance that EU workers can stay following Brexit
- BHA calls for recognition of vocational courses on A-levels results day
- BHA calls for ‘seaside Tsar' to save coastal towns
- BHA calls leaked immigration proposals "catastrophic"
- BHA calls on Government to address licensing concerns
- BHA calls on government to partner with industry to create jobs and wealth
- BHA calls on new culture secretary for regional destinations support
- BHA calls on political parties to consider hospitality ‘wish list'
- BHA celebrates its expanded reach and unveils its 2010 awards
- BHA challenges coalition to take tourism seriously
- BHA chief Ibrahim criticises Government for dragging feet on tourism
- BHA chief slams growing burden of regulation
- BHA council elects new chairman
- BHA criticises lack of funds
- BHA gives government's £1m marketing cash boost cautious welcome
- BHA has "lost credibility" with the Government, claims union
- BHA has high expectations of new London Mayor
- BHA hits out at MEPs' vote to scrap 48-hour opt-out for staff
- BHA hopes DUP deal with government will lead to tourism VAT cut
- BHA introduces new board of directors
- BHA jobs campaign heads to Bristol
- BHA jobs campaign heads to Tottenham Hotspur
- BHA jobs campaign receives boost from London mayor's office
- BHA launches Guide to Good Hygiene Practice for catering industry
- BHA launches Welcoming the World programme championing UK hospitality
- BHA launches free food hygiene training tool
- BHA launches hospitality industry documentary with ITN
- BHA launches online food safety guide
- BHA letter urges members to help in VAT cut campaign
- BHA luncheon guests to face London Living Wage protest
- BHA offers to help Brexit secretary hammer out immigration law
- BHA packaging initiative proves waste works at Hotelympia
- BHA partners with Barclays in hospitality job creation drive
- BHA plans forum to encourage sustainable consumption in hospitality
- BHA reveals first speakers at this year's Hospitality and Tourism Summit
- BHA reveals full Hospitality and Tourism Summit programme
- BHA reveals stellar line up for its 2014 summit
- BHA round-up: Don't let job creation be at the expense of job remuneration
- BHA round-up: Hospitality must consider the consequences of Brexit
- BHA round-up: Teaming up for the whole of hospitality
- BHA slammed for suggesting UK workers are unemployable
- BHA slams increased fines for smoking breaches
- BHA slams partial smoking ban plans
- BHA steps up pressure on Government to reduce VAT
- BHA supports VisitBritain's decision to focus on key markets, but urges action on business tourism
- BHA supports plans to ‘buy back' holiday
- BHA targets restaurants and caterers for "Big Conversation" jobs push
- BHA to develop new strategy to create jobs
- BHA to launch one-off ITN news programme dedicated to hospitality
- BHA to press for clarification on emissions targets
- BHA to showcase local suppliers initiative
- BHA travel monitor reveals ‘no post-European referendum tourist surge'
- BHA warns Westminster on Scotland VAT cut threat
- BHA warns employment growth ‘in jeopardy'
- BHA warns government over post-Brexit hospitality workforce
- BHA warns of Equalities Bill impact on public sector contracts
- BHA warns operators to consult security guidelines as they get ready for London 2012
- BHA welcomes Government's plans for Youth Contract
- BHA welcomes Osborne's decision on annual investment allowance
- BHA welcomes government tax help for flood victims
- BHA welcomes home office pledge to improve visa service for Chinese tourists
- BHA welcomes new culture secretary appointment
- BHA welcomes serviced apartments and aparthotels as members
- BHA welcomes ‘clarity' of referendum result
- BHA ‘delivering results' through work with Government
- BHA's Hospitality Works scheme to tempt jobseekers into hospitality
- BHA's open letter calling for VAT cut to 5% appears in the Sun on Sunday
- BHA: Chancellor has ‘missed opportunity' to help UK tourism, after APD cut
- BMA Scotland calls for alcohol labelling legislation
- BP team to help revive Little Chef?
- BP's Graham Sims takes over at Compass
- BRITA Professional appoints Leslie Pearce business account manager
- BT Sport introduces interactive beer mats and beer towels
- Baby beetroot in balsamic vinegar with a fondue of red onion by – Alain Passard
- Baby jackets from Brakes
- Bachmann's apprentice wins UK Young Pastry Chef of the Year Award
- Back WorldSkills bid hospitality industry urged
- Back injuries
- Back to school: know your nutrients
- Back to the Floor dinner raises £53,000 for Hospitality Action
- Bacon prices soar as post-Brexit demand from China increases
- Badgemaster launches nnline badge design facility
- Badly-designed canteens inhibit school dinner uptake, finds report
- Baguette Express sells master franchise for 50 London outlets
- Bailey admits Compass must respond quickly to changing market
- Bailey steps down as Compass chief exec
- Baileys Coffee, By Nestlé
- Baity Kitchen restaurant to launch private catering service
- Bake Off: The Professionals looks for pastry chefs to take on challenge
- Baked Christmas soufflé pudding and Christmas pudding ice-cream
- Baked Papaya and meat dish – by Michael Connor
- Baked Tay salmon with a haggis and dill crust on a langoustine risotto with a light cream and ginger reduction – by Tony Budde
- Baked Yorkshire blue cheese and ham tart – by Paul Sowden
- Baked angel-hair pasta cake with creamed black olives and chive sauce
- Baked apple, melted goats' cheese, potato galette, walnut balsamic dressing – by Sebastien Gagnebe
- Baked butternut squash and chickpea falafels with pickled elderberries, by Madalene Bonvini-Hamel
- Baked fillet of Atlantic halibut, with a mustard-nut butter, baby potatoes, sugar snap peas and a balsamic and rosé wine reduction by Simon Tanner
- Baked fillet of Buccleuch beef, brioche, mustard and herb crust, button onion and oyster mushroom fricassee, by Simon Young
- Baked fillet of turbot on braised red cabbage, grilled potatoes and thyme jus
- Baked ginger parkin with rhubarb ripple ice-cream, hot spiced treacle by Jeff Bland
- Baked ginger parkin with rhubarb ripple ice-cream, hot-spiced treacle – by Andrew Pern
- Baked lamb hotpot topped with clapshot and black pudding – by Tony Budde
- Baked mid cumberland ham with messine sauce
- Baked oeuf a la neige
- Baked red pepper
- Baked, smoked bacon-wrapped sardines with gooseberry and green peppercorn relish by James Mackenzie
- Bakery goods for every occasion
- Bakery goods: Earn your dough
- Bakery goods: something for everyone
- Bakery served with £150,000 fine after mashing potato with a tennis racket
- Balancing acts
- Balancing the business benefits of environmental initiatives
- Balers from Mil-tek
- Ballotine of salmon – by Robert Reid
- Balti to replace stews in military ration packs
- Ban on fishing discards moves a step closer
- Ban on private contractors by NHS Scotland ‘threatens thousands of jobs'
- Ban swearing in the kitchen to make it a more attractive career choice
- Banana and caramel mousse with mango sorbet – by Andy McLeish
- Banana and olive parfait, pistachio cake and olive purée, by Steve Drake
- Banana brûlée – by Tony Borthwick
- Banana pavlova
- Banana sandwich
- Banana tuiles by Stuart Pate
- Bank holiday bonanza predicted for UK home breaks
- Bank of China to finance £100m hotel in Westminster – For more hospitality stories, see what the weekend papers say
- Bank of England cuts UK interest rates
- Bank on a rethink over investment strategies
- Bankrupt hospitality business transfer agent jailed for avoiding creditors
- Banks are still willing to lend
- Banned words for job ads criticised by recruitment agencies
- Banoffee pie
- Banqueting – a balancing act
- Bar Associations
- Bar Bites
- Bar Exams – US Food Trends
- Bar and Restaurant for Sale, Derby
- Bar staff run above average risk of death by drink or murder
- Bara brith – by Michael Connor
- Barbecue World Championship trip on offer with French's and Frank's RedHot
- Barbecue-Up in Smoke – US Food Trends
- Barbecued fish kebab, avocado tabbouleh and wild rocket by Renato Porceddu
- Barbecuing: All fired up
- Barbican Centre: Provision of catering services
- Barburrito takes on two more restaurants
- Barclays appoints new head of F&B team
- Barford Farmhouse Ice‑Cream
- Barking and Dagenham Catering Services awarded Food for Life Served Here gold award
- Baroness Sally Greengross OBE is new NACC patron
- Barrett set to quit Avenance
- Bartlett Mitchell
- Bartlett Mitchell achieves ‘two star champion' Sustainable Restaurant Association status
- Bartlett Mitchell and Lindley Group first to sign up to SRA's new model
- Bartlett Mitchell announces management reshuffle
- Bartlett Mitchell announces series of senior appointments
- Bartlett Mitchell announces three contracts among £25m deal haul
- Bartlett Mitchell annual turnover jumps 10%
- Bartlett Mitchell appoints Angus Brydon as operations director
- Bartlett Mitchell appoints David Steel as chef director for business development
- Bartlett Mitchell appoints Simon Houston as new director
- Bartlett Mitchell appoints Trevor Jones as chief finance officer
- Bartlett Mitchell appoints new CEO
- Bartlett Mitchell appoints new operations director
- Bartlett Mitchell bags two Springboard Awards
- Bartlett Mitchell buys event caterer Inn or Out
- Bartlett Mitchell changes name to BM in post-Covid strategy launch
- Bartlett Mitchell creates new people experience director role
- Bartlett Mitchell gets worms to deal with waste
- Bartlett Mitchell has healthy start to New Year
- Bartlett Mitchell has record year
- Bartlett Mitchell helps provide clean water to 5,000 people
- Bartlett Mitchell in foodie entrepreneur programme launch
- Bartlett Mitchell introduces Adopt a Beehive scheme
- Bartlett Mitchell launches Fairtrade coffee Perkee
- Bartlett Mitchell launches Wheel-free Wednesdays
- Bartlett Mitchell launches barista championship
- Bartlett Mitchell launches new breakfast concept
- Bartlett Mitchell launches ‘flexitarian' range
- Bartlett Mitchell names new sales and marketing director
- Bartlett Mitchell names winner of inaugural barista championship
- Bartlett Mitchell picks up £3m catering contract with Three
- Bartlett Mitchell posts record turnover for fifth successive year
- Bartlett Mitchell receives royal approval in recognition of staff training
- Bartlett Mitchell recruits new operations director
- Bartlett Mitchell scoops £2.5m City contract
- Bartlett Mitchell secures Investors in People Gold award
- Bartlett Mitchell sees 16.8% turnover growth reaching company record
- Bartlett Mitchell sees 18% rise in pre-tax profits
- Bartlett Mitchell to work with vegan and vegetarian chef Andrew Dargue
- Bartlett Mitchell waste policy saves 500,000 coffee cups going to landfill
- Bartlett Mitchell wins Green Tourism Business Scheme accreditation
- Bartlett Mitchell wins first private members club contract
- Bartlett Mitchell wins two contracts worth £7m
- Bartlett Mitchell wins £1.2m contract with Local Government Association
- Bartlett Mitchell wins £3m of new business since start of year
- Barton Meat Company launches bespoke butchers operation for hospitality sector
- Basa trio from Young's
- Basic blini recipe – by Martin Blunos
- Basic red wine syrup
- Basildon council, Provision of catering services
- Bateaux London adds MV Harmony to its dining cruise fleet
- Bateaux London to take part in London Restaurant Festival
- Bath accessories from Clifton Food Range
- Bath chaps – a masterclass
- Batsford Arboretum and Garden Centre, in a lease of the new catering area
- Batteries not included
- Battersea Evolution to host Team GB's fundraising party
- Battery rabbit farms to return after a surge in popularity
- Battle of the binge drinking
- Battlebury Barracks chef takes top prize at Sodexo Salon Culinaire
- Battling mental illness
- Bavarois of butternut goats' milk ice-cream by Heston Blumenthal
- Bavette of beef tartare wrapped in bresaola by Clive Dixon
- Baxter and Platts retains £10m Prudential deal
- BaxterSmith and WSH join forces
- BaxterSmith scoops Euro challenge
- BaxterSmith turnover up £8m
- BaxterStorey
- BaxterStorey Chef Academy graduates 28 more chefs
- BaxterStorey Chef Academy graduates 37 more chefs
- BaxterStorey Foundation charity renamed WSH Foundation
- BaxterStorey achieves IoH Premier status
- BaxterStorey achieves its highest Hospitality Assured score
- BaxterStorey adds 30-plus new clients to its books this year
- BaxterStorey and Sodexo in line for Olympic contract wins
- BaxterStorey and chef Hayden Groves launch charity cookbook for Cure Leukaemia
- BaxterStorey appoints Christian Pauritsch as operations director, South-west
- BaxterStorey appoints Sarah Peck as sales manager for North-west
- BaxterStorey approved to deliver Institute of Hospitality qualifications
- BaxterStorey awarded bronze Food for Life Catering Mark at University of Gloucester
- BaxterStorey backs new voluntary code on pork labelling
- BaxterStorey banks £100m catering contract with RBS
- BaxterStorey celebrates its talent at inaugural awards
- BaxterStorey celebrates second British Airways contract win
- BaxterStorey celebrates success of graduates
- BaxterStorey chef stabbed to death at Southend concert
- BaxterStorey clinches £2.4m climate change research centre contract
- BaxterStorey confirms appointment of John Bennett
- BaxterStorey crowns its 2015 Barista Champion
- BaxterStorey displaces CH&Co with £2.6m deal at T-Mobile
- BaxterStorey graduates fresh crop of chefs
- BaxterStorey helps push parent company WSH past £800m mark
- BaxterStorey in ‘wonky asparagus' experiment
- BaxterStorey launches 2013 graduate training programme
- BaxterStorey launches academy to teach five-star service
- BaxterStorey launches allergen information training initiative
- BaxterStorey launches dedicated Barista Academy training space
- BaxterStorey launches smartphone app
- BaxterStorey loses senior Holroyd Howe director
- BaxterStorey named Sustainable Business of the Year at Edie awards
- BaxterStorey named as Thames Valley's most dynamic business
- BaxterStorey nets £10.5m-worth of contracts this year
- BaxterStorey parent company WSH sees double digit growth
- BaxterStorey parent company Westbury Street Holdings sees trade soar by 19%
- BaxterStorey parent company Westbury Street Holdings sees trade top £400m
- BaxterStorey promotes long-term employee to regional managing director
- BaxterStorey pushes WSH revenue over £300m despite "challenging year"
- BaxterStorey recruits ex-Compass man to lead northern expansion
- BaxterStorey recruits record number of graduates
- BaxterStorey retains five-year University of the Arts deal
- BaxterStorey scoops environmental award
- BaxterStorey scoops £12m catering deal with BlackRock
- BaxterStorey seals new five-year contract with Barclays
- BaxterStorey secures Sunseeker contract
- BaxterStorey secures Thomas Cook contract
- BaxterStorey signs up for Red Tractor certification
- BaxterStorey signs £10m catering and FM contract with Swiss Re
- BaxterStorey sponsors Simon Hulstone's Bocuse d'Or bid
- BaxterStorey staff graduate from Chef Academy programme
- BaxterStorey swoops for caterer Holroyd Howe
- BaxterStorey swoops in on British Airways lounges deal
- BaxterStorey takes chequered flag for Honda Formula One catering
- BaxterStorey takes over from Genuine Dining Co at the National Archives
- BaxterStorey takes over £12m Glasgow Caledonian University contract
- BaxterStorey to offer clients Fairtrade coffee as standard
- BaxterStorey to source all meat from UK in sector first
- BaxterStorey welcomes record number of graduates
- BaxterStorey wins B&I catering hat trick but loses another two
- BaxterStorey wins Paddy Power Betfair deal
- BaxterStorey wins Queen Margaret University catering deal
- BaxterStorey wins University of Stirling catering deal
- BaxterStorey wins Virgin Atlantic deal from Compass Group
- BaxterStorey wins contract to cater at new high-tech office building in London's Waterloo
- BaxterStorey wins insurance group deal and other food service news
- BaxterStorey wins multi-million pound city battle over UBS
- BaxterStorey wins number of contracts worth £3.5m
- BaxterStorey wins three-year BBC North deal
- BaxterStorey wins three-year Highlands and Islands contract
- BaxterStorey wins three-year contract with the Pirbright Institute
- BaxterStorey wins two-year deal at Haribo
- BaxterStorey wins £20m Goldman Sachs catering deal
- BaxterStorey's Hayden Groves wins National Chef of the Year
- BaxterStorey's Jana Slamova named top UK female barista
- BaxterStorey's Janine Swales wins Restaurant Manager of the Year award
- BaxterStorey's Linda Halliday wins Springboard outstanding contribution award
- BaxterStorey's Mike Smith to step down from managing director role
- BaxterStorey's turnover rises 55% in Scotland
- BaxterStorey, Caterlink and Holroyd Howe sign up to Sustainable Fish City
- Baxterstorey crown barista champion in Shoreditch final
- Be aware of changes to employment law
- Be cool, be fruity
- Be fair with zero-hours staff
- Be honest about recruitment to stop underhanded behaviour
- Be in with a chance to win £500 – your feedback wanted
- Be ‘positive', not discriminatory
- Beacon Foods appoints Evette Hammond business development co-ordinator
- Beacon Purchasing – the drink offer
- Beacon Purchasing's tips on marketing
- Beacon calls for government support on National Living Wage
- Beale Park: Provision of catering services
- Bean Appétit! – US Food Trends
- Bean-to-cup machines reach barista standards, say suppliers
- Bean-to-cup revolution: the next generation of coffee machines
- Beany Green aims for two more sites with £800,000 bond
- Beat the water meters and buy a Jumbo Rainsaver
- Beating the Spread
- Beaufort and artichoke terrine – by Richard Corrigan
- Beeche Visitor Centre: Provision of catering services
- Beef + Bread: Restaurant Sandwiches That Sell – US Food Trends
- Beef Tea
- Beef Uncovered
- Beef Wellington – by Brian Turner
- Beef carpaccio by Marcus Wareing
- Beef fillet with shallots and Guinness
- Beef prices fall after volatility caused by the horse meat scandal
- Beef prices to rise amid cattle shortage
- Beef's Global Guises
- Beer of the Month – Ola Dubh 40
- Beer of the month – Budvar Yeast
- Beer of the month – Meantime IBA
- Beer of the month – Schremser Bio-Roggen Beer
- Beer tax reduction could create 30,000 jobs, says BBPA
- Beer to challenge wine for dining
- Beer: The art of craft
- Beet, white truffles, bass, veal
- Beetroot Carpaccio – by Sat Bains
- Beetroot carpaccio with cucumber, pickled walnuts and feta, by Ron Faulkner
- Beetroot gazpacho, by Robin Gill
- Beetroot pàté de fruits
- Beetroot, Plaice, Hare
- Beetroot, Squid, Pigeon
- Behind the badge: C&C Catering
- Behind the scenes at Liverpool FC's matchday catering
- Behind the scenes at the 2015 Bocuse d'Or
- Being considerate could be your lasting legacy
- Being more water efficient could save businesses £400k a day
- Being treated well top concern with hospitality workers
- Belfast caterer Mount Charles named as one of Ireland's best managed companies
- Belfast caterer Mount Charles wins new contracts worth £32.6m in 2017
- Belfast caterer pays chef £22,500 in discrimination settlement
- Bell House Hotel, Suffolk, goes into administration
- Belly of pork stuffed with mushrooms and shallots – by Patrick Roubequet
- Belly pork braised with ginger, leeks and tomatoes
- Belmond Le Manoir's Karen Gruet named 2019 winner of Gold Service Scholarship
- Belt-tightening puts the squeeze on contractors
- Ben Arnold becomes second Robbie Millar Scholar
- Ben Murphy from Koffmann's takes gold at WorldSkills 2011
- Benefits of Olympic Games will not come automatically, warns Visit London boss
- Benetton in talks to buy Little Chef – For more hospitality stories, see what the weekend papers say
- Bengali tomato chutney by Udit Sarkhel
- Bennett Hay appoints Andy Aston as development chef
- Bennett Hay apprentice scheme proves a success
- Bennett Hay launches facilities management concept
- Bennett Hay scoops £1.2m catering deal at SEB
- Bennett Hay wins five-year contract worth £3m with law firm
- Bentley hotel in London to become UK's first Waldorf-Astoria – For more hospitality stories, see what the weekend papers say
- Benugo Hampstead Heath café contract sparks community row
- Benugo St Pancras, London
- Benugo founder Ben Warner to guest edit Caterer and Hotelkeeper
- Benugo founders Ben and Hugo Warner win £35m heritage contract
- Benugo grilled on social media over Hampstead Heath café
- Benugo opens Bishopsgate Kitchen restaurant in London Spitalfields
- Benugo opens Garden Cafe at Brown Hart Gardens
- Benugo opens first site in Wales
- Benugo pulls out of deal to run three north London cafés
- Benugo signs £20m, five-year deal at Regent's Park
- Benugo starts 2009 with two lucrative contract wins
- Benugo takes Science Museum deal worth £25m from Elior
- Benugo to cater at London's Natural History Museum
- Benugo to open Lincoln's Inn Fields restaurant and bar
- Benugo to open new restaurant at British Museum
- Benugo wins £10m Wellcome Collection contract from Peyton & Byrne
- Benugo wins £20m deal with National Museums Scotland
- Benugo wins £25m Science Museum contract
- Benugo wins £40m deal at the British Museum
- Bermudan Dark ‘n Stormy cocktail
- Bernicia – expressions of interest sought
- Berry juice from The Berry Company
- Best Employers in Hospitality Awards shortlist announced
- Best For Business Launches
- Best For Business: From the ground up
- Best For Business: Meet the players
- Best Group Marketing Campaign – Cateys 2009
- Best Independent Marketing Campaign
- Best Places awards – backed by BHA and Best Practice Forum
- Best Places to Work in Hospitality 2009 – the winners
- Best Places to Work in Hospitality 2009: No rest for the double winner
- Best Places to Work in Hospitality 2016 launched
- Best Places to Work in Hospitality 2016 open for entries
- Best Places to Work in Hospitality 2017 deadline extended
- Best Places to Work in Hospitality 2018 open for entries
- Best Western urges school leavers to consider hospitality career
- Best end of Daylesford organic venison with tortellini of smoked garlic and Cerney goats' cheese sauce grand veneur – by Andy Troughton
- Best end of lamb tapenade – David Cavallier
- Best end of somerset lamb with port orange and red berry sauce
- Best for Business marketing tips
- Best for Business: Marketing – the science of selling
- Best in Class
- Best new products named in Hotelympia Innovation Awards shortlist
- Best of Chef
- Best of oil
- Best of the Bunch
- Better Business – Elior at News International, London
- Better Business – Kudos at Harrogate International Centre, North Yorkshire
- Better Business – Style Services Group at Wedgwood Visitor Centre, Stoke-on-Trent, Staffordshire
- Better Business – fast cars and fine dining
- Better Foodie bash for Restaurants Against Hunger
- Better customer feedback management could boost hospitality revenue by £3.2b
- Better flavour nature's way
- Better food service on wards is the key to improving patient's nutritional status
- Better ventilation on Dawson Lainox Heart combis
- Better weather boosts business in south east
- Beurre Blanc
- Beverage equipment – maintenance
- Beverage sales increase by 38% at Belle Vue
- Beverage sector scores highly in Loo of the Year Awards
- Beverage: A Toast to Good Health – US Food Trends
- Beverage: Joltin' Joe – US Food Trends
- Beverage: Milk Money – US Food Trends
- Beverage: Mock Trials – US Food Trends
- Beverage: Refreshing Changes – US Food Trends
- Beverage: Tea for More Than Two – US Food Trends
- Beverages from The Bespoke Coffee Company
- Beverages – coffee trends
- Beverages – Spill the beans
- Beverages – water: a lotta bottles
- Beverages: Be Cool – US Food Trends
- Beverages: Chocolate attack
- Beverages: Coffee connoisseur
- Beverages: Ethical trading
- Beverages: Kettle's On – US Food Trends
- Beverages: Market Liquidity – US Food Trends
- Beverages: the bitter truth about hard and soft water
- Beverley Baker on her two years at the helm of LACA
- Beverley Baker retakes LACA chair
- Beverley Baker – A Minute on the Clock
- Beware the reviewers who abuse the power of the web
- Bexley Primary Schools: Provision of food services
- Beyond Daiquiris: Frozen Drinks & Recipes – US Food Trends
- Beyond the ordinary: Australian wines
- Bibendum launches data tool to identify emerging wine trends
- Bibendum sells private client business to Cru London
- Bibendum to run bespoke wine training academies
- Bid for prizes in Hospitality Action's October Ball
- Bid to block regional casinos fails
- Bidder emerges for Brakes: For more hospitality stories, see what the weekend papers say
- Bidfood launch Create Summer range
- Bidfood raises £9,400 to fund clean water projects in Africa
- Bidfood reveals its dining trends for 2021
- Bidfresh CEO Stephen Oswald completes Sustainability Leadership Master of Studies
- Bids invited for £40m tourism fund
- Bidvest 3663's Alex Fisher to present Arena's Savoy Lecture 2014
- Bidvest Foodservice changes name to Bidfood
- Bidvest Foodservice's Andrew Selley to headline Arena Savoy Lecture 2017
- Bife-ana
- Big Christmas Giveaway: Complimentary access to Swim Club and a three-course dinner for two in Zacry's restaurant at Watergate Bay hotel
- Big Christmas Giveaway: Set lunch for two at Darbaar in London AND cocktails & cichetti at the new Fiume
- Big Christmas Giveaway: Win an overnight stay plus dinner and breakfast at Michael Caines's Lympstone Manor
- Big Hospitality Conversation in Scotland sees over 300 new work pledges
- Big Red … and Green and Yellow
- Big School Bake Off 2016 semi-finalists revealed
- Big Teas
- Big freeze brings food shortages and price rises – For more hospitality stories, see what the weekend papers say
- Big hospitality backers for new diversity charity
- Big names help Ark Foundation work
- Big operators vie for slice of games action
- Bigger loads on Henny Penny SmartCombis from ServEquip
- Bigger, better, faster: the latest kitchen products and installations
- Bill Buchan is Sodexo's new HR director for UK and Ireland healthcare
- Bill Clinton backs Rwanda coffee launch
- Bill Toner replaces Jerry Brand as boss at Host
- Bill Toner thinks again about Host role?
- Bill Toner to be keynote speaker at Arena Christmas Lunch
- Bill Toner to join Host Management?
- Bill Toner to join Jerry Brand at Host
- Bill Toner to leave Aramark
- Bill's CEO Mark Fox to speak at Arena Summer Event
- BioWare compostable containers from Huhtamaki
- Biodegradable packaging from Plangow
- Biodynamic winemaking
- Bird Watching – US Food Trends
- Bird flu confirmed at Goosnargh farm
- Bird flu not affecting trade
- Birkbeck College invites tenders for £6.6m catering deal
- Birmingham City Council puts NEC Group up for sale
- Birmingham City council: Provision of catering service
- Birmingham and Hyndburn ranked worst for food hygiene
- Birmingham caterer closed after 44 police officers get food poisoning
- Birmingham hospitality operators involved in Government employment law pilot
- Biscuit Recipes: Fresh-from-the-Oven Ideas – US food trends
- Biscuits rise to the occasion – US Food Trends
- Bishopsgate Institute, Provision of catering services
- Bite Catering hires John Hicks as food champion
- Bite Catering recruits Simon Macfarlane and Liz Cummins
- Bite is first contract caterer in Sustainable Restaurant Association
- Bite sees breakfast sales rise 7% after introducing porridge toppings
- Bite wins four-year contract at London's Northern & Shell Building
- Bitter chocolate box with salted caramel ice-cream, by Daniel Galmiche and Alex Edwards
- Bitter chocolate tart with a white chocolate ice-cream – by Jonathan Harrison
- Black Forest in a glass, by Andreas Antona
- Black and white tagliatelle with smoked salmon – by Franco Taruschio
- Black crab and horseradish salad, sevruga dressing and lobster oil – by Henry Harris
- Black lentils with tomatoes and cream
- Black pepper cheesecake – by Marcus Samuelsson
- Black pudding, trout and mustard sauce
- Black rice pudding
- Black rice pudding with iced fresh mangoes and toasted coconut ice cream, by Rick Stein
- Black tilapia, Gundel-style – by Kalman Kalla
- Blackberry compote, fennel and raisin ice-cream
- Blackcurrant pudding by Gareth Jones
- Blackened quail on plantain curry
- Blackpool Council considers consultation process on early hours drinking
- Blackpool Football Club, Opportunity for restaurateur to run a new hotel's restaurant
- Blackpool and The Fylde College named 2007 Nestlé Toque d'Or champions
- Blackpool launches customer service course to improve image
- Blackpool tops free visitor attraction list
- Blair admits ‘potential' danger from GMfoods
- Blair moves closer to UK smoking ban in public places
- Blakemore Foodservice wins £9m contracts
- Blast chiller from Foster Refrigerator
- Blast chiller/freezers by Valera
- Blast chillers: Why they are indispensible in commercial kitchens
- Blinds from Broadview
- Blink of a magic eye
- Blog wars on Murky Coffee coffee policy
- Blood Orange Sorbet
- Blood Oranges, Pheasant, Crab
- Blood oranges, chinese leaf, dover sole
- Blood peaches from Reynolds
- Bloody-Mary-inspired cocktail contest with USA prize now accepting entries
- Bloomsbury event space opens after £2.4m upgrade
- Blowing your own trumpet
- Blue Apple extends EasyJet relationship with new deal
- Blue Apple pips BaxterStorey to Help for Heroes contract
- Blue Apple scoops £1.2m-worth of contracts
- Blue Apple takes on software developer in Slough … and other food service news
- Blue Apple wins new contracts with JP Kenny and BMW
- Blue Apple wins £5.4m of new business in Q1
- Blue Strawberry and Table Talk strengthens team
- Blue cheese mascarpone with Heligan honey by Jock Zonfrillo
- Blue plaque honouring Elizabeth David to be unveiled today
- Blueberry Bread and Butter Pudding
- Blueberry sourdough waffles – by Michael Connor
- Blueprint for a world-class kitchen
- Blumenthal seeks to trademark name for eye patches, sunglasses and perfume
- Blumenthal, Corbin and Sirieix among those honoured at UWL hospitality awards
- Blunder forces school meals deal re-tender
- Boal Dopiaza
- Bob Cotton appointed chair of London Business Tourism Group
- Bob Cotton leaves hospitality in safe hands
- Bob Cotton looks back at his decade at the helm of the BHA
- Bob Cotton to leave BHA in July 2010
- Bob Cotton will be a hard act to follow at the BHA
- Bob Cotton's top 10 crazy laws
- Bob Cotton: Mastermind of the BHA
- Bob MC Gurnard seared on potato salad
- Bocuse d'Or 2015: Team UK gears up
- Bocuse d'Or UK reveals team for Budapest European selection
- Bocuse d'Or and Coupe du Monde round-up
- Bocuse d'Or organisers reveal ingredients for European selection
- Boiled bacon shank, broad bean and lovage salad with crispy quail egg – by James Mackenzie
- Boiled beef and dumplings from Complete Nose to Tail
- Boiled egg and soldiers – by Martin Blunos
- Boiled leg of lamb with caper sauce
- Boisdale chief executive joins campaign to overturn US haggis ban
- Bold new direction for Hotelympia
- Bond & Brook, London
- Boned and rolled pig's head with mashed potato and caper jus
- Boneless pork cutlets with sweet and sour peppers
- Bonito salad with garlic sauce – by Kihachi Kumagai
- Bonne Bouche Frozen UK sells off equipment in biggest UK auction
- Bonnet stoves: at the heart of the kitchen
- Book Extract: Tom Kerridge's Proper Pub Food
- Book Review – Eat London 2
- Book Review – Heston Blumenthal at Home
- Book Review – Italian Kitchen
- Book Review – José Pizarro's Spanish Flavours
- Book Review – Life, On the Line
- Book Review – Pastry by Richard Bertinet
- Book Review – The Food of Spain
- Book Review – The Icecreamists, by Matt O'Connor
- Book Review – the Art of Cooking with Vegetables by Alain Passard
- Book Review: Mange Tout: Bistro Cooking by Bruno Loubet
- Book Review: Pâtisserie at Home by Will Torrent
- Book Review: Rick Stein's India: In Search of the Perfect Curry
- Book Review: The Square, The Cookbook Volume 2: Sweet
- Book Review… Home of inspiration
- Book now – last tickets remaining for Foodservice Cateys
- Book review – A Boy After The Sea 2
- Book review – A Country Cook's Kitchen
- Book review – A Well-Run Kitchen
- Book review – A Year in Cheese: A Seasonal Cheese Cookbook
- Book review – At Elizabeth David's Table
- Book review – Chocolate at home, by Will Torrent
- Book review – Classic Vegetarian Cookery
- Book review – Cook With Kids
- Book review – Desserts
- Book review – Drinks by Tony Conigliaro
- Book review – Ducksoup Cookbook: The Wisdom of Simple Cooking
- Book review – Eat Grub: The Ultimate Insect Cookbook
- Book review – Eivissa: The Ibiza Cookbook
- Book review – Fat by Jennifer McLagan
- Book review – Fish Etc
- Book review – Fish: Recipes from the Sea
- Book review – Five Essential Ingredients For Business Success
- Book review – Food for Thought
- Book review – Food of the Grand Trunk Road
- Book review – Foraging: The Essential Guide to Free Wild Food
- Book review – Heat: Cooking with Chillies, the World's Favourite Spice
- Book review – How I Cook
- Book review – J Sheekey Fish
- Book review – Jerusalem
- Book review – K Food: Korean Home Cooking and Street Food
- Book review – Kitchen Garden Companion
- Book review – Land of Fish and Rice: Recipes from the Culinary Heart of China
- Book review – M: A 24 Hour Cookbook by Martin Williams, Michael Reid and Nick Savage
- Book review – Mark Hix on Baking
- Book review – Memories of Gascony
- Book review – Momofuku
- Book review – Mugaritz: A Natural Science of Cooking
- Book review – National Trust Simply Baking
- Book review – Nopi: The Cookbook
- Book review – Ocean Voyage
- Book review – Paul Food
- Book review – Perceptions: Recipes from Restaurant Mark Greenaway
- Book review – Polpo: A Venetian Cookbook (of Sorts)
- Book review – Rick Stein's Spain
- Book review – Salt Sugar Smoke
- Book review – Savour: Salads for all Seasons
- Book review – Sicily – Silver Spoon Collection
- Book review – Simpsons the cook book
- Book review – Spuntino: Comfort Food (New York style)
- Book review – Stevie Parle's Dock Kitchen Cookbook: Real Home Cooking from Around the World
- Book review – Sweet Tooth
- Book review – The Balthazar Cookbook
- Book review – The Breakfast Bible
- Book review – The Essence of French Cooking, by Michel Roux
- Book review – The Family Meal
- Book review – The Geometry of Pasta
- Book review – The Kitchen Magpie
- Book review – The New Pâtissiers by Olivier Dupon
- Book review – The Perfect Scoop
- Book review – The Vegetarian Option
- Book review – Tuscany
- Book review – Two Greedy Italians Eat Italy
- Book review – Vino: Great Wine for Everyday Life
- Book review – Capital Spice
- Book review: 30 Ingredients
- Book review: A Lot on Her Plate by Rosie Birkett
- Book review: A Table at The Fields by Colin McGurran
- Book review: A Wong: The Cookbook
- Book review: Afternoon Tea at Home by Will Torrent
- Book review: Bitter by Jennifer McLagan
- Book review: Brasserie Zédel – Traditions and Recipes from a Grand Brasserie
- Book review: British Seasonal Food by Mark Hix
- Book review: Chewy Gooey Crispy Crunchy by Alice Medrich
- Book review: Chicken & Other Birds by Paul Gayler
- Book review: Chinese Unchopped by Jeremy Pang
- Book review: Chriskitch: Big Flavours From a Small Kitchen
- Book review: Comptoir Libanais Express
- Book review: Deep South by Brad McDonald
- Book review: Deliciously Wheat, Gluten & Dairy Free
- Book review: Fish by Mat Follas
- Book review: Flavorwalla by Floyd Cardoz
- Book review: Good, Good Food
- Book review: Great Homemade Soups – A Cook's Collection
- Book review: Grill Smoke BBQ by Ben Tish
- Book review: Hartwood by Eric Werner and Mya Henry
- Book review: Hog
- Book review: Kingdom of Cooks, by Andy Lynes
- Book review: MasterChef: The Masters at Home
- Book review: Michel Roux The Collection
- Book review: Nathan Outlaw's Everyday Seafood
- Book review: Patisserie by William and Suzue Curley
- Book review: Pickled by Freddie Janssen
- Book review: Recipes from the Sea
- Book review: Rib Ticklers & Choux-Ins by Glynn Purnell
- Book review: Rick Stein: From Venice to Istanbul
- Book review: Salt is Essential by Shaun Hill
- Book review: Scook: The Complete Cookery Course
- Book review: Spanish Made Simple by Omar Allibhoy
- Book review: Spice Temple by Neil Perry
- Book review: Squirrel Pie by Elisabeth Luard
- Book review: Summer Berries & Autumn Fruits
- Book review: The Complete Nose to Tail: a kind of British cooking
- Book review: The Ethicurean Cookbook
- Book review: The Good Life Eatery Cookbook by Shirin Kouros and Yasmine Larizadeh
- Book review: The Lebanese Kitchen
- Book review: The Saffron Tales by Yasmin Khan
- Book review: Tom's Table
- Book review: Vegan Bible by Marie Laforêt
- Book review: Where Chefs Eat
- Book review: White Heat 25
- Book review: Women Chefs of New York by Nadia Arumugam
- Booker breaks £1b catering sales barrier
- Booker launches new distribution network, Chef Direct
- Booker sales rise 9.4% to £3.9b
- Booker to buy Makro in £140m deal
- Boom time unlikely to last, warns Barclays
- Boost for NHS hospital food
- Boost in number of overseas visitors to UK during May
- Boost in overseas visitors to UK during April
- Boost in spending by Chinese visitors to UK
- Boost in tourist numbers to Scottish Isles
- Boost to Yorkshire economy predicted as 2014 Tour de France route announced
- Boosting Restaurant Energy Efficiency – US Trends
- Border Agency official resigns with a cake to start his own catering business
- Borel: Cut VAT to create jobs and offset Living Wage cost
- Boris Johnson and Tracey Crouch to headline Hospitality and Tourism Summit
- Boris Johnson outlines plan to boost economy during 2012 Olympics
- Boris Johnson wants school children to grow their own dinners
- Borscht terrine with pirags – by Martin Blunos
- Boss of school meals caterer Cater Link to retire
- Bosses urged to be flexible with staff in severe weather
- Bosses warned against exploiting youngsters to cope with hours curb
- Boston College takes top spots at OliveIt! final
- Botanically brewed beverages from Fentimans
- Bottled mackerel fillets, by Mark Hix
- Boudin of white asparagus with morels and wild garlic
- Bouillon pastes from Bisto
- Bouncing back from a bomb
- Bournemouth Lower Gardens expressions of interest sought
- Bournemouth School Meals Service looks for caterer
- Bournemouth and Poole College awarded WACS recognition
- Bourse royal filo parcel with ricotta, spinach and walnuts by Assen Belaidi
- Bracknell Forest Council receives no bids for school meals contract
- Bradford City FC signs Lindley Venue Catering in £1.4m deal
- Bradley Johnston wins Springboard's Future Chef 2008 title
- Brains buys Cardiff coffee chain Coffee#1
- Braised Norfolk duck, orange sauce, red cabbage and chestnuts, roast butter potato – by Mark Gregory
- Braised acorn-fed grey squirrel with roasted loin and squirrel pie, garlic mash – by Craig James
- Braised brisket of guernsey beef and woodland mushrooms, by Christophe Vincent
- Braised lamb shank
- Braised leg of corn-fed chicken with a French fried egg, wild mushrooms and leeks in a port and caper sauce – by Paul Kitching
- Braised melon with tomatoes, pistachios and wild herb salad
- Braised oxtail
- Braised oxtail with cèpes, salsify and beef marrowbone by Tom Aikens
- Braised pig's cheek at restaurant 33
- Braised pigs' cheeks and chorizo
- Braised shin of beef with carrot and swede purée and caramelised shallots – by Ross Pike and Madalene Bonvini-Hamel
- Braised squid with tomatoes and red wine, by Liz Payne
- Braised stuffed leg of rabbit with cracked wheat chickpeas raisins and onions – by Redouane Mokhtari
- Brakes Group takes Foie Gras off the menu
- Brakes appoints new UK chief executive
- Brakes begins search for winning student team chefs
- Brakes launches website in support of British Food Fortnight
- Brakes recalls lasagne after tests find horse DNA
- Brakes spicy minced beef skewer found to contain horse meat
- Brakes teams up with Shepherd Neame for Best of British chef competition
- Brakes to remove hydrogenated vegetable oils
- Brakes wins gold at Green Apple Awards for Environmental Best Practice
- Brakes wins six prizes at British Frozen Food Federation awards
- Bramley and prune frangipane tart
- Brand Refill – Top brands at great prices
- Brand awareness
- Brand new: how CH&Co has merged 22 disparate brands into a reinvigorated and refocused company
- Brandade of fresh cod, smoked salmon and lobster on a shellfish jelly with sweetcorn chilli salsa, an orange, vanilla, and cardamom reduction and coriander oil – by Bruce Sangster
- Branded chains now account for majority of foodservice market
- Branding: The own-label dilemma
- Brands – A question of trust
- Brands: for cows or cowards?
- Brandy-Based Cocktails – US food trends
- Brasilia brand comes back with Sublima technology
- Brazilian fish stew
- Breaching banking covenants
- Bread & butter pudding with vanilla sauce by Simon Tanner
- Bread and butter pudding
- Bread and butter – US Food Trends
- Bread bowls from Butt Foods
- Bread bowls from Mantinga
- Breakfast Branches Out – US Food Trends
- Breakfast Briefing: How to make sure you're meeting pension requirements
- Breakfast Gets a Break – US Foot Trends
- Breakfast at the Wolseley, AA Gill
- Breakfast bonanza – does your breakfast cut it?
- Breakfast still a ‘real opportunity' for restaurants
- Breakfast triple-pack from Bakehouse
- Breakfast: Less is more
- Breaking the Ice
- Breakthrough for women in Young Chef Young Waiter
- Breast of duck with a herb croustillant, caramelised nectarines, asparagus and a juniper berry-scented jus
- Bresse Pigeon with Fresh Dates with White Root Vegetables
- Brett Graham tops Sunday Times Food List
- Brew Companions – US Food Trends
- Brew owner Jason Wells in hot water over road rage incident
- Brewdog on hunt for hotel site in Aberdeen
- Brewery appoints Phillipa Thomas event sales and wedding co-ordinator
- Brewery management reshuffle following MD's departure
- Brexit White Paper's assurances on trade in food and drink welcomed
- Brexit and National Living Wage to dominate The Caterer panel at Hotelympia
- Brexit and supply chain dominate at Seafish's Humber Seafood Summit
- Brexit dominates Queen's Speech, but no business rates reform
- Brexit fears driving food costs up, warns Lynx Purchasing
- Brexit immigration curbs could ‘push hospitality to the cliff edge'
- Brexit minister confirms ‘no plans to deploy army to protect food supplies'
- Brexit set to push up wine prices
- Brexit three months on: could hospitality profit from it?
- Brexit ‘out' pie slightly ahead in Square Pie's latest poll
- Brian Silva – cocktail of the month
- Brian Wisdom named chair of the Federation for Industry Sector Skills and Standards
- Bribery Bill could hobble corporate hospitality, warn legal experts – For more hospitality stories, see what the weekend papers say
- Bridges fund management invests in school caterers Innovate Services
- Bright Futures Group acquires Yes Dining
- Bright young things – the 2010 Acorn Awards
- Brighton & Hove City Council: Provision of catering services
- Brighton & Hove Council seeks town caterer
- Brighton Pier goes up for sale
- Brigid Simmonds appointed chair of Tourism Alliance
- Brik à l'oeuf by Hayet Lehssairi
- Brill with seaweed – by Peter Weeden
- Brill, pork, puntarella, hisby cabbage…
- Brindisa makes six redundancies and is set to appoint new MD
- Bring back chefs' exams
- Bring your rooms to life with Netspot Life
- Brio chrome furniture from Andy Thornton
- Brioche and herb crusted thick-cut fillet of cod on creamy mash with aïoli tapenade and extra virgin olive oil
- Bristol coffee firm pays to train Nicaraguan students instead of buying Fairtrade coffee
- Britain enjoyed 10% rise in domestic holidays in April
- Britain sees record international visitor numbers
- Britainfaces battle over 48-hour week
- British Airways Olympic menus by Simon Hulstone and Heston Blumenthal are unveiled
- British Airways scraps meals on short-haul flights
- British Airways to open pop-up venue with food by Simon Hulstone
- British Armed Forces relaunches food requirement
- British Beer & Pub Association calls for stronger leadership over smoking laws
- British Culinary Federation Chairman's Award presented to Nigel Crane of Essential Cuisine
- British Culinary Federation announces award winners
- British Culinary Federation reveals Chef of the Year semi finalists
- British Culinary Federation sends chefs to South Africa for charitable trip
- British Culinary Federation's Chef Team Challenge winners announced
- British Dietetic Association launches Mind the Hunger Gap e-petition
- British Dietetic Association publishes care sector guidance on nutrition
- British Food Fortnight 2010
- British Food Fortnight: Your recipes
- British Frozen Food Federation announces John Hyman as next chief executive
- British Frozen Food Federation seeks successor as Brian Young retires
- British Golf Museum catering provision – request for expressions of interest
- British Hospitality Association appoints marketing and sales director
- British Hospitality Association boss questions skills plan
- British Hospitality Association launches its election ‘manifesto'
- British Hospitality Association welcomes decisive election result
- British Institute of Innkeeping and CPL Training Group enter new alliance
- British Library's food recordings collection made public online
- British Olympic success will drive tourism to the London 2012 games
- British Pig Executive
- British Tourism Week is a chance for all to promote and defend the industry
- British Tourist Authority and VisitEngland appoint new chairs
- British adventure runner to speak at Foodservice Forum
- British asparagus, smoked egg and bacon, by Madalene Bonvini-Hamel
- British cheeses
- British foodservice industry resilient but showing early signs of slowdown
- British no longer tops the worst tourist list
- British public are eating less meat, says new report
- British public sweet on desserts as Great British Bake Off effect continues
- British tourism businesses to visit China in trade mission
- British tourism industry predicted to benefit from Brexit
- British tourism needs help now
- British-made coldrooms from Precision Refrigeration
- Britons eat out less as inflation hits spending
- Britons spend a third of budget on eating out
- Brits Abroad – Antony Dubber
- Brits Abroad – Tom Matterface
- Brits Abroad: Archie Maclean, head chef of two Singita lodges in the Kruger National Park, South Afric
- Brits Abroad: Jeff Brades
- Brits continue to holiday at home
- Brits opt for Australian wine
- Brits protect Christmas leisure spending
- Brixham fish supplies dwindle as storms hit
- Broad bean croquettes with warm tartare sauce
- Broad beans, Jigged Squid, Pigeon
- Broadmoor: Serving up behind the high wire
- Brocade quintet by Villeroy & Boch
- Broccoli and stilton tartlet with a red onion marmalade on dressed seasonal leaves – by Philip Gilder
- Broccoli in short supply due to wet and cold weather
- Brodies of Edinburgh takes over Segafredo distribution
- Bromley College hosts Kitchen Impossible with Michel Roux Jr
- Brookwood Partnership acquires Graysons Education for undisclosed sum
- Brookwood Partnership and Springboard to launch summer school in Leeds to help create jobs
- Brookwood Partnership celebrates 20 years
- Brookwood Partnership first school caterer to receive three SRA stars
- Brookwood Partnership launches Cawleys Eco Eating system at selected sites
- Brookwood Partnership pre-tax profit down by 66%
- Brookwood Partnership pre-tax profit up 16%
- Brookwood Partnership ranked second on Sunday Times Best 100 Companies
- Brookwood Partnership wins first school meals deal in North of England
- Brookwood Partnership wins £3m of school catering deals
- Brookwood Partnership's Graham Sibthorp dies suddenly
- Brookwood retains Lichfield Cathedral School catering contract
- Brother
- Brown 'n' Serve
- Brown shrimp risotto with seared red mullet and basil oil – by Padrig Jones
- Brown's Dartmoor whisky porridge – by Dave Jenkins
- Brown's training plan welcomed by BHA
- Bruce Poole: ‘Without Europeans we're f\*\*\*ed'
- Brunch pudding
- Brunel University, invites expressions of interest for provision of catering services
- Bruno Lobet's traditional cassoulet
- Bruno Loubet launches construction of new hospitality and catering academy
- Bruno Loubet's trotters
- Brunswick stew -by Michael Connor
- Brussels Sprouts, Beef, Mackerel
- Brussels sprouts, Duck, Plaice
- Brussels sprouts,Lamb,Red mullet
- Bryan Whittaker wins CESA award
- Bryn Williams opens pop-up at ExCeL London
- Bubble added to Glaziers Hall preferred list of suppliers
- Bubble added to caterer list at Bloomsbury Ballroom
- Bubble added to preferred caterer list at Harrow School Enterprises
- Bubble added to preferred list of caterers at London Transport Museum
- Bubble and Moving Venue join O2 approved caterer list
- Bubble signs at the Science Museum for three more years
- Buckingham Palace reveal menu for Royal Wedding reception
- Buckingham Palace seeks new sous chef
- Budget 2010: Live blogging from Caterersearch.com
- Budget 2011: live commentary and debate
- Budget 2011: small businesses will benefit, but has it gone far enough?
- Budget 2016: Chancellor cuts business rates and commercial stamp duty
- Budget 2016: reaction from the hospitality industry
- Budget 2017: Business rate relief announced in spring budget
- Budget 2017: Chancellor's business rate relief is "a tiny drop in the ocean"
- Budget 2017: alcohol duty rise could dampen consumer spending
- Budget countdown: Public against beer tax rises
- Budget offers more cash for training
- Budget: Beer duty cut for a third year in a row
- Budget: Beer tax rise signals ‘death warrant' for UK pubs
- Budvar Dark sees UK sales double
- Buffet Boost
- Buffet Innova-tions by Villeroy & Boch
- Buffet boosters from Figgjo
- Build up trust to strengthen your brand
- Building Better Corporate Meals
- Building a wine list
- Building bridges with bloggers
- Building health on food foundations
- Built for speed
- Bullying is number one reason hospitality staff seek online help
- Bumper Easter weekend brings cheer following a dismal March for operators
- Bunzl Catering & Hospitality Division confirmed as headline Catey sponsors
- Bunzl Lockhart Catering Equipment
- Burger Heaven
- Burger King dumps Irish supplier over horse DNA scandal
- Burger King to stop advertising during kids programmes
- Burger Manufacturing Company beef contained horse meat below 1% threshold despite FSA claims
- Burgermania II: 50 Ways to Thrill Burger Lovers – US Food Trends
- Burgers Beyond Beef – US Food Trends
- Burgh House Buttery Garden Café & Catering
- Burythorpe House and Bay Horse Inn for sale
- Business Breakfast: The real cost of procurement
- Business Committee calls for urgent reform to Government apprenticeships
- Business Excellence Awards
- Business Opportunity – Llandrindod Wells, Powys
- Business Partner Resident Manager
- Business Payment Support Service
- Business Secretary Sajid Javid wades into Côte service charge controversy
- Business and industry market in decline as caterers and clients look to costs
- Business and industry remains top contract catering sector
- Business and residential opportunity
- Business as usual? Hospitality reacts to Brexit
- Business barometer: Olympic staff worries ease
- Business data and departing staff
- Business failures set to fall – but not in the hospitality and catering sector
- Business insurance – be prepared
- Business interruption insurance
- Business opportunity – event catering
- Business profile: National Theatre two years after food and beverage revamp
- Business rate revaluation brought forward but sector slams ‘missed opportunity'
- Business rate rise will add millions to hospitality tax bill
- Business rates appeal deadline looms
- Business rates changes ‘nothing to be afraid of'
- Business uproar at plans to make gender pay gap public
- Businesses are missing out on easy ways to save on energy bills
- Businesses blame Brexit for 250% increase in price rises
- Businesses call on government to move to CPI inflation figures
- Businesses employing illegal workers face tougher sanctions
- Businesses forced to close in England's flooded heartland
- Businesses must act quickly to cut utility costs
- Businesses need to be compliant with new credit card security standards
- Businesses need to keep records of anyone caught smoking in public places
- Businesses offered online advice on employing migrants
- Businesses should think digital to adapt to today's ‘changing tourist'
- Businesses to pay more to dispose of ‘hard to recycle' waste, government announces
- Businesses urged to apply for foreign workers licence now
- Businesses urged to contact BHA over TripAdvisor ‘blackmail' threats
- Businesses urged to enter the National Fish & Chip Awards 2017
- Businesses urged to prepare for new £1 coin
- Businesses urged to trial new seasonal worker apprenticeship
- Businesses wasting thousands of pounds through poor energy efficiency
- Busy Destination Restaurant for sale
- Butcher that supplied halal chicken sausages containing pork DNA describes it as ‘isolated incident'
- Butchery masterclass
- Butlin's boss: tourism VAT cut can happen
- Butt out, Mr Blair – we're self-regulated
- Buttery choice from Pritchitts
- Buy It! Product guide launches
- Buy the right… deep-fat fryer
- Buying British is good for us all
- Buying British would improve the standard of school dinners
- Buying a combi-steamer
- Buying a second business
- Buying commercial property from auction
- Byron: The Cookbook by Tom Byng and Fred Smith
- Béatrice Cointreau, chief executive of Champagne Gosset
- C&C Catering Equipment founder John Kitchin dies
- CBI head calls on Government to do no more harm to hospitality
- CBI warns against banning UK's working hours opt-out
- CBI welcomes curbs on Bulgarian and Romanian hospitality workers
- CE Academy launch Kitchen@Spring Gardens with industry support
- CE-marked eco-tumblers from Biopac
- CEDA chairman Peter Kitchin calls for competition entries to win £60k kitchen
- CESA Foodservice Order of Merit honours list released
- CESA advises on how to economise on energy costs
- CESA answers your questions
- CESA chair and Brita sales director Glenn Roberts on his future plans
- CESA conference delegates raise £17,000 for Team UK's Bocuse d'Or bid
- CESA conference speakers announced
- CESA guide – food preparation
- CESA guide – ranges
- CESA guide – combi ovens
- CESA guide – deep-fat fryers
- CESA guide – grills
- CESA guide – refrigeration
- CESA guide – volume cooking
- CESA guide: beverage systems
- CESA guide: cook-chill systems
- CESA guide: rapid cooking
- CESA guide: serveries
- CESA guide: sous vide
- CESA guide: warewashing
- CESA guide: waste management
- CESA guide: water treatment
- CESA launches new interactive Induction Cooking Equipment Forum
- CESA partnership puts equipment centre stage at the Hospitality Show
- CESA reveals line-up of speakers for Induction Cooking Equipment Forum
- CESA ventilation
- CFSP qualification – raising industry professionalism
- CGA acquires Festival Insights, Festival 250 and UK Festival Awards
- CGA, Prestige and Fourth join forces for sales performance tracking
- CGC Event Caterers and Castle Rock win joint contract with Theatre Royal and Royal Concert Hall
- CH&CO announces major rebranding of its portfolio
- CH&CO appoints new group chief executive
- CH&CO becomes largest caterer to win three stars for sustainability
- CH&Co Group and Harbour & Jones merge
- CH&Co Group donates £20,000 to Child.org
- CH&Co Group has won £58m in new and retained contracts so far in 2017
- CH&Co Group makes new board appointment
- CH&Co Group merges with Concerto Group taking its turnover to £300m
- CH&Co Group reveals first results post-merger
- CH&Co Group strengthens team with a number of appointments
- CH&Co Group strengthens team with key appointments
- CH&Co Group to hold chef recruitment day next month
- CH&Co Group to launch training programme and chef academy
- CH&Co Group unveils partnership with chef Mark Sargeant
- CH&Co Group's procurement team conquers Three Peaks Challenge
- CH&Co acquires 50% stake in high street coffee chain Apostrophe
- CH&Co acquires Gather & Gather
- CH&Co and HCM Group merge
- CH&Co and Subway sign new fruit and veg pledge
- CH&Co announces management restructure to support ‘evolution'
- CH&Co announces new CEO appointments
- CH&Co appoints Diane Rollinson as sales director
- CH&Co appoints Michael Holland as marketing director
- CH&Co appoints Stuart Lawson as non-executive director
- CH&Co appoints Vanessa Schotes marketing director
- CH&Co awarded Disability Confident Leader status
- CH&Co builds mobile kitchen for Kids Company charity
- CH&Co completes refinancing deal to aid ‘next stage of growth'
- CH&Co declares support for National Living Wage
- CH&Co granted Royal Warrant of Appointment to the Queen
- CH&Co invests further £2m in training
- CH&Co is named UK Ruban d'Honneur recipient
- CH&Co launches calorie-counted range for Wellbeing Being Well campaign
- CH&Co launches chef nutrition training scheme
- CH&Co launches reception services business Via360
- CH&Co makes key team structural changes
- CH&Co merges Scottish business with Inspire Catering
- CH&Co names catering assistant Employee of the Year 2013
- CH&Co posts record revenues
- CH&Co posts record turnover of £77m for 2011/12
- CH&Co receives Red Tractor approval
- CH&Co reports 26% leap in annual turnover
- CH&Co reports 4.6% sales growth
- CH&Co secures £12m deal with University of Northampton
- CH&Co secures £152m in new and retained business in 2018
- CH&Co snaps up full ownership of cafe chain Apostrophe
- CH&Co strikes ‘flagship' deal with Harrogate Convention Centre worth £10m in turnover
- CH&Co to serve pole and line-caught tuna in all restaurants
- CH&Co unveils event booking and management service Eve to showcase venues
- CH&Co unveils refurbished event space at ZSL London Zoo
- CH&Co wins £10m Mansion House contract
- CH&Co's Alison Gilbert to be hospitality chair for Institute for Apprenticeships
- COP21 is a ‘wake-up call' for the catering industry to reduce climate change
- CRM technology: Reaping the benefits in hospitality
- CSR can only bring benefits for everyone
- CSR leaves industry with no answers
- CSR policies can lift company profits
- CSR policies must impact the bottom line
- CSR: What does it mean for hospitality?
- CUBO Awards 2019 open for entries
- Ca'puccino opens at Harrods
- Cabin Cafe: A trucker's breakfast
- Cadbury backs Fairtrade Fortnight with new campaign
- Cafe / Restaurant lease opportunity, Daventry
- Cafe/Restaurant and corporate catering lease opportunity, Daventry
- Caffe Society to run own barista contest before world championship
- Caffé Nero continues expansion despite recession
- Cafitesse 60 from Douwe Egberts
- Café Rouge may sell out for £500m – For more hospitality stories, see what the weekend papers say
- Café Rouge to roll out up to 50 mini takeaway outlets – For more hospitality stories, see what the weekend papers say
- Café and Mobile Kiosk Concession , Bushy Park and Richmond Park
- Café concession tender: Ferry Meadows Café, Nene Park, Peterborough
- Café concession, Ferry Meadows café, Nene Park, Peterborough
- Café operators and caterers invited to bid for contract with charity
- Café services tender opportunity, Camden Council
- Caines ends consultancy deal with Baxter & Platts
- Cake expectations
- Cakes From Around The World – Book review
- Calamari with mint and coriander – by Claude Bosi
- Calcot Hotels catering arm wins five year Forestry Commission contract
- Caldeirada (Portuguese fish stew)
- Californian wine, virtual whisky and a Champagne tour
- Call by Margaret Hodge for women only quotas to boost female managers
- Call for DCMS to back business event sector
- Call for National Training Awards entries begins
- Call for Roux Scholarship entries are deadline approaches
- Call for action on sustainable fish sourcing
- Call for chefs to enter Coeliac UK Gluten-free Chef of the Year competition
- Call for development of five hotels to meet Dundee's £1b tourism boom
- Call for entries for 2017 Restaurant of the Year competition
- Call for government to invest in events industry
- Call for innovations for The Idea Works!
- Call for past winners of the Nestlé Toque d'Or to join alumni
- Call for prime minister to do more as flood-hit York hotels report £1.3m revenue slump
- Call for radical overhaul of apprenticeships
- Call to maintain Tourism Council following General Election
- Calling all Raymond Blanc Alumni!
- Calling all marathon runners
- Calls for UKinbound chairman to resign
- Calls for government to protect smaller firms from ‘vexatious claims'
- Calls for hospitality industry to join businesses against pregnancy in workplace discrimination
- Calls for settled status fee to be scrapped as firms pay out for EU staff
- Calls for tighter junk food ad restrictions to kids
- Calls for younger workers minimum wage to increase to adult rate
- Calls to reduce VAT dismissed
- Calorie counts on menus likely to become standard, says FSA
- Calories on menus have little effect on customer choices, finds New York report
- Calories prove to be a tough pledge
- Calves' liver with caramelised bermuda onions and oranges, bubble and squeak cakes, red wine gravy
- Calzone
- Cambridge Colleges: Provision of catering procurement services
- Cambridge University forges ahead on food sustainability with buffalo worm and cricket falafel
- Cambridgeshire Catering Services wins £14m school meals contract
- Camden Primary Care Trust:Cafe Facility Opportunity
- Camden drops Scolarest for school meals
- Cameron defends ‘pasty tax'
- Camm and Hooper to open City events space
- Camomile-smoked pear pastilles, by Madalene Bonvini-Hamel
- Campaign for Tourism launched to make hospitality part of political manifestos
- Campaign responds to Prime Minister's comments on cut to tourism VAT
- Campaign to cut tourism VAT makes its case to chancellor ahead of the budget
- Camra calls for alcohol inquiry after doctors dispute new guidance
- Can I make staff work key holiday dates?
- Can a good relationship beat contract fatigue?
- Can co-branding improve a coffee offering?
- Can hospitality business afford to cut training spend?
- Can hospitality weather the global credit storm?
- Can outsourcing buy more for less in the NHS?
- Can we justify using tips to top up staff wages?
- Can we match up to Europe?
- Can you advise on buying an assisted service counter?
- Can you tell what they're thinking?
- Canapeum
- Candidates for Gold Service Scholarship 2020 invited to open house
- Cannelloni of lobster and salt cod – by Jonathan Harrison
- Cannoise
- Cantabrian anchovies by Max Renzland
- Canteen Mushroom Pie, by Cass Titcombe
- Canteen and venison and ale stew, by Cass Titcombe
- Canteen venison and ale stew, by Cass Titcombe
- Cape brandy pudding served with strawberries and almond ice-cream – by Garth Stroebel
- Caper & Berry relaunches food offering at Chichester Festival Theatre
- Caper & Berry wins £3.6m theatre catering contract
- Caper and Berry wins three-year deal at Guildford's Yvonne Arnaud Theatre
- Capital Ideas – finding finance for a new venture
- Capital People – Catering,Staffing and Cleaning
- Capital allowances
- Capital contracts
- Capital scheme for ethical food
- Cappuccino of langoustine and crab scented with vanilla and ginger – by Craig Wood
- Caprice Holdings to open 200-cover fish restaurant
- Capricorn Imports Ltd
- Car crash kills former Atlantic Bar & Grill chef
- Carafe designs and council unveiled to promote water
- Caramelised Loch Fyne scallops, confit of pork belly, orange and ginger dressing – by Simon Young
- Caramelised autumn fruits – by Ray Hart
- Caramelised banana and passion fruit parfait
- Caramelised honey-glazed duck breast, roasted red plums and pak choi, by Marcellin Marc
- Caramelised orange zest
- Caramelised peaches with basil and sour cream – by Simon Warren
- Caramelised pineapple, pineapple ice-cream and balsamic vinegar – by Chris Galvin
- Carbon Trust initiative could save operators £37m in energy costs
- Carbon Trust launches scheme to help businesses reduce energy costs
- Carbonada Criolla
- Carciofi Marinati con Burrata e Piselli
- Card payment – it pays to shop around
- Cardamom Brulee, Lemon Grass Ice-Cream, Sweet Tomatoes
- Care home caterers ‘need separate NVQ'
- Care home catering takes its turn in the spotlight
- Care home food standards lack bite, FSA warned
- Care home in Lincolnshire to deliver hotel-style hospitality
- Care home malnutrition: time for action
- Care home manual launch
- Care home operator Southern Cross to cut 700 catering jobs?
- Care homes need Jamie Oliver-style campaign
- Career quiz: How's your career ?
- Careers in Hospitality
- Careers in Hospitality kicks off at Hotelypmia
- Carillion collapse hit profits for Aramark's UK operations
- Carillion in combined catering and cleaning deal with Oxfordshire council
- Carillion liquidation leaves catering services at 200 schools in limbo
- Carillion redundancies rise to 2,778 as more than 340 apprentices laid off
- Carillion update: 1,705 employees made redundant
- Caring poised to buy major stake in Soho House – For more hospitality stories, see what the weekend papers say
- Caring through catering
- Carl Brook's deep fried smoked salmon with whisky mayonnaise
- Carl Glayzer's kulfi (ice-cream)
- Carl Morris joins Sodexo as development director
- Carl Williams wins Lexington Catering's LexChef 2011
- Carlisle College – Nestlé Toque d'Or Grand Finalist
- Carlisle crowned 2008 Nestlé Toque d'Or winners
- Carluccio's Complete Italian Food, Antonio and Priscilla Carluccio
- Carluccio's Oxford branch on the market
- Carluccio's set to beat expectations after posting 8% rise in turnover
- Carluccio's to launch in London Marriott Regents Park
- Carole Cole, from Letheby & Christopher's caterers
- Caroline Gardiner says goodbye to Directors Table
- Carpaccio of Pork Belly, Langoustines and Apple Puree
- Carpaccio of tuna loin sesame oil vinaigrette white radish salad – by Marcus Wareing
- Carringtons Catering champions women in hospitality
- Carringtons Catering joins preferred caterer list at Bodrhyddan Hall
- Carringtons Catering serves one million people during 2016
- Carrot and cashew nut loaf with rosemary and gooseberry sauce
- Carrot, chilli and coriander rosti with courgette relish
- Carrots, turnips, green cabbage, broad beans in light couscous with argan oil by – Alain Passard
- Case Study: The Mulberry Tree
- Case Study: The Stephan Langton
- Case Study: Tudor Farmhouse Hotel
- Case Study: Wildwood
- Case studies: Nurseries set their own nutritional standards
- Case study: Acorn house restaurant
- Cash and Carry
- Cash crisis changing the way Britain eats
- Cash in your chips
- Cash incentives for hospitals that meet recommended food standards
- Casinos set to compete with restaurants
- Casinos to see a fall in income when smoking ban enforced
- Caspian caviar ban lifted
- Cassata – by Giorgio Locatelli
- Cast your net wider to boost recruitment
- Caste out the nasty side of hierarchies
- Casual Dining Group to invest £1m in Jersey Airport contract
- Casual Dining Group to open Rapide at Inverness Airport
- Catch up for Christmas
- Catching up to Ketchup
- Cater Link extends school dinner contract in Camden
- Cater Link wins Islington school meals contract
- Cater Link wins Soil Association Food for Life Catering Mark
- Cater Plus Services purchased by ex-Sodexho directors
- Cater Plus and Taylor Shaw merge
- Caterer ABM picks up London college deal
- Caterer Advent Calendar 2010 – the winners
- Caterer Alliance in Partnership in £11m MBO
- Caterer Amadeus appoints new operations director
- Caterer Amadeus scoops £7m, five-year contract at Bournville Cadbury World
- Caterer Amadeus wins £2.5m Stratford-on-Avon Racecourse contract
- Caterer Arnold & Henderson wins battle to continue to operate Rochelle Canteen
- Caterer Artizian buys its first pub in London
- Caterer Blackmhor hires Sarah Macdonald as operations manager
- Caterer Charlton House adds London law firm to its books
- Caterer Chester Boyd takes on Little Ship Club
- Caterer Dine wins contract to run the Mansion in Leeds' Roundhay Park
- Caterer Edwards & Blake adds to education contracts
- Caterer Edwards & Blake boost sales to more than £8m
- Caterer Elior threatened with legal action over school dinners contract
- Caterer Food by Dish awarded contract for Eventim Apollo
- Caterer Graysons buys Essex restaurant
- Caterer Holroyd Howe seals deals worth close to £10m
- Caterer Horseradish lined up for fundraising events
- Caterer Interview – Tim Hammond
- Caterer Lusso teams up with National Fruit Collection to support home-grown apples
- Caterer Mange joins LSO St Luke's approved supplier list
- Caterer OJ's wins contracts worth £7m in Stockton and Chelmsford
- Caterer Pabulum in management buyout of parent company
- Caterer Rhubarb appoints new director of events
- Caterer TV – Interview with Philip Jansen of Sodexho – Part 1
- Caterer TV – Interview with Philip Jansen of Sodexho – Part 2
- Caterer Trinity International Services secures strong annual results
- Caterer Vacherin names its first Barista of the Year
- Caterer and Hotelkeeper 100 – The most powerful people in hospitality
- Caterer and Hotelkeeper 100 – Top contract catering executives
- Caterer and Hotelkeeper 100: Adam Elliott, Lindley Group
- Caterer and Hotelkeeper 100: Adam and Sam Kaye, Tasty
- Caterer and Hotelkeeper 100: Aidan Connolly, Sodexo
- Caterer and Hotelkeeper 100: Alan Murchison, 10 in 8 Group
- Caterer and Hotelkeeper 100: Alastair Storey, BaxterStorey
- Caterer and Hotelkeeper 100: Alistair Darby, Mitchells & Butlers
- Caterer and Hotelkeeper 100: Allister Richards, Mitie Catering
- Caterer and Hotelkeeper 100: Andrew Main, Aramark
- Caterer and Hotelkeeper 100: Andrew Page, the Restaurant Group
- Caterer and Hotelkeeper 100: Andy Bassadone, Cote, Bill's restaurants
- Caterer and Hotelkeeper 100: Angela Harnett, Murano
- Caterer and Hotelkeeper 100: Ben and Hugo Warner, Benugo
- Caterer and Hotelkeeper 100: Bill Toner, Host
- Caterer and Hotelkeeper 100: Chris and Jeff Galvin, Galvin Bistro de Luxe, Galvin at Windows, Galvin La Chapelle
- Caterer and Hotelkeeper 100: Claude Bosi, Hibiscus, the Fox & Grapes
- Caterer and Hotelkeeper 100: Debbie White, Sodexo
- Caterer and Hotelkeeper 100: Gerard Basset, Hotel Terra Vina
- Caterer and Hotelkeeper 100: Gerard Basset, Hotel TerraVina
- Caterer and Hotelkeeper 100: Heston Blumenthal, the Fat Duck, Dinner, the Hind's Head, the Crown
- Caterer and Hotelkeeper 100: Ian Sarson, Compass Group
- Caterer and Hotelkeeper 100: Jamie Oliver – Fifteen, Jamie's Italian, Barbecoa, Union Jacks, Recipease
- Caterer and Hotelkeeper 100: Jason Atherton, Pollen Street Social, l'esquina, Pollen, Table No 1 by Jason Atherton
- Caterer and Hotelkeeper 100: Jill McDonald, McDonald's UK
- Caterer and Hotelkeeper 100: John Vincent and Henry Dimbleby, Leon
- Caterer and Hotelkeeper 100: Jonathan Kaye, Prezzo, Chimichanga
- Caterer and Hotelkeeper 100: Jonathan Neame, Shepherd Neame
- Caterer and Hotelkeeper 100: Jonathan Raggett, Red Carnation Hotels
- Caterer and Hotelkeeper 100: Kate Martin, Brookwood Partnership
- Caterer and Hotelkeeper 100: Kevin Todd, Mitchells & Butlers
- Caterer and Hotelkeeper 100: Luke Johnson, Risk Capital Partners
- Caterer and Hotelkeeper 100: Marcus Wareing, Marcus Wareing at the Berkeley, the Gilbert Scott
- Caterer and Hotelkeeper 100: Mark Hix, Hix Oyster and Chop House, Hix Mayfair, Hix Oyster & Fishhouse, Hix Soho, Hix at Selfridges,Tramshed
- Caterer and Hotelkeeper 100: Mark Selby and Thomasina Miers, Wahaca
- Caterer and Hotelkeeper 100: Marlon Abela, Marc
- Caterer and Hotelkeeper 100: Martin Wishart, Restaurant Martin Wishart
- Caterer and Hotelkeeper 100: Martin Wishart, Restaurant Martin Wishart, Martin Wishart at Loch Lomond, the Honours
- Caterer and Hotelkeeper 100: Michael Wale, Starwood Hotel Group
- Caterer and Hotelkeeper 100: Michel Roux Jnr, Le Gavroche, Roux in Parliament Square, Roux at the Landau
- Caterer and Hotelkeeper 100: Nigel Platts-Martin, the Square, the Ledbury, Chez Bruce
- Caterer and Hotelkeeper 100: Noel Mahony and John Bennett, BaxterStorey
- Caterer and Hotelkeeper 100: Noel Mahony, BaxterStorey
- Caterer and Hotelkeeper 100: Patrick Dempsey, Whitbread Hotels & Restaurants
- Caterer and Hotelkeeper 100: Patrick Harbour and Nathan Jones, Harbour Jones
- Caterer and Hotelkeeper 100: Peter Lederer, Gleneagles
- Caterer and Hotelkeeper 100: Philip Howard, the Square, the Ledbury, Kitchen W8, Sonny's
- Caterer and Hotelkeeper 100: Richard Caring, Signature Restaurants and Caprice Holdings
- Caterer and Hotelkeeper 100: Richard Cousins, Compass Group
- Caterer and Hotelkeeper 100: Richard Solomons, InterContinental Hotels Groups
- Caterer and Hotelkeeper 100: Robert Cook, De Vere Hotels and Village Urban Resorts
- Caterer and Hotelkeeper 100: Robin Hutson, Lime Wood, the Pig
- Caterer and Hotelkeeper 100: Robin Rowland, YO! Sushi
- Caterer and Hotelkeeper 100: Robin Rowland, Yo! Sushi
- Caterer and Hotelkeeper 100: Robyn Jones and Tim Jones, CH&Co
- Caterer and Hotelkeeper 100: Robyn and Tim Jones, CH&Co
- Caterer and Hotelkeeper 100: Roger Whiteside, Punch Taverns
- Caterer and Hotelkeeper 100: Rufus Hall, Orchid Group
- Caterer and Hotelkeeper 100: Thomas Dubaere, Accor Hotels UK
- Caterer and Hotelkeeper 100: Tim Hammond, Elior UK
- Caterer and Hotelkeeper 100: Tim West and Mike Sunley, Lexington Catering
- Caterer and Hotelkeeper 100: Wendy Bartlett, Bartlett Mitchell
- Caterer and Hotelkeeper 100: Who's who in contract catering
- Caterer and Hotelkeeper Awards date revealed
- Caterer and Hotelkeeper Interview – Hugh Fearnley-Whittingstall
- Caterer and Hotelkeeper Interview: Charles Beer, Crown Group
- Caterer and Hotelkeeper Top 100 list is revealed
- Caterer and Hotelkeeper Web Awards 2011 open for entries
- Caterer and Hotelkeeper Web Awards 2011 shortlist unveiled
- Caterer and Hotelkeeper and CaterQuotes join forces to offer free equipment search and pricing
- Caterer and Hotelkeeper dishes the dirt on hygiene standards
- Caterer and Hotelkeeper helps you stay better connected
- Caterer and Hotelkeeper hotels editor joins Springboard Charity trek in Nepal
- Caterer and Hotelkeeper interview – Guy Parsons
- Caterer and Hotelkeeper launches Responsible Hospitality channel
- Caterer and Hotelkeeper launches Silver Catey to celebrate 25 years of celebrating success
- Caterer and Hotelkeeper launches campaign to support school meals
- Caterer and Hotelkeeper launches digital tablet edition
- Caterer and Hotelkeeper launches new jobs and recruiter website
- Caterer and Hotelkeeper mental health campaign shortlisted for Mind Media Award
- Caterer and Hotelkeeper rebrands as The Caterer
- Caterer and Hotelkeeper relaunches its jobs and recruiter website
- Caterer and Hotelkeeper subscribers to get digital edition during the Olympics and Paralympics
- Caterer and Hotelkeeper to be bought by entrepreneur Clive Jacobs
- Caterer and Hotelkeeper website to host 10,000 hospitality jobs
- Caterer and Hotelkeeper wins Mind Media Award
- Caterer and Hotelkeeper – Quiz of the year 2012
- Caterer and Hotelkeeper – Quiz of the year 2013
- Caterer and Hotelkeeper: Raymond Blanc, Le Manoir aux Quat'Saisons
- Caterer and Hotelkeeper: Tim West and Mike Sunley, Lexington Catering
- Caterer and Hotelkeeper‘s audience audited for advertisers
- Caterer calls time on smoking
- Caterer dumped by council over bowl of nuts cost launches legal action
- Caterer insurance from insurantz.com
- Caterer launches new networking site just for hospitality
- Caterer launches survey into drug and drink misuse
- Caterer loves… British tourism
- Caterer loves… Taste of London
- Caterer loves… asparagus
- Caterer loves… blackberries
- Caterer loves… sandwiches
- Caterer mums boost school meals take-up
- Caterer needed for Scotland's Glentress Peel development
- Caterer required for Macclesfield silk museum
- Caterer unveils new directory website
- Caterer wanted for £14m education contract in Northamptonshire
- Caterer's 2009 Acorn Awards winners celebrated
- Caterer's Acorn Award winners unveiled
- Caterer's Ask The Expert
- Caterer's exclusive smoking survey
- Caterer's predictions for 2008
- Caterer's top 10 hospitality video funnies
- CatererSearch 100 – the full list
- CatererTV
- Caterermasters wins double contract with global logistics firm
- Caterers Smart Hospitality and Angela Hartnett to collaborate at the Whitechapel Gallery
- Caterers advised to remove pork products sourced from Ireland
- Caterers and consumers advised not to serve raw bean sprouts
- Caterers and hotels well represented at 2010 Eventia awards
- Caterers and restaurants back jobs TV campaign
- Caterers and restaurants still struggling to find sustainably produced produce
- Caterers and sustainability: one step at a time
- Caterers are confident as ‘healthy' deadline looms
- Caterers are unconvinced by decision not to ring-fence £240m
- Caterers benefit from ‘stealth spending' on corporate hospitality
- Caterers bid for £10.4m Cisco business
- Caterers blasted over obesity report
- Caterers call on government to save cash through outsourcing
- Caterers confused over new staff vetting legislation
- Caterers could be forced to adopt food signposting
- Caterers doubt the value of variable pricing in schools
- Caterers eye food costs as average basket of food rises 6%
- Caterers face uncertain future with confidence
- Caterers fear legal aspects of school nutrition standards
- Caterers hail VAT victory on sarnies
- Caterers have direct impact on staff health, says Charlton House report
- Caterers hit back over Lib Dem slur
- Caterers hit back over salmonella in eggs fears
- Caterers invited to tender for multimillion-pound retirement housing contract
- Caterers join BHA's call for new control on salt
- Caterers losing out on £100m-a-year coeliac market
- Caterers may be due VAT refunds after court ruling on takeaways
- Caterers may shun school meal deals
- Caterers must adapt to a future of high prices
- Caterers must adapt to fish price rises
- Caterers must be more open with customers
- Caterers must fly green flag
- Caterers need more cash for new school meals standards
- Caterers queue up to feature in the Albert Hall
- Caterers reassure over supply chain as minister brands horse meat scandal ‘wholly unacceptable'
- Caterers sceptical about ‘local sourcing' claims
- Caterers seek alternatives as price of beef rockets
- Caterers should copy retail
- Caterers should ready themselves for a pricey Christmas meal says Lynx Purchasing
- Caterers slam £1m funding for improving school meals
- Caterers still waiting for school meals cash
- Caterers to get more funding to help comply with new food safety laws
- Caterers urged to adopt handover code
- Caterers urged to know origins of pork dishes following Jamie Oliver campaign
- Caterers urges to spend more on desserts to boost profits
- Caterers want new school dinner standards watered down
- Caterers warned to check seafood provenance as fish sold illegally
- Caterers warned to get on board with sugar reduction targets
- Caterers will need VAT clarification
- Caterers' confidence in government support for industry declines
- Caterersearch TV: The Cateys in full – All the winners from the hospitality industry's most prestigious awards night
- Caterersearch TV: The Cateys – Lifetime Achievement Award Richard Shepherd steals the show.
- Caterersearch auction in full swing – bid now
- Caterersearch launches mobile-phone advertising service Buzz
- Caterersearch launches new job service
- Caterersearch's Best of the hospitality web round-up
- Caterersearch.com 100 – The most powerful people in hospitality
- Caterersearch.com 100 – the top five contract caterers
- Caterersearch.com 100: Aidan Connolly
- Caterersearch.com 100: Alastair Storey and William Baxter
- Caterersearch.com 100: Andrew Main
- Caterersearch.com 100: Ben and Hugo Warner
- Caterersearch.com 100: Chefs list
- Caterersearch.com 100: Contract caterers list
- Caterersearch.com 100: Ian Sarson
- Caterersearch.com 100: Jason Leek
- Caterersearch.com 100: Julian Metcalfe
- Caterersearch.com 100: Mike Audis
- Caterersearch.com 100: Patrick Harbour and Nathan Jones
- Caterersearch.com 100: Richard Cousins
- Caterersearch.com 100: Robyn and Tim Jones
- Caterersearch.com 100: Rufus Hall
- Caterersearch.com 100: Tim West and Mike Sunley
- Caterersearch.com 100: Wendy Bartlett
- Caterersearch.com 100: the top five chefs
- Caterersearch.com Advent Calendar Day 2: Win lunch for two at La Becasse
- Caterersearch.com Advent Calendar Day 3: Win dinner for two at Roux at Parliament Square
- Caterersearch.com Advent Calendar Day 4: tea for two at Bond & Brook, a copy of Quay and a crate of London Lager
- Caterersearch.com Advent Calendar Day 5: meals at London pub restaurants the White Swan, the Abbeville and the Avalon
- Caterersearch.com Advent Calendar Day 7: dinner for two in Amaranto, the restaurant at the Four Seasons Hotel London at Park Lane
- Caterersearch.com Web Award winners revealed
- Caterersearch.com Web Awards 2008
- Caterersearch.com Web Awards 2009 shortlist unveiled
- Caterersearch.com Web Awards 2010 open for entries
- Caterersearch.com auction
- Caterersearch.com launches second year of Web Awards
- Caterersearch.com online auction
- Caterersearch.com's online auction with Hilditch Auctioneers goes live today
- Caterfix Limited
- Catering Academy appoints Simon Willis as managing director of client services
- Catering Academy boosts annual turnover by one third
- Catering Academy boosts healthcare portfolio
- Catering Academy complete management restructure with two appointments
- Catering Academy scoops £5m contact centres contract
- Catering Academy secures £18m in new business in a month
- Catering Academy signs £1m healthcare contract in Wales
- Catering Academy takes to the road
- Catering Academy wins South Staffordshire Council contract
- Catering Academy wins three-year contract at Manchester Science Park
- Catering Academy wins £1.3m contract with Merthyr Tydfil College
- Catering Academy wins £1m foodservice deal with CPM
- Catering Academy wins £2.25m deal with Waterhead Academy
- Catering Academy wins £2m deal at Rochdale Sixth Form College
- Catering Academy wins £3.5m extension contract at Adam's Grammar
- Catering Academy wins £3.75m schools consortium contract
- Catering Academy wins £900,000 Shropshire school contract
- Catering Concession To Let
- Catering Contract for IWM North
- Catering Design Group appoints Abi Perry-Jones as senior design consultant
- Catering Design Group appoints Darren Cardew operations director
- Catering Design Group appoints Ian Clay project manager
- Catering Design Group creates two new contracts manager positions
- Catering Franchise
- Catering Franchise Opportunity
- Catering Franchise opportunity
- Catering Mark awarded to Scottish hospital for the first time
- Catering Operation
- Catering Opportunity
- Catering Outlet To Let
- Catering People buy to help ISS Eaton compete in North
- Catering Services to Educational Establishments in Hampshire
- Catering and hotel businesses still ignorant of details of England smoking ban
- Catering at the Henley Royal Regatta
- Catering boss jailed for stealing £1.2m
- Catering bosses question Olympic contract profits
- Catering business opportunity at Glentress Peel Café, Glentress Forest
- Catering by Churchill rebrands as Radish to take on B&I sector
- Catering by Churchill wins £4m London colleges contract
- Catering college to open at old Daily Mail HQ
- Catering colleges are ‘a disgrace', says Oliver Peyton
- Catering company loses ‘what's-in-a-name' legal battle
- Catering consultants association FCSI to disband UK arm
- Catering contracts go under the microscope
- Catering contracts: What's it worth?
- Catering costs are ‘crippling' school
- Catering crisis in the NHS
- Catering employees work through sickness
- Catering equipment exhibitors at Hospitality 2007
- Catering equipment firm fined for illegal gas work
- Catering equipment market to be worth £980m-plus in 2011
- Catering equipment market worth £609m
- Catering federations representing 35,000 restaurateurs call for VAT reduction
- Catering firm Fare rebranded to Fare of London
- Catering firms most likely business to suffer anti-social behaviour
- Catering for culture
- Catering for early birds: top breakfast trends
- Catering for kids
- Catering giants tune in to FM for revenue growth
- Catering in the Australian outback
- Catering industry could make £250m in energy savings through new online calculator
- Catering industry suffers from most staff problems
- Catering is the key to a successful conference, claims report
- Catering leaders hit back at Oliver Peyton slur
- Catering managers face imprisonment for employing illegal immigrants
- Catering of the elderly
- Catering overhaul for Leicester Racecourse
- Catering partner open day in Nottingham
- Catering partner – expressions of interest
- Catering sector has doubled in size, says BHA report
- Catering staff among the least satisfied workers, finds report
- Catering staff protest as BaxterStorey takes over Nestlé contract from ISS on day of relocation
- Catering students to prepare lunch at Caterer Chef Conference
- Catering supplier's burgers test positive for horse meat
- Catering suppliers predicted to emerge slowly from recession
- Catering with care
- Catering's shifting sands
- Caterlink Foundation and School Food Plan launch online resource
- Caterlink becomes first school caterer to receive Soil Association's Green Kitchen Standard
- Caterlink chalks up £2m college contract
- Caterlink wins education catering deal worth £2m
- Caterlink wins £1.4m Bristol schools contract
- Catermasters Chef of the Year 2013 announced
- Catermasters and Host secures £27m of new and retained business
- Catermasters and Olympic hopeful Sara McGreavy launch exercise videos
- Catermasters banks three-year Yorkshire Building Society
- Catermasters deal for In House will boost competitiveness
- Catermasters hires Helen Vernon as sales manager
- Catermasters launches smartphone app
- Catermasters named Best Employer at Best Business Awards 2012
- Catermasters names Sarah Thomson its Employee of the Year
- Catermasters open for service at British Heart Foundation
- Catermasters picks up In House Catering to boost London presence
- Catermasters picks up Mitsubishi Electric catering deal
- Catermasters poaches Elior director to fill sales role
- Catermasters raises £27,400 for Teenage Cancer Trust
- Catermasters rated top by EHO for hygiene and competence
- Catermasters retains Learning and Skills Council contract
- Catermasters retains its Investors in People status for seventh year
- Catermasters secures more than £6m in new and retained business
- Catermasters snaps up Bite Catering
- Catermasters strengthens its corporate social responsibility policy
- Catermasters supports Dallaglio Flintoff Cycle Slam 2012
- Catermasters welcomes students to second Chef's Academy
- Catermasters wins Kia Motors deal
- Catermasters wins Mothercare contract
- Catermasters wins computer manufacturer contract and other food service news
- Catermasters wins three-year catering contract with Young & Rubicam
- Catermasters wins £1.6m five-year contract extension at Oxfam
- Catermasters wins £2.5m, three-year deal with RS Components
- Catermasters wins £550,000-a-year Detica contract extension
- Caterplus and Elior share £25m housing association contracts
- Caterplus announces graduate chefs in homeless training initiative
- Caterplus brings Allpay biometric cashless payment system to North Hertfordshire Homes
- Caterplus celebrates more graduate chefs in homeless training initiative
- Caterplus secures new Peverel contracts
- Caterplus secures retirement community contract
- Caterplus signs deal with social housing firm Riverside ECHG
- Caterplus signs £2m multi-site care catering contract
- Caterplus wins another kosher contract
- Caterplus wins three-year deal at Jewish secondary school
- Caterplus wins £300,000 contract at second Milton Keynes retirement village
- Caterplus wins £35m kosher food contract with Jewish Care
- Caterplus wins £9m Jewish care home deal
- Catey Awards 2017 open for nominations
- Catey Marketing Award deadline looms
- Catey Marketing Awards entry deadline near
- Catey award winner to pitch to Richard Branson in drive to improve customer service for disabled guests
- Catey award-winning caterer Sheila Mitchell MBE dies aged 80
- Catey confidential – catering for the 2009 Cateys
- Catey winners Jason Atherton and John Vincent join stellar Foodservice Forum line-up
- Catey winners to be revealed tonight
- Cateys 2005 – photo gallery 1
- Cateys 2005 – photo gallery 2
- Cateys 2005 – photo gallery 3
- Cateys 2005 – photo gallery 4
- Cateys 2005 – photo gallery 5
- Cateys 2005 – photo gallery 6
- Cateys 2006: Celebrating success
- Cateys 2007 nomination period is underway
- Cateys 2008 – winners photo gallery
- Cateys 2010 nomination deadline approaches
- Cateys 2011: Best Use of Technology Award – Dolce
- Cateys 2011: Education and Training Award – Alberto Crisci
- Cateys 2011: Food Service Caterer Award – Phil Hooper
- Cateys 2011: Health and Nutrition Award – The Hesley Group
- Cateys 2011: Public Sector Caterer Award – Derek Johnson
- Cateys 2012: Best Group Marketing Campaign – AVF Marketing (for the Local Authority Caterers Association)
- Cateys 2012: Food Service Caterer Award – Ben Warner
- Cateys 2012: Health and Nutrition Award – Charlton House
- Cateys 2012: Lifetime Achievement Award – Dick Turpin
- Cateys 2012: Public Sector Caterer Award – Andrew Jones
- Cateys 2012: Special Award – Arnold Fewell
- Cateys 2012: Sustainable Business Award – Harper Adams University College
- Cateys 2013: Le Gavroche and Simon Rogan in double wins
- Cateys 2015 shortlist revealed
- Cateys 2015: the highlights
- Cateys 2016 shortlist announced
- Cateys 2016 winners revealed
- Cateys 2016: Education and Training Award
- Cateys 2016: Foodservice Caterer Award
- Cateys 2016: Public Sector Award
- Cateys 2016: Sustainable Business Award
- Cateys 2017 shortlist revealed
- Cateys 2018 shortlist revealed
- Cateys 2019: Foodservice Caterer Award – Phil Roker, Vacherin
- Cateys 2019: Public Sector Caterer Award – Matthew White
- Cateys Best Marketing Campaign awards deadline looms
- Cateys at 30 Conference
- Cateys deadline extended due to bad weather
- Cateys night 2017: The Pig goes to Park Lane
- Cateys photo gallery
- Catherine Gazzoli – A Minute on the Clock
- Cauliflower soup with Morbier air profiteroles and watercress oil
- Cauliflowers, Turbot, Pheasant
- Caution over fridge vans
- Cecconi's Los Angeles, USA
- Celebrate British Food Fortnight with Caterer
- Celebrate World Vegetarian Day with a £60 hamper from Vegetarian Express
- Celebration of Greek food launches next month
- Celebrity Big Brother racism row could be bad for UK tourism trade
- Celebrity DJ backs Stub out Smoking campaign
- Celebrity chef Paul Heathcote collects MBE from Queen today
- Celebrity chef recipes unhealthier than supermarket ready meals
- Celebrity chefs turn out in force for Leuka 2007
- Celeriac and apple soup, whipped goats' cheese and chives
- Celeriac velouté, girolles à la crème, sautéd cocks' kidneys
- Celeriac, oyster and apple soup, by Madalene Bonvini-Hamel
- Celtic Manor and USW launch new hospitality degree course
- Center Parcs chairman Martin Robinson to give Savoy Lecture
- Center Parcs starts search for 1,500 staff for new holiday village
- Center Parcs to build fifth site
- Centerplate UK introduces Fan Zone at Sunderland AFC's ground
- Centerplate UK narrows losses and increases turnover
- Centerplate acquires Edinburgh caterer Heritage Portfolio
- Centerplate announces new food, beverage and service at Portsmouth FC
- Centerplate appoints business partnership director
- Centerplate bolsters marketing team with new appointment
- Centerplate boss under fire for dog abuse video
- Centerplate extends long-term catering contract at Sunderland AFC
- Centerplate launches integrated service division
- Centerplate makes early exit from £21m Gillingham FC deal
- Centerplate signs early extension with Rotherham United FC
- Centerplate snaps up £14m Northampton Town FC deal
- Centerplate soars with £1.5m Sunderland airshow catering contract
- Centerplate substitute boss appointed permanently
- Centerplate to provide catering on Hastings Pier
- Centerplate wins 10 year Olympic Copper Box contract
- Centerplate wins £45m ACC Liverpool contract
- Centerplate wins £5m Royal Ascot public catering deal
- Centerplate's Adam Elliott departs as new COO appointed
- Centerplate's puppy-kicking US boss placed on indefinite probation
- Centerplate's puppy-kicking US boss resigns
- Central Bedfordshire Council, provision of Catering Services at its offices
- Central Bedfordshire council scraps centralised school meals service
- Central Lancashire Primary Care Trust: Provision of café services
- Cepe carpaccio, quinoa and white caviar, by Mauro Colagreco
- Chaamp Taazdaar
- Chaamp achar (pickled lamb cutlets) by Udit Sarkhel
- Chain cravings
- Chamberlain's joins approved suppliers list at Mary Rose Museum
- Champagne Academy turns 60; announces annual study trip
- Champagne Ruinart UK Sommelier winner named
- Champagne bar reopens at Cheltenham Racecourse
- Champagne jelly with Granny smith sorbet by Galton Blackiston
- Champagne production reduced to combat decline in exports
- Champagne sales dip by 15% in UK
- Champagne sales echo UK's strongeconomy
- Chancellor George Osborne announces emergency Budget
- Chancellor criticised for ignoring tourism
- Chancellor raises alcohol duty but lowers business rates for one year
- Chancellor sets out plans on apprenticeships, business rates and school meals
- Chancellor's failure to reduce VAT rate disappoints hospitality industry
- Change the record – how to manage background music
- Changes to holiday entitlement will cost hospitality sector £240m, warns BHA
- Changes to paid holiday will hit profits
- Changes to paternity leave
- Changes to staff transfer laws
- Changing employees' terms and conditions
- Changing of the guard
- Channa dhal with coconut
- Channel 4 investigation into school food was a missed opportunity, say campaigners
- Chantelle Nicholson becomes chef consultant for Graysons
- Chantry TV
- Chaotic weather isn't all bad news
- Chapman Holmes wins five-year catering contract with Kids2Us
- Character Bar & restaurant including 9 apartments
- Chargrilled medallion of fresh tuna, scottish salmon and local brill
- Chargrilled squid with chorizo, broad beans & wild garlic, by Richard Kirkwood
- Chargrilled squid with mussels, clams and scallops served on a warm salad of pan-fried chicory and spinach
- Chargrilled tuna by Alan Laycock
- Chargrilled tuna on parsley mash with deep-fried leeks and morel and port veloute – by Steve Linsner
- Charity Awareness Survey
- Charity dinner in aid of industry charities Hospitality Action and the Nicholls Spinal Injury Foundation
- Charity launched to improve diversity in hospitality
- Charity looking for catering staff to help feed the homeless
- Charity work can help hospitality workers personally and professionally
- Charity's collapse forces Hoxton Apprentice to seek buyer
- Charles Boyd names Northumberland House catering venture
- Charles Boyd to launch new catering venture
- Charles Boyd – A Minute on the Clock
- Charles Wells hit by midlands water alert
- Charles backs British mutton campaign
- Charlie Stockwell crowned Nestlé Professional Toque d'Or Apprentice 2017
- Charlie's Juice from Charlie's Larder
- Charlotte Horler wins 2016 Acorn Scholarship
- Charlotte of Mushrooms and Salmon with Lentils
- Charlton House
- Charlton House adds BaxterStorey site to growing group contract
- Charlton House appoints new operations director
- Charlton House attracts £11m-worth of business in 2009
- Charlton House claims to be first to commit to government salt targets
- Charlton House commis chef wins calorie counted cooking competition
- Charlton House cuts out 602kg of salt
- Charlton House introduces new type of rapeseed oil to its staff restaurants
- Charlton House kitchen porter named CH&Co employee of the year
- Charlton House lands UCAS admission contract
- Charlton House lands Virgin Atlantic staff catering deal
- Charlton House launches healthy eating initiative
- Charlton House makes promotion to executive chef team
- Charlton House on course to hit 2006 targets
- Charlton House picks up £100k PZ Cussons contract
- Charlton House promotes Graham Douglas to director of operations
- Charlton House raises funds for Seeds of Africa through water sales
- Charlton House regains ‘Ready Steady Cook' crown
- Charlton House renews calls for foodservice companies to ban cod
- Charlton House restructures into five specialist divisions
- Charlton House retains CAA contract
- Charlton House retains major education contract
- Charlton House retains £3m contract with National Assembly for Wales
- Charlton House revamps restaurant at Portsmouth Historic Dockyard
- Charlton House signs deal with Paramount Pictures
- Charlton House signs £15m deal with IET
- Charlton House snaps up caterer Chester Boyd
- Charlton House takes off with £2m Gatwick Airport win
- Charlton House targets public catering sector
- Charlton House wins Allianz Insurance deal
- Charlton House wins Department for International Development catering deal
- Charlton House wins Haymarket Media Group deal
- Charlton House wins Ladbrokes catering deal
- Charlton House wins Maidstone TV studios contract
- Charlton House wins catering contract at London Mayor's residence
- Charlton House wins contract at Oxford university
- Charlton House wins five-year extension at National Assembly for Wales
- Charlton House wins five-year £8.5m Law Society contract
- Charlton House wins new business worth £1.8m
- Charlton House wins northern contracts worth a combined £550,000
- Charlton House wins three-year contract at Wolters Kluwer
- Charlton House wins three-year deal at Dune Group
- Charlton House wins three-year deal with Fuller, Smith & Turner
- Charlton House wins £2.7m Royal College of Art contract
- Charlton House wins £4.5m contract with IMechE
- Charlton House wins £5m deal with Thames Water
- Charlton House wins £8m Portsmouth Historic Dockyard deal
- Charlton House's Robyn Jones triumphs in National Business Awards
- Charlton House's salt-cutting exercise is a success
- Charterhouse Leisure seeks secondary buyout for Coal Bar and Grill
- Chartwells Independent scores £5m Merchiston School contract
- Chartwells awarded £1.6m contract extension
- Chartwells chalks up £12m Kent schools contracts
- Chartwells healthy eating ‘nudges' experiment prompts secondary school offering overhaul
- Chartwells passes £35m Lewisham school test
- Chartwells retains £6.4m contract with North East Lincolnshire Council
- Chartwells retains £65m contract with West Sussex County Council
- Chartwells scoops £1m-a-year school contract in Essex
- Chartwells wins 10-year extension to contract with Oaklands College
- Chartwells wins Rugby School contract from Avenance
- Chartwells wins major £60m education contract
- Chartwells wins new £5.4m school meals contract in Kent
- Chartwells wins six-year deal at Brooklands College
- Chartwells wins £1.7m Chislehurst school contract
- Chartwells wins £23.5m Bournemouth University contract
- Chartwells wins £25m extension at Oxford Brookes University
- Chartwells wins £28.4m East Sussex school meals deal
- Chartwells wins £4.5m school meals deal at Derby City Council
- Chartwells wins £40m University of Salford contract
- Chartwells wins £6.3m Isle of Wight school meals deal
- Chartwells' Alison Gann is LACA's School Chef of the Year
- Charvet Premier Ranges
- Chase Terrace Technology College invites tenders
- Chatime to open 13th site
- Chaîne des Rôtisseurs names Young Chef and Young Sommelier winners
- Cheap seafood not worth risk
- Check for fake reviews to avoid prosecution, CMA warns
- Check list
- Check out Caterer's Green Zone
- Checking applicants on Facebook and Twitter
- Cheers for cheese
- Cheese and lentil gratin
- Cheese champion
- Cheese goes better with beer
- Cheese loaf from Bakehouse
- Cheese – book review
- Cheesy Shepherd's pie, by Paul Heathcote
- Chef Adam Byatt becomes Bartlett Mitchell consultant
- Chef Angela Malik to open her second Asian delicatessen
- Chef Conference 2006
- Chef Conference offers masterclasses to cater to all tastes
- Chef Conference – 1982-2007 Celebrating 25 Years!
- Chef Conference: Prue Leith urges industry to nurture staff
- Chef Cyrus Todiwala to front salt awareness campaign
- Chef Eats Out at Fera
- Chef Eats Out at Nathan Outlaw
- Chef Eats Out: Corrigan's Mayfair – Online Booking Form
- Chef Eats Out: Walk into a Windows wonderland
- Chef Farid Derradji wins Chef of the Year Ireland
- Chef Frank Coughlan wins top catering job at Wembley
- Chef Josh Eggleton partners with Ashton Gate Stadium
- Chef Luís Baena to open Notting Hill Kitchen restaurant
- Chef Mark Sargeant and ISS Food and Hospitality renew training partnership
- Chef Oliver Farrar launches crowdfunding bid to expand catering company
- Chef Revelations – Andrew Turner
- Chef Revelations – Anna Hansen
- Chef Revelations – Antonin Bonnet
- Chef Revelations – Benoit Blin
- Chef Revelations – Chef Hermes
- Chef Revelations – Daniel Clifford
- Chef Revelations – David Gingell
- Chef Revelations – Jason Atherton
- Chef Revelations – Jocelyn Herland
- Chef Revelations – Kenny Atkinson
- Chef Revelations – Lloyd Mann
- Chef Revelations – Mark Dancer
- Chef Revelations – Massimo Tebaldi
- Chef Revelations – Rob Kirby
- Chef Revelations – Rob Mitchell
- Chef Revelations – Stephanie Moon
- Chef Revelations – Thomasina Miers
- Chef Revelations – Tom Kerridge
- Chef Revelations – Will Holland
- Chef Revelations – Will Torrent
- Chef Revelations: Eric Snaith, head chef, Titchwell Manor, Norfolk
- Chef Revelations: Graham Hornigold, executive pastry chef, Hakkasan
- Chef Revelations: Hayden Groves, regional executive chef, BaxterStorey
- Chef Revelations: Simon Gregory, group executive chef, Gordon Ramsay Group
- Chef Stagiaire 2015 Award contest now open for entries
- Chef Stagiaire Awards open for entries supported by leading chefs
- Chef and author Ronald Kinton to speak at charity lunch
- Chef at Michelin-starred Star Inn arrested over torture claims – For more hospitality stories, see what the weekend papers say
- Chef beats non-stop cooking world record
- Chef competitions round-up: Roux Scholarship, British Meat Chef of the Year, AA Chef Award
- Chef competitions: Toque d'Or at 25
- Chef de partie
- Chef eats out at Cheltenham's Le Champignon Sauvage
- Chef education is at crisis point, says Oliver Peyton
- Chef masterclass: Scallop mousse by Marcello Tully
- Chef profile: Daniel Patterson
- Chef qualification focuses on skills, not tick-box assessment
- Chef recruitment – to the stove and beyond
- Chef revelations – Joël Antunès
- Chef revelations – Nick Vadis, executive chef, Compass Group UK & Ireland
- Chef revelations: Abdul Yaseen, Darbaar, London
- Chef revelations: Andy Appleton
- Chef revelations: Daniel Phippard
- Chef revelations: Hywel Griffith
- Chef revelations: Ivan Simeoli
- Chef revelations: Mark Dawson
- Chef revelations: Merlin Labron-Johnson
- Chef revelations: Nicola Melillo
- Chef revelations: Paul Hughes
- Chef revelations: Simon Denton
- Chef revelations: Tristan Welch
- Chef shortage fears amid sharp decline in chef training
- Chef swaps Yotam Ottolenghi's Nopi for school catering
- Chef – My favourite salt
- Chef-Combi III microwave from R H Hall
- Chef-friendly chargrill from Falcon Foodservice
- Chefs Answer Consumers' Calls for Healthy Breakfasts – US food trends
- Chefs Nigel Boschetti and Anton Manganaro reveal BAFTAs menu
- Chefs Tom Kerridge, Cyrus Todiwala and Tony Singh to front new BBC TV programmes
- Chefs amongst happiest workers in the UK
- Chefs and catering managers remain confident with their meat suppliers
- Chefs and waiters – two arts meet as one
- Chefs are Britain's unhealthiest workers, finds research
- Chefs aren't cutting back on sugar, salt or fat, survey finds
- Chefs asked to help in schools over Food Fortnight
- Chefs bow to pressure for healthier menu offerings
- Chefs call on mayor to ban polystyrene in capital
- Chefs compete again for Ramsay Scholarship
- Chefs deserve proper work-life balance too
- Chefs from the EU will be allowed to work under new guidelines
- Chefs inspire young people to pursue jobs in hospitality
- Chefs invited to submit entries for Scotch Egg Challenge
- Chefs puncture bid to ban long knives
- Chefs to head north for charity run
- Chefs unite to raise £20,000 for Hospitality Action and Community Action Nepal
- Chefs urged to Thunderclap and raise funds for Coeliac UK
- Chefs' Favorite Finishing Salts – US food trends
- Chelmsford Borough Council: Provision of catering services
- Chelsea FC extends Levy UK contract for another four years
- Cheltenham Town Hall and Pittville Pump Room, Expressions of interest to provide catering services
- Chenderit School Academy Trust Ltd, expressions of interest for provision of catering facilities
- Chepstow Community Hospital under OCS care until 2020
- Cherries, Beef, Pollack
- Cherries, Gulls' Eggs, Beef
- Cherries, Wild Salmon, Wood Pigeon
- Cherry and custard tart – by Samuel Clark
- Chester Boyd and It's The Agency win three-year deal with Clothworkers' Hall
- Chester Boyd announces MD appointment
- Chester Boyd celebrates 30th anniversary by supporting AIDS charity
- Chester Boyd celebrates 30th birthday with unique cheese
- Chester Boyd wins a royal deal
- Chester Boyd wins deal to run public café at Buckingham Palace
- Chester Boyd wins £2m Goldsmiths contract
- Chester Race Company brings catering inhouse
- Chester and Cheshire Restaurant Association launched
- Chesterfield Borough Council: Expressions of interest for the provision of catering services
- Chestnut and Rum Cake
- Chestnut and prailine truffles
- Chestnut custard tart
- Chestnut pudding
- Chestnut, Partridge, Monkfish
- Chestnuts, Turbot, Rabbit
- Chez Gérard boss revealed as new chairman of People 1st
- Chez Gérard owner reveals £27m pre-tax loss – for more hospitality stories see what the weekend papers say
- Chiacchiere – or cenci
- Chicken Appetizers: What's On First? – US Food Trends
- Chicken Recipe Trends: Thigh Highs – US Food Trends
- Chicken and ham terrine, by Simone and Inés Ortega
- Chicken and mushroom lasagne with roasted sweet corn and chilli salsa
- Chicken breast with herb quinoa – by Allegra Mcevedy
- Chicken curry and spiced rice, by Paul Heathcote
- Chicken curry kapitan recipe by Rick Stein
- Chicken fricassee by Colin Capon
- Chicken legs with oyster stuffing in sweet pepper and bacon stew
- Chicken line-up from Moy Park Foodservice
- Chicken roulade with smoked salmon, spinach and a timbale of asparagus and arborio rice, with a velouté and Champagne – by Mike Allison
- Chicken skewers from Plusfood
- Chicken welfare costs Hugh Fearnley-Whittingstall £86k
- Chicken with Parma ham and grilled courgettes
- Chicken, leek and potato pastry pie with wild mushrooms
- Chicken, lemon and black olive paste with leek and saffron risotto
- Chicken: Plain Jane Gets Plucky – US Food Trends
- Chief executive of contract caterer Initial Catering leaves job
- Child obesity may be in decline, says National Heart Forum
- Childhood obesity plan provokes mixed reaction
- Children exceeding sugar intake of an 18-year-old by 10th birthday
- Children reject healthy food options at school
- Children's Food Trust criticises school's ‘lunch isolation' policy
- Children's Food Trust introduces menu checking service for schools
- Children's Food Trust launches award scheme
- Children's Food Trust reveals new board members
- Children's food gets grown-up
- Chilled Courgette and Buckler Leaf Sorrel Soup Salad, by Madalene Bonvini-Hamel
- Chilled Jaffa orange and yogurt soup with oregano ice-cream – by Claude Bosi
- Chilled carn wethers crab souffle with walnut and grain mustard vinaigrette
- Chilled cauliflower, almond and capsicum soup with sherry tapenade, by Peter Gordon
- Chilled pea soup with parmesan cheese and soft-boiled gull's eggs, by chef Madalene Bonvini-Hamel
- Chilled tomato consommé with deal crab & avocado, by Ryan Tasker
- Chilli pickle
- Chinese and Oriental products from Wing Yip
- Chinese leaves stuffed with oriental-flavoured black beans
- Chinese takeaway forced to close after staff arrested
- Chinese visa policy welcomed by BHA
- Chiswick House and Gardens Trust, Provision of catering services
- Choc absorbers
- Chocolate Desserts: Sweet Talk – US Food Trends
- Chocolate Fudge Temptation
- Chocolate Hazelnut Torte to be served with Belhaven Fruit Beer – by Greene King
- Chocolate and Famous Grouse whisky mousse
- Chocolate and cardamom mousse, caramelised clementine
- Chocolate and licorice pudding – by Robert Castellani
- Chocolate and rosewater mousse with an orange blossom crème brûlée
- Chocolate box with rich chocolate and amaretto mousse, served with raspberry and passion fruit teardrops
- Chocolate choice: know what your customers want
- Chocolate crunch with duo chocolate sauce by Kathryn Cordy
- Chocolate custards with florentines by Michael Carroll
- Chocolate fondant
- Chocolate fondant with cherry ice-cream
- Chocolate fondant – by David Cavalier
- Chocolate indulgence
- Chocolate marquise with griottines flambées – by Simon Radley
- Chocolate mint parfait, by Madalene Bonvini-Hamel
- Chocolate red wine cake, by Claire Clark
- Chocolate specialist Callebaut creates Lasting Impressions
- Chocolatier Damian Allsop moves his production premises to Kent
- Choice Cuts – US Food Trends
- Choice Hotels Europe
- Choice, price and service identified as priorities in merger between Booker Group and Tesco
- Choose the right kit to keep things clean
- Choosing a solicitor
- Choosing an accountant
- Chop, chop: the latest food prep kit
- Chops Uncovered
- Chorizo mousse
- Choux puffs with blackberry, apple and thai herb sauce
- Chris Copner
- Chris Darwen joins Keith Prowse as corporate sales manager
- Chris Denney to leave Hambrough's Pond Cafe after just two months
- Chris Durant appointed as commercial partner of Litmus Partnership
- Chris Dury – My worst job
- Chris Galvin and Shaun Rankin join Inspiration Team at Hotelympia 2010
- Chris Garside to replace Dennis Hogan as Compass MD
- Chris Hutcheson resigns from Gordon Ramsay Holdings
- Chris Moore joins Safeguard Training and Consultancy
- Chris Upton named HOSPA chairman
- Christie+ Co celebrates 80 years of hospitality transactions
- Christina's Diary: 2 – 6 October
- Christina's diary: 16 October
- Christina's diary: Easter 2006 – September 2006
- Christina's diary: July 2005 – January 2006
- Christmas Eve salad of jícama, beets, orange and peanuts by – Rick Bayless
- Christmas campaign asks chefs to take selfies for charity
- Christmas communication – communicate your offer clearly
- Christmas dinner will get pupils interested in school meals, says SFT
- Christmas drinks – how to pour more
- Christmas log in a jacket
- Christmas log – a masterclass
- Christmas party bookings soar
- Christmas party harassment
- Christmas party pickings likely to be leaner than 2008 – For more hospitality stories, see what the weekend papers say
- Christmas pudding ice-cream
- Christmas recipes
- Christmas temp workers must have same rights as other staff
- Christmas the crafty way
- Christopher Basten named national chairman of the Craft Guild of Chefs
- Christopher Davy elected chairman of the British Hospitality Association's national executive
- Churchill Services Group buys Pride Catering Partnership
- Cinnamon and cardamon peaches – by John Wood
- Cinnamon rolls uncovered
- Cities need focus on uniqueness to attract visitors, says VisitEngland boss
- Citrus Fruits Add Nuanced Accents to Savory Dishes – US food trends
- Citrus ravioli with orange yogurt ice-cream
- City & County of Swansea: Provision of meal delivery service
- City caterer Lusso partners with Michelin-starred chef Tom Sellers
- City caterer Vacherin appoints new operations manager
- City caterer Vacherin signs up to sustainable fish pledge
- City clients demand five-star service in the workplace
- City of Lincoln Council: Provision of catering services
- City of Wolverhampton College, Provision of catering services
- Civet of langoustine and calf sweetbread in Châteauneuf-du-Pape, caramelised calamari – by Simon Rogan
- Claire Clark scraps London plans in favour of Barbados
- Claire Leonard joins Venue Reservations as agency relationship manager
- Claire Long, business development manager for the South-west and South Wales, Eurest
- Clam chowder – by Marcus Wareing
- Clamour for chips from Olympic workers forces Locog to backtrack on McDonald's sponsorship deal
- Clare College Cambridge wins Hospitality Show's Mystery Box Grand Prix
- Clare Smyth offers top prize for Le Cordon Bleu Scholarship 2016
- Clarifying a few points on NVQ questions
- Classic Tuiles by Stuart Pate
- Classic margarita – by Henry Besant and Andres Masso
- Claude Bosi's sorbet syrup
- Cleaning quintet from Brakes
- Clear soup of shellfish by Michael Deane
- Clear the fog on the smoking rules
- Clink Charity expands to offer event catering service
- Clink Charity to open central production kitchen at HMP Downview
- Clink Charity's hospitality training schemes reducing reoffending by 49.6%
- Clink restaurant at HMP Brixton opens its doors to diners
- Clive Jacobs made honorary fellow of Tourism Society
- Clothilde Authié joins Kudos Hospitality as marketing manager
- Club des Chefs des Chefs to make UK debut
- Club,restaurant and Leisure space
- CoWA: Contract for provision of catering services
- Cobra, Heston Blumenthal and Moët and Chandon to supply Queen's Jubilee picnic
- Coca Cola European Partners announce significant Q1 growth plans
- Cockles, Lamb, Broccoli
- Cockles, Leeks, Pork
- Cocktail Academy
- Cocktail world cup competition opens to bartenders
- Coco Loco
- Coco – 100 Emerging Culinary Stars Chosen by 10 of the World's Greatest Chefs – Book review
- CocoFina coconut juice from Fruitfina
- Cocoa jelly
- Cocoa power: the journey of chocolate
- Coconut Chutney – by Das Sreedharan
- Coconut and pandan leaf
- Coconut chutney – by Das Sreedharan
- Coconut cream with red fruits
- Coconut sambal
- Cod in beer batter with chilli sauce – by Tim Withers
- Cod prices in the UK soar
- Coeliac UK's Gluten-free Chef of the Year announced
- Coffee & Banana Smoothie
- Coffee Fix – US Food Trends
- Coffee Glossary
- Coffee House
- Coffee Republic to raise £800,000 to pay off debt
- Coffee at work makes a happy workplace
- Coffee blends: The price of greatness
- Coffee machines – the roast in the machine
- Coffee machines: traditional versus automatic
- Coffee shop owner reports Waitrose to OFT for ‘unfair trading'
- Coffee suppliers and contract caterers field baristas for uk championships
- Coffee trends – easy-serve espresso pods and capsules
- Coffee truths from First Choice Coffee
- Coffee – in favour of flavour
- Coffee's cup of woe
- Coffee: Espresso machine makers
- Cold comforts mask a brighter future
- Cold creamed pudding with prunes and Armagnac – by Henry Harris
- Cold facts: what new EU refrigeration laws mean for your business
- Cold stawberry and melon soup
- Coldrooms from Caravell UK
- Coldrooms: The pros and cons
- Colin Bailey joins Jockey Club Catering as managing director
- Colin Prentice – A Minute on the Clock
- Collective redundancies
- College Dining: Building the Future – US food trends
- College Dining: Educated Palates – US Food Trends
- College gives students ‘a false sense of security', says Marco Pierre White
- College of Food, University College Birmingham wins coveted Nestle Toque d'Or
- Colleges are facing a funding shortfall for chef diploma
- Colleges hit out at Learning and Skills Council as decision on VRQs is delayed
- Colleges in plea to hospitality firms
- Colliers calls for business to back rating revaluation petition
- Collops of monkfish with smoked bacon and pesto dressing
- Colour-coded teas from Drury
- Combi Kings from BKI Europe
- Combi buyers are warned to look carefully into the issues of power and water usage
- Combi cycle probe from Electrolux
- Combi ovens – the perfect combination
- Combi-Ovens… Key maintenance points
- Combi-ovens and blast chillers – the latest equipment
- Combi-ovens – the clever cookers
- Combi-ovens – the perfect combination
- Combination revelation
- Combined Services Culinary Arts scoops gold at La Parade
- Comfort Food: Comfortably Ahead – US Food Trends
- Comfort Foods: Classic & Kicked Up – US Food Trends
- Coming attractions
- Coming back from recession: operators who have beaten previous slumps
- Comment: Industry must take up front-of-house baton
- Comment: The industry needs to value working mothers
- Commercial Catering Auctions
- Commercial catering concession, Greenwich Park, London
- Commercial director David King to leave Alpha Airports
- Commercial kitchen in Woking Available for Long Term Lease or Rent
- Commis chef
- Commons approves licensing guidance
- Commons bill to propose more limits to alcohol marketing
- Commons bomb hoax highlights lapses in agency staff vetting
- Commonwealth Club's restaurant to open to the public next month
- Communication skills: let them all talk
- Community meals suffer as local government cuts bite
- Community relations
- Compact combi
- Compact counter fridges and freezers from Hoshizaki
- Companies can't afford to relax in boom times if they are to succeed
- Company of Cooks caters to the Bafta stars at Royal Opera House
- Company of Cooks launches Herbfest at six sites
- Company of Cooks names new culinary director
- Company of Cooks relaunches Portrait Restaurant
- Company of Cooks scoops £20m National Portrait Gallery deal from Searcys
- Company of Cooks scores £100m catering contract hat trick
- Company of Cooks to benefit from £120m Southbank Centre revamp
- Company of Cooks to open Topolski on South Bank
- Company of Cooks wins £52m food contract with the Royal Opera House
- Company of Cooks wins £70m contract renewal at RHS Garden Wisley
- Company of Cooks' Mike Lucy in new venture with former employee
- Compass
- Compass CEO Richard Cousins dies in plane crash
- Compass Chef of the Year 2012 winners announced
- Compass Chef of the Year Awards 2013 results revealed
- Compass Chef of the Year winners announced
- Compass Chefs' Academy programme open for applications
- Compass Group
- Compass Group UK & Ireland joins the Sustainable Seafood Coalition
- Compass Group UK & Ireland's LGBT & Allies Network announces partnership with Terrence Higgins Trust
- Compass Group UK gallops to victory with £300m Jockey Club Racecourse
- Compass Group achieves cost saving target of £50m
- Compass Group acquires boutique operator Dine Contract Catering
- Compass Group and BaxterStorey lose Barclays contracts
- Compass Group and the Ginger Chef team up for £43m university catering contract
- Compass Group announces board changes as profit and turnover climbs
- Compass Group appoints ex-Sodexo man to lead ESS Defence
- Compass Group appoints marketing director for UK and Ireland
- Compass Group appoints new UK and Ireland boss
- Compass Group appoints specialist to strengthen its corporate governance procedures
- Compass Group awarded £6m Welsh Assembly Government deal
- Compass Group awards Brakes distribution contract
- Compass Group backs menu labelling scheme
- Compass Group blames Europe for holding back global growth
- Compass Group boosts school meals offer with Cygnet acquisition
- Compass Group bowls over Surrey County Cricket Club in new £50m deal
- Compass Group buys Elior Nederland
- Compass Group celebrates record cohort of apprentices
- Compass Group chairman Sir Roy Gardner to retire 2014
- Compass Group chefs pick up 29 awards at 23rd World Culinary Olympics
- Compass Group chefs win 132 awards at Hotelympia
- Compass Group chief executive Richard Cousins to retire
- Compass Group confident about future performance
- Compass Group confident about performance in 2008
- Compass Group continues international spending spree
- Compass Group delivers positive growth in North America and rest of the world
- Compass Group deputy chairman to retire
- Compass Group employee appointed to BIS Apprenticeship Board
- Compass Group enjoys strong results worldwide, despite tough economic conditions in Europe
- Compass Group enjoys strong start to the year
- Compass Group expects 4.5% full year growth
- Compass Group finance director Johnny Thomson to stand down
- Compass Group gains Marine Stewardship Council certification
- Compass Group goes Fairtrade bananas
- Compass Group joins Speciality Coffee Association of Europe
- Compass Group lands British Airways Terminal 5 contract
- Compass Group lands £350m Army deal
- Compass Group launches food procurement service
- Compass Group launches offshore health and wellbeing programme
- Compass Group loses contract with Goldman Sachs
- Compass Group makes hat trick of executive team appointments
- Compass Group makes progress despite tough market
- Compass Group makes two appointments to its UK and Ireland executive team
- Compass Group makes two new board appointments
- Compass Group officially unveils new fine dining brand
- Compass Group partners with Cancer Research
- Compass Group partners with Change4Life
- Compass Group partners with coffee specialists Tolley Brothers
- Compass Group posts strong Q3 results globally and in Europe
- Compass Group pre-tax profits soar to £721m
- Compass Group profits hit £1.1b on the back of efficiency drive
- Compass Group promotes Nick Vadis to newly created role of UK executive chef
- Compass Group puts in solid performance
- Compass Group quits British Hospitality Association
- Compass Group renews multi-million pound deal with Abbey
- Compass Group reports 4% growth for Q3
- Compass Group reports 5.8% revenue growth to £17.8b
- Compass Group reports stable profits despite fall in revenue
- Compass Group reports strong results
- Compass Group restructures HR team
- Compass Group results ahead of expectations
- Compass Group retains University of Derby contract
- Compass Group retains contract with Leeds NHS trust
- Compass Group retains contract with the Wellcome Trust
- Compass Group secures £5m Bryanston School extension
- Compass Group sees full-year profits rise by nearly 30%
- Compass Group sells Selecta for more than £770m
- Compass Group settles UN fraud lawsuits out of court
- Compass Group signs Armed Forces Covenant
- Compass Group signs M&S franchise agreement
- Compass Group signs new NHS and university deals
- Compass Group signs new £20m catering contract at QEIICC
- Compass Group signs research partnership with University of Gastronomic Sciences
- Compass Group signs up to Local Employment Partnership
- Compass Group suspends UK boss pending UN corruption probe
- Compass Group to caterer for Heathrow Terminal 5 employees
- Compass Group to create 1,500 apprenticeship roles
- Compass Group to launch retail business at University of Surrey
- Compass Group to open a second Chop House
- Compass Group to phase out Scolarest brand
- Compass Group triumphs at Hotelympia
- Compass Group undertakes blockbuster human resources exercise
- Compass Group wins Mercedes-Benz World catering deal
- Compass Group wins contract at Ireland's Lansdowne Road stadium
- Compass Group wins contract extension at Southampton Football Club
- Compass Group wins extension to Arena Nottingham deal
- Compass Group wins huge £500m racecourse catering deal
- Compass Group wins major Shell contract
- Compass Group wins new healthcare and education deals
- Compass Group wins £11m Roehampton University deal
- Compass Group wins £12m contract with Technip UK
- Compass Group wins £26m Edinburgh Zoo contract
- Compass Group wins £34m Guildford Spectrum contract
- Compass Group wins £40m deal with Goodwood Estate
- Compass Group wins £48m Cardiff City Stadium deal
- Compass Group wins £63m National Grid deal
- Compass Group ‘encouraged' by 1.5% decline in Europe & Japan
- Compass Group ‘marginally ahead of expectations'
- Compass Group's 24 marks 40th site
- Compass Group's ESS extends defence contracts
- Compass Group's Eurest Services wins £1.8m Computacenter deal
- Compass Group's European profit growth slows to 1.9%
- Compass Group's Express Cafes scores catering deal at Crystal Palace FC
- Compass Group's FMC directors quit
- Compass Group's Instore appoints new business development director
- Compass Group's Instore wins £60m contract with The Range
- Compass Group's Levy closes Leeds United restaurant Howard's
- Compass Group's Nick Vadis leads England's Culinary World Cup Team to scoop silver medals
- Compass Group's Restaurant Associates backs Sustainable Fish City Pledge
- Compass Group's SO Deli brand recognised in industry awards
- Compass Group's operating profit remains flat
- Compass Group's profits continue to head south
- Compass HR executive director Mike Burton to leave
- Compass Instore wins five-year Homebase café deal
- Compass UK & Ireland appoints Dennis Hogan as new MD
- Compass UK & Ireland launch two own-brand coffee labels
- Compass UK & Ireland wins private hospital contract
- Compass UK boss joins London skills board
- Compass acquires IDA Service for £17m
- Compass acquires Japanese food service company
- Compass adds 15 years to contract with Hatfield House
- Compass adds weight to management team
- Compass admits to serious irregularities in handling of UN contracts
- Compass aims for UK savings across globe
- Compass aims to raise £50,000 for Alzheimer's Society
- Compass and ADI report highlights nutrition and dementia link
- Compass and Mecco partner again for Ryder Cup
- Compass and Mecco to cater jointly at the 2010 Ryder Cup
- Compass announces partnership with DHL
- Compass appoints Alan Vukomancic F&B manager at the Cumberland hotel
- Compass appoints Andy Barry managing director of Eurest's food service arm
- Compass appoints Andy Harris as MD of executive dining
- Compass appoints Carol Hudson as retention director of UK & Ireland business
- Compass appoints John Brownless as UK sales director
- Compass appoints new managing director of its fine-dining division
- Compass appoints two new executives
- Compass arm in multimillion-pound deal at Bank of England
- Compass attributes drop in UK margins to ‘challenging environment'
- Compass bans 69 endangered fish species from its menus
- Compass beats Aramark to multi-million-pound Lloyds contract
- Compass boosted by US despite weak European market
- Compass boosts annual profits despite fall in sales
- Compass boosts support services with acquisition of PPP-Infrastructure Management
- Compass boss continues drive to refocus business
- Compass boss in bid to set company back on course
- Compass brand White Oaks wins five-year care catering deal
- Compass brings Junior Chefs Academy front-of-house
- Compass buys Australia's Life's A Party Group
- Compass buys Elior's Dutch business and Sweden's BGP Resurs
- Compass buys French caterer Caterine Restauration
- Compass buys Hong Kong's Shing Hin Catering Group
- Compass buys Indian caterer Tirumala Hospitality Services
- Compass buys Levy Restaurants
- Compass buys US soft support service group for £45m
- Compass buys cleaning firm ICM
- Compass calls in the auditors
- Compass catering manager is 2009 Acorn Scholar
- Compass cautious over trading prospects
- Compass chairman appointed non-exec director of McDonald's
- Compass chefs take home medal haul at Great Hospitality Show
- Compass chiefs take pay cut
- Compass chiefs' pension pots anger union
- Compass cleared in gay discrimination hearing
- Compass co-operates with investigation as UK market disappoints
- Compass comes under fire for proposed SSP payout
- Compass completes acquisition of Turkey's Obasan
- Compass completes chef team
- Compass completes revamp at Edinburgh Zoo
- Compass confirms replacement after tragic death of CEO Richard Cousins
- Compass confirms £7m Henley Royal Regatta contract extension
- Compass contract leaves question mark over transparency
- Compass creates one-stop shop for health and wellbeing at Nuffield Health
- Compass creates one-stop-shop in Eurest Services
- Compass creates three ‘centres of excellence'
- Compass cuts millions of calories through switch to butter alternative
- Compass cuts out eight tonnes of salt per year by reducing sachet size
- Compass dismisses link with Kofi Annan's wife
- Compass displaces Elior at Barbican with £14m deal
- Compass division suspended by UN
- Compass emerges from a challenging year
- Compass employee wins job back after wearing a nose stud
- Compass employees complete SCAE diploma modules
- Compass event caterer Leith's wins castle deal
- Compass expects healthy boost to profits
- Compass expects organic revenue growth to be close to 5%
- Compass extends catering contract at Oxford Brookes University
- Compass faces second US lawsuit
- Compass facing scrutiny over its rebate system
- Compass files counter-claim against Autogrill in Italy
- Compass grows on ‘unusually strong' US performance
- Compass in UN probe over £35m contract
- Compass in £48m deal with Rose Bowl cricket ground
- Compass increases organic revenue by 5.2% in Q3
- Compass launches Caffé Dallucci at Griffin House in London
- Compass launches LGBT network
- Compass launches Rapport division to offer premium guest services
- Compass launches corporate responsibility report
- Compass launches guest services brand Rapport stateside
- Compass launches nutritional ‘Dignified Dining' toolkit
- Compass launches search for Bailey's replacement
- Compass launches ‘whole + sum' healthy eating menu deal
- Compass makes new senior appointments
- Compass nails £100m, 15-year contract with Welsh Rugby Union
- Compass names Harvey & Brockless Supplier of the Year
- Compass names new MD for its sport, leisure and hospitality sector
- Compass nets £11m deal at National Ice Centre, Nottingham
- Compass nets £34m contract with Sheffield United
- Compass not clear of UN scandal yet – For more hospitality stories, see what the weekend papers say
- Compass off course
- Compass opens Subway at University Hospital Southampton
- Compass opens food outlets at Bradford Royal Infirmary
- Compass pays £40m to settle out of court
- Compass pinpoints Truly British and Truly Local criteria
- Compass pledges to achieve a 50% female chef workforce by 2020
- Compass pointers
- Compass posts 5.7% increase in year-on-year profit
- Compass posts half-year revenue of £1b, thanks to acquisitions
- Compass provides clean drinking water to 100,000 people
- Compass provides clean drinking water to more than 66,000 people
- Compass puts fine dining operations under its RA wing
- Compass raises £140,000 for Cancer Research UK
- Compass raises £50,000 for the Alzheimer's Society
- Compass raises £73,000 for Alzheimer's Society
- Compass rebrand brings high end B&I and events under one banner with RA Group
- Compass reports "strong" half-year results but mixed performance in Europe
- Compass reports 3.9% organic revenue growth in Q3 results
- Compass reports a 1.6% rise in European revenue despite Brexit
- Compass reports a fall in revenue in third quarter
- Compass reports slowdown in decline of revenue growth
- Compass restructure ready ‘within months'
- Compass retains Chelsea FC catering deal
- Compass retains Goodwood but loses Pfizer deal
- Compass reveals Chef of the Year winners
- Compass reveals revenue growth of 5.5% in half year figures
- Compass revenues dragged down by ‘challenging cost environment' in UK
- Compass sacks UK and Ireland boss
- Compass scoops £50m contract with the Rose Bowl cricket stadium
- Compass scores double deal at Twickenham Rugby Stadium
- Compass scores £2.25m Warwick University contract
- Compass scores £60m contract with Chelsea FC
- Compass secures £1.3m deal with Kettering General Hospital
- Compass seeks equity buyer for SSP arm
- Compass sees flat operating profit, but promising contract retention
- Compass sees global profits rise 8% despite sluggish Europe
- Compass sees sales of 1% milk soar
- Compass sells roadside and travel catering businesses for £1.82b
- Compass sews up £48m hospital contract
- Compass shares slide on news of slowing sales growth
- Compass signs cash machine deal with Moneybox
- Compass signs up Retail Eyes to improve customer service
- Compass signs £125m deal at Coventry City FC's Ricoh Arena
- Compass signs £25.5m contract with Milton Keynes University Hospital
- Compass sitting pretty on £600m as Elmo departs
- Compass staff caught up in RBS job losses
- Compass sued… For more hospitality stories, see What the Weekend Papers Say
- Compass targets £144,000 fund for dementia support
- Compass teams up with 2nd Chance charity for ‘Secret Kitchen' pop up
- Compass teams up with Jason Atherton to sign four-year deal with BMW PGA championship
- Compass to acquire Nordic foodservice firm for £424m
- Compass to buy back £500m of shares
- Compass to buy security firm VSG Group
- Compass to cater for its UN scandal investigators
- Compass to increase apprenticeship places to 1,600
- Compass to see decline in growth in UK and Ireland
- Compass to signs Costa Coffee deal for Hampshire hospital
- Compass to simplify brands in restructure
- Compass to use only British beef from October
- Compass to use only Fairtrade sugar by June 2010
- Compass vows to link future rewards to performance
- Compass wins Green Apple Award for Environmental Practice
- Compass wins Soil Association organic accreditation in London
- Compass wins apology and settlement from broker
- Compass wins contract to run second-floor restaurant at Liberty
- Compass wins deal at historic Cambridgeshire leisure site
- Compass wins gold Green Apple Award for Environmental Best Practice
- Compass wins hat-trick of new hospital contracts
- Compass wins hospital deals worth £50m
- Compass wins race for Henley Regatta
- Compass wins £1.5m school meals deal in Derbyshire
- Compass wins £12m Beales department store deal
- Compass wins £2.4m contract with Hampshire Garden Centre
- Compass wins £28m extension on college contract
- Compass wins £35m deal with indoor ski slope
- Compass wins £4.5m school dinner contract
- Compass wins £7m catering deal with Sky TV
- Compass' ESS division wins deal with Dutch oil and gas company
- Compass' sustainable fish plan reliant on price point, warn analysts
- Compass' ‘Women in Food' event champions female chefs
- Compass's Eurest divison wins £12.5m deal with Defra
- Compass's Grasslands restaurant at Edinburgh Zoo wins design award
- Compass's Scolarest wins East Sussex school meals contract
- Compass's WhiteOaks division wins three-year deal with Staffordshire Housing Association
- Compass's WhiteOaks wins £1.6m deal with Abbeyfield Wey Valley Society
- Compass's bad press puts contracts under scrutiny
- Compass's first executive chef for UK welcomed by industry
- Compass, Barceló and Hilton sign up to Nick Clegg's Business Compact
- Compass, Mitchells & Butlers and Marston's have the MIDAS touch
- Competition authorities confirm approval for Tesco's £3.7bn takeover of Booker
- Competition for hospitality jobs in London is ‘startlingly' high
- Competition for lunch market more intense than ever
- Competition: Win a barbecue
- Competitions at Hotelympia
- Competitive tendering of catering services,Graveney School, London
- Complaints about excessive noise
- Complaints: How feedback can drive your business forward
- Complaints: The whine list
- Compote of figs in rhubarb ginger syrup with Mascarpone – by Peter Gordon
- Comptoir Libanais founder Tony Kitous launches catering company
- Compulsory Living Wage could threaten over 200,000 hospitality jobs
- Computers key to HR success in hospitality
- Concept Venues to launch venture in Turkey
- Concerns raised over UK long-hours culture
- Concerns raised over growing use of zero-hours contracts
- Concerto Group acquires JD Parties
- Concerto Group named preferred event partner at Building Six at the O2
- Concerto Group reports 123% pre-tax profit spike
- Concerto Group to open Royal Liver Building events space
- Concerto Group tops list of top 20 fastest growing UK foodservice firms
- Concerto announces the appointment of Adam Elliott as its new CEO
- Concession Opportunity For Tea Room/ Restaurant
- Concession caterer SSP extends distribution contracts with DBC
- Concession for the Operation of the Lido Pavilion Café in Hyde Park
- Conchiglie with Italian sausage and Brussels tops, garlic, chilli, olive oil and Parmesan
- Conduct of Employment Agencies and Businesses Regulations
- Conference business employing blind and partially sighted chefs expands service offer
- Conference venue Plaisterers Hall out to tender
- Conference will put catering at the heart of healthcare
- Conferences can take the green route
- Conferences: Signs of life?
- Confidence remains relatively high among hospitality operators
- Confit fillet of cod, truffle mash, seared foie gras, port reduction
- Confit of English lamb shoulder, tomato and black olive sauce, and mash
- Confit of duck leg on grapefruit and thyme risotto with quince jus – by Steve Linsner
- Confit shoulder by – Andrew Turner
- Confusion over NVQ standards
- Confusion over acrylamide legislation as EU fails to provide guidance
- Confusion over fees holds back councils' licensing reforms
- Congleton High School & Tytherington High School, Provision of catering services
- Congleton Town Hall seeks commercial partners
- Congratulations to all our Catey winners
- Congratulations to this year's Catey winners
- Connaught tarte au citron – by William Hamelin
- Connect Catering – Best Places to Work
- Connoiseur china and Rustico stoneware by DPS Tableware
- Conscientious chefs invited to enter €100,000 community engagement competition
- Conservation group slams ‘disappointing' Common Fisheries Policy reforms
- Conservative MP Boris Johnson breaks ranks to attack Jamie Oliver's school meals campaign
- Conservative Party pledges to double Immigration Skills Charge – but consider visa system
- Conservatives hit out at government ‘uninterest' in tourism
- Consultants believe caterers don't yet take sustainability seriously enough
- Consultants listings
- Consultation between employers and workers' representatives
- Consumer spending slows but hospitality continues to perform well
- Consumer spending, food inflation and recruitment among caterers' Brexit fears
- Consumers and caterers assured avian flu outbreak no risk to public health
- Consumers ditch Champagne for sparkling wine
- Consumers encouraged to complain against irresponsible drinks products
- Consumers more confident on disposable income
- Consumers preparing to rein in expenditure
- Consumers shun contactless payments due to security concerns
- Consumers to take fewer business and leisure trips next year as economic uncertainty persists
- Consumers will pay more for pork
- Consumers' attitude is shifting towards green issues
- Contact Grill Company
- Contact grills from Pantheon
- Contactless spend in pubs, bars and restaurants jumps 92%
- Contactless spending has trebled in 12 months, says Barclaycard
- Contactless spending rockets for caterers
- Continental Delicatessen and Catering Company for sale
- Contract Catering At Ascot Racecourse
- Contract Catering news update
- Contract Catering winner 2007
- Contract Catering: Addressing the problem of malnutrition in care homes
- Contract Catering: Singing the company song
- Contract Notice Catering Services
- Contract Tender of Catering Operation – North Stables Gallery, Orleans House Gallery
- Contract Wins
- Contract Wins
- Contract caterer Aramark announces date for £4.4b management buyout
- Contract caterer Artizian parts ways with operations manager
- Contract caterer BaxterStorey launches Barista Academy
- Contract caterer Charlton House retained by King's Fund
- Contract caterer Elior to return to private ownership
- Contract caterer Elior wins Scottish rugby ground Murrayfield deal
- Contract caterer Geoffrey Harrison launches charitable foundation
- Contract caterer Kudos in £1.3m legal battle with former client
- Contract caterer Restaurants at Work unveils expansion plans
- Contract caterer Sodexho reviewing education strategy in UK
- Contract caterer Talkington Bates wins contracts worth £2.2m
- Contract caterers back Jamie Oliver on schools funding
- Contract caterers brand online bids ‘a nightmare'
- Contract caterers cast doubt over Government plans to help SMEs
- Contract caterers caught up in G20 protests
- Contract caterers get a taste of London's street food
- Contract caterers hit back at Oliver over school meals guidelines
- Contract caterers must meet workplace coffee demand
- Contract caterers serve record number of meals in 2008
- Contract caterers upbeat in the face of downturn
- Contract caterers win World Farming Good Egg Award
- Contract catering Round-up
- Contract catering companies with 25+ sites
- Contract catering general manager
- Contract catering has much to offer
- Contract catering news round up
- Contract catering predictions for 2009
- Contract catering round-up
- Contract catering round-up
- Contract catering roundtable: how do we attract young talent?
- Contract catering update
- Contract catering wins
- Contract catering – Metropolitan Police
- Contract catering's big five push for better workplace meals
- Contract catering: How they do it in Spain
- Contract catering: Surviving in the FM landscape
- Contract catering: The future of private hospitals
- Contract for catering service at West Midlands Fire and Rescue Authority
- Contract for provision of catering services at Chase Terrace Technology College
- Contract for provision of school catering services
- Contract mobilisation: the final countdown
- Contract thrillers
- Contract wins give Lexington a boost
- Contractors can benefit
- Contractors poised for steady growth in 2005
- Convotherm's littlest combi from Enodis
- Cookery school and catering firm set up new scholarship
- Cookery school students get practical experience at Somerset House
- Cookery writer Marguerite Patten dies aged 99
- Cooking equipment product and pricing tables
- Cooking on the curriculum
- Cooking ranges: key points for buyers
- Cooking to become compulsory part of school curriculum
- Cooks & Partners adds City Point Club to its venue portfolio
- Cooks & Partners celebrates contract wins at summer party
- Cooks & Partners named preferred caterer at View from the Shard
- Cooks & Partners signs deal with Abbey Road Studios
- Cooks & Partners wins Hamilton House contract
- Cooks & Partners wins preferred supplier status at Museum of London, Louise Blouin Foundation and William Morris Gallery
- Cookware: a guide to the essentials for professional kitchens
- Cooling glasswasher from Winterhalter
- Copa Jerez sous chef and wine waiter of the year
- Coping with unexpected events
- Coq au vin, by Ginette Mathiot
- Coq-au-vin – by Michael Bedford
- Corbin & King chief to deliver HR Forum keynote
- Corbin & King to encourage chef mums back to work
- Cordia appoints David Melvin as new managing director
- Cordia holds on to multimillion-pound deal with Glasgow Caledonian University
- Cordia launches first in-school café at Knightswood Secondary
- Cordia's £3.2m profit readies it for private sector growth
- Cordon bleu restaurant launched for those serving porridge – For more hospitality stories, see what the weekend papers say
- Corinne Du Preez wins LACA School Chef of the Year 2013
- Corn-fed chicken, tagliolini and roast onions – by Richard Corrigan
- Corned Marcho Farms veal tongue, Sacramento delta asparagus, frisée and thousand island dressing, by Thomas Keller
- Corned beef hash – by Colin Capon
- Cornish crab cake with langoustines and hazelnuts by Michel Perraud
- Corporate Social Responsibilty will no longer be a option for businesses
- Corporate Social Responsibilty: Giving something back
- Corporate fraud costs employers £50m
- Corporate hospitality is more than just the ticket
- Corporate hospitality rise a good sign
- Corporate social responsibility: 25 ways to be more socially responsible
- Cost of red tape reaches £16.8b despite government schemes
- Costa Coffee launches the ‘flat white' nationwide
- Costa Coffee pledges to recycle as many coffee cups as it sells by 2020
- Costa leads coffee sector into ‘knocking' campaigns
- Costa rolls out trial youth employment scheme with Prince's Trust
- Costing a menu
- Cotswold suppliers devise real coffee-flavoured ice-cream
- Cottage pie – by Clare Latimer
- Cotton named as chairman of National Skills Academy
- Could a seaside tsar return Britain's coastal resorts to a golden age?
- Could anyone out there use our expertise?
- Council's school food health drive
- Councils confident on late licence bids
- Councils could scrap school meals services as Jamie Oliver effect bites
- Councils in Dorset fail to provide hot meals for children
- Councils providing meals on wheels drops below 50% for the first time
- Councils to keep £26b in business rates under new plans
- Countdown starts to new licensing regime
- Countdown to DDA day
- Counter secures £300,000 catering contract at the Oval
- Countess of Wessex attends 50th anniversary celebrations of Craft Guild of Chefs
- Country House, Bamford Hall
- Couple claim unfair dismissal at Jamie Oliver's Fabulous Feasts
- Courgette and ricotta cake with tomato salsa
- Courgette flower stuffed with an Italian sweet pea and mint mousse
- Courgettes, Pollack, Partridge
- Couscous of vegetables with red mullet and parsley sauce
- Cousins continues drive to streamline Compass UK
- Cousins delighted with Compass's progress
- Cousins eases in as City's flavour of the month
- Couture takes over catering at Pinewood Studios
- Couture wins £2.5m Elstree Studios contract
- Couture wins £2.5m contract at Manchester's People's History Museum
- Couture wins £3.5m deal at Liverpool Cathedral
- Coventry Cathedral: Exciting 2012 Opportunity
- Crab boil spices
- Crab cannelloni, lemon andvine tomatoes, Banyuls and Maussane oil – by Chris Galvin
- Crab croquettes
- Crab curry, black beef curry with hoppers and condiments
- Crab feuillantine with roast foie gras, marinated salmon, crystallised seaweed and oyster vinaigrette
- Crab feuillantine with roast foie gras, marinated salmon, crystallised seaweed and oyster vinaigrette by Heston Blumenthal
- Crab salad and tandoor smoked salmon mousse, kumquat and spicy plum chutney
- Crab sandwich with apricot, carrot and caraway seed bread
- Crab, peanut, turnip, beach herbs, by Sat Bains
- Crabe aux fines lamelles d'avocat
- Crabs
- Crack by Stuart Pate
- Craft Guild announces National Chef of the Year semi-finalists
- Craft Guild announces key contests for Young National Chef 2016 finalists
- Craft Guild celebrates 50 years with student chef competition
- Craft Guild hosts chef knowledge exchange
- Craft Guild launches Young National Chef of the Year 2015
- Craft Guild names 2018 Graduate Awards semi-finalists
- Craft Guild of Chefs 50th celebratory banquet honours its greatest supporters
- Craft Guild of Chefs Graduate Awards 2016 finalists announced
- Craft Guild of Chefs Graduate Awards 2016 open with new pastry award
- Craft Guild of Chefs Graduate Awards announced
- Craft Guild of Chefs Graduate Awards finalists announced
- Craft Guild of Chefs Graduate Awards open for entires
- Craft Guild of Chefs Graduate Awards open for entries
- Craft Guild of Chefs National Chef of the Year 2014 semi-finalists announced
- Craft Guild of Chefs adds Military Chef of the Year category to its 2012 awards
- Craft Guild of Chefs announce 15 graduate award finalists
- Craft Guild of Chefs announces 2012 finalists
- Craft Guild of Chefs announces national Chef of the Year finalists
- Craft Guild of Chefs auctioning ‘golden ticket' to Universal Cookery Food Festival
- Craft Guild of Chefs calls for 2016 award nominations
- Craft Guild of Chefs creates commemorative cookbook for 50th year
- Craft Guild of Chefs launches 2018 National Chef of the Year competition
- Craft Guild of Chefs launches New Zealand-UK culinary challenge
- Craft Guild of Chefs launches hunt for 2013 award winners
- Craft Guild of Chefs launches nationwide ‘family food' workshops
- Craft Guild of Chefs launches outdoor larder
- Craft Guild of Chefs launches search for 2017 National Chef of the Year
- Craft Guild of Chefs names last Young National Chef of the Year finalist
- Craft Guild of Chefs seeks entrants for 2010 Culinary World Cup
- Craft Guild of Chefs seeks young chef winners for Chef of Year 2014
- Craft Guild of Chefs to hold 50th anniversary banquet
- Craft Guild of Chefs unveil Graduate Award winners
- Craft Guild of Chefs unveils awards shortlist
- Craft Guild of Chefs unveils nominees for 20th anniversary awards
- Craft Guild of Chefs' graduate awards open for entries
- Craft Guild's Graduate Awards competition finalists revealed
- Craig Bancroft calls for campaign to tackle image of industry to fight skills shortage
- Cranberry mousse
- Crayfish popcorn, seashore salad and crayfish ketchup, by Madalene Bonvini-Hamel
- Cream Cheese Pannacotta with Lentil and Roasted Pepper Salad by Jean-Christophe Novelli
- Cream Supplies launches quick brewer and portable espresso maker
- Cream of wild garlic
- Creamy polenta with goats' cheese, kale and chanterelle mushrooms by Paul Gayler
- Creamy rice pudding with compote of Yorkshire rhubarb and clove cream – by Chris Bradley
- Creamy shellfish risotto with baby cress, by Mark Jordan
- Create founder Richard Groves to leave the business
- Creating a menu
- Creating a recruitment policy
- Creative Taste sees public catering revenue up 60% after Picture Gallery Café re-launch
- Creative Taste wins £3.8m Dulwich Picture Gallery catering deal
- Creative Taste wins £7m Greenwich Park catering contract
- Creativevents and Fine Food Company win public catering contract at Chelsea Flower Show
- Creativevents and Fine Food Company win £4m Hampton Court Flower Show contract extension
- Creativevents and The Fine Food Company win public catering contract at Hampton Court Flower Show
- Creativevents appoints new business development director
- Creativevents launches new street food concepts at Grand Designs Live
- Creativevents relaunches Brooklands Museum's Clubhouse
- Creativevents to boost London ExCel healthy eating options
- Credit and debit card payments
- Credit crunch
- Credit munch hits sandwich shops and cafés – For more hospitality stories, see what the weekend papers say
- Credit squeeze imperils small contract caterers
- Credit-crunch recipe – Lamb necks by Colin Buchan
- Credit-crunch recipe – Market salad, roast beets and goats' curd, by John Woodward
- Credit-crunch recipe – Pear and almond tart, by Colin Buchan
- Creel fishing: a sustainable sourcing method
- Creole jambalaya
- Crews Hill Golf Club Catering Franchise
- Criminals steal data on eight million Best Western guests – For more hospitality stories, see what the weekend papers say
- Crisis appeals for chefs to support Christmas meal campaign
- Crisis in school kitchens?
- Crisis management procedure: Coping with a crisis
- Crisp red mullet with provençal gâteau and shellfish vinaigrette – by Bruce Poole
- Crisps with a difference
- Crispy goats' cheese parcels, fresh figs, Salad and walnut dressing By Sean Hope
- Crispy potato pancakes with smoked salmon and sour cream
- Crispy roast belly pork
- Critical drubbing for Gordon Ramsay in New York – and more news from the weekend papers
- Critics can't agree on Manchurian Legends
- Crockery for the passenger airline and catering industry
- Cromer Promenade, North Norfolk coast – Opportunity for investment in an outstanding location
- Crop Update: September/October
- Crop update – January
- Crop update: December
- Crop update: July
- Crop update: June
- Crop update: March
- Crop update: May
- Crop update: November
- Crop update: November/December
- Crop update: October
- Crop update: September
- Croustillant of pears and almonds with confit chicory ice-cream – by Simon Rogan
- Crown & Thistle Hotel, Abingdom
- Crown Group appoints Chris Gaylard to Bloomsbury Ballroom role
- Crown Group awarded ISO 22000
- Crown Group becomes Oriel
- Crown Group celebrates hat trick of new contracts
- Crown Group named sole hospitality provider at Leander Club at Henley Royal Regatta
- Crown Group named sole hospitality provider at Leander Club at Henley for fourth time
- Crown Group sets up own Dragons' Den
- Crown Group unveils commercial director
- Crown Group wins RoSPA gold award for health and safety again
- Crown Group wins a £50m deal for 75 leisure centres
- Crown Group's Kudos wins Honourable Artillery Company deal
- Crown Group's Venue Reservations launches apprenticeship scheme
- Crown Group's Venue Reservations sees 2014 surge in bookings
- Crown Group-owned Kudos launches two new cafés at MediaCityUK, Salford
- Crown Partnership announces growth plans amid rebrand
- Crown Partnership launches Asian catering brand
- Crown Partnership takes on home counties caterer
- Crown Venue Catering awarded five-year deal at Manchester's GMEX and International Convention Centre
- Crown's Seasoned Events to be sole hospitality provider at Henley
- Crunch time
- Crusader's salmon by Gareth Johns
- Crussh moves into workplace catering
- Crussh signs up for London's Brunswick Centre
- Crème brulée, jus granny smith – by Gordon Ramsay
- Cucina MD hits back following Jamie Oliver's criticism of Michael Gove
- Cucina Restaurants announces management team restructure
- Cucina Restaurants increases turnover by more than 10%
- Cucina Restaurants retains Bushey Academy contract
- Cucina Restaurants retains Stockley Academy contract
- Cucina Restaurants secures Gold Catering Mark at Southfield School
- Cucina Restaurants signs £500k Southfield School for Girls deal
- Cucina Restaurants wins £1.4m school catering contract
- Cucina Restaurants wins £2m school catering deal
- Cucina and chef Phil Howard create new school meals for British Food Fortnight
- Cucina extends two school meals contracts, worth over £2m
- Cucina introduces ‘seeds to plates' scheme for schools
- Cucina launches recipes iPhone app
- Cucina picks up two new school contracts in Essex and Kent
- Cucina scores 100% retention rate and double-digit turnover growth
- Cucina scores full marks for retention and achieves double-digit growth
- Cucina secures Vegetarian Society accreditation for second year running
- Cucina signs £1.2m contract with Cheshunt school
- Cucina signs £750,000 Watford school food deal
- Cucina wins Vegetarian Society Accreditation
- Cucina wins education contracts worth £10m
- Cucina wins school deals worth £2.2m
- Cucina wins six new academy school contracts
- Cucina wins three school deals worth a total of £2.5m
- Cucina wins three school meals contracts worth total of £5m
- Cucina wins £1.6m Hertfordshire school catering deal
- Cucina wins £3m of school food contracts
- Cucina's Steve Quinn to discuss school dinners on Channel 4's Dispatches
- Cucumber tops the summer syrup league
- Culinary Italian Lessons from Italy's 20 Diverse Regions – US Food Trends
- Culinary Olympics team return with 35 medals
- Culinary and hospitality education funding falls 40% in three years
- Culinary teams of England, Wales and Scotland to compete at WICC
- Culture Club: Frozen Yogurt Returns
- Culture Media and Sport committee faces calls for VAT cut
- Culture secretary Maria Miller to hail tourism market in keynote speech
- Cumberland creamed chicken livers and organic shoots, by Simon Rogan
- Cumbria businesses threatened again in new flood warnings crisis
- Cumbria motorway service station first to receive five-star rating
- Cumbrian Suckling Swaledale Lamb is available from Udale Speciality Foods
- Cumbrian floods: BHA calls on Government as Countryside Fund gives £40,000
- Cupcakes uncovered
- Cured slow-cooked Black Pig pork belly
- Cured – book review
- Currency movements will add £120m to annual operating profit at Compass
- Curry exclusives for 3663
- Curry industry calls for VAT cut
- Currying Flavor
- Customer care scheme for 2012 Olympics
- Customer injuries do not always mean a compensation payout
- Customer service is a career
- Customer service skills more important than ever, says People 1st
- Customers are individuals, not just numbers
- Customers will drive demand for nutritional labelling on menus
- Cut Tourism VAT group calls on regional communities to back campaign
- Cut Tourism VAT to harness Brexit to boost MPs' support
- Cut VAT on hospitality to create more jobs
- Cut in interest rates eases repayment pain
- Cut in tourism funding will be a major blow
- Cutlery Limited
- Cutlet of venison, haggis tortellini, caraway and lemon-roasted sw – by Nigel Mendham
- Cutlets of lamb with a brochette and a basket of winter vegetables
- Cutlets of lamb – by Andrew Turner
- Cuts in fish quotas ‘unlikely to affect supplies'
- Cuts set to hit Department for Culture, Media and Sport
- Cutting boards from Gilberts Food Equipment
- Cutting sugar delivers sweet growth for schools caterer
- Cuttlefish cannelloni of duck and maple syrup, parsley broth, long turnip by Heston Blumenthal
- Cuttlefish sashimi with squid ink noodles
- Cyclops gets accreditation scheme
- Cyrus Todiwala encourages entries to Zest Quest Asia 2017 competition
- Cyrus Todiwala receives special award at Craft Guild of Chefs Awards
- Cyrus Todiwala teams up with Rosie Boycott to promote ‘cook smart' drive
- Cyrus and Pervin Todiwala team up with Fusion Catering Solutions
- Cyrus and Pervin Todiwala team up with Moving Venues
- Czech-made Retigo combis from Bradshaw
- Cèpes, by Sat Bains
- Cèpes, sardines, pork
- D&D London appoints Mike Dewing as head chef for catering and events operation
- D&D London appoints Timothy Allen as head chef of Launceston Place
- D&D London launches events and catering company with Lena Björck
- D&D London to launch outdoor cafe at the Royal Exchange
- D&D launches Cinnamon Candy, its new events and party planning company
- D.O.Ca. Rioja and Basque Culinary Center launch international competition
- DCLG spent £1.86m on catering and £1.56m on hotels in 2009/10
- DCMS injects cash to market rural tourism
- DCMS licensing draft omits fee guidelines
- DCMS slammed for claiming tourism needs to ‘up its game'
- DFS contract brings new business for Olive Catering to £1.5m
- DNA Caviar tests prove positive for Kings Fine Foods
- DWP launches Hospitality Works campaign with industry leaders to tackle staffing crisis
- DWP releases guide to help firms comply with DDA
- Dabbling in dhals
- Dabbous chef Luke Selby wins Roux Scholarship 2017
- Daily bread from Brakes
- Dale Parmenter and DRP Group win special Springboard award
- Damian Allsop, chocolatier – an interview
- Damian Clarkson, director of Red Snapper Events
- Damson and Co opens in London's Soho
- Damson chutney
- Dan Doherty among the line-up for Adopt A School charity dinner
- Dan Doherty launches ‘Chefs of Tomorrow' initiative
- Dan Doherty to open New York restaurant with Rhubarb
- Danger from e-mail blasts
- Daniel Boulud and Nico Ladenis honoured at Cateys 2015
- Daniel Clifford joins star-studded NRB 2015 chef demo line-up
- Daniel Cox to leave Roux at Parliament Square and Compass
- Daniel Cox wins 2008 Roux Scholarship
- Daniel Galmiche's croustillant of salmon with szechuan pepper and turnip vermicelli
- Daniel Marshall and Arnaud Bardary take top prizes in Chaîne des Rôtisseurs' Young Professionals of the Year awards
- Daniel Stevens joins Lexington Catering as development chef
- Daniele Quattromini: the 2015 Gold Service Scholarship winner on what it takes to reach the top
- Dartford Borough Council, An exciting opportunity at Acacia
- Dashi (Japanese stock)
- Data marketing and the law
- Date set for Scotland's second Emerging Talent Conference
- Dates for 2016 Cateys, Foodservice Cateys and Hotel Cateys announced
- Dates named for licensing switch
- Daube de Boeuf, by Pierre Koffmann
- Daube de boeuf Provençale, by Bruno Loubet
- Daughter of hotel and pub owner appointed as culture secretary
- Daurade with saffron risotto and spring onions, light chicken jus flavoured with orange and rosemary by Anthony Demetre
- Davenport names retirement date as Compass merges regions
- David Cameron supports NACC and HCA Nutrition Day
- David Cameron to push through minimum alcohol pricing
- David Cavalier leaves CH&Co
- David Clarke appointed non-executive director of Procure Wizard
- David Cochrane of HIT Scotland wins honorary degree
- David Davis urged to repeat assurances for EU hospitality workers on British soil
- David Foskett picks up outstanding contribution accolade at the CESA conference
- David Hussey named Sodexo Chef of the Year 2017
- David Littlewood named Scotland's Chef of the Year
- David McHattie appointed new chief executive of ALMR
- David McHattie new chief executive of National Skill Academy for Hospitality
- David McHattie – A Minute on the Clock
- David Michels in conflict of interest concern – For more hospitality stories, see what the weekend papers say
- David Nuttall reappointed as an advisor on food safety at FSA
- David and Lynne Levin recognised at Bacchus Alumni Awards
- Dawn Gallimore appointed sales director at Elior UK
- Dawn Gallimore, director Scotland, BaxterStorey
- Dawn of the Ice Age
- Dawson Foodservice Equipment
- Day by Daypart
- Daylesford and the Captain's Galley share Sustainable Restaurant of the Year accolade
- Days Inn Hotel: Invitations to tender
- De Vere Academy gets off to flying start
- De Vere appoints top roles at Slaley Hall and Cameron House
- De Vere set to buy caterer Searcy's
- De Vere to spend £25m on Loch Lomond luxury resort – For more hospitality stories, see what the weekend papers say
- Deadline approaches for British Roast Dinner Week mystery diner competition
- Deadline approaching: 2019 KP of the Year competition
- Deadline extended for 2016 Gold Service Scholarship entries
- Deadline extended for Acorn Awards 2016 nominations
- Deadline extended for Cateys 2016 nominations
- Deadline extended for Excellence in Food and Drink Awards
- Deadline extended for National Chef of the Year competition
- Deadline extended for Young Chef Young Waiter competition
- Deadline extended for entries to Gold Service Scholarship
- Deadline extended for six categories of 2012 Catey Awards
- Deadline extended for the Shine Awards
- Deadline extended: The Caterer's Product Excellence Awards 2016
- Deadline for 2013 Cateys fast approaching
- Deadline for 2015 Cateys approaches
- Deadline for 2015 Cateys extended
- Deadline for Gastronomy Team of the Year competition fast approaching
- Deadline for Shine Award nominations approaches
- Deadline for Shine Award nominations nears
- Deadline for Women 1st Shine Awards 2013 extended
- Deadline for Women 1st Shine Awards extended by a week
- Deadline for the Craft Guild of Chefs Awards 2012 extended to 23 March
- Deadline is looming to enter RSPCA good business awards
- Deadline looms for 2008 Roux Scholarship
- Deadline looms for MCA awards
- Deadline looms for Springboard Awards for Excellence entries
- Deadline looms for credit card security standard
- Deadline looms for the Best Places to Work in Hospitality Awards
- Deadline to enter the 2019 Foodservice Cateys extended to 3 July
- Dealing with a ballot for industrial action
- Dealing with a crisis
- Dealing with a grievance claim
- Dealing with bullying at work
- Dealing with drugs and alcohol problems
- Dealing with increased rates bills
- Dealing with injuries to employees
- Dealing with problem staff
- Dealing with trade unions
- Death of Kevin Boyle leads to fundraising for mental health
- Death of man at London restaurant was accidental, jury rules
- Debbie Mumford named School Chef of the Year 2009
- Debbie Taylor becomes chairman of BHA Scotland
- Debbie White to replace Aidan Connolly as chief executive of Sodexo UK and Ireland
- Debit cards to overtake cash in 2018
- Decade of Action Against Hunger wine dinners raises £2m
- Decanter World Wine Awards 2006 – Commended Wines
- Decision imminent on sacked Gate Gourmet staff's appeal
- Deconstructed flat white ‘hipsterism gone too far'
- Deep fried frogs legs, truffle puree, pea sprouts and foam – by Allan Pickett
- Deep-Fried Foods Diners Love – US Food Trends
- Deep-fat fryers: advice and analysis for buyers
- Deep-fat fryers: what to buy
- Deep-fried salmon
- Defence catering
- Defining redundancy
- Delaware North CFO Paul Adey to act as MD following Dobson departure
- Delaware North MD Simon Dobson leaves the business
- Delaware North acquires Prime Burger owner Magicgoal
- Delaware North announces 0% gender pay gap – but inequality remains at the top
- Delaware North bags South Park Stadium
- Delaware North launches new Wembley stadium pub The Lioness
- Delaware North makes series of key appointments
- Delaware North opens new food hall and café bar at Glasgow Airport
- Delaware North rebrands Fulham FC events business
- Delaware North sees turnover surge to £85m
- Delaware North sees £4m pre-tax loss driven by Wembley Stadium
- Delaware North signs Friska franchise deal
- Delaware North signs £60m Derby County FC deal
- Delaware North to open four new outlets at Glasgow Airport
- Delaware North wins Charlton Athletic catering deal
- Delaware North – the road to Wembley
- Delaware North's UK business reports £900,000 pre-tax loss despite turnover growth
- Delaware UK opens new events space and restaurant at Manchester Airport
- Delaware to name new Wembley executive chef
- Delfield Sadia's Gastronorm range of single- and double-door upright fridges
- Deli / Sandwich Bar
- Delia Smith retires as Norwich City catering boss
- Delia Smith set for TV comeback
- Delicatessen for sale
- Deliveroo drivers protest over pay
- Deliveroo receives £45m funding to expand internationally
- Delivery-based caterer Grazing secures £1.5m of new contracts
- Demand for free-from foods set to grow
- Demand for hospitality staff shows sharp rise
- Demand for jobs in hospitality is unaffected by weak economy
- Demanding Times
- Denis Cotter's green bean, baby carrot and Knockalara sheep's salad with olives, capers, oregano and a lemon garlic dressing by Denis Cotter
- Denmark takes Bocuse d'Or gold as Team UK claims tenth place
- Denmark wins gold at Bocuse d'Or
- Denny's Uniforms Fashions the Future with London College of Fashion
- Derbyshire school wins Canteen Rescue challenge
- Derek Johnson becomes new chair of National Association of Care Catering
- Derek Reilly – My Life in Hospitality
- Design at Hotelympia
- Design on show at Hospitality
- Design sets the stage for Hotelympia 2014
- Design tips from 3663
- Design tips from Beacon Purchasing
- Design tips from First Choice Coffee
- Design: Light fantastic
- Designing a commercial kitchen
- Designline Chilled Displays by CED
- Deskbound lunches become the norm
- Dessert by David Everitt-Matthias – Book review
- Dessert innovations
- Dessert trends – cold fusion
- Desserts: Indulging diners
- Desserts: Sweet-Natured – US Food Trends
- Detail therapy
- Detoxifying steamed vegetable salad
- Developer shrugs off credit crunch impact on Canary Wharf restaurants
- Developing a Tourism Strategy for 2012
- Developing a press pack
- Developing people in rough times
- Developing tourism skills
- Devon County Council: Devon Procurement Portal
- Devon village and its pub for sale for £10m
- DfES School Food Survey
- DiVAs 2016: Best Foodservice User Experience
- DiVAs 2016: Best Use of Social Media (Supplier)
- DiVAs 2016: Digital Achievement/Innovation Award
- DiVAs 2016: Equipment Website of the Year
- DiVAs 2016: Food or Drink Supplier Website of the Year
- Diageo reveals expected 12% growth opportunity for alcoholic beverages by 2021
- Diamond Club at Arsenal's Emirates Stadium awarded two stars from SRA
- Diane Rollinson is new business development director at Graysons Restaurants
- Dick Whittington pantomime raises £20,000 for Springboard charity
- Diet up to individuals, says survey
- Digby Trout celebrates take-off at Duxford
- Digby Trout reigns at Hampton Court
- Digital Vision Awards winners revealed
- Dine Contract Catering raises £10,000 for Duke of Edinburgh's Award
- Dine Contract Catering recognises high achievers
- Dine Contract Catering reveals winner of chef competition
- Dine Contract Catering snaps up Midlands-based operator
- Dine Contract Catering wins ‘healthyliving' award for fifth time
- Dine Society – London's Premier Catering Consultancy
- Dine appoints Matt Jones as managing director
- Dine caters at launch of FA's national training centre at St George's Park
- Diners are eating out less, but spending more
- Diners demand they know meat's origins
- Diners need to know the origin of meat served
- Diners urged to check hygiene ratings before making Christmas bookings
- Diners want calories given on menus, survey claims
- Dingley Dell Pork's ‘Flying Visits' roadshow dinners
- Dingley Dell vindaloo, by Paul Merrett
- Dinner ladies in call for strike action
- Dinner ladies to test skills course pilot
- Diplomas will help tackle skills crisis
- Dipping sauces uncovered
- Direct mail: junk mail with a purpose
- Disability Act brings new prospects
- Disability discrimination
- Disability discrimination: adjusting your premises
- Disabled access
- Disabled parking spaces need to be regulated too
- Disabled visitors not about ‘risk management', says VisitScotland
- Disaster averted on our streets
- Disciplinary and Grievance Procedure: rights and best practice
- Disciplinary procedures
- Discounted coaching open to London hospitality bosses
- Discounting blamed for hospitality's productivity drop
- Discover the wild side of Alaska salmon with Dhruv Baker
- Discrimination
- Discrimination on the grounds of sexual orientation and religion
- Dish R&D: Breakfast Melt
- Dish R&D: Cheesy Bites Pizza
- Dish R&D: Chile-Thyme Flatbread
- Dish R&D: Scallops with White-Truffle Mac and Cheese
- Dish R&D: Seared Cured Wild Salmon
- Dish R&D: Sesame Gulf Shrimp
- Dish R&D: Sweet Corn Tamale
- Dish R&D: Warm Garlic Soup
- Dish joins list of caterers at Wakehurst Place
- Dish of the day
- Dish recruits Helen Littlewood as business development manager
- Dish wins catering contract for London Eye Barracuda
- Dish's Beetroot-cured Gravadlax, blue fir potato, creme fraiche, beluga, frisee and dill
- Dishing the dirt – Caterer and P&G Professional survey results
- Dishing up designs
- Dishoom Paanch – Cocktail of the Month
- Dishwashers: minimising water consumption
- Dispensing Nutrition: School Vending Trends – US Food Trends
- Dispersal of hospitality jobs is extremely unequal, Caterer.com survey shows
- Display gas and electric bills in the kitchen to save energy, Hospitality Show visitors hear
- Disposables – a load of rotters
- Dispute erupts between Paul Heathcote and Bolton Wanderers
- Dispute resolution in the workplace
- Distressed asset sales and insolvencies signal slow recovery
- Ditch the quangos to fund school meals
- Do I need a panini grill to make paninis?
- Do I need a water treatment system?
- Do I need to install an extraction canopy over my range, that was installed in 1999?
- Do not fire the apprentice now
- Do us a flavour
- Do's and don'ts of mushroom hunting
- DoH pours water on smoking ban story
- Doctors demand ban on trans fats in food
- Doctors must take more lead over nutrition
- Doctors threaten action
- Does Cameron really back tourism?
- Does WEEE mean I can't sell my equipment for scrap?
- Does the traditional cooking range have a future?
- Does the university crisis represent an opportunity for hospitality?
- Domestic holiday spend and visits at all-time high for first quarter
- Domestic tourism makes a record-breaking start to the year
- Dominic Hurst, Education Contract Services, Bradford
- Domino's Pizza continues to defy the recession
- Domino's Pizza expects bumper year after third-quarter sales surge
- Domino's expects 2008 performance to exceed expectations after sales surge
- Domino's to open six motorway service station sites
- Dominos introduces bicycle delivery service
- Domodo – lamb and peanut butter stew – by David Jobe
- Don Davenport
- Don Davenport joins the board at Harrison
- Don Davenport returns to People 1st
- Don't be afraid of e-trading, delegates told
- Don't change the system
- Don't cut back on training, Alastair Storey warns fellow bosses
- Don't demonise the zero hours contract, says Peter Hancock
- Don't depend on migrants, Lammy warns employers
- Don't dilute the message – Jane Sunley discusses leadership: part two
- Don't just dump healthy school dinners on kids
- Don't let Jubilee and Olympics distract from tourism targets, UKinbound warns
- Don't let this opportunity go begging
- Don't miss out on the Royal Wedding party: Top marketing tips
- Don't overlook this success
- Don't rely on an Olympic dream
- Don't rubbish waste advice
- Don't skimp on staff training
- Don't take your dishwashing operation for granted
- Don't waste funds on food
- Don't waste this pool of experience
- Don't waste women's potential
- Don't write off review sites
- Doncaster primary school awarded £5,000 for healthy lunch initiative
- Donna Franklin, Andrew Lipscombe, Initial Catering Services
- Donna Taylor joins London 2012 organising committee
- Dorchester general manager and CH&Co chief honoured in UWL awards
- Double contract win for Graysons
- Double win for Brookwood Partnership at ACE Sustains awards
- Double-cooked belly pork with yam
- Doug Tetley to be keynote speaker at Arena event
- Down to Earth
- Download our free Mental Health in Hospitality special report
- Download the FEA Equipment Buying Guide, the guide to buying kit for your kitchen
- Downturn can strengthen businesses
- Drake & Morgan acquires Corney & Barrow Bars
- Drake & Morgan acquires three sites
- Drake & Morgan names Dylan Murray as operations director
- Drake & Morgan to open biggest site yet
- Drake & Morgan to open second Refinery site in Regent's Place
- Drake & Morgan trials mobile ordering
- Drake & Morgan's turnover up 16%
- Drake and Morgan ranks sixth in top ten fast growing companies
- Dramatic licensing
- Drambuie Cranachan – by Jeff Bland
- Dress smartly to avoid a legal scrum
- Dressing for success
- Dried chestnuts with chorizo and pinto beans (pilongas con chorizo)
- Drink and drug abuse in the industry: An addict's tale
- Drink and drug addiction: The battle goes on
- Drink and drugs in hospitality – Caterer's Be Aware campaign
- Drinks – Brazil's best
- Drinks21 strategic partnership with Ooberstock
- Drinks: Spirit of the Caribbean
- Drugs and alcohol abuse
- Dry-cured Derbyshire beef
- DuPont Teflon in hunt for more judges as registration for Diamond Standard Awards opens
- DuPont Teflon joins Think Again campaign
- Dublin Airport Authority: Retail and Food and Beverage opportunities
- Dublin man voted Domino's best store manager worldwide
- Duchy Catering buys Hopkinson Catering
- Duchy Catering was in administration before sale to Graysons
- Duck Deconstructed
- Duck and black pudding rösti – by Charles Halle
- Duck and shiitake mushroom rissoles with peach chutney
- Duck confit with kumquat-flavoured chickpeas, duck-neck sausages by Robert Castellani
- Duck lasagne with crispy duck winglets and turnip cream, by Madalene Bonvini-Hamel
- Duck magret, pithiviers savoyard and endive and mustard salad – by Bruce Poole
- Duck miniatures – by Simon Radley
- Duck quintet from Cherry Valley
- Duck recipes
- Duck with herbes de provence and olives
- Ducting and dining
- Ductwork spring clean from Supersteam UK
- Due diligence
- Duke of Berkshire pork from TFC Express
- Dulwich Picture Gallery adds Bubble to accredited suppliers list
- Duncan Ackery to head up Searcy
- Dundee to pledge more than 300 hospitality job opportunities
- Duo of venison with grain mustard crushed potatoes and pickled red onions – by Jason Main
- Dupuis switches to emerging markets at Compass
- Durham restaurant Oldfields expands into event catering
- Dynamic pricing: How it can work for restaurants
- Délice au chocolat blanc et fruits de la passion – by Michel Roux
- E-procurement: Purchasing power
- EC plans to cut plaice quotas
- EFMS wins £4m Southend-on-Sea civic catering contract
- EPC extension just a ‘temporary respite'
- EPnet cashless system from Quintus
- ESS Offshore's executive development chef wins award … and other food service news
- ESS Support Services wins £16.9m defence contract
- ESS picks up £1.6m contract with Transocean
- ESS retains £40m contract with the Royal Military Academy Sandhurst
- ESS secures three North Sea contracts
- ESS secures £3.5m five-year deal with the US Air Force
- ESS signs facilities deal at Leuchars RAF base
- ESS signs new £3.75m Metropolitan Police deal with Carillion
- ESS signs new £7.6m deal with Interserve
- ESS wins £12m extension with Transocean Offshore
- ESS wins £57m Ministry of Defence contract
- EU Referendum fallout to dominate Hospitality and Tourism Summit
- EU bans bluefin tuna fishing until 2008
- EU directive on agency workers
- EU drops plan to ban dipping bowls of olive oil
- EU fails to agree fishing ban to save imperilled bluefin tuna
- EU nationals continue to be drawn to London hospitality despite Brexit vote
- EU plans to exempt small businesses from food safety rules criticised
- Ealing Borough: Invitations for provision of catering services
- Earl Grey MarTEAni – Cocktail of the Month
- Earl Withers, deputy catering manager, the NEC Group, Birmingham
- Earl of Wessex visits Dine Contract Catering headquarters
- Early months of 2012 show inbound tourism boost
- Earth tones and Sorrento from Steelite
- East Cambridgeshire District Council:Catering, Bars and Hospitality Contract
- East Gate leisure development to open in Llanelli
- East Midlands tourism hits £6b
- East Point Pavilion, Lowestoft: Prominent seafront restaurant/café/retail opportunity
- East Thames: Expressions of Interest for the provision of Catering & Hospitality Services
- Eastbourne Auction Rooms Furniture Sale
- Easter rain and declining confidence dent eating-out sales
- Easter tourism strong as 3.4 million Brits plan Bank Holiday trip
- Eastern Europeans fill UK hospitality jobs
- Eastern Promise – Appealing to the Chinese market
- Eastern Shires Purchasing Organisation, Provision of catering services
- Eastern labour must deliver on service
- Easy to prepare snack foods
- Easy ways to cut energy costs
- Easy-fit water boilers from Pantheon
- Easy-prep Italian whites from Unilever Foodsolutions
- Eat Me! – book review
- Eat boss: "Flightier" millennials need to be given a career path
- Eat to the Beat caters at Festival of Remembrance
- Eat to the Beat caters for Queen's 90th birthday celebrations
- Eat to the Beat secures 19th contract with Glastonbury
- Eat to the Beat to cater for Coldplay during North America tour
- Eat ‘considering options' as industry pressures bite
- Eat, drink, pray: Church catering operations
- Eat-Japan Sushi Workshop
- Eating for life
- Eating out down over Christmas as consumers cut back
- Eating out more popular than a takeaway
- Eating out prices rise at twice the rate of food in shops
- Eating-out spend fears
- Eavestaff Model 185 Grand Piano for sale
- Economist: ‘we don't know what Brexit impact will be'
- Economy could lead to ‘prolonged consolidation' among catering suppliers
- Economy slows green progress
- Ed Balls tells hospitality industry to call on government for change
- Ed Balls to be keynote speaker at hospitality and tourism summit
- Eddie Hoare announced as chairman at Buckinghamshire events venue Hedsor House
- Eden Allsworth crowned National Junior Chef 2012
- Eden Foodservice awarded Food for Life catering mark
- Eden Foodservice extends Bristol school meals contract
- Eden Foodservice extends Kent school meals deal
- Eden Foodservice picks up Bedfordshire school meals contract
- Eden Foodservice picks up £12m school meals contract
- Eden Foodservice receives MSC certification for Brighton & Hove schools
- Eden Foodservice set to retain Croydon school meals contracts
- Eden Foodservice signs £10m school meal deal in Brighton & Hove
- Eden Foodservice wins Southampton schools deal
- Eden Foodservice wins Wales school meals contract
- Eden Foodservice wins £2.7m Devon school meals deal
- Eden Foodservice wins £40m Bristol school meals deal
- Eden Hotel Collection's Harry Guy wins the Roux Scholarship 2016
- Eden denies it will quit state school catering
- Eden wins Soil Association Food for Life catering mark
- Eden wins silver Soil Association accreditation in catering first
- Eden wins £1.5m of school catering contracts in Hampshire
- Edgbaston Cricket Stadium bowled over by Express Cafes
- Edinburgh Castle tops Scotland's tourist attraction list
- Edinburgh New Town Cookery School adds new entry-level course
- Edinburgh's EICC appoints new chief executive after 21 years
- Education caterer AiP appoints two new GMs
- Education caterer Taylor Shaw acquires Pro Serv Corporate in pre-pack deal
- Education catering: Those who can, teach
- Education chief hits back at NVQ critics
- Education month: Cafe culture comes to campus
- Education month: Harrison Catering on the challenges of higher education
- Education month: School meal caterers feel the pinch
- Education month: The £2 lunch
- Education sector produces 123,000 tonnes of food waste each year
- Education week: The kids are fed up
- Education: A testament to youth
- Education: Fresh market
- Edward Griffiths departs Royal Household for seat on WSH board
- Edward Griffiths to change role at WSH
- Edwards & Blake adds four schools in first quarter of 2016
- Edwards & Blake creates sales director role
- Edwards & Blake delivers Domino deal
- Edwards & Blake launches healthy summer picnic range
- Edwards & Blake opens staff restaurant at Hexcel Composites
- Edwards & Blake reports record year
- Edwards & Blake secures five more years with Bakkavor Pizza
- Edwards & Blake wins first catering contract in the capital
- Edwards & Ward wins Soil Association's Food for Life Gold award
- Edwards & Ward wins Somerset school contract
- Edwards & Ward wins its largest school dinners deal to date
- Edwards & Ward wins £1.8m Oxford schools catering deal
- Edwards & Ward wins £14m Somerset Council deal
- Egg Timer – US Food Trends
- Egg, bacon and cèpe salad – by Mike Womersley
- Egg-Centric Brunches
- Egging On Innovation – US Food Trends
- Eggs: Beyond Breakfast – US Food Trends
- Eggs: the benefits of buying British
- Eguru pethelu (curried crab) – by Atul Kochhar
- Egyptian tycoon to buy London's Stafford hotel for £75m – For more hospitality stories, see what the weekend papers say
- Eight chefs make the grade in the Craft Guild of Chefs' Graduate Awards
- Eight finalists announced for Gold Service Scholarship 2015
- Eight finalists named for National Chef of the Year
- Eight hospitality businesses feature in Sunday Times Top 100
- Eight million overseas travellers visited the UK during July to September
- Eight new chefs graduate from Elior's Chef School
- Eight pastry chefs chosen for 2015 UK Pastry Open
- Eight school caterers to compete in Big School Bake Off final
- Eight semi-finalists announced for National Chef of Wales 2016
- Eighteen regional Roux Scholarship finalists announced
- Elderflower creme fraiche tart with British strawberries, by Madalene Bonvini-Hamel
- Elderflower, melon and blueberry jelly, ginger consommé – by Simon Hulstone
- Elderflowers, Pork, Lobster
- Election 2010: what the parties say about school meals
- Election 2015: Cameron secures second term in shock election results
- Electrolux announces chef academy finalists
- Electrolux teams up with Michelin-starred kitchens to launch new Chef Academy
- Electrolux thermaline: a new era in premium modular cooking
- Electronic point-of-sale systems from Comtrex Systems Corporation
- Eleven Eastern-inspired dishes from Authentic Food Company
- Eleven chefs selected to compete in Junior Chef of Wales contest
- Elior Awards winners announced
- Elior Culinary Team named Best of the Best at La Parade
- Elior Group acquires Waterfall Catering Group
- Elior Group commits to sourcing cage-free eggs worldwide by 2025
- Elior Integrated Services named Large Business Apprentice Employer of the Year
- Elior UK and Barts Health NHS Trust secures Gold Catering Mark
- Elior UK announce significant profit drop after closure of Ministry of Defence business
- Elior UK client Four Seasons Health Care goes into administration
- Elior UK company profile 1991-2004
- Elior UK company profile 2005-2009
- Elior UK hunts for more acquisitions after double-digit profit boost
- Elior UK increases education sector turnover by £10m
- Elior UK launches new Ellipse brand to provide reception services
- Elior UK launches new healthy eating programme
- Elior UK nabs £30m Metropolitan Police catering contract
- Elior UK outsources its IT
- Elior UK pre-tax profit falls 12.9%
- Elior UK renews Charterhouse contract
- Elior UK restructuring continues apace with new appointments
- Elior UK scores five-year contract with Warrington Wolves
- Elior UK sees 5% increase in revenue but profits dip
- Elior UK signs 10-year deal with Scottish Rugby
- Elior UK takes best team award at La Parade des Chefs
- Elior UK wins five-year deal with BAE Systems in Portsmouth
- Elior UK wins £1.1m contract for independent Oxford school
- Elior UK wins £1.5m deal at Wiltshire's biggest secondary school
- Elior UK wins £25m contract with Kingston University
- Elior acquires US food service business TrustHouse Services Holdings
- Elior acquires remaining stake in sports stadia caterer Azure
- Elior adds Nottingham Contemporary to its Venuelior portfolio
- Elior aims for £617m IPO listing
- Elior appoints Tim Bowley as divisional managing director
- Elior appoints former Aramark man as education sales director
- Elior at Waterstone's – a partnership of food and books
- Elior award in-house Young Chef of the Year prize to Jessica-May Gardiner
- Elior awarded multi-million pound contract extension at Linklaters
- Elior booked by Norfolk police to provide catering and facilities services
- Elior boss Tim Hammond to leave the business
- Elior bullish in Italy
- Elior buys Italian contract caterer Gemeaz Cusin
- Elior buys Lexington Catering
- Elior buys stake in online catering booking service
- Elior caters for International Fair Trade Conference in Bristol
- Elior chief executive Michael Audis replaced
- Elior commits to Government's Responsibility Deal
- Elior division wins Hospitality Assured status
- Elior extends Historic Royal Palaces deal
- Elior extends Wakefield deal with high street coffee shop
- Elior extends contract with Waterstone's bookshops for 10 more years
- Elior grants five-year-old's wish to become a chef
- Elior has new focus on facilities management
- Elior holds Red Tractor awareness day
- Elior in £35m deal with Glasgow Rangers FC
- Elior introduces pop-up concepts to help increase sales
- Elior invests £600,000 in catering facilities at Universtity of London
- Elior lands largest FE contract with University of Sunderland
- Elior lands £13.8m South Bank University catering deal
- Elior launches cookery school at Kingston University
- Elior launches in-house Chef School
- Elior makes job cuts following restructure
- Elior makes new appointments to beef up its B&I team
- Elior nets £5m contract with Port Vale FC
- Elior on the verge of returning to private ownership
- Elior ousted early at Brighton and Hove Albion
- Elior out as Brentford FC takes its catering in-house
- Elior partners with college to develop young talent
- Elior picks up a seven-year deal at EDF
- Elior poaches senior chef from Sodexho
- Elior posts rise in profits
- Elior profits up by 21%
- Elior promotes three key directors
- Elior recruits new finance director
- Elior reduces carbon footprint by 59%
- Elior renews lucrative Lloyd's building catering deal
- Elior reports 3.3% revenue growth
- Elior reports 5.3% revenue growth
- Elior reports 7.1% revenue increase
- Elior reveals insight into Generation Y food attitude
- Elior rolls out Cheatah pizza delivery concept for students and sailors
- Elior sale on hold for US acquisition
- Elior secures a £31.5m catering deal with NHS Foundation Trust
- Elior secures two-year contract extension with Wiltshire school
- Elior seeks return to private ownership
- Elior serves up improved figures
- Elior swoops for Westland Helicopters catering deal
- Elior takes first steps in state school market
- Elior team conquers Hadrian's Wall for charity
- Elior team takes gold in La Parade des Chefs
- Elior team wins ACE Ready Steady Cook! competition
- Elior throws weight behind new FSA public health campaign
- Elior to continue with initiative to offer work to long-term unemployed
- Elior to extend training to temporary staff
- Elior to offer venue service at client sites
- Elior to offer ‘Service Champions' the chance to study for an NVQ
- Elior to rebrand UK business under one name
- Elior ups full year forecast after 5.9% Q3 sales spike
- Elior wins Abbott's Kitchen catering deal
- Elior wins catering contract for 96 Four Seasons Health Care sites
- Elior wins deal at Glasgow outsourcing firm
- Elior wins five-year Fraser Suites F&B deal
- Elior wins five-year Henley College Coventry catering contract
- Elior wins five-year contract with Sportscotland
- Elior wins five-year deal at National Maritime Museum
- Elior wins four year deal with Egger
- Elior wins three-year deal to provide catering at Bracknell and Wokingham College
- Elior wins two-site Sportscotland deal
- Elior wins £1.2m Canterbury Christ Church University deal
- Elior wins £1.9m arts venue contract in Cumbria
- Elior wins £10m Durham County Cricket Club contract
- Elior wins £10m Premier League deal with West Ham FC
- Elior wins £13m UWL catering contract
- Elior wins £18m contract at Brighton's new football stadium
- Elior wins £2.5m York Castle Museum contract
- Elior wins £28m contract extension with National Welsh Museums
- Elior wins £600,000 cleaning contract at SSE Hydro
- Elior wins £8.75m University of Chichester catering deal
- Elior's Azure seals £13m deal with Salford City Stadium
- Elior's Azure signs Queens Park Rangers deal
- Elior's Azure teams up with Camra at Brighton & Hove Albion
- Elior's facilities management managing director quits
- Elior's head of visitor attraction Nigel Hutson quits
- Elizabeth Haigh, Asma Khan and more in call for hospitality ‘#MeToo movement'
- Ellie Cook is NACC Care Cook of the Year 2012
- Ellington hotel put on the market for £3m by administrator
- Eloma compact combi ovens from Falcon Foodservice Equipment
- Eloma's Genus Touch combis from Falcon
- Elsabé Snyman promoted to procurement manager at CH&Co
- Embrace blogger's spirit but keep eyes on the ball
- Emily Clark named Lexington's Chef of the Year 2015
- Emily Roux to consult at Restaurant Associates
- Emissions targets need cash backing
- Emma Powell becomes Wilson Vale's first female area manager
- Emma Power joins Kudos Hospitality as food development director
- Employee engagement is key
- Employee holidays
- Employee welfare policies should cover mental health
- Employees are healthier after smoking ban
- Employees urged to check Christmas payslips
- Employees with criminal records
- Employer of choice profiles
- Employers invited to ‘come dine with an apprentice'
- Employers must be beware of the risks in discrimination claims
- Employers must ensure staff understand benefits, says report
- Employers must work more closely with colleges, experts urge
- Employers need to scrutinise CVs thoroughly
- Employers seek cap on minimum wage
- Employers slow to grab initiative over skills gap
- Employing Christmas casuals
- Employing children
- Employing children and young people
- Employing foreign nationals
- Employing foreign staff
- Employing immigrants
- Employing overseas workers
- Employing people under 18
- Employing staff
- Employing temporary staff costs hospitality £33.4m a year, says People 1st
- Employing your spouse
- Employment Academy Café – Expressions of Interest
- Employment equality regulations
- Employment law changes in 2010
- Employment tribunals don't payout, report reveals
- Employment – Zero-hours contracts
- Encore awarded £4.3m Glasgow ‘supercollege' catering contract
- Encore wins £1.5m extension to Glasgow Tall Ship contract
- Encouraging recovery in incoming tourism visitors to UK
- End this brutal practice
- Ending malnutrition in care homes
- Energy Roundtable: Getting the message across
- Energy and labour costs put pressure on hotels
- Energy bills likely to carry on rising
- Energy control: Technologies to reduce you carbon footprint
- Energy costs are a big drain for hospitality
- Energy efficiency – how to save and prosper
- Energy efficient and sustainable refrigeration
- Energy efficient ventilation system
- Energy savers
- Energy saving tool to be launched at the Hospitality Show
- Energy solutions from Save Energy UK
- English Blackberry cocktail – by Will Smith
- English Heritage, Provision of catering services
- English Meat Pie – by Michael Connor
- English National Culinary Team win silver at Culinary Olympics
- English National Culinary Team wins gold at La Parade des Chefs
- English National Team wins gold in Culinary Olympics
- English Tourism Week launched at House of Commons
- English apple pie soufflé
- English asparagus, hop shoots, haddock, lamb
- English councils crack down on takeaways – For more hospitality stories, see what the weekend papers say
- English partridge, Savoy cabbage and bacon by Dominic Chapman
- English public continues to back smoking ban
- English strawberry and clotted cream trifle – by John Woodward
- English tourism main jobs driver since recession
- Enjoy England Awards names Langham and Bay Tree top hotels
- Enlarged Restaurants at Work changes name to Bright Futures
- Ensure your business is in shape to beat dip
- Enter Caterersearch.com Web Awards 2009 now – deadline extended
- Enter Caterersearch.com Web Awards now – deadline extended
- Enter Hospitality Action's Christmas auction online now
- Enter this year's Gordon Ramsay Scholar Award
- Enter your team for the Hotel and Catering Challenge Cup
- Entrepreneur Luke Johnson slams discount culture
- Entries are now open for Caterer's Equipment and Supplies Excellence Awards 2010
- Entries flood in for First KP of the Year competition
- Entries flood in for Scottish Food & Drink Excellence awards
- Entries for Caterer's Equipment & Supplies Excellence Awards now open
- Entries for The Caterer's Digital Vision Awards close next week
- Entries open for 2015 IoH Passion 4 Hospitality contest
- Entries open for Best Places to Work 2017
- Entries open for Hotelympia 10k run
- Entries open for Shine Awards
- Entries open for Teflon Diamond Standard Awards
- Entries open for the Moët UK Sommelier of the Year 2016
- Entries sought for 2009 UK Barista championship
- Entries sought for 2010 Savoy Gastronomes Olive Barnett Award
- Entries sought for 2011 Savoy Gastronomes Olive Barnett Award
- Entries sought for 2016 British Travel & Hospitality Hall of Fame
- Entries sought for 2017 British Travel & Hospitality Hall of Fame
- Entries sought for Hospitality 2011 Salon Culinaire
- Entries sought for Nestlé Toque d'Or 2011
- Entries sought for Welsh Food Scholarship
- Entries sought for the BCF 2016 Chef of the Year competition
- Entries sought for the BCF Chef of the Year 2014
- Entries still open for Great Sausage Roll contest
- Entries still open for The Caterer's Product Excellence Awards 2016
- Entries to Springboard Awards of Excellence open
- Entries wanted for new Best Breakfast Awards 2014
- Entry quality the best ever
- Envirowise: Delegates for FEED 2008
- Envirowise: Holiday village saves by minimising
- Envirowise: Recruiting Exhibitors for FEED 2008
- Envirowise: Water top tips
- Equal pay questionnaires
- Equal pay – the basics
- Equal treatment for agency staff after 12 weeks welcomed
- Equality Act comes into force
- Equip yourself for banquets
- Equipment firm JLA acquires catering distributor the Carford Group
- Equipment maintenance: How to reduce bills
- Equipment – the changing face of staff dining
- Equipment: Keeping queues down and customers happy
- Equipment: Man v machine
- Equipment: Microwave ovens
- Equipment: Saving energy while you wash
- Eric Chavot honoured with Special Award at Craft Guild of Chefs Awards
- Eric Chavot to oversee Royal Albert Hall's Coda restaurant
- Eric Patton, deputy food services director, Restaurant Associates
- Eric Wright Facilities Management: Provision of catering services
- Errington Cheese products banned in Scotland after death of three-year-old girl
- Escabeche – by Tim Cumming
- Espresso Gourmand debuts at Crowne Plaza
- Essex dinner lady sacked after telling parents of bullying
- Established Blackpool Hotel For Sale
- Established Business Caterers London
- Etherlive appoints Dave Williams account director
- Ethical Eats publishes Better Breakfasts guide
- Ethical brew still has to taste good
- Ethical caterer Pabulum wins £600,000 college contract
- Ethical napkins by M&A Environmental
- Ethical route needs guidance
- Ethnic Catering Alliance to hold demo over immigration rules
- Ethnic Soups Capture Consumers' Affection – US Food Trends
- Ethnic cuisine – herbs and spices
- Ethnic food – Love of the new
- Eton College caterer goes missing
- Etouffée of Huss – by Ramon Farthing
- Etuvé of leeks
- Euphorium Bakery, London
- Eurest drives off with £20m VW Bentley Porsche deal
- Eurest signs £200m-a-year FM contract with Shell
- Eurest wins £1m Asda contract
- Euro vision: What referendum decision is best for hospitality?
- Euroinox Wall Igloo refrigerators from Exclusive Ranges
- Europe's first artificial surf reef given go ahead
- European Parliament to review Working Time Directive
- European Water Care
- European commissioner suspends funding to five RDAs
- European olive oil dipping bowl ban sparks online petition
- Evaluating results of PR
- Event and conference bookings double but the number of social corporate events falls
- Event caterer Dish appoints new executive chef
- Event caterer Dish joins preferred supplier list at three London venues
- Event caterer Dish opens new office in Manchester
- Event caterer Dish sees 20% year-on-year growth
- Event caterers Amadeus to double operations
- Event caterers GIG receive Queen's Award for Enterprise in International Trade
- Event caterers launch business partnership
- Event catering tips
- Event catering won't pay for all restaurants, warn experts
- Eventist Group buys London Food by Dish to create £25m company
- Eventist Group scores £1.5m Isle of Man TT Races contract
- Events and festivals
- Events caterers hit by Christmas party cancellations
- Events catering – All partied out
- Everson takes over running of Baxter & Platts
- Every Dog Has Its Day
- Every hotel needs a GDS
- Evolution in refrigeration
- Ewan Venters is appointed chief executive of Fortnum & Mason
- Ex Pride of Britain Hotels chief executive dies aged 76
- Ex-Compass Group director to head up Met Catering operation
- Ex-Compass chief buys foodservice companies
- Ex-Compass man joins Artizian as operations manager
- Ex-Digby Trout pair seek 20 staff for second restaurant
- Ex-Gate Gourmet workers to sue company over dismissal
- Ex-Whitbread boss Alan Parker to be hospitality champion on red tape
- Excellence in Catering Equipment & Supplies Awards
- Excellence in Catering Equipment & Supplies Awards 2006 winners
- Excellence in Food & Drink Awards 2008
- Excellence in Food and Drink Awards 2006
- Excellence in Food and Drink Awards – the winners
- Excellent Catering Opportunity at the Refurbished and Extended Royal Albert Memorial Museum & Art Gallery, Exeter
- Excellent opportunity – Premier tea room business for sale
- Excess food waste costs hospitality industry £2.5b a year, says new WRAP report
- Exciting Olympic Opportunity
- Exciting Opportunity to Provide Catering Services
- Exclusive Hotels Chef Academy open for applications
- Exclusive Ranges become sole UK distributor for Capic
- Exclusive research: Attitudes are changing towards sustainability
- Exclusive video interview with Marco Pierre White at the 2008 Chef Conference
- Exclusive: LACA's new TV ad promoting school meals goes live
- Exclusive: Marco Pierre White to star in new TV show
- Exclusive: Wellocks acquired by the William Jackson Food Group in ‘exciting' union
- Executive pay continues to soar despite economic slowdown.
- Executive salaries soar in hospitality
- Exercise to beat the stress
- Exmouth seafront – Catering concession and function business
- Exodus of contract caterers continues
- Expanding your business
- Expect a fall in revenue when smoking ban starts, businesses warned
- Expect panic selling if capital tax rises, warns BHA
- Expert tips to make ecological progress
- Experts call for catering to be ringfenced as part of wider FM strategy
- Experts predict a tough year ahead for recruitment
- Exports of Scotch Whisky hit record high
- Express Cafes wins £5m Twickenham contract extension
- Expression of intererst for business opportunities at Queens View visitor centre
- Expression of interest: Catering and leisure opportunities for historic Hanley Park
- Expressions of Interest: Camberley Theatre Cafe – Bistro Concession
- Expressions of Interest: Catering Concession for a new Cafe at the Holburne Museum
- Expressions of interest to run healthy eating café
- Expressions of interest to tender for development of personal care assessment tool
- Extended ESS deals slammed
- Extensive licensed café restaurant
- Extra care housing catering contract
- Extra tourism funding is not the answer, says tourism minister
- Extracts from Great Homemade Soups: A Cook's Collection by Paul Gayler
- F&B businesses' biggest concerns for 2016 revealed
- F&B sales at Malmaison and Hotel du Vin down in 2008
- F&B sales soar at Black Sabbath's final concert
- F3 wins 10 year contract with Watford Football Club
- FCSI appoints Doughty as new chairman
- FCSI appoints Julian Edwards as new chairman
- FCSI appoints Niccola Boyd-Stevenson as new chairman
- FCSI rallies industry to commit to the Food Legacy Pledge
- FEA to launch new charitable award at this year’s conference
- FPA asks mayor of London to tackle waste management rather than ban polystyrene
- FRESH, Mitchell Tonks
- FSA admits restaurant menu labelling could become compulsory
- FSA backtracks over Whitbread burger horse meat find
- FSA boss gets tough on display of ‘Scores on the Doors' hygiene ratings
- FSA confirms 352 clear results out of 362 tests for horse and pig DNA
- FSA confirms full review of interest rate swap mis-selling
- FSA consults on food origin labelling
- FSA denies it wants to ban unhealthy vended food
- FSA denies talks with restaurants over traffic light labelling system
- FSA dishes out £10m for new food safety initiative
- FSA gives green light for Irish pork
- FSA insists it won't be ‘calorie police' for menu labels
- FSA issues food poisoning warning over chicken livers
- FSA issues warning over eggs from Spain
- FSA launches consultation to extend allergen labelling
- FSA launches taskforce to focus on food safety ahead of Olympics
- FSA launches ‘scores on the doors' consultation
- FSA names 18 pioneers for calories on menus scheme
- FSA needs to admit it's made a serious mistake
- FSA publishes allergen law advice
- FSA releases Scores on the Doors consultation
- FSA reports on healthier workplace meal drive
- FSA rethinks safe limits of oily fish consumption
- FSA reveals 21% of tested meat in 2017 contaminated by unspecified DNA
- FSA says workplace meals are now officially healthier
- FSA to review fish advice to address sustainability
- FSA to screen Japanese food imports for radiation
- FSA under fire over traceability advice
- FSA urges food industry to cut back salt levels further
- FSA warns caterers over eggs as salmonella cases triple
- FSB accuses Government of ‘tinkering with tourism' ahead of strategy launch
- FSC-certified and recycled paper stocks from Arjowiggins
- Facing the future: the BHA's Ufi Ibrahim outlines plans for a better Brexit
- Facts and figures
- Fagor Industrial UK Ltd
- Failure to reduce slash tourism VAT a ‘missed opportunity'
- Fair Instant from Fine Foods International
- Fair exchange
- Fair or fowl?
- Fair warning to the unfair
- Fairfax Meadow withdraws meat products following FSA investigation
- Fairtrade Earl Grey from Cafédirect
- Fairtrade drinks from Espresso Warehouse
- Fairtrade forum
- Fairtrade instant chocolate from Cafédirect
- Fairtrade line from Coburg Coffee
- Fairtrade – why shout about it?
- Fairview Hotels opens new banqueting centre in Ibis Stevenage
- Fairy Professional Commercial Dishwash range from P&G Professional
- Falkirk schools: Retender for catering services
- Fall in hospitality insolvency figures received with caution
- False claims on a CV
- Families feel ‘ripped off' by UK seaside breaks
- Family rift could cost Ramsay £15m – and Pétrus – For more hospitality stories, see what the weekend papers say
- Family time surpasses the importance of making money
- Family-orientated attractions fail to provide kids healthy options
- Famous Italian chefs to take the stage at Bellavita London 2015
- Fancy a little mood food?
- Fancy winning your own Hotel worth £850,000 plus £50,000 a year!
- Fantastic Gastro Pub Opportunity
- Fantastic catering opportunity, The Burgwallis Scorcher, Burgwallis near Doncaster
- Fare of London announces 38% revenue increase
- Fare of London announces string of contract renewals
- Fare of London appoints Chris Wayland as deputy operations director
- Fare of London sees revenue rise 20%
- Fare of London to offer Laverstoke Park buffalo meat and cheese
- Fare of London wins three year Honourable Artillery Company deal
- Fare of London wins £3m Farmers and Fletchers Hall contract
- Farm Shop and Café
- Farmhouse Fare
- Fashionable cuisine
- Fashionable wines
- Fast Starts
- Fast cooking ovens
- Fast food is as dangerous as fast driving, warns RAC
- Fast-baked pies from Brakes
- Fast-food brands slip in rankings
- Fat Duck diners seek compensation over food poisoning – For more hospitality stories, see what the weekend papers say
- Fat Duck's back yard is an eyesore, complain neighbours – For more hospitality stories, see what the weekend papers say
- Fattoush – by Samuel Clark
- Fatty Bluefin belly with Yuzu
- Favourite retail Christmas tracks revealed
- Fear can give you an edge
- Fearnley-Whittingstall loses Tesco chicken vote – for more hospitality stories, see What the weekend papers say
- February discretionary spend slowdown fails to dent pubs and restaurants
- Feedback website aims to ‘redress the balance' of power between customers and businesses
- Feeding the stars – more trouble than it's worth?
- Feel Good Factor
- Feeling the pinch: How contract caterers are dealing with the credit crunch
- Feijoada – stew of beans and pork meat by Amilton Rotella
- Female chef numbers declining according to latest research
- Fennel and bay-roasted flounder with hot tamarind sauce served with lemon saffron rice
- Fennel, smoked salmon and macadamia salad by Sheridan Rogers
- Fergus Chambers
- Fergus Henderson's trotters
- Fernbank Hotel, Basingstoke
- Ferran Adria's book "weighs as much as a toddler" – For more hospitality stories, see what the weekend papers say
- Ferrari deal boosts Stones Events
- Festivals of food
- Festive period boosted otherwise muted fourth quarter spending
- Festive tales from the hospitality industry
- Festive tales from the hospitality world
- Feta Newcomer
- Feuillantine of raspberries, crème vanille and raspberry coulis by Stephen Smith
- Feuillete of roasted cepes and salsify with truffles, scrambled eggs and soubise sauce
- Few in hospitality would mourn the FSA
- Fewer foreign workers after Brexit is threat to UK hospitality, BHA warns
- Fewer hospitality staff feel they are being paid fairly despite National Living Wage
- FiTVoices: Provision of catering services
- Fiesta of Flavors
- Fifteen semi-finalists chosen for annual sommelier competition
- Fifty top hospitality professionals from North of England named
- Fig tarte fine with port syrup and cinnamon ice-cream
- Filet d'agneau aux saveurs du printemps
- Filet de boeuf au pesto
- Filetti di passera al basilico (plaice with a basil crust) -by Giorgio Locatelli
- Filigree spirals by Stuart Pate
- Filled Pasta: The Right Stuffed – US Food Trends
- Fillet and kidney of British veal in balsamic jus
- Fillet of Brill with Baby Gem Lettuce and Citrus Dressing, by Richard Davies
- Fillet of English lamb with white and black pudding, lavender jus by – Donald Marshall
- Fillet of Fallow Deer with Noodle Pancakes, Fondant Sweet Potato and Shitake Mushrooms
- Fillet of baked Mediterranean bream on an oyster – by Laurent Pourcel
- Fillet of beef en croute a la bisontine with sauce bearnaise, from the Roux Scholarship 2010
- Fillet of beef with flat leaf parsley and shallots – by Chris Bradley
- Fillet of beef, ravioli of the blade, oyster mushrooms, white leek and tarragon
- Fillet of lamb ravioli and ratatouille roasted aubergine and goats' cheese millefeuille
- Fillet of lamb with ballotine of lamb breasts by Richard Neat
- Fillet of pork with madeira, bread mousse and haricot beans
- Fillet of red mullet with caramelised orange
- Fillet of red sea bream with pommes biarritz roast calamaries tomato and basil
- Fillet of salmon trout with a beurre blanc sauce on stewed pumpkin and parisienne potatoes
- Fillet of salmon with oxtail broth
- Fillet of sea bass baked with olive oil, basil and thyme with a rich tomato sauce
- Fillet of sea bass roasted with braised salsify, jus vanilla
- Fillet of sea bass roasted with tomato fondue, shallot cream and red wine jus – by Martin Wishart
- Fillet of sea bream with marinated vegetables and mint by Richard Neat
- Fillet of turbot with roasted leeks and a red wine sauce – by William Drabble
- Fillet of veal poached in a stock of alpine hay, duo of beans with morels, Madeira jus
- Fillets of dorade with artichokes barigoule, cassoulet of haricots blancs and artichoke broth – by Simon Rogan
- Fillip expected from Rugby World Cup 2015
- Film/T.V Catering Business For Sale
- Filter the list by sector: FOODSERVICE
- Filter the list by: CHEFS
- Final Call to enter Skills Challenge 2006
- Final call for Acorn Award entries
- Final call for Zest Quest Asia 2019 entries
- Final call for entries to Springboard Excellence Awards
- Finalists announced for BBC Radio 4's Food and Farming Awards 2009
- Finalists announced for National Chef of Wales 2017
- Finalists announced for Nestlé Professional Toque d'Or Apprentice competition
- Finalists announced for Scottish Entertainment and Hospitality Awards
- Finalists announced for the first Quality Award Champion at the National Fish & Chip Awards 2013
- Finalists for Knorr Scottish Chef of the Year unveiled
- Finalists for Young Chef of the Year announced
- Finalists for the Craft Guild of Chefs Awards 2010 unveiled
- Finalists line up for Food & Farming Awards 2004
- Finalists named for Master of Culinary Arts 2013
- Finalists of the Lifetime Learner Achievement Awards announced
- Finance bosses still don't see CSR as a priority
- Finance – a matter of interest
- Financial controller of Midlands catering firm guilty of defrauding company
- Financial watchdog investigates KPMG over Conviviality audit
- Financing your future: the best funding options for hospitality business
- Find the advantages in Brexit, Lord Hague tells hospitality industry
- Fine food fair features 400
- Fines for employing illegals
- Fingerprinting moves into the school canteen
- Finland can teach us how to increase school meal uptake
- Fire and Spice – US Food Trends
- Fire at Sol Melia's Marconi House development
- Fire damages café at London Zoo
- Fire hazards in grease extraction
- Fire laws fail to spark with hospitality firms
- Fire prevention
- Fire regulations not to blame for recent hotel fires
- Fire safety delays could leave firms uninsured
- Fire strikes head office of private caterer Party Ingredients
- Firecracker rice from the Authentic Food Company
- Firmdale and Garrets win Queen's Award for Enterprise
- Firmer flavour
- Firms caught hiring illegal workers rises
- Firms fear ‘watered down' compensation ahead of rate swap mis-selling announcement
- Firms urged to finalise contingency plans for swine flu
- Firms warned over credit card rules
- First Annual World Food Awards to be held this month
- First Choice Coffee is the ethical choice
- First Choice Coffee on staffing and retention
- First Choice Coffee on sustainability
- First Choice Coffee – Christmas beverages
- First Choice Coffee's initial thoughts
- First Choice Coffee's marketing tips
- First Choice Coffee's tips on drinks
- First Choice turns to telemetry
- First Robbie Millar Scholarship winner named
- First Unsung Hero unveiled in Hobart's nationwide campaign
- First airport Spuntino to open at Heathrow
- First batch of hospitality companies publish gender pay gap details revealing ‘clear issue'
- First care home chefs graduate from new Care Catering diploma
- First colleges accredited to deliver cookery diploma to be revealed
- First day at work
- First foodservice distributor joins VAT Club
- First four colleges accredited to run Professional Cookery Diploma are named
- First national deal for Holroyd Howe
- First shortlist for 2014 Menu of the Year Catey unveiled
- First-ever McDougalls Young Baking Team of the Year crowned
- First-quarter hospitality insolvencies fall by half
- Fischer's summer pudding
- Fish & Chip Awards 2016: Lussmanns and Morrisons in foodservice final
- Fish House Punch – Cocktail of the Month
- Fish Tacos: Sea Shells – US Food Trends
- Fish and chip shops serving the wrong fish
- Fish and chips in banana leaves – by Maria Elia
- Fish and seafood – sustainable sourcing
- Fish cake Savoy Grill by Simon Scott
- Fish prices leap 23% as food inflation spikes
- Fish stew with Sardinian fregola
- Fish stocks: There's plenty more
- Fish tartare with tomato and walnut oil – by Nick Anderson
- Fish-fragrant aubergines, by Fuschia Dunlop
- Fish: Business Casual – US Food Trends
- Fishing for a better policy
- Fishing for solutions
- Fishmonger finally wins top fish craft title after 41 years competing
- Fitzwilliam Hotel, Belfast
- Five Croydon schools to take part in food waste pilot scheme
- Five Ethnic Recipes Ripe for Adaptation – US Food Trends
- Five Guys Aberdeen opening to be sixth Scotland site
- Five Guys to open second UK site in Reading
- Five different ages of Parmigiano Reggiano in five different textures, by Massimo Bottura
- Five free tickets to the Caterer and Hotelkeeper Business Summit to be won
- Five great weird and wonderful hospitality website and blogs
- Five hospitality technologies coming your way
- Five make Nestlé Toque d'Or finals
- Five more years of Albert Roux at Restaurant Associates
- Five new hospitality apprenticeship standards approved
- Five of the best chef ice bucket challenges
- Five pairs of tickets for Taste of Christmas 2009 up for grabs
- Five pearls of wisdom on people – Andrew Guy
- Five restaurant trends for 2018
- Five spice pork choplets – by Kam Po But
- Five steps to a longer lasting banking relationship
- Five tips to boost your Instagram account
- Five top London chefs in fundraising dinner for Keech Hospice Care
- Five-year tie-in may obstruct SSP sale
- Fixed-term employees
- Flagship Europe becomes Creative Foods Europe
- Flan aux pruneaux – by William Hamelin
- Flavour of the Med
- Flavours of April
- Flavours of August
- Flavours of Greece – book review
- Flavours of July
- Flavours of June
- Flavours of May
- Flavours of November
- Flavours of October
- Flavours of September
- Fleet services reopens after restaurant fire
- Flexible Commercial Property Finance
- Flexible working
- Flexible working and rights for temporary workers met with mixed reaction by industry
- Flexible working: Shared parental leave
- Flight chaos sparks fears of food shortages and price hikes
- Flight tax rise will hit UK tourism, say operators
- Floating islands on an iced green pea soup
- Flora spread becomes 100% plant-based, Upfield announces
- Florence Seale's basic curry sauce by Florence Seale
- Flying Chef hires Lee Skinner as managing director
- Flying Sauces: Ready-to-use sauces
- Flying the nest
- Focus on staff brings reward for McDonalds
- Fofos de Arroz, by Cyrus Todiwala
- Foie Gras
- Foie gras and ham knuckle terrine by Marcus Wareing
- Foie gras and scallop and bacon salad, Muscat wine dressing by Clive Dixon
- Foie gras is off the menu at Compass Group
- Foie gras terrine
- Foie gras with mushy peas and shallot gravy
- Foie gras: The ethical debate
- Foliage chef Chris Staines to create menus for Lufthansa
- Folkestone Academy named SFT School of the Month
- Follow Europe's lead and cut VAT to 5%
- Fondant chocolate cake
- Fondant chocolate with fromage blanc by Richard Neat
- Food & Drink Awards 2009 – enter now!
- Food & drink industry resilient but economic expectations mixed
- Food Business Entrepreneurship degree launched
- Food File
- Food File
- Food From Britain appoints new US MD
- Food Production/Catering Units
- Food Radio launches on this weekend
- Food Service Caterer 2007 – Alastair Storey
- Food Service Caterer Award – Cateys 2009
- Food Service Caterer of the Year
- Food Service Caterer of the Year
- Food Service briefing
- Food Service: Lessons in lunch
- Food Standards Agency issues meat industry recommendations after investigations ‘cast shadow'
- Food Standards Agency officially launches hygiene rating scheme
- Food Standards Agency says no trans fat ban needed
- Food Story appoints front of house operations manager
- Food Story partners with Maybourne Hotel Group
- Food allergen rules to cost food businesses £200m, says BHA
- Food and Drink Federation calls for urgent meeting with government over no-deal Brexit
- Food and Drink Federation welcomes Public Health England's sugar report
- Food and beverage control systems
- Food and drink exhibitors at Hospitality 2007
- Food and drink industry offers support to government for best Brexit outcome
- Food and drink inflation set to stabilise in 2018
- Food and drink innovation centre opens in London
- Food and service management sector raises turnover to £4.2b in 2009
- Food at art galleries
- Food by Dish achieves record Christmas period
- Food by Dish joins catering list at Alexandra Palace
- Food by Dish secures three supplier wins
- Food by Dish wins £2m contract at No. 11 Cavendish Square
- Food contamination
- Food cost rises continue to plague restaurant and food service operators
- Food education among children still lacking, according to BNF
- Food education is first priority
- Food for Life award for Edinburgh's student catering
- Food for Thought wins Soil Association award
- Food from Plenty – book review
- Food group set up to remove bad food from Scottish menus
- Food hygiene rating display to become compuslory Wales this month
- Food industry condemns EU plans to sell food by weight, not number – For more hospitality stories, see what the weekend papers say
- Food inflation
- Food inflation could ease after corn prices plummet
- Food inflation expected to be 0% for 2016
- Food inflation hits school meals contract caterers
- Food inflation is fuelling more local sourcing
- Food inflation reaches highest level for two years
- Food inflation starts to slow down
- Food inflation takes school meals past £2 barrier
- Food inflation ‘here to stay' say caterers
- Food manufacturers launch own food labelling campaign
- Food poisoning cases soar by 25% in Birmingham restaurants – For more hospitality stories, see what the weekend papers say
- Food poisoning – don't blame it on the oysters
- Food preparation bars from Lincat
- Food preparation counters from Williams
- Food price inflation a ‘record breaking' six times higher after extreme weather
- Food price slowdown yet to feed into hospitality firms
- Food prices fall in 2014 for first time since 2000
- Food prices forecast to rise 3.8% in 2014
- Food prices likely to rise following Brexit
- Food prices set to rise after Russia bans grain exports
- Food prices soar as food inflation increases
- Food prices to rise 3.4% in 2017
- Food production unit to let
- Food sales at managed pubs outperform UK eating out market
- Food service faces new challenges and opportunities
- Food service has major role to play in social issues, says BHA head
- Food service launch for kids' healthy ready-meals
- Food service operators must show support for pig farmers
- Food service sales to grow by a third in just five years
- Food service tenders
- Food service – what the future holds
- Food service: Delaware North prepares for cup-final catering
- Food service: Park caterers
- Food service: Under the knife
- Food service: small can be beautiful
- Food sourcing – always backing Britain
- Food wholesaler Booker boosts Q3 sales despite bad weather
- Food without fear
- Food-to-go sector set to overtake quick service restaurants by 2022
- Food: Greek Revival – US Food Trends
- Food: Mix and Match – US Food Trends
- Food: Savory Gets Sweeter – US Food Trends
- Food: Shellfish Pursuits – US Food Trends
- Food: The world in your hands
- Food: What All the Fuss Is About – US Food Trends
- Food: local sourcing
- FoodShow wins £3m Lambeth Palace catering contract
- Foodfile
- Foodservice Catering: Party On – US Food Trends
- Foodservice Catey winner Global Infusion Group supports MSF Christmas party
- Foodservice Cateys 2013 open for entries
- Foodservice Cateys 2013 shortlist revealed
- Foodservice Cateys 2014 open for entries
- Foodservice Cateys 2014 shortlist revealed
- Foodservice Cateys 2015 shortlist revealed
- Foodservice Cateys 2015 winners revealed
- Foodservice Cateys 2015: Business & Industry Caterer of the Year
- Foodservice Cateys 2015: CSR Award
- Foodservice Cateys 2015: Catering Manager of the Year
- Foodservice Cateys 2015: Chef Manager of the Year
- Foodservice Cateys 2015: Chef of the Year
- Foodservice Cateys 2015: Education Caterer of the Year
- Foodservice Cateys 2015: Event Caterer of the Year
- Foodservice Cateys 2015: Extra Mile Award
- Foodservice Cateys 2015: Front of House Team of the Year
- Foodservice Cateys 2015: HR Award
- Foodservice Cateys 2015: Healthcare Caterer of the Year
- Foodservice Cateys 2015: Healthy Eating Champion
- Foodservice Cateys 2015: Innovation Award
- Foodservice Cateys 2015: Outstanding Contribution Award
- Foodservice Cateys 2015: Procurement Team of the Year
- Foodservice Cateys 2015: Regional Manager of the Year
- Foodservice Cateys 2015: Retail & Leisure Caterer of the Year
- Foodservice Cateys 2015: Salesperson of the Year
- Foodservice Cateys 2015: Training Award
- Foodservice Cateys 2016 shortlist revealed
- Foodservice Cateys 2016 winners revealed
- Foodservice Cateys 2016: Business and Industry Caterer of the Year
- Foodservice Cateys 2016: CSR Award
- Foodservice Cateys 2016: Catering Manager of the Year
- Foodservice Cateys 2016: Chef Manager of the Year
- Foodservice Cateys 2016: Chef of the Year – Private Site
- Foodservice Cateys 2016: Chef of the Year – Public Site
- Foodservice Cateys 2016: Education Caterer of the Year
- Foodservice Cateys 2016: Event Caterer of the Year
- Foodservice Cateys 2016: Extra Mile Award
- Foodservice Cateys 2016: Front of House Team of the Year – Private Site
- Foodservice Cateys 2016: Front of House Team of the Year – Public Site
- Foodservice Cateys 2016: HR Award
- Foodservice Cateys 2016: Healthcare Caterer of the Year
- Foodservice Cateys 2016: Healthy Eating Champion
- Foodservice Cateys 2016: Innovation Award
- Foodservice Cateys 2016: Outstanding Contribution Award
- Foodservice Cateys 2016: Procurement Team of the Year
- Foodservice Cateys 2016: Regional Manager of the Year
- Foodservice Cateys 2016: Retail and Leisure Caterer of the Year
- Foodservice Cateys 2016: Salesperson of the Year
- Foodservice Cateys 2016: Training Award
- Foodservice Cateys 2017 shortlist announced
- Foodservice Cateys 2019 shortlist revealed
- Foodservice Cateys 2021: BaxterStorey At Home: Innovation Award
- Foodservice Cateys 2021: Extra Mile Award: Andy Jones, AJ Associates
- Foodservice Cateys 2021: Front of House Team of the Year: Portico at Deutsche Bank
- Foodservice Cateys 2021: General Manager of the Year: Michiel Hageman, Bartlett Mitchell
- Foodservice Cateys 2021: Healthcare Caterer of the Year: Signature Dining
- Foodservice Cateys 2021: Healthy Eating Champion: Liz Forte, Eurest
- Foodservice Cateys 2021: Outstanding Contribution Award: Chris Moore, the Clink Charity
- Foodservice Cateys 2021: People and Training Award: Learning and development, Rapport Guest Services
- Foodservice Cateys 2021: Regional Manager of the Year: Neil Quinn, Sodexo
- Foodservice Cateys 2021: Rising Star Award: Joanna Watt, Sodexo
- Foodservice Cateys 2021: Salesperson of the Year: Natalie Mainwaring, BaxterStorey
- Foodservice Cateys 2021: Supplier Excellence Award: Navitas Safety
- Foodservice Cateys 2021: Trainee Chef of the Year: Agnieszka Bernaciak
- Foodservice Cateys Extra Mile award 2015 shortlist announced
- Foodservice Cateys Extra Mile award shortlist announced
- Foodservice Cateys: Compass and WSH win big
- Foodservice Forum round-up: George Bukhov, Daniele Quattromini, Philip Newman-Hall and more
- Foodservice Price Index clocks highest rate of inflation for four years
- Foodservice accounts for £76.6m of organic market value
- Foodservice bosses predict tougher trading environment in 2009
- Foodservice company Thomas Ridley wins City Pub Group contract
- Foodservice consultant and former FCSI chairman Richard Wedgbury dies
- Foodservice decision makers look ahead
- Foodservice firm Wilson Vale wins £1.3m worth of contracts in two months
- Foodservice firms losing 31% of coffee sales to high street brands
- Foodservice focus: Catermasters
- Foodservice focus: Nido's Spitalfields by Bennett Hay
- Foodservice growth will continue to slow in 2017, says Horizons
- Foodservice inflation hits highest level for nine years
- Foodservice inflation steadies after a year of price rises
- Foodservice market hit £64b in 2013
- Foodservice operator Vacherin launches front of house division
- Foodservice operators and suppliers unite for allergy awareness conference
- Foodservice price inflation falls for third consecutive month
- Foodservice price inflation falls to 6.5% in September
- Foodservice price inflation falls to lowest point since early 2017
- Foodservice price inflation hits 3.7% in February
- Foodservice price inflation increases amid warnings of instability
- Foodservice prices rise due to low supply and rising costs
- Foodservice pricing falls but remains 2% up on last year
- Foodservice round table – staffing strategies
- Foodservice sausage of the year revealed
- Foodservice: A decade of change
- Foodservice: it is big and it is clever
- Football star Jonathan Woodgate helps promote healthy school dinners
- For Sale / To Let
- For Sale by Auction, Hotel & Restaurant
- For Sale – Property and Catering Business
- For Sale – Ramada Leeds North Hotel, Leeds
- For Sale – Rougemont House, Exeter
- For Sale – Strand Hotel, Cornwall
- For Sale – The Llawnroc Hotel
- For Sale – Two North East hotel opportunities
- For Sale, 3 Star Cotswold Hotel
- For Sale, Public house and bar
- For sale by auction
- For sale, Best Western Burnside Hotel, Cumbria
- Force majeure
- Ford McDonald Consultancy on going global
- Foreign migrants flock to join catering sector
- Foreign visits rise by 10% in the third quarter
- Foremost Products: Open toe slippers
- Forestry Commission Scotland, Expressions of interest to provide catering services
- Forestry Commission invites tenders for café lease
- Forge better relationships between chefs and producers to help keep produce British
- Former Apostrophe owner to open turkey restaurant
- Former Aramark divisional director dies
- Former Asda chief to make £1.3b bid for Brakes
- Former CGC Event Caterers MD wins Lifetime Achievement Award at Racecourse Catering Awards
- Former Caprice Holdings CEO opens fish and chip shop
- Former Catey winner teams up to provide catering at historic Norwich venue
- Former Centerplate boss Adam Elliott joins the One Group
- Former Compass boss Peter Aldrich joins ISS
- Former Duchy Catering directors arrested
- Former Duchy Catering directors bailed
- Former El Bulli pastry chef to open Dubai shop
- Former F1 World Champion Jody Scheckter ends legal battle over ale packaging
- Former MD of BA Holidays appointed chief executive of VisitBritain
- Former MasterChef contestant dies suddenly aged 38
- Former MasterChef winner to launch secret restaurant
- Former Michelin-starred chef John Wood launches new recruitment firm
- Former Mitie directors launch new FM and catering provider targeting London and the South-east
- Former Noma chef Damian Wawrzyniak to open culinary academy
- Former Park Lane hotel F&B director Andrew Bennett joins the Full Range
- Former Portfolio directors set up new hospitality recruitment firm
- Former Savoy pastry chef buys Chocolate Society
- Former Square chef appointed head chef at Fenchurch, Sky Garden
- Former Whitbread boss Alan Parker joins board of food waste technology company
- Former chef Matthew Herter joins Kudos catering company as CEO
- Former chef to Prince Charles joins Alpha LSG Heathrow project
- Former head of Prue Leith's cookery school to launch own school
- Former tourism minister John Penrose calls for change in package travel rules
- Former tourism minister calls for independent VisitEngland
- Former village club to let
- Forth Bridge and Lake District on list of 11 sites shortlisted for world heritage status
- Fortune favours the brave: Green & Fortune celebrates 10 years in business, from Kings Place startup to multi-stranded, multimillion-pound events company
- Forza Italia – new-wave Italian cuisine
- Foster Refrigerator
- Fosters Event Catering appoints new chairman
- Fosters Event Catering retains contract at Oxford Town Hall
- Fosters Event Catering wins £3m Cheltenham deal
- Fosters Events Catering wins £5m contract at Cheltenham Town Hall
- Fosters signs £6m deal with Bristol Old Vic
- Fosters to create mobile interactive canapé and cocktail bar
- Founders join exodus from Catering Alliance
- Four Cheers for Cheesecake
- Four Stars-Slider Pitch – US Food Trends
- Four Stars: A Course in Cheese
- Four Stars: Batter Up! Waffles – US Food Trends
- Four Stars: Bean Counting
- Four Stars: Born and Braised – US Food Trends
- Four Stars: Breakfast Sandwiches – US Food Trends
- Four Stars: Call it Macaroni – US Food Trends
- Four Stars: Chocolate Cake Ideas – US Food Trends
- Four Stars: Chop Talk – US Food Trends
- Four Stars: Cobb Salads – US Food Trends
- Four Stars: Crab Meet – US Food Trends
- Four Stars: Crack a Smile – US Food Trends
- Four Stars: Cream of the Crop – US Food Trends
- Four Stars: Dynamic Duo
- Four Stars: Easy as (Pot) Pie – US Food Trends
- Four Stars: French Toast – Bread & Batter – US Food Trends
- Four Stars: Garlic Press – US Food Trends
- Four Stars: Hooray, Satay! – US Food Trends
- Four Stars: Hot Off the Grill – US Food Trends
- Four Stars: How Ya Like Them Apples?
- Four Stars: Leaf Collection
- Four Stars: Mashed Potatoes – US Food Trends
- Four Stars: Mighty Chili – US Food Trends
- Four Stars: Not Your Mother's Meatloaf – US Food Trends
- Four Stars: Pride of Philadelphia – US Food Trends
- Four Stars: Primary Steaks – US Food Trends
- Four Stars: Proof's in the Pudding – US Food Trends
- Four Stars: Real Pho – US Food Trends
- Four Stars: Rethinking the Reuben – US Food Trends
- Four Stars: Right Wings – US Food Trends
- Four Stars: Seviche Cook Chill – US Food Trends
- Four Stars: Shrimp's Appetizer Appeal
- Four Stars: Sophisticated Spuds – US Food Trends
- Four Stars: Soup's On – US Food Trends
- Four Stars: Steak Salads – US Food Trends
- Four Stars: Super Skillets – US Food Trends
- Four Stars: Taco Salad – US Food Trends
- Four Stars: Testing the Waters – US Food Trends
- Four Stars: Toasts of the Town – US Food Trends
- Four Stars: Tuna's Raw Talent – US Food Trends
- Four category finalists unveiled in Hotelympia 2010 Innovation Award
- Four chefs named Craft Guild graduates
- Four colleges win accreditation for cookery diploma
- Four finalists named in National Chef of Wales contest
- Four million Brits to stay in the UK for the Olympics
- Four new categories for the 2019 Foodservice Cateys
- Four new sizes of HP Brown Sauce from Heinz Foodservice
- Four properties for sale
- Four stars: The Toast of Italy
- Four young chefs named Craft Guild of Chefs graduates
- Four-shelf pie-warmer from Pantheon
- France agrees to back ban on bluefin tuna trade – but with 18-month delay
- France to ban smoking in public places from February next year
- France wins Coupe du Monde de la Pâtisserie for eighth time
- France's Champagne region to expand
- Francesco Mazzei on his new London restaurant, L'Anima
- Francesco Mazzei partners with Ferrero Foodservice to create special occasion desserts
- Franchise Opportunities – Choice Hotels Europe
- Franchise opportunity available in the heart of Ludlow
- Francis Mackay to launch new catering firm
- Frank Coughlan named executive head chef at Wembley
- Frank Stitt's Southern Table: recipes and gracious traditions from highlands bar and grill, Frank Stitt
- Frappes and smoothies are for everyone, not just coffee shops
- Frappes and smoothies from The Drury Tea & Coffee Company
- Fraudulent food labelling set to rise, warn lawyers
- Fred Sirieix and Chris Galvin in French commercial space flight
- Fred Sirieix and Deliveroo to headline Digital Summit
- Fred Sirieix teams up with BaxterStorey for service training
- Free Breakfast Briefing to address pension auto enrolment
- Free Business Breakfast event at the Hospitality Show
- Free Business Breakfast: Seafood in the foodservice sector
- Free DDA training for small firms
- Free People 1st event to focus on Olympic-style training
- Free coaching for catering and hospitality company directors
- Free coaching package worth £1,500 for hospitality executives
- Free luxury hotel stays and exclusive meals! Win with The Caterer's advent calendar competition
- Free pension auto enrolment breakfast takes place tomorrow
- Free places available for the Moët UK Sommelier of the Year 2015 final
- Free places offered on Disney leadership, service and business skills seminars
- Free procurement business breakfast to take place at Mandarin Oriental
- Free school dinner pilot boosts uptake in County Durham to 86%
- Free school dinners could be extended to an extra 600,000 pupils
- Free school meal trials start in Newham and County Durham
- Free school meals
- Free school meals programme in disarray due to lack of funding
- Free sustainability seminar to address waste in hotel dining
- Free training course for school caterers
- Free visa scheme for Gulf visitors announced
- Free vote allows MPs to Stub Out Smoking in England
- Freedom from flies
- Freehold Hotel
- Freehold Vacant Closed Hotel
- Freehold restaurant for sale
- Freehold restaurant/event catering business, Corfu, Greece
- Freelance chefs: we're in it for the money
- Freemasons move into conferences and banqueting
- Freeze and easy
- Freeze the freshness – when frozen food is the right option
- Fregola con melanzane, gamberi e arance sangue (Fregola with aubergine, tiger prawns and blood oranges) – by Massimo Soddu
- French Connections – US food trends
- French Jamie Oliver out to improve nation's eating habits – For more hospitality stories, see what the weekend papers say
- French Kiss
- French giant Elior acquires Azure
- Fresh Brew vending machines from Bravilor
- Fresh English pea salad, by Dan Woodhouse
- Fresh Montgomery to acquire FDIN
- Fresh anchovies in a simple marinade
- Fresh and smoked salmon latkes – by Daniel Boulud
- Fresh buffalo curd summer salad, by Madalene Bonvini-Hamel
- Fresh crab ravioli with pistou veloute
- Fresh cèpes with chilli, tomato and soft polenta by Andrew Parkinson
- Fresh fig custard, by Rosemary Barron
- Fresh lessons
- Fresh move by Charlton House
- Fresh peas with aquitaine caviar, jellied pea broth, caviar and onion ice-cream by Anne-Sophie Pic
- Fresh produce: Grown at home
- Fresh salmon with bacon in a herb butter sauce
- Fresh swordfish steak with garden pea pesto, mint and caper cream sauce by Richard Burkert
- FreshSeal cup-beverages from Kenco
- Friday Wrap: A round-up of the week's hospitality
- Friday Wrap: the top five stories of the week on thecaterer.com
- Fried Mackerel in crispy noodles – by Maria Elia
- Fried Oysters – by Julian O'Neill
- Fried isaki with white sesame seed
- Fried mackerel in crispy noodles – by Maria Elia
- Fried pigs' tails
- Fringe feeding in schools – eat in and take-away
- Fritters uncovered
- Froize fish pie – by Alistair Shaw
- From Marco Pierre White to the modern chef era – the dawning of a new, collaborative approach
- From Nature to Plate by Tom Kitchin – Book review
- Front of house launches answer to the chef's stage
- Front-of-pack food labelling to be introduced next summer
- Frozen Fennel Shavings – by Sat Bains
- Frozen chips served in commercial kitchens may contain higher levels of carcinogen
- Frozen food as nutritious as fresh for school meals, says report
- Frozen food – in from the cold
- Frozen food – income from the cold
- Frozen food: Back and cooler than ever
- Frozen rice range from Tilda
- Frozen risottos from Tilda Foodservice
- Frozen speciality breads and snacks from Lands Food Products
- Fruit and nut terrine
- Fruit compression with lemon curd ice-cream
- Fruit teas – an infusion explosion
- Fruitful Endeavors
- Fruitful Launch
- Frying tonight – the 'unhealthy' option can still be the right one
- Frying without fat with Valera
- Fulham FC signs Delaware North for new season
- Full agenda revealed for Social Media 2020 Playbook
- Full food and drink line-up announced for new Spurs stadium
- Full nominees list announced for Craft Guild of Chefs Awards 2014
- Fun Fare – US Food Trends
- Funding for hospitality and catering course set for change
- Funding plea for Olympics
- Funeral details announced for Goosnargh duck producer Reg Johnson
- Further cuts for VisitBritain will ‘shoot tourism in foot'
- Further details of Blue Badge Access Awards revealed
- Fusion: A Culinary Journey
- Future Inns charts the demise of British manners
- Future looks bright for hospitality
- Future of caterer Arnold & Henderson hangs in the balance
- Future of food service lies with longer opening hours and maximising space
- Future of school meals looks bleak without intervention
- G&M Supplies Silver Jubilee Edition
- G4S FM wins £3.1m contract with Bedfordshire & Luton Mental Health and Wellbeing Services
- G4S FM wins £4.7m contract with Northern Ireland Civil Service Estate
- G4S Facilities Management to cater for TRL
- G8 summit at Lough Erne Resort could provide £7.5m boost for Northern Ireland tourism
- GH Event Catering creates planning director role
- GH Event Catering names new development chef
- GIG pick up UK pavilion contract for six-month Expo 2020 Dubai event
- GM food back on the menu in Europe?
- GM foods: When the truth really hurts
- GM whistle-blower says food must be proved to be safe
- GMB proposes beer-tie revolt among tenant landlords – For more hospitality stories, see what the weekend papers say
- GMB secures jobs for airline catering firm workers
- GMPTE Catering Management Service
- GREAT campaign delivers £1.2b return on investment
- GWBW
- Gaggia closes British operation after Philips buys the brand
- Gai Pan Oiy
- Galantine of hare royale
- Galette of pear and apple with honey and almond ice-cream
- Galetti, Campbell and Sargeant raise £17,500 for Hospitality Action
- Gallette of crispy aubergine, parmesan biscuit and spicy tomato salsa
- Galvin Restaurants first to adopt new City & Guilds skills certification
- Galvin at Windows general manager Fred Sirieix to receive British Citizen Award
- Gambling Act comes into force
- Gambling proposals outlined by DCMS
- Game on for Annual Excellence Awards 2016 as RACA reveals semi-finalists
- Game terrine – by Michael Connor
- Game – Cooking with seasonal cuts part 1
- Game – Cooking with seasonal cuts part 2
- Game – cooking with seasonal cuts part 3
- Game: a cookbook – Book review
- Garam masala – by Andy Varma
- Gardiner's question time
- Gardner Merchant Company Profile 1886-1994
- Gareth Cartledge wins Care Cook of the Year 2008
- Garlic Terrine by Antony Worrall Thompson
- Garlic scapes from The Really Garlicky Company
- Garlic smuggler on the run after £2m duty fraud
- Garlic,Chicken,Cockles
- Garnishing tool kit by Russums
- Gary Hunter announced as vice principal of Westminster Kingsway College
- Gary McKechnie – My Life in Hospitality
- Gary Rhodes and Restaurant Associates contract won't be renewed
- Gary Rhodes blasts off with Rhokett project
- Gaspacho de langoustines a la creme de courgette
- Gastronomy Team of the Year competition launched
- Gastronorm fridges and freezers from Apuro
- Gate Gourmet Dublin staff threaten to walk out
- Gate Gourmet agreement stalled by ex workers
- Gate Gourmet and T&G hit stumbling block
- Gate Gourmet and the T&G bring BA dispute to a close
- Gate Gourmet avoids administration with new deal
- Gate Gourmet director jailed for stealing £30,000
- Gate Gourmet dispute ended
- Gate Gourmet in management shake-up
- Gate Gourmet investigates improper corporate conduct claims
- Gate Gourmet may reject some redundancy applications
- Gate Gourmet rehires Heathrow staff
- Gate Gourmet row might sink BA deal
- Gate Gourmet sacks 500 workers
- Gate Gourmet seeks 675 voluntary redundancies to end dispute
- Gate Gourmet signs deal with EasyJet
- Gate Gourmet signs new BA contract
- Gate Gourmet staff apply for redundancy
- Gate Gourmet staff face possible job cuts
- Gate Gourmet staff frustrated after contract delays
- Gate Gourmet strikers return to work
- Gate Gourmet strikes good business for Heathrow hotels
- Gate Gourmet to resume talks with union
- Gate meets plate
- Gateau of apple with croquant biscuit and caramelised mint leaves
- Gather & Gather agree £10m Edinburgh College deal in first step into FEHE
- Gather & Gather appoints new director of operations for Ireland
- Gather & Gather bags £20m of catering business in 2014
- Gather & Gather formalises Ireland launch
- Gather & Gather launches collaboration with Pizarro, McMahon, Rankin and more
- Gather & Gather launches first Friends-themed café
- Gather & Gather names new sales director for Scotland
- Gather & Gather secures five-year Yorkshire Building Society contract
- Gather & Gather sued after diner is left fighting for his life
- Gather & Gather wins five-year contract with Vodafone worth £40m
- Gather & Gather wins three stars from Sustainable Restaurant Association
- Gay bar supervisor takes Crown Group to court
- Gaye Bullard of Sodexo new ACE chair
- Gazpacho with crab and coriander – by Philip Howard
- Geetie's Cookbook – book review
- Gels and jellies
- Gender pay gap: Women in catering earn more than men – but divisions at the top remain
- General Food and Drinks Ltd announces own label products
- Generation Z favours hospitality jobs
- Gennaro Contaldo's focaccia bread – by William Curley
- Genting Arena first UK arena to go cashless across F&B
- Gentle Ribbing
- Gentle touch
- Genuine Dining Co forges first international catering deal
- Genuine Dining Co launches office delivery service for businesses without catering
- Genuine Dining Co secures £1.6m deal with Spaces
- Genuine Dining Co secures £10m deal with Pinewood Studios
- Genuine Dining Co to cater for European Banking Authority
- Genuine Dining Co wins RAC deal from Restaurant Associates
- Genuine Dining Co wins two contracts worth £2m
- Genuine Dining Co wins £4.5m Shepperton Studios deal
- Genuine Dining Company launches care sector business
- Genuine Dining Company's Rebecca Armstrong crowned 2019 Ace Robyns champion
- Genuine article: Chris Mitchell, managing director of the Genuine Dining Co, on creating a boutique catering brand with big ideas
- Geoff Booth to step down from head of School of Hospitality at Westminster Kingsway College
- Geoff Edwards joins Aggora Group as project manager
- Geoffrey Harrison
- Geoffrey Harrison to chair People 1st group for new hospitality diploma
- Geoffrey Harrison – My Life in Hospitality
- Geometrix duo by Dudson
- George Bukhov to give keynote speech at Foodservice Forum
- George Osborne's PF2 initiative marks end for long-term catering tie-ins
- Georges Tabet, chef manager at Westminster Abbey Choir School, dies
- Georgia Hall becomes S&M director at Searcy's restaurant
- Gerard Basset named the World's Best Sommelier
- Gerard Basset receives OBE from Princess Royal
- Get 'em while they're young
- Get WSET qualified this summer
- Get behind our new minister
- Get contracts in writing and signed
- Get involved with the Hospitality Caterers Association
- Get ready for the Brexit effect
- Get ready to drive some hard bargains on food
- Get the most out of your cooking sauces
- Get the most out of your food display
- Get up to speed with fire prevention best practice
- Get your tickets for Hospitality Action's Cool Ball
- Get your tickets for this year's Hospitality Action Ball
- Getting away with murder?
- Getting children's favourites on the menu
- Getting more from your coffee menu
- Getting rid of trans fats
- Getting started in marketing
- Getting the CSR message across
- Getting the most out of your microwave
- Getting the most out of your tea
- Getting the royal seal of approval
- Gfar Ltd – Wipeclean PVC tablecloths
- Giant Twins
- Gidleigh Park and Midsummer House awarded five rosettes in 2014 AA guides
- Gift Voucher Solutions: Professional Gift Voucher Service for Hotels & Restaurants
- Gift voucher sales up 13% as restaurant deals grow
- Gillian Thomson to quit as managing director of Company of Cooks
- Gin is in for summer 2012
- Ginger parfait, green tea jelly and coconut
- Ginger rice pudding mousse layered between dark chocolate discs with mango sauce – by Adam Longden
- Gino D'Acampo partners with school caterer Innovate Services
- Giorgio Locatelli and Vic Laws join the Clink prison restaurant as ambassadors
- Giraffe to open 59th site at London Stansted Airport
- Give EHOs a fair reward
- Give guests something to talk about
- Give us a job
- Giveaway: Meyer tester sets
- Giving the customer what they want
- Gla bon – round salmon with deep-fried shallots, sugar and watermelon – by David Thompson
- Glace Menagerie
- Glasgow 2014 Commonwealth Games a ‘milestone' in Scottish tourism
- Glasgow City College triumph in Nestlé Toque d'Or 2014
- Glasgow Council seeks caterer for city parks
- Glasgow Metropolitan College – Nestlé Toque d'Or Grand Finalists
- Glasgow University serves First Choice Coffee
- Glasgow extends glass ban… For more hospitality stories, see what the weekend papers say
- Glasgow officials give green light to new contract catering player
- Glasgow poised to create significant player in Scottish catering market
- Glasgow school caterer Cordia launches food hut at Holyrood Secondary
- Glasgow tops favourite UK city list
- Glasgow's move to create significant player in catering market on track
- Glass Acts
- Glass-like plastic from Roltex
- Glassed Smoothies from Hartridges
- Glasshouse Hospitality to cater for the MoonWalk Edinburgh 2012
- Glastonbury's caterers escape worst of the storm
- Glazed Scottish lobster omelette, by Derek Quelch
- Glazed beets and apples, by René Redzepi
- Glazed sweetbreads, leeks, lotus root and pomegranate with Indian pickling spices – by Floyd Cardoz
- Glimmer of hope for growth in food service during 2013, says Horizons
- Global Infusion Group caters for 21st National Television Awards
- Global Infusion Group named the UK's fastest growing foodservice company
- Global Infusion in Sunday Times International Track 100
- Global Infusions Group caters at British Summer Time Hyde Park
- Global food trends: A world of good eating
- Global tourism industry must tackle climate change
- Global travel and tourism market set to rise to $13 trillion over the next 10 years
- Global travel and tourism predicted to grow 4.2% every year
- Globe Artichokes,Red Mullet,Pigeon
- Globe artichoke stuffed with peas, mushrooms & ewe's cheese
- Globe artichokes
- Glorious Twelfth: André Garrett's roasted grouse recipe
- Gloucestershire County Council: Provision of School meals service
- Gloucestershire County Cricket Club awards Lindley Venue Catering full-service catering contract for 2012
- Gluten-free and ‘natural' food among trends at Chicago's NRA show
- Gluten-free meal competition kicks off Hospitality Show 2015
- Glyn Ingram joins CH&Co Group as regional managing director
- Glynn Purnell and Nathan Outlaw to take stage at Chef Conference
- Glynn Purnell joins ISS Food and Hospitality as feature chef
- Gnocchi di carote salsa menta (carrot dumplings with fresh mint sauce)
- Gnocchi with a "fricassee" of mushroom and fava beans, by Olivier Limousin
- Gnocchi, Serrano ham, roast baby artichokes and Parmesan – by Charlie Rushton
- Go Fish
- Go forth and diversify
- Go green or lose trade, warn experts
- Goan prawn pickle (Balchão de camarão)
- Goat meat found in lamb dishes, tests reveal
- Goats' cheese and bread tart – by David Everitt-Matthias
- Goats' cheese tartlets
- Going against the grain: new trends in carbohydrates
- Going beyond the greenwash
- Going for a job interview
- Going green: Is hospitality doing enough?
- Going it alone – Green & Fortune
- Going, going, gone: how to make the most of auctions
- Gold & Brown forced into administration
- Gold & Brown seals sixth deal, at Clitheroe Castle
- Gold Service Scholar Daniele Quattromini offers his career advice
- Gold Service Scholarship 2014 now open for entries
- Gold Service Scholarship 2014 winner James Fleming
- Gold Service Scholarship 2016 open for entries
- Gold Service Scholarship announces front of house competition for 2014
- Gold Service Scholarship deadline for entries extended
- Gold Service Scholarship extends application deadline
- Gold Service Scholarship reveals names of eight finalists
- Gold Service Scholarship semi-finalists revealed
- Gold leaf saffron risotto – by Gualtiero Marchesi
- Gold service scholarship
- Goldcrest Patisserie
- Golden Rules
- Golden noble apple souffle with blackberry sorbet
- Goldsmiths University to ban sale of beef on campus
- Golf De Barthe, South West France, for sale – freehold
- Golf course for sale, South West France
- Golf resort winners named and other international news
- Good Eating Company wins contract with financial services group Nomura
- Good Week Bad Week – 23.7.10
- Good Week Bad Week: 14.5.10
- Good Week Bad Week: 15/01/2010
- Good Week Bad Week: 5/11/10
- Good kitchen management key to cutting green impact
- Good plane cooking
- Good quality used, reconditioned & unused commercial catering equipment
- Good reasons to ask for proof of age
- Good results at Compass keep expectations high for full-year profit growth
- Good service is always paramount
- Good staff policies will be the key
- Good week bad week
- Gooey caramel, pecan and chestnut tart – by Peter Fleming
- Google partners with Adtrak for UK digital restaurant event
- Google vs Microsoft – Clash of the titans
- Goosberries, Pork, Wild Salmon
- Goose fat from Highgrove Food Distibution
- Gooseberry curd and brown sugar meringue mess, by Madalene Bonvini-Hamel
- Gordon Brown urged to up investment in UK tourism
- Gordon Haggarty of Accent Catering Services dies
- Gordon McIntyre honoured with HIT Scotland Industry Award
- Gordon Ramsay Group renews Plane Food deal at Heathrow
- Gordon Ramsay Scholar award 2006 launched
- Gordon Ramsay Scholar finalists announced
- Gordon Ramsay and Jamie Oliver named highest earning catering course graduates
- Gordon Ramsay and Jamie Oliver stop serving endangered eels – For more hospitality stories, see what the weekend papers say
- Gordon Ramsay and event caterer Absolute Taste team up
- Gordon Ramsay backs campaign to support British pig industry
- Gordon Ramsay becomes sole director of GRH – For more hospitality stories, see what the weekend papers say
- Gordon Ramsay in search for new Fanny Cradock
- Gordon Ramsay is the most powerful figure in British hospitality
- Gordon Ramsay is world's third highest paid chef – For more hospitality stories, see what the weekend papers say
- Gordon Ramsay joins elite band of triple Catey winners
- Gordon Ramsay puts second pub on the market – For more hospitality stories, see what the weekend papers say
- Gordon Ramsay replaces head chef in NYC restaurant… For more hospitality stories, see what the weekend papers say
- Gordon Ramsay scoops Emmy for Ramsay's Kitchen Nightmares
- Gordon Ramsay teams up with Restaurant Associates
- Gordon Ramsay to star in BT advertising campaign
- Gordon Ramsay turns his sights on Canada – For more hospitality stories, see what the weekend papers say
- Gordon Ramsay's panaché of roasted scallops on a bed of cauliflower purée with white raisin vinaigrette
- Gordon Ramsay's pot au feu of pigeon de Bresse poached in a bouillon of cèpes served with choux farci
- Gordon Ramsay's steamed bass fillet with a Sevruga velouté
- Gordon Ramsay's tartare of scallops and Oscietra
- Gordon Ramsay's tarte tatin of pears
- Gosset champagne unveils new addition to its Celebris portfolio
- Gosset's Beatrice Cointreau picks up award
- Got a career question? part 2
- Gove: ‘Don't worry about chlorine-washed chicken'
- Government Services chef wins Sodexo Salon Culinaire
- Government TV ads will promote continued staff training
- Government acts to boost apprenticeships
- Government announces VIP mobile visa service for Chinese visitors
- Government announces support for SMEs impacted by floods
- Government announces £50m fund for flooding victims
- Government appoints MP to oversee post-Brexit food supplies
- Government apprenticeship levy could threaten training, say employers
- Government approves HCIMA rebranding
- Government brings forward plans to boost regional tourism
- Government brushes off demands for new laws on school meals
- Government calls on hospitality operators to help ditch red tape
- Government calls on hotel groups to go green
- Government cancels expected cut in tourism funding
- Government changes to capital gains tax revision met with caution
- Government confirms extended pub opening will stay
- Government considering targeted work visas aimed at low-skilled migrants
- Government contractor Interserve rescued from administration by investors
- Government contractor Interserve set to fall into administration
- Government cuts down the FSA's responsibilities
- Government decides to tackle malnutrition
- Government defends its healthy eating initiative
- Government drops plans to raise cider duty – for now
- Government expected to reveal alcohol minimum price plans on Wednesday
- Government exposed for selling TB infected meat
- Government faces calls to delay apprenticeship levy as funding proposals revealed
- Government free school meals plan welcomed by caterers and school food campaigners
- Government gives £750,000 rural UK marketing fund boost
- Government handed tourism VAT cut study showing potential £4b economic boost
- Government has damaged future environmental support
- Government health advisers renew minimum pricing call
- Government inaction over obesity crisis is ‘killing' Britons, claims Jamie Oliver
- Government launches new school meals campaign
- Government launches productivity app for hospitality businesses
- Government legislation on tips is misguided, say operators
- Government looks to new rules on alcohol promotions
- Government makes ‘fair and serious' offer to EU citizens
- Government must be flexible on tourism
- Government must overhaul tourism strategy urgently if the UK economy is to enjoy boost from Olympics
- Government must take ‘decisive action' to save tourism, industry body warns
- Government must tap into legacy of the London Olympic Games
- Government names hospitality firms that failed to pay minimum wage
- Government needs to listen to hospitality sector's demands for Brexit
- Government outlines SME support plans
- Government outlines new tourism strategy
- Government plans 45p minimum alcohol price
- Government plans minimum alcohol pricing by 2014
- Government plans to inject extra £27m for inbound tourism marketing
- Government plans to name and shame low payers
- Government plans to tackle care home malnutrition
- Government plans £5m investment in new apprenticeships
- Government pledges tourism boost in four-year business plan
- Government pledges £10m to boost tourism to the north
- Government poll shows support for Irish smoking ban
- Government pressed for more action on visas at BHA Summit
- Government promises business savings by slashing red tap
- Government promises loans of up to £20b to help small businesses
- Government proposes scrapping or simplifying 60 regulations affecting hospitality
- Government publishes business guidance on new agency worker laws
- Government publishes guidelines on school drinks
- Government publishes long-awaited consultation on licensing reform
- Government publishes plans to tackle malnutrition in care homes
- Government rejects call for minimum alcohol price
- Government rejects review of air passenger duty
- Government resists calls for minimum alcohol price
- Government reveals figures for school meals cash hand-out
- Government rules out minimum pricing for alcohol
- Government scraps Better Hospital Food programme
- Government scraps fee to compete for online public contracts
- Government scraps plans for changes to personal licences
- Government seeks commitments on calorie counts, salt and trans fats – For more hospitality stories, see what the weekend papers say
- Government set to slash £600m from quangos
- Government shies away from blanket smoking ban
- Government should consider a cut in VAT for tourism business, report suggests
- Government should hold its nerve on VisitBritain's tourism marketing budget
- Government simplifies hospitality's access to training scheme
- Government slammed for cutting VisitBritain funds
- Government slashes School Food Trust's budget by £1m
- Government spending cuts – the winners and losers
- Government support could create 50,000 new tourism jobs
- Government swamped with business rates appeals backlog…but government says many are ‘spurious'
- Government tells food industry to rethink salt reduction plans
- Government tightens public sector contract rules
- Government to come down hard on off-trade in alcohol licensing review
- Government to give rural UK marketing fund boost
- Government to give schools £150m to reintroduce cookery classes
- Government to increase holiday entitlement from 20 days to 28
- Government to introduce new dinner ladies test
- Government to introduce work permit system for EU entrants
- Government to review legal loophole affecting pub industry
- Government to ring-fence funds for school meals
- Government to unveil first food and drink responsibility deals – For more hospitality stories, see what the weekend papers say
- Government tourism policies show "sad lack of vision"
- Government under pressure to review Manchester super casino decision
- Government unveils new casino locations
- Government urged to act and promote sustainable sources of food
- Government urged to act quickly to address Brexit uncertainty
- Government urged to allow chefs fast-track immigration
- Government urged to go back to basics on hospital food
- Government urged to increase incentives for small firms to take on apprentices
- Government urged to rethink catering sources
- Government vows to protect UK's working time opt-out
- Government wants kids to learn cooking in schools
- Government wastes more than £54m on ‘failed' schemes to improve hospital food, warns report
- Government ‘names and shames' 62 hospitality firms for underpaying the minimum wage
- Government's CRC scheme u-turn stuns industry
- Government's offer to EU citizens positively received by sector
- Government's policy on visas is turning the UK into a fortress
- Government's short consultation period for tips and service charge leaves operators outraged
- Government's tourism review ‘flawed'
- Government's tourism strategy criticised by MPs
- Government's £220m for school meals is not enough
- Grace Academy Solihull students supply caterer Aspens Services with fresh produce from the school's garden
- Grade 2 listed manor house hotel for sale
- Grade II Listed Victorian School House For Lease
- Grade II Listed Victorian stately home for sale
- Graduates need real world skills
- Graduates up for the challenge
- Graduating with honours: TUCO's Julie Barker
- Graeme Pallister of 63 Tay Street joins Slow Food UK Chef Alliance
- Graham Bell, general manager, Bartlett Mitchell contract, Reading
- Graham Box to head up Sodexho Scotland
- Graham Eveleigh – My worst job
- Graham Gilbert
- Graham Grose to chair national executive of BHA
- Graham Tinsley receives MBE
- Grahame Hart made director of corporate services at Sodexo
- Grain Store chef Bruno Loubet to join speakers at Foodservice Forum
- Grain Trust: Grains on the Menu – US Food Trends
- Grain salads: four healthy ideas – US food trends
- Gram (UK) Ltd
- Gram Refrigeration- Energy Efficiency
- Gram releases Green Paper for 2012
- Grand Union tops list of hospitality operators in Fast Track 100
- Grandstand to take on events at Stoneleigh Park
- Granier Bakery to open second London café amid expansion plans
- Grants, information and advice
- Grape strüdel – by Georg Fuchs
- Grapefruit and blood orange jelly with chocolate samosa
- Graphs and data: Seasonal savings
- Gratin de Jabron – by Shaun Hill
- Gratin of warmed red summer fruits in their own sauce with a Grand Marnier sabayon by Willie Curley
- Gratin prawns – by Andrew Turner
- Gratinated cannelloni stuffed with herbs and salad leaves, pan-fried artichokes
- Gravadlax of scottish salmon with fresh tresco asparagus, tresco lobster and a citrus and tarragon dressing
- Gravetye peach melba
- Gray launches charity to train school cooksCompass problems started at school
- Graysons Hospitality sees pre-tax profit fall
- Graysons Ltd brings in more Compass talent
- Graysons Ltd – The Knowledge
- Graysons Restaurants appoints Sarah Horsley as financial controller
- Graysons Restaurants buys Duchy Catering
- Graysons Restaurants wins Chiddingstone Castle deal
- Graysons Restaurants wins Financial Ombudsman Service deal
- Graysons appoints ex-Compass education man to head schools business
- Graysons lands first contract at chemical labs
- Graysons predicts Duchy Catering buy will pay off by year-end
- Graysons scoops £4m contract with National Archives at Kew
- Graysons secures two new contracts
- Graysons secures £5m deal with Christ Church Spitalfields
- Graysons secures £6m deal with Francis Crick Institute
- Graysons signs Kimberly Clark catering contract
- Graysons signs £3m of catering contract deals
- Graysons wins £4m British Library contract
- Grazing Catering appoints new head chef
- Grease interceptors to be fitted in all restaurants
- Great British Food – book review
- Great British Menu winners announced
- Great British Turn Off: TV cooking shows exacerbating staff crisis, poll suggests
- Great Fosters nettle gnocchi – by Christopher Basten
- Great Giveaway
- Great prizes to be won in the Caterersearch.com Advent Calendar
- Greater London Authority:Provision of catering services
- Green & Fortune bolsters team amid continued growth
- Green & Fortune to launch new luxury hospitality space
- Green & Fortune to raise funds for the Clink with St Patrick's day celebration
- Green & Fortune to spend £1.5m on Kings Place renovation
- Green & Fortune wins Ogilvy & Mather contract at Sea Containers
- Green Apple award for Winterhalter UK
- Green Gourmet to step up roll-out of school cook supply programme
- Green and Fortune's James Pike wins 2018 ACE Robyns Award
- Green initiatives are good for the planet and good for business
- Green practices have always saved money
- Green regime ‘will bring in the business'
- Green report puts industry on notice
- Green round-table debate: The price of going green
- Green taxes are inevitable – so let's prepare for them
- Green tourism: Green into gold
- Green wins Association of Catering Excellence Dragon's Den event
- Greene King and Compass Group pick up IGD Food Industry Awards
- Greene King chief executive calms slowdown fears
- Greene King launches apprentice partnership with Lifetime Training
- Greene King reports 22nd quarter of consecutive growth
- Greener Pastures
- Greener food transport
- Greengages, red mullet, grouse
- Greengages, yellow courgettes, John Dorey, squid
- Greggs predicts tough trading ahead as wheat prices soar
- Greggs reports 5.2% increase in sales but drop in underlying profit
- Greggs' CEO Roger Whiteside to headline Arena Christmas Event
- Gremolata of lamb
- Gremolata-crumbed prawn croquettes with avocado and lemon oil
- Grenston textiles Ltd
- Griddled lamb chops – by Marcus Wareing
- Grill duo from Burco
- Grilled Cornish squid, ink sauce, cannellini beans, lemon and parsley
- Grilled Cutlet and Loin of Venison with Herb and Onion Boxty on a Bed of Braised Red Cabbage with Celeriac Puree
- Grilled Fillet of Lamb with a Port Wine Jus and Confit of Lamb
- Grilled John Dory with butternut squash risotto and roasted tomato, cumin and garlic chutney by Surjan Jolly
- Grilled Moroccan Lamb Skewers
- Grilled Scottish scallops with ratatouille, salad of home-cured salmon, and shellfish and balsamic dressing by Marcus Ashenford
- Grilled aubergines and salmoriglio
- Grilled confit of duck with beetroot relish and radicchio
- Grilled crawfish with butter sauce
- Grilled fillet of Islay beef with peat-smoked Loch Gruinart oysters flavoured with Ardbeg single malt whisky by Scott Chance
- Grilled fillet of halibut roasted garlic and lemon risotto confit of fennel and black olive and anchovy dressing
- Grilled fillet of salmon cabanocey
- Grilled foie gras with grapes by Pascal Aussignac
- Grilled line caught Cornish sea beet with marsh samphire, beet relish and spiced yellow pepper purée
- Grilled marinated quail for bento at the Dahlia Lounge – by Tom Douglas
- Grilled merguez sausages with sautéd bean sprouts, new potatoes and baby onions by Assen Belaidi
- Grilled pitta bread with lamb stuffing by Ken Whitehead
- Grilled red mullet with fennel
- Grilled red mullet with saffron risotto and warm tomato dressing, by Tony Dorris
- Grilled salmon with sweet corn tamale and avocado-tomatillo sauce – by Tom Douglas
- Grilled sea bass with crushed olive potatoes, pesto and tomato confit – by Anna Miller
- Grilled sea scallops scented with lime, vegetable pasta, wild mushroom ravioli and a tomato fondant
- Grilled turbot
- Grind to open first transport hub site at London Bridge station
- Grizedale Forest, Cumbria – Expressions of Interest
- Grounds for optimism
- Group of 400 tourism businesses launches official campaign to cut VAT to 5% on tourism services
- Grouse, Bramley Apples, Razor Clams
- Grouse, Plums, Turbot
- Growth in demand for hospitality and catering apprenticeships
- Growth in foodservice predicted to be driven by burgers and delivery bikes
- Growth in overseas tourists could hide fall in domestic business
- Growth in overseas visitors picks up again, say tour firms
- Growth of coffee shops could be slowed by hard Brexit
- Growth to be focus of BHA's first-ever Hospitality and Tourism Summit
- Guardians of Grub crusade launched to beat food waste
- Guess the brand competition
- Guest Editor Kevin Bigg
- Guide dogs show the way forward
- Guide to help source fish from sustainable sources launched
- Guillaume Lebrun's stuffed crubeens with wild mushroom pudding
- Guinea fowl and madeira boudin with creamed leeks
- Guinea fowl korma – by Namita Panjabi
- Guinea fowl terrine with Dorset-cured ham
- Guinea fowl with pears and bury black pudding
- Guinness Brewers Project develops two new premium porters
- Guinness and mushroom casserole
- Gulfood 2014 a ‘stunning' success for UK catering equipment manufacturers
- Gundel crêpe – by Kalman Kalla
- Gunnersbury Park – catering partner
- Guy's and St Thomas':Opportunity to deliver retail catering services
- Gyles Brandreth to speak at MI conference dinner
- Gérard Basset,The World's Best Sommelier
- H+J awarded Bronze Food for Life Catering Mark at Selfridges
- H+J wins £3.5m contract at 58 Victoria Embankment
- H+J wins £6m Dartmouth House contract
- HA scheme is a shining star at this time of year
- HCA and BDA partner to improve hospital catering standards
- HCA and NACC team up to launch Nutrition Day
- HCA demands fixed minimum cost for hospital food
- HCA reveals winners of 2017 awards
- HCA to relaunch Better Hospital Food programme
- HCIMA adds to its energy efficiency advisory documents
- HCIMA management courses
- HCIMA to become the Institute of Hospitality
- HCM Group announces £8m of catering contracts
- HCM Group bags £14m of catering business
- HCM Group names John Ling sales director for Midlands/North
- HFE Signs – Promotional outdoor banners
- HIT Scotland announces new scholarship categories
- HIT Scotland call for entries
- HIT Scotland hosts record fundraiser
- HIT Scotland opens applications for 2013 Emerging Talent Scholarship
- HIT Scotland opens £100,000 scholarship scheme
- HIT Scotland starts search for lifetime achievement award
- HIT Training launches HIT Chef Academy
- HM Prison Service awards 3663 and British Bakeries new contracts
- HMRC cracks down on tax-evding gangmasters
- HMRC pilots scheme to resolve SME tax disputes more easily
- HMRC taskforce launched to tackle tax dodgers in Northern Ireland hospitality industry
- HMRC to crack down on operators buying dodgy booze
- HOSPA Christmas awards winners announced
- HOSPA receives £10,000 grant to fund revenue management courses
- HOSPA reveals annual awards winners for 2014
- HOSPA reveals annual awards winners for 2015
- HOSPA scholarships open for 2015 entries
- HOSPA's chief executive Carl Weldon to join US counterpart
- HOSPACE 2011 to examine impact of 2012 Olympics on the industry
- HR in hospitality awards shortlist announced
- HR is no longer the soft option
- HSE warns hotels to check gas appliances
- HVS Executive Search appoints two senior executives
- Haddock with poached egg and cheddar crisp
- Haddock, dogfish, cardoons, grey squirrel
- Hail the heroes of hospitality
- Hake, squid, venison, brussel sprouts
- Half of England unaware of smoking ban date
- Half of UK eggs laid by cage-free hens
- Half of hospitality and leisure firms are feeling positive for business prospects in 2012
- Halibut on a bed of ginger stir-fried vegetables with plum sauce
- Halibut with a Welsh rarebit crust – by Andrew Brown
- Halibut with pea shoots
- Halibut, cherries, elderflowers
- Halifax restaurant crashes from number one to 122 after TripAdvisor removes ‘fake' reviews
- Halloumi on the menu as the high street takes tips from street food operators
- Ham hock and black pudding terrine and home-made piccalilli, by Collective Minds
- Ham hock with colcannon and mustard sauce
- Hand-chopped rump steak burger with Crozier blue cheese, by Richard Corrigan
- Handful of hospitality firms sign pro-EU letter
- Handling a retirement dismissal
- Handling customer complaints
- Handling the media
- Hannah Duckworth and Alex Wilson named Young Guns 2012
- Hans Bartholdi appointed production manager at Way-On Foods
- Hans Neuner among Obsession festival line-up
- Har Gau
- Harassment at work
- Harbour & Jones Events listed at three more London venues
- Harbour & Jones Events partners with RIBA Venues
- Harbour & Jones Events secures six new venue listings
- Harbour & Jones adds to management team
- Harbour & Jones appoints new group director of operations
- Harbour & Jones apprentice graduates cook celebration dinner
- Harbour & Jones awards winners announced
- Harbour & Jones bags £10m three-site Selfridges contract
- Harbour & Jones bolsters business with PCC acquisition
- Harbour & Jones gets top Compass chef
- Harbour & Jones host top chefs at first live Michelin star event
- Harbour & Jones in complete rebrand
- Harbour & Jones increases its share of city market with LSE win
- Harbour & Jones launches Upfront reception services
- Harbour & Jones nearly doubles turnover to £55m
- Harbour & Jones promotes Gary McKechnie to director of food
- Harbour & Jones raises £19,000 in memory of former colleague
- Harbour & Jones reports 11.7% rise in pre-tax profit
- Harbour & Jones reports 7% growth
- Harbour & Jones reveals winners of inaugural awards
- Harbour & Jones scoops advertising agency deal
- Harbour & Jones signs three-year deal with the RSA
- Harbour & Jones teams celebrate success at annual awards night
- Harbour & Jones to cater for Financial Services Authority
- Harbour & Jones to celebrate 10 years with H&J awards
- Harbour & Jones to open £5.5m Cutty Sark café
- Harbour & Jones wins City catering and reception services contract
- Harbour & Jones wins a hat trick of London contracts
- Harbour & Jones wins £1.2m deal with Orange Business Services
- Harbour & Jones wins £1m Royal Society of Chemistry catering deal
- Harbour & Jones wins £4.5m deal at lawyers Cameron McKenna
- Harbour & Jones wins £5m St Paul's Cathedral deal
- Harbour & Jones: Down on the farm
- Hard-graft reality won't live up to young dreams
- Hare and red wine ragu, by Angelo Brotto
- Hare ragu and pappardelle, by Trish Hilferty and Tom Norrington-Davies
- Haricot cream
- Harlech Foodservice to feed 11,000 Welsh NHS patients under new contract
- Harrison Catering Services recognised for management training
- Harrison Catering Services sees 6% rise in turnover following tighter control on labour costs
- Harrison Catering Services wins Bexley school meals deal
- Harrison Catering Services wins £12m university deal
- Harrison Catering Services wins £2m contract with Coulsdon schools
- Harrison Catering Services: Doin' the Lambeth lunch
- Harrison Catering Services: Keeping it all in the family
- Harrison Catering Services: Kids' stuff
- Harrison Catering adds La Sainte Union school contract to education wins
- Harrison Catering blames living wage hike for slight profit drop
- Harrison Catering launches Street Feast concept
- Harrison Catering names its top chefs of 2015
- Harrison Catering presents footie kit to Harrow High School
- Harrison Catering promotes three members of the management team
- Harrison Catering strengthens business development team
- Harrison Catering switches to 100% compostable packaging
- Harrison Catering to switch whole business to British free range eggs
- Harrison Catering wins new Lambeth school meals deal
- Harrison signs pledge for London living wage
- Harrogate pub introduces gluten-free menu
- Harrogate tearoom wins Best Places to Work Award
- Harrow High Schools contract out to tender
- Harvey's Lemon Tart, by Marco Pierre White
- Has our appetite for fish and chips caught up with us?
- Have a fair system for holidays at Christmas
- Have you got the right ingredients for teaching?
- Have you got what it takes to run your own Cafe/ Deli/ Bistro ?
- Have your say on our discussions of the day
- Havering Catering Services wins Soil Association's Food for Life Gold award
- Hawkes to retire from Aramark
- Hay-baked roast Pyrenees lamb, haricots blancs, garlic confit and herbes de Provence – by Chris Galvin
- Hayden Groves gears up for Three Tours charity challenge
- Hayden Groves leaves Elior to join BaxterStorey
- Hayden Groves on his Three Tours Challenge
- Hayden Groves promoted to BaxterStorey regional executive chef
- Hayden Groves to create recipe book to mark 10,403km cycle challenge
- Haydock Park honoured among other winners at National Racecourse Catering Awards
- Hayley Cancea named Springboard's FutureChef 2013
- Hazardous waste
- Hazelnut parfait with passion fruit sorbet and citrus salad – by Michael Lambie
- Head chef is among most stressful jobs
- Head of Crown Group's Seasoned division quits role
- Head teachers claim victory over vending machines
- Head to head – coffee machines
- Head to head: Andrew Fairlie and Beppo Buchanan-Smith on Scottish independence
- Head to head: Can women have children and still reach the top?
- Head/Executive chef
- Headquarter Hotel operator opportunity
- Health Secretary Andrew Lansley to abolish the FSA
- Health Secretary Jeremy Hunt announces tough new hospital food guidelines
- Health and care catering sector secures first accredited professional catering qualification
- Health and sustainability on the menu at London Food Tech Week
- Health concerns dent ‘dude food'
- Health experts condemn plans to axe extension of free school meals
- Health minister is ‘abdicating responsibility'
- Health minister promise to tackle malnutrition in older people
- Health officials tee up calorie reduction targets
- Health secretary calls for voluntary calorie counts in restaurants – for more hospitality stories, see what the weekend papers say
- Health secretary orders ‘root and branch review' of hospital food after listeria deaths
- Healthcare catering – care home nutrition
- Healthcare catering: Problems of perception
- Healthcare organisations come out in support of Nutrition Day
- Healthier Smash from Premier Foods
- Healthier school meals jeopardised by junk food ‘black market'
- Healthy debate at Food Matters Live
- Healthy drinkers drive the demand for infusion
- Healthy drinks sell well but reduce profits in schools
- Healthy eating drive bears fruit in schools
- Healthy eating guide launched for secondary school pupils
- Healthy eating month
- Healthy eating round table – winning the school meals war in primary schools
- Healthy food is our concern
- Healthy meals drive away Glasgow pupils
- Healthy school meals will benefit NHS, says LACA
- Healthy school meals – what are you doing to help?
- Healthy school snacks delayed by producers
- Hearts FC signs Saltire Hospitality
- Hearty Salads Provide Cold Comfort – US Food Trends
- Heat's on Compass chief Bailey after poor figures
- Heated holding cabinets from Hatco
- Heathcote notches a winner
- Heathcotes Outside pulls out of two Blackpool restaurants
- Heathcotes Outside to cater for Royal Variety Performance in Blackpool
- Heathcotes Outside wins Liverpool Boat Show deal
- Heathcotes Outside wins Manchester's Velodrome contract
- Heathrow Terminal 2 opens today, including host of restaurants and cafés
- Hebden Bridge Community Association seeks expressions of interest for the operation of catering services
- Heckfield Place loses general manager prior to opening
- Heinz Tomato Ketchup Cook-Off gold for Nottingham student
- Heinz gets saucy
- Heirloom tomatoes masterclass with Aggi Sverrisson
- Helen Browning appointed director of Soil Association
- Helen Grant replaces Hugh Robertson as tourism minister
- Helena Puolakka's lemon and rosemary roast chicken
- Hell's Kitchen
- Hellmann's Vinaigrettes competition finalists announced – vote for who wins New York trip
- Helo
- Hendi Food Service launched in the UK
- Henry Dimbleby and Jay Rayner to speak at Children's Food Trust conference
- Herb pancakes filled with lightly spiced chickpea and mushroom with watercress and yogurt sauce
- Here comes Hospitality 2011
- Here's how to help tourism, Mr Cameron
- Hereford Racecourse signs new three-year deal… and other food service news
- Hereford duck with a spicy risotto of pearl barley and an apricot and pear chutney
- Heritage Porfolio signs new five-year deal with Hopetoun House
- Heritage Portfolio awarded two contracts worth £10m
- Heritage Portfolio granted Royal Warrant of Appointment to the Queen
- Heritage Portfolio opens Italian cafe at Edinburgh's Signet Library
- Heritage Portfolio to cater for two UK attractions
- Heritage Portfolio wins V&A Museum of Design Dundee deal
- Herring and potato sushi – by Marcus Samuelsson
- Herring escabeche and pickled green bean salad, by Madalene Bonvini-Hamel
- Herring with herbs
- Hertfordshire Catering signs up Saracen rugby players to promote school dinners
- Hertfordshire council to allow parents to apply for free school meals via smartphones
- Hertfordshire school meals uptake reaches 10-year high
- Heston Blumenthal becomes principal patron of Hospitality Action
- Heston Blumenthal develops umami-rich hospital food
- Heston Blumenthal launches new Food and Nutrition GCSE
- Heston Blumenthal leads the tributes to chef Peter Kay
- Heston Blumenthal rewarded for support in Hospitality Action awards
- Heston Blumenthal takes on airline catering for TV show
- Heston Blumenthal teams up with event caterer Rhubarb
- Heston Blumenthal to create London 2012 menu for British Airways
- Heston Blumenthal working on NHS hospital food project
- Hi Spirits rapped by ASA over Facebook photos
- Hi Spirits recalls whisky over US/EU formulation error
- High Table director Julian Rowe dies
- High VAT is a deterrent to growth – BHA
- High cost of kitchen waste
- High riser: Jennifer Santner, 2016 Gold Service Scholarship winner
- High-quality filter coffee makes a comeback
- Higher APD will deepen the tourism deficit
- Higher standards need more money
- Higher uptake will improve school meals
- Highest ever August figures for overseas visit to UK
- Highlights from Hotelympia 2008
- Highly regarded caterer Digby Trout dies
- Hilton London Metropole to introduce grab and go food concept
- Hilton London Metropole unveils Herb N' Kitchen
- Hilton and Aqua waiters win National Waiters' Day contest
- Hilton and Edwardian call for ‘earn and learn' opportunities to tackle staff shortages
- Hilton is still the top hospitality brand but Michelin falls off the list
- Hilton is the hospitality leader in the UK business superbrands list
- Hilton plans to quadruple its Caribbean and Latin America portfolio
- Hilton to add 4,000 hotels – For more hospitality stories, see what the weekend papers say
- Hilton to introduce new hotel brands into the UK – For more hospitality stories, see what the weekend papers say
- Hiring in hospitality industry slows
- Hiring policy is up the pole
- Historic Royal Palaces appoints Food Story as kosher caterer
- Historic Scotland: Provision of catering services
- Historic Tate Britain restaurant Whistler to reopen following £45m gallery renovation
- Historic hotel for sale
- Historic win for Leicester City could boost football tourism to Britain
- Hit Scotland hands out record number of scholarships
- Hit Scotland offers unique Formula 1 prize
- Hit Scotland seeks this year's Emerging Talent
- Hobart Commercial Dishwasher
- Hobart's top-selling convection steamers
- Hobart: delivering first-class service
- Hobs choice
- Hog on the green (loin of pork with chicken and watercress farce, surrounded by spinach and brioche
- Hoggies Hog Roast Franchise Opportunity
- Holding Good
- Holding Patterns – US Food Trends
- Holiday Inn Resort Baruna, Bali
- Holiday during sickness absence
- Holiday leisure bookings expected to outperform 2011 festive season
- Holiday pay for casual staff
- Holiday visits on track for a record year
- Holidaymakers think the industry should do more to get people into hospitality
- Holmewood Hall in Peterborough appoints Emma Jones
- Holroyd Howe Independent wins a slew school contracts
- Holroyd Howe adds 14 clients to its books
- Holroyd Howe appoints first UK sales director
- Holroyd Howe appoints first regional director for the north
- Holroyd Howe bolsters operations team with four new appointments
- Holroyd Howe goes after private schools meals market
- Holroyd Howe in double contract win
- Holroyd Howe name lives on as WSH's independent school arm
- Holroyd Howe wins Bromsgrove school meal deal
- Home Office crackdown on underage drinking kicks off
- Home Secretary Theresa May promises ‘faster service' on visas for Chinese visitors
- Home-grown harvest: Apricots
- Home-grown harvest: Asparagus
- Home-grown harvest: Beetroot
- Home-grown harvest: Broad beans
- Home-grown harvest: Celeriac
- Home-grown harvest: Cobnuts
- Home-grown harvest: New potatoes
- Home-grown harvest: Parsnip recipes
- Home-grown harvest: Recipes and tips for Yorkshire rhubarb
- Home-grown harvest: Strawberries
- Home-grown harvest: Sweetcorn
- Home-grown harvest: Tomatoes
- Home-grown harvest: Wasabi
- Home-grown harvest: Watercress
- Home-grown harvest: Wild garlic
- Home-made pheasant sausages on mushy peas with onion gravy
- Home-smoked breast of Norfolk duck with pimento and onion compote, crispy potatoes and sherry vinaigrette – by Henry Brosi
- Hone in on the next big thing with The Caterer's Openings app
- Honey and rosemary glazed gammon joints with crackling and sage-and-apple sauce by – Mark Prescott
- Honey and walnut flan
- Honey plum and blackberry jelly with plum sorbet, by Madalene Bonvini-Hamel
- Honey roast breast of duck with puy lentils fondantpotato and blackcurrant sauce – by Adam Longden
- Honey-glazed duck confit
- Honey-glazed moor lamb shank, rich ruby port sauce, baby roast rosemary potatoes, wild mushroom ragoût by Simon Tanner
- Honeycomb and banana parfait with toffee sauce – by Henry Brosi
- Hong Kong and Houston set to ban smoking in enclosed places
- Hong Kong smoking ban starts
- Honorary degrees for Sir Garry Hawkes and Danny Pecorelli
- Hop shoots with goats' milk curd – by Lawrence Keogh
- Hopkinson jobs saved as Duchy buys assets
- Hoppers
- Horizons report: Eating out prices down, but side dishes boost spend
- Horse DNA found at Compass, Whitbread and 47 Lancashire schools
- Horse meat scandal hits Leicestershire school meals service
- Horseradish Cantadou, Parsley and Mustard Dumplings by Jean-Christophe Novelli
- Horseradish adds two years to contract with Pageant of Power
- Horseradish appoints Ian Penn as head chef
- Horseradish named preferred supplier at Chester Cathedral
- Horseradish on list of preferred caterers at Tatton Park
- Horseradish partners with Tabley House Collection, Cheshire
- Horseradish secures contract wins at two summer events
- Horseradish secures three-year catering deal with Wales Rally GB
- Horseradish to run events at National Trust's Speke Hall
- Hosital recipes: carrot cake, by Apetito
- Hospace 2012 to focus on securing investment
- Hospace 2016 to unpick the full impact of leaving the EU
- Hospital Catererers Association announces shortlist for annual awards
- Hospital Caterers Association Hot Cookery competition open for entries
- Hospital Caterers Association highlights risks of malnutrition ahead of Nutrition and Hydration Week
- Hospital Caterers Association names Kevan Wallace as new chairman
- Hospital Caterers Association slams NHS Scotland contract catering ban
- Hospital Caterers Association supports NHS sugary drinks limit
- Hospital cafés and caterers to be hit with 20% sugar tax, says NHS chief
- Hospital canteen food slammed by Which?
- Hospital caterer and town hall chef share Radio 4 accolade
- Hospital caterers urged to maintain standards in the face of spending cuts
- Hospital catering survey shows patient dissatisfaction
- Hospital catering: service of hot meals
- Hospital food in Scotland comes under fire from senior doctors
- Hospital food in calls to be subject to ‘mandatory quality standards'
- Hospital food measures don't go far enough, says FCSI
- Hospital food still needs first aid, says report – For more hospitality stories, see what the weekend papers say
- Hospital recipes: curried lamb with potato and tomato, by Apetito
- Hospital recipes: red lentil broth, by Apetito
- Hospital staff kitchen shut down due to cockroach infestation
- Hospital wastage stats questioned
- Hospitality 2005
- Hospitality 2007
- Hospitality 2007 to host technology conference
- Hospitality 2007: Competition results for 22 January
- Hospitality 2007: Competition results for 23 January
- Hospitality 2007: Final results from Hospitality Culinaire
- Hospitality 2011 new products preview
- Hospitality 2011 – 10 must-see stands and what's on
- Hospitality 2011: Alex Polizzi among speakers at free business seminars
- Hospitality 2011… the highlights
- Hospitality Action 2015 Christmas online auction now open
- Hospitality Action Ball raises £100,000
- Hospitality Action Ball: Photo gallery
- Hospitality Action Bulletin: Social Sunday
- Hospitality Action London to Paris Cycle Challenges raises £40,000
- Hospitality Action Sparkle Ball winners announced
- Hospitality Action asks every industry worker to raise £5 for Hospitality Action Week 2010
- Hospitality Action asks for winter donations in Keep Out the Chill campaign
- Hospitality Action calls on all industry workers to support charity week
- Hospitality Action celebrates 180 years
- Hospitality Action charity auction now live online
- Hospitality Action charity to host its first polo day
- Hospitality Action launches Employee Assistance Programme
- Hospitality Action launches London to Paris extreme cycle challenge
- Hospitality Action launches Lunch Box Day initiative
- Hospitality Action offers private Crown Jewels tour
- Hospitality Action opens online charity auction for bids
- Hospitality Action pledges support for flooded Cumbrians
- Hospitality Action raises more than £100,000 for charity
- Hospitality Action seeks support for Lunch Box Day initiative
- Hospitality Action sees more than £10,000 raised during HA Week
- Hospitality Action to celebrate 170th year with a special ball
- Hospitality Action to host Highgrove tour
- Hospitality Action ‘It's a Knockout' open for entries
- Hospitality Action's Its a Knockout raises £15,000
- Hospitality Action's online auction starts 24 May
- Hospitality Apprenticeship Awards 2011 now open for entries
- Hospitality Apprenticeship Awards 2012 are open for entries
- Hospitality Assured Awards 2015 recognise top customer service
- Hospitality Guild Apprenticeship Awards open for entries
- Hospitality Guild honours 25 rising stars and six Apprenticeship Award winners
- Hospitality Guild launches Act NOW! campaign to promote apprenticeships
- Hospitality Guild unveils Apprenticeship Awards winners and Young Hall of Fame
- Hospitality Guild wins £300,000 in sponsorship for development of training centre Hospitality House
- Hospitality House to officially launch today
- Hospitality Salon Culinaire 2009 – Medal winners
- Hospitality Salon Culinaire 2013 – Medal Winners
- Hospitality Salon Culinaire 2015 – Medal Winners
- Hospitality Sheffield launches initiative to attract school leavers into industry
- Hospitality Show 2013 registration now open
- Hospitality Show 2013: Cooking to win
- Hospitality Show 2015 opens for business
- Hospitality Solutions wins contract for Coronation Cup polo event
- Hospitality VAT campaigner Jacques Borel announces Tax Equality Day
- Hospitality a magnet for criminals
- Hospitality accessibility site wins European innovation award
- Hospitality and catering college to open at Liverpool's Hugh Baird
- Hospitality and leisure insolvencies fall to lowest level since 2010
- Hospitality and leisure insolvencies jump 30% before Christmas 2011
- Hospitality and leisure sector fails to shout about apprenticeship opportunities
- Hospitality and travel staff most likely to pull a sickie
- Hospitality backs tougher stance on minimum wage
- Hospitality biggest names to attend careers fair at Hotelympia 2014
- Hospitality bodies give cautious welcome to Taylor Report
- Hospitality bonanza at Wimbledon
- Hospitality bosses enjoyed 12% pay increase in 2006
- Hospitality bosses fear election uncertainty
- Hospitality bosses urged to use apprenticeships to plug skills gaps
- Hospitality bosses who underpay staff face Government crackdown team
- Hospitality business won't take credit crunch lying down
- Hospitality businesses achieve boost from employing apprentices
- Hospitality businesses are confident about job creation and taking on ex-public sector workers
- Hospitality businesses back remain in letter to The Times
- Hospitality businesses call for more help to be green
- Hospitality businesses could face £2,000 for employing illegal staff
- Hospitality businesses flout public holiday pay obligations
- Hospitality businesses in London invited to Olympics meeting
- Hospitality businesses make Top 100 Apprenticeship Employer list
- Hospitality businesses may be leaving Olympic recruitment too late
- Hospitality businesses more likely to go bust
- Hospitality businesses still struggling to find staff
- Hospitality businesses still wait for water to be reconnected
- Hospitality businesses struggle to find skilled managers
- Hospitality can be proud of its training
- Hospitality can deliver 300,000 new jobs, says BHA
- Hospitality can still make money during the credit crunch
- Hospitality centre launched to skill up workers ahead of London Olympics
- Hospitality chiefs criticise National Living Wage at BHA Summit
- Hospitality companies are growing fast
- Hospitality companies in National Business Award running
- Hospitality companies urges to enter Visit London Awards 2007
- Hospitality companies ‘too modest' about career opportunities
- Hospitality could be affected by TfL sharing economy probe, says BHA
- Hospitality could do more on green issues
- Hospitality counts costs of flooding
- Hospitality defies ‘sharper slowdown' in consumer spending
- Hospitality diploma can help recruit the next generation, says People 1st
- Hospitality directors offered one-to-one coaching
- Hospitality divided over TV exposure
- Hospitality embraces the digital consumer
- Hospitality employee happiness up despite increase in workplace challenges
- Hospitality employers face £200 fine for not paying national minimum wage
- Hospitality employers fear bad weather absences
- Hospitality employers help pledge over 20,000 new apprenticeships
- Hospitality employers paying more for permanent staff
- Hospitality enjoys festive spending increases
- Hospitality executives named among top 100 LGBT business leaders
- Hospitality faces big staffing challenge
- Hospitality faces the future with optimism
- Hospitality failing to embrace ethnic diversity at the top
- Hospitality fails to back skills initiative
- Hospitality figures in 2009 Queens' Birthday Honours List
- Hospitality figures in Birthday Honour list
- Hospitality firms could be named and ‘shamed' for prioritising foreign workers over nationals
- Hospitality firms count the pros and cons of the G20 summit
- Hospitality firms enter Sunday Times top 100 list
- Hospitality firms face confusion over rights of foreign workers
- Hospitality firms face significant rises in business rates
- Hospitality firms give skills pledge a cautious welcome
- Hospitality firms named among Minimum Wage offenders
- Hospitality firms recognised in Sunday Times 25 best big businesses list
- Hospitality firms unready for new green legislation
- Hospitality firms urged to embrace Small Business Saturday
- Hospitality firms urged to take on more apprentices
- Hospitality firms waste £6b a year through ‘resource inefficiency'
- Hospitality firms win at CIPD People Management Awards
- Hospitality gets up and running for the Olympics
- Hospitality gives cautious welcome to tourism fund pledge
- Hospitality heavyweights back Tory economic track record
- Hospitality hit hard by insolvency
- Hospitality hopefuls prepare to fly out for Worldskills 2015
- Hospitality industry FAQ
- Hospitality industry braces itself ahead of London G20 summit
- Hospitality industry calls for tax moratorium
- Hospitality industry gives muted reaction to business rate reprieve
- Hospitality industry in crisis, says Culinary Association of Wales president
- Hospitality industry is optimistic post Brexit
- Hospitality industry lobbies Parliament
- Hospitality industry more resilient than expected, says BHA report
- Hospitality industry needs to "plan for the worst" on staff shortages
- Hospitality industry people in birthday honours list… For more hospitality stories, see what the weekend papers say
- Hospitality industry pledges to create 30,000 jobs for young people by 2015
- Hospitality industry raises more than £100,000 for Grenfell Tower victims
- Hospitality industry recycles less than half of its waste, finds WRAP report
- Hospitality industry renews calls for VAT cut
- Hospitality industry stars place high on vocational rich list
- Hospitality insolvencies continue downward trend
- Hospitality is a great career
- Hospitality is still waiting for Olympics to boost business
- Hospitality is undecided on Gordon Ramsay's plans for catering academy
- Hospitality isn't ready for National Living Wage rises
- Hospitality job market grinds to a standstill in July
- Hospitality jobs amongst worst hit by recession
- Hospitality jobs campaign heads to Nottingham
- Hospitality knows the value of Olympics 2012
- Hospitality labour market demand hit hard by the credit crunch
- Hospitality leaders attack Government smoking ban fudge
- Hospitality leaders concerned by instability
- Hospitality leaders to address Culture, Media and Sport select committee
- Hospitality leaders warn business rate hike could damage thousands of businesses
- Hospitality leadership academy to boost managers' skills
- Hospitality luminaries top vocational rich list
- Hospitality managers poll signals swing toward Brexit
- Hospitality mobile payments group Velocity acquires US brand Cover
- Hospitality must not cut back on training to survive recession
- Hospitality must not ignore the pink pound
- Hospitality must plan now for Olympics disruption in 2012
- Hospitality must prepare for corporate manslaughter law
- Hospitality must prepare for more increases in food and drink prices
- Hospitality must spell out its economic importance to politicians, says BHA
- Hospitality needs Budget help to avoid ‘significant damage'
- Hospitality needs to do more to keep rising energy costs in check
- Hospitality needs to improve skills in time for Olympics
- Hospitality needs to inspire the next generation
- Hospitality needs to work harder to attract school leavers and graduates
- Hospitality needs ‘radical' approach to VAT to ride out recession
- Hospitality one of the sectors worst affected by the recession
- Hospitality operators are ignoring sustainability issues
- Hospitality operators call for standardised product labelling
- Hospitality operators fear the worst as recession is confirmed
- Hospitality operators in newly published Corporate Responsibility Index
- Hospitality operators must offer good value to survive the credit crunch
- Hospitality operators must protect staff enforcing smoking ban
- Hospitality operators plead with Government to delay tipping law
- Hospitality operators should beware of Christmas party antics
- Hospitality operators struggle to motivate staff
- Hospitality operators turn to discount wholesalers
- Hospitality operators unite on voluntary waste agreement
- Hospitality operators urged to pay more for pork
- Hospitality operators wanted for £1b Swansea city redevelopment
- Hospitality operators wanted to cater at three diverse locations
- Hospitality pay gap narrows between London and the North
- Hospitality productivity levels half those of comparable sectors
- Hospitality professionals leap off the Orbit for Springboard
- Hospitality professionals recognised in Queen's Birthday Honours
- Hospitality professionals rewarded in Queen's Birthday Honours
- Hospitality property prices drop by 15% in 2008
- Hospitality property values to plateau rather than crash
- Hospitality quiz 2009 – Question Time
- Hospitality reacts to prospective negative interest rates
- Hospitality recognised in Queen's Birthday Honours
- Hospitality recruitment rises at slower rate than other sectors
- Hospitality scores highly in ‘best big companies to work for' list
- Hospitality sector a poor employer
- Hospitality sector gears up to promote new diploma
- Hospitality sector in North-east called to improve employment practices
- Hospitality sector makes mark in New Year Honours
- Hospitality sector to surpass £100b mark in 2018
- Hospitality sector ‘must get greener'
- Hospitality shamed as HMRC releases minimum wage underpayments data
- Hospitality shedding jobs at fastest rate in a decade
- Hospitality shines on First Women shortlist
- Hospitality show exhibitors warned to guard against guide scam
- Hospitality show ready to roll
- Hospitality skills academy gets green light
- Hospitality skills body launches Smiles of Britain campaign
- Hospitality skills round-up
- Hospitality spending bounces back strongly in September
- Hospitality spending rebounds strongly despite Brexit
- Hospitality staff among the two million forced to endure poor working lives
- Hospitality staff are among most likely to use employment tribunals
- Hospitality staff are sick of gloomy working conditions
- Hospitality staff face pension poverty
- Hospitality staff win right to work more than 48 hours a week
- Hospitality students should be full of optimism for the future, says Ritz boss
- Hospitality support vital to bid for 2018 World Cup
- Hospitality temp staff app wins £2.65m in seed funding
- Hospitality to be hit by new pension legislation
- Hospitality to cash in as gay weddings are legalised in UK
- Hospitality to claim back millions after Revenue's U-turn
- Hospitality training boost for London
- Hospitality training provider Off To Work launches six new free skills videos online
- Hospitality under threat as immigration attitudes put question mark over jobs
- Hospitality urged to cash in on TUC campaign
- Hospitality urged to use Government schemes to boost jobs
- Hospitality welcomes 2012 as Olympics fuel hopes for success
- Hospitality welcomes Heathrow third runway approval
- Hospitality welcomes London's Night Tube
- Hospitality well represented in New Year's Honours list
- Hospitality winners at the annual Shine Awards
- Hospitality winners of CIWF Good Egg Awards named
- Hospitality wins reprieve on gas interlock overrides
- Hospitality workers face shorter lifespan after retirement
- Hospitality workers fear for their personal safety at work
- Hospitality workers have least number of sick days
- Hospitality workers in London should be paid more than national minimum wage
- Hospitality workers most likely to smoke
- Hospitality workers most sleep deprived of all professions
- Hospitality workers still being cheated out of minimum wage
- Hospitality workers' ‘phantom hours' cost £14.4m a week
- Hospitality ‘only has itself to blame' for recruitment crisis
- Hospitality's gender pay gap narrows but women still earn less
- Hospitality's image is being damaged by drink and drugs
- Hospitality's role in public health
- Hospitality's year ahead
- Hospitality's ‘macho' image is to blame for skills shortage
- Hospitals warned to be aware of patient malnutrition
- Host Contract Management acquires Couture Catering
- Host Contract Management bags £8m of business wins
- Host Contract Management rejigs senior management
- Host Contract Management signs £50m deal with food supplier Brakes
- Host Management acquires catering and vending business
- Host Management annual turnover up 35%
- Host Management dismisses Graysons acquisition rumour
- Host Management scoops £8m-worth of new contracts
- Host UK sales director to set up own company
- Host and Catermasters merge to form HCM Group
- Host boosts its management infrastructure
- Host catering sees bright future in care homes
- Host clinches three-year procurement contract with care provider
- Host goes up a league with two new contract wins worth £30m
- Host launches premium dining facility at Box Hill School in Surrey
- Host makes second acquisition in two months with Juice for Life deal
- Host picks up £16m leisure deal from Compass
- Hostec exhibitors
- Hot Chocolate: Four Creative Menu Ideas – US food trends
- Hot Orange Truffle
- Hot and cold cupboards from Bourgeat
- Hot and cold storage from Valera
- Hot beverage systems: an overview
- Hot chocolate pudding
- Hot chocolate pudding with praline parfait – by Bruce Poole
- Hot chocolate tart
- Hot chocolate: Not just a winter warmer
- Hot meals back on the menu at BA
- Hot potatoes: adventurous ways to serve spuds
- Hot stuff: trends in condiments
- Hot weather and migrant labour shortage prompt fruit price hike as produce rots in fields
- Hot, sweet and sour vegetable pickle
- Hotel Cateys 2010 open for entries
- Hotel For Sale
- Hotel Investment Opportunity
- Hotel TerraVina slams £75 gesture for £30,000 lost business
- Hotel and catering sector
- Hotel and catering sector ‘to outperform economy'
- Hotel and restaurant staff to be tested for spy's poison and more news from the weekend papers
- Hotel bosses call for more joined-up promotion of tourism
- Hotel contents for sale
- Hotel for sale
- Hotel for sale, Isle of Wight
- Hotel guests in Europe want smoke-free environment
- Hotel offers guests shared rooms for Royal Wedding
- Hotel should sue over false poison claims
- Hotel, Bristol
- Hotel, restaurant and bar spending a rare bright spot in a tough September
- Hotelier Hugh Osmond calls for recruitment code of practice
- Hotelier of the year Stuart Johnson heads speakers at Passion 4 Hospitality conference
- Hoteliers dominate Sunday Times Rich List 2015
- Hoteliers dominate The Sunday Times Rich List 2013
- Hoteliers dominate hospitality Rich List
- Hoteliers must prepare crisis management strategies before trouble hits
- Hoteliers set to tap into lucrative Brazilian market
- Hoteliers urged to claim thousands in business rates before 31 March
- Hoteliers welcome simpler visa process for Chinese
- Hotels For Sale
- Hotels and caterers set to miss out on London Olympic benefit
- Hotels and restaurants ignorant of waste legislation
- Hotels for Sale
- Hotels for sale
- Hotels for sale, Torquay, Devon
- Hotelympia 10k and the Big Event to raise funds for Springboard
- Hotelympia 10k website launched
- Hotelympia 2010 to focus on sustainability
- Hotelympia 2010 – Dates for the diary
- Hotelympia 2012 competition results
- Hotelympia 2012 promises new initiatives and more visitor interaction
- Hotelympia 2012 – 20 things you mustn't miss
- Hotelympia 2012 – Salon Culinaire preview
- Hotelympia 2012 – Survival guide
- Hotelympia 2016 Design Award finalists revealed
- Hotelympia Salon Culinaire 2014 – medal winners
- Hotelympia competition results: Monday 20 February
- Hotelympia competition results: Thursday 23 February
- Hotelympia competition results: Tuesday 21 February
- Hotelympia competition results: Wednesday 22 February
- Hotelympia kicks off with 10k run
- Hotelympia to open with 10k run
- Hotelympia visitors urged to sign energy efficiency pledge
- Hotelympia – Better by design
- Hotelympia's Innovation Awards highlight the best new products
- Hotelympia: Salon Culinaire results
- Hotham Park, Bognor Regis, Expressions of interest are invited from developers, builders and operators
- Houblon £50 note to be withdrawn from circulation
- Hour-long lunch break consigned to history, claims new research
- Hourly hospitality pay rates revealed
- Hourly-paid hospitality workers see 12.6% rise in two years
- House of Commons catering could go out to tender in bid to cut costs
- House of Commons chefs win gold medal at Hotelympia
- House of Commons team takes silver in La Parade des Chefs
- House of Commons team wins gold at La Parade des Chefs
- House of Fraser appoints CDG Leisure to lead F&B strategy of new luxury lifestyle stores
- House of Fraser coffee shop owner awaits news of department stores' future
- House of Lords bows to pressure and bans foie gras
- House of Lords demands urgent action on 90 million tonnes EU food waste
- How Ark for Business can help with substance abuse problems
- How Edge Hotel School helped L'Oscar hotel design a social media strategy
- How Green is your industry?
- How I got here
- How I got here
- How I got here
- How I got here
- How I got here
- How Selfridges sommelier Dawn Davies took on the law – and won
- How To……make your non-food resources sustainable
- How big is hospitality's skills shortage?
- How can I choose good food suppliers?
- How can I delegate some responsibility?
- How can I get into HR?
- How can I get into marketing?
- How can I groom my restaurant business for the best sale value possible?
- How can I maintain standards at all times even when I am not present?
- How can I most effectively use hotel performance information?
- How can I move into management?
- How can I reduce my indirect carbon emissions?
- How can we take advantage of our economies of scale but still manage our waste efficiently at a nationwide level?
- How care catering won its first AA rosette
- How catering is gearing up for the 2012 Olympics
- How contract caterers can profit from keeping the workforce healthy
- How cutting VAT helped Ireland's hospitality industry
- How do I calculate the national minimum wage?
- How do I check that my employees have the right to work in the UK?
- How do I deal with work colleagues having a relationship?
- How do I know which equipment models are energy efficient?
- How do you promote front of house roles?
- How green is your industry?
- How has Heathrow Terminal 5 taken off?
- How have independents around the UK responded to the recession?
- How hospitality can thrive in the digital age
- How hot is your kitchen?
- How mobile payment apps will shake up hospitality
- How ready-made stocks are a lifeline for many kitchens
- How reliant is the UK on imported food?
- How schools are tackling the challenge of the new nutritional guidelines
- How should I manage the increase in energy costs?
- How social media marketing can help grow your business
- How the BHA works for you
- How the Beijing Olympics could benefit employers
- How the British fell in love with food – book review
- How the green message has matured
- How to Achieve Perfect Coffee – by Gwilym Davies, World Barista Champion
- How to add sales functions to a website
- How to avoid employee grievances
- How to avoid making staff redundant
- How to be a World Cup winner
- How to be a best place to work
- How to buy a franchise
- How to choose a bank account
- How to coax children to eat healthier food
- How to conduct market research
- How to cope with drugs and alcohol in the workplace
- How to create an effective management team
- How to create the perfect Italian espresso by Andrea Fucci
- How to cut the cost of cooking
- How to deal with a heatwave – advice for employers
- How to deal with social media disasters
- How to develop people into leaders
- How to dress for a job interview
- How to drive a hard bargain
- How to eat in – book review
- How to engage staff in green initiatives
- How to ensure excellent service; monitor it and measure it
- How to ensure your children's menus are healthy
- How to get the best from your refrigeration
- How to get the most from the social networking revolution
- How to get the most out of the juices market
- How to go from IT consultant to chef?
- How to grow the chefs of the future
- How to handle a show-round
- How to harness social media for 2020
- How to hold a job interview
- How to improve your wine sales
- How to make a good first impression
- How to make an espresso
- How to make an impact with staff uniforms
- How to make learning work in apprenticeships
- How to make mobile apps pay the bills
- How to make savings on food costs
- How to make the best use of online feedback
- How to make the most of National Chip Week 2011
- How to make your e-mails hit the target
- How to make your marketing fit for 2016
- How to make your website work for you
- How to manage generation Y chefs
- How to manage staff turnover
- How to manage staff ‘sickies'
- How to monitor performance
- How to nurture young culinary talent
- How to pay for your day in court
- How to perfect your 2015 people plan
- How to plan a dessert menu
- How to plan a themed event
- How to prepare for food safety inspection
- How to prepare for the abolition of the default retirement age
- How to reduce your food waste
- How to refresh a catering contract at low cost
- How to resign with dignity
- How to run a nil-subsidy contract
- How to sell more confectionery
- How to serve great coffee every time
- How to set up an employee appraisal system
- How to spot if one of your employees has a problem
- How to start a foodservice company
- How to stay ahead of the competition: don't miss next week's Digital Summit
- How to submit online VAT returns
- How to swap fish species and preserve stocks
- How to team build: Smells like team spirit
- How to treat non-foreigners
- How to use Facebook to grow your business
- How to use a recruitment consultant
- How to use digital technology to get your message across
- How to use less familiar cuts of meat and poultry
- How to win business through telephone sales
- How to write a covering letter
- How to write a great CV
- How to write a job advert
- How to: ensure your business is accessible
- How to: find a new job
- How to: get ready for a bank holiday
- How to: manage change
- How to: manage disciplinary action
- How to: manage survivor guilt after redundancies
- How to: manage workplace relationships
- How to: protect yourself from equal pay claims
- How to… Create a positive culture
- How to… balance work and motherhood
- How to… be a best place to work in hospitality
- How to… be great at an interview
- How to… beat the heat
- How to… boost employee engagement
- How to… boost your Best Places to Work in Hospitality survey
- How to… build partnerships with sustainable suppliers
- How to… coach staff and support development
- How to… comply with the Energy Saving Opportunities Scheme
- How to… create a sustainable workforce
- How to… create a work-life balance – is it possible in hospitality?
- How to… create an inclusive workplace culture
- How to… create compelling benefits
- How to… create effective PR
- How to… create the perfect web presence
- How to… deliver great customer service
- How to… deliver the best of British hospitality
- How to… deliver the wow factor
- How to… develop a team on a limited budget
- How to… digitise your people strategy
- How to… employ people with disabilities
- How to… ensure you offer a warm welcome
- How to… enter chef competitions
- How to… get a tax handout
- How to… get best value when purchasing
- How to… get support from the Business Growth Fund
- How to… handle waste cooking oil
- How to… hang onto top talent
- How to… harness renewable energy
- How to… impress through design
- How to… increase footfall at your venue
- How to… increase productivity
- How to… inspire staff
- How to… keep a business partnership when going through a divorce
- How to… keep a team motivated throughout the Olympics
- How to… keep water working
- How to… keep your best employees
- How to… keep your business competitive
- How to… keep your customers tuned in
- How to… label allergens correctly
- How to… make a small space work
- How to… make mentoring matter
- How to… make reasonable disability adjustments
- How to… make your reputation great
- How to… manage Facebook
- How to… manage agency workers
- How to… manage challenging employees
- How to… manage pest control
- How to… manage your cash flow
- How to… market responsibly
- How to… negotiate with staff
- How to… perform a risk assessment
- How to… prepare for Brexit (whatever that may be)
- How to… provide gold-medal accessibility for all
- How to… reduce energy costs
- How to… reduce energy use and cut your bills
- How to… reduce the risk of fire
- How to… refresh a venue
- How to… refresh your brand identity
- How to… run a smooth audit
- How to… save water
- How to… sell Riesling
- How to… source crowdfunding
- How to… source sustainable wine, beer and spirits
- How to… throw someone out
- How to… upscale your business
- How to… use Facebook Insights
- How to… use data to boost profit
- How to… use social networks to drive income
- How to… win an industry award
- How to… write a business plan
- How to… …Recycle food waste on site
- How to…make Rumtopf
- How to…use scapes
- How will the growing use of technology affect my business ?
- How will tronc ruling affect me?
- How will wine flow in 2010?
- Huckleberries from Wild Harvest
- Hugh Fearnley-Whittingstall calls on industry to switch to free-range poultry
- Hugh Fearnley-Whittingstall campaign against intensively farmed chickens
- Hugh Fearnley-Whittingstall loses battle with Tesco over chicken welfare
- Hugh Fearnley-Whittingstall reaches Tesco chicken total
- Hugh Fearnley-Whittingstall to fight against ‘bullying' supermarkets
- Hugh Fearnley-Whittingstall's Fish Fight prompts advance response from Seafish
- Hugh Fearnley-Whittingstall's River Cottage opens in ZSL Whipsnade Zoo
- Hugh Robertson given ministerial responsibility for tourism after Penrose departure
- Hull votes to call halt to free school meals programme
- Hung Parliament: What does it mean for hospitality?
- Hunt begins for Yorkshire's best young chef
- Hunt is on for the Craft Guild's 2019 Young Chef of the Year
- Huntingdonshire District Council: Headquarters catering
- Hurricanes curb growth at Sodexho
- Husky Likes It Cold
- Hyatt International signs recruitment support deal to help fill job vacancies
- Hyatt launches range of measures to make hotels more female-friendly
- Hyatt's revenue fall in first quarter of year
- Hygiene rating must be fair
- Hygiene training
- I Know How to Cook – Book review
- I want to move into management, how do I go about it?
- I'm confused by all the options and different specs of pizza oven available. Can you explain?
- ICC launches four multi-sensory food concepts
- IGD launches online guide to making food and drink healthier
- IHIF: Concerns surround post-Brexit British market opportunities for investors
- ISO 9001 accreditation helps Sodexo win two contracts in Northern Ireland
- ISS Eaton acquires the Catering People
- ISS Eaton appoints new UK director of operations
- ISS Eaton to open new on-site restaurant at Institute of Chartered Accountants
- ISS Eaton wins Business Diversity Award
- ISS Eaton wins £19m catering deal with O2
- ISS Eaton wins £4m contract with HP UK
- ISS Facility Services Healthcare and 3663 win Green Business Award for Partnership
- ISS Group ponders London listing
- ISS Mediclean lands £100m hospital deal
- ISS UK appoints Henrik Andersen as new chief executive
- ISS appoints Stephanie Hamilton executive director of UK operations
- ISS buys Arena21
- ISS launches new division to focus on services
- ISS picks up TSB catering deal as part of five-year facility contract
- ISS retains catering contract worth £36m
- ISS to compel franchisees to meet NHS hospital food targets
- ISS wins 10-year deal at White Rose Office Park in Leeds
- ISS wins four-year deal at Vanquis Bank
- ISS wins multimillion-pound contract at 14 Royal Air Force sites
- ISS wins £100m deal with Fulham Road Collaborative
- IT upgrade costs laundry firm Stalbridge £4m to fix
- ITN anchor man Alastair Stewart to quiz Compass Group boss Ian Sarson for Arena
- ITN anchor man Alastair Stewart to quiz Sodexo boss Debbie White for Arena
- ITN'S Alastair Stewart to quiz Dennis Hogan, managing director of Compass
- ITN's Alastair Stewart to quiz CH&Co Group bosses
- IWM London seeks new corporate hire
- Ian Bidmead joins Space Catering Equipment as commercial director
- Ian El-Mokadem
- Ian Neill is the new Company of Cooks chairman
- Ian Platt – A Minute on the Clock
- Ian Sarson outlines a new direction for Compass
- Ian Sarson to replace Compass boss Ian El-Mokadem
- Ice at coffee chains contaminated with faecal bacteria
- Ice makers: a guide to products and pricing
- Ice-Cream Trends: Sandwiches, Sundaes, Parfaits and Floats – US Food Trends
- Ice-cream pie
- Iced amaretto parfait, vanilla plums and pistachio biscuit By Mark Dodson
- Iced banana and pistachio parfait by Marcus Ashenford
- Iced caramel parfait, burnt orange syrup – by David Everitt-Matthias
- Iced carob pistachio and cherry terrine
- Iced chocolate – by Mark Gregory
- Iced honey parfait with fig compote, caramel and hazelnuts – by Mark Treasure
- Iced lemon parfait with raspberry coulis and oatmeal meringue
- Iced passion fruit and marshmallow parfait with candied limes – by Stephen Shore
- Iced vanilla mousse with liquid raspberry centre and mint syrup
- Iced vanilla parfait with pineapple sorbet
- Iceland boss criticises local authorities for driving down food quality
- Idea Works: Best in Show
- Identita Golose – from Madrid to Milan
- Idris Caldora to lead primary school food project for Chefs Adopt a School
- If you can't stand the heat: chefs' top five ways to keep cool
- Ilchester
- Illegal employees name-and-shame policy slammed
- Illegal workers could cost bosses £10,000 in fines
- Illy's launches University of Coffee
- Imbibe Live 2011: On-trade drinks exhibition
- Immigration crackdown will damage dining diversity in the UK
- Immigration laws add to staff woes
- Immigration minister: "We are in touching distance of a deal"
- Immigration squeeze hits ethnic restaurant sector
- Imperial Catering Equipment
- Importance of benchmarking
- Importance of long-term catering relationships
- Impressionist printed cups-to-go from Veriplast
- Impressive growth rates in Amadeus's 40th year
- Improve children's diet by keeping them in school
- Improved visitor focus at Hospitality
- Improving diet needs leadership
- In Brief
- In Brief
- In Brief
- In Brief
- In Brief
- In Brief
- In Brief
- In Brief
- In Brief
- In Brief
- In Season: Carpaccio of beef with barigoule vegetables and quali's egg
- In Season: poached roe deer, morel mousseline, caramelised cauliflower and truffle
- In a Pickle – US Food Trends
- In from the cold – An opportunity to grasp
- In search of sustainability
- In season: Christmas pudding ice-cream
- In the line of fire
- In this Week's Caterer and Hotelkeeper…
- In this week Caterer and Hotelkeeper…
- In this week's Caterer & Hotelkeeper magazine…
- In this week's Caterer and Hotelkeeper
- In this week's Caterer and Hotelkeeper
- In this week's Caterer and Hotelkeeper
- In this week's Caterer and Hotelkeeper magazine
- In this week's Caterer and Hotelkeeper magazine
- In this week's Caterer and Hotelkeeper magazine
- In this week's Caterer and Hotelkeeper magazine
- In this week's Caterer and Hotelkeeper magazine…
- In this week's Caterer and Hotelkeeper…
- In this week's Caterer and Hotelkeeper…
- In this week's Caterer and Hotelkeeper…
- In this week's Caterer and Hotelkeeper…
- In this week's Caterer and Hotelkeeper…
- In this week's Caterer and Hotelkeeper…
- In this week's Raymond Blanc guest-edited Caterer and Hotelkeeper magazine…
- In this week's The Caterer
- In this week's The Caterer magazine…
- In-house fraud
- In-seat F&B hawker trainer drafted in by Delaware North for MLB London Series
- Inaugural British Tourism week announced by VisitBritain and UKinbound
- Inaugural Gold Service Scholarship finalists announced
- Inaugural Soil Association Food for Life Mark winners revealed
- Inaugural UK Venue Show prepares to kick off
- Inbound tourism to Britain continues to break records in February
- Inbound tourism to Britain in 2014 still on track to break records
- Inbound tourism to UK hits highest-ever level in July
- Inbound tourist spend forecast to hit record levels in 2018
- Inc Group to open Madison cafe bar at One New Change
- Incentive FM wins contract at Manchester's Hexagon Tower
- Incentive FM wins £1.5m contract at Cambridge Research Park
- Incoming tourists increase by 8% in January
- Increase in redundacy pay bad for business
- Increased London apprentice grant offers boost to businesses
- Increasing traveller numbers boost travel caterer SSP's sales
- Independent Catering awarded Soil Association's silver Food for Life catering mark
- Independent caterer Palmer & Howells wins Somerset school meals deal
- Independent contract caterer Pabulum names Tony Wicking as director of operations
- Independent restaurants urged to fight for their future in city centres
- Independent wine merchant starts e-petition on alcohol tax
- Independents by Sodexo teams up with celebrity chef James Tanner
- Independents by Sodexo win big at Sodexo's Salon Culinaire
- Independents by Sodexo wins £1.4m contract with Taunton schools
- Independents by Sodexo wins £2.4m-a-year schools contract
- Independents by Sodexo wins £4.25m King's School contract
- India: the Cookbook – book review
- Indian caterer Itihaas signs three-year exclusive deal with Marriott hotel
- Indian food initiative supported by Chor Bizarre dinner
- Indian restaurant owners launch in-flight service
- Individually sauced prawns from Accolade
- Induction – 10 years on
- Industry blamed over smoking ban delay
- Industry bodies join forces for National Apprenticeship Week events
- Industry calls on government to waive competition laws to stem no-deal Brexit fallout
- Industry confidence falls, with nearly half of businesses expecting to miss profit targets
- Industry data: Contract catering trends 1998-2003
- Industry data: Employment in the UK hospitality industry
- Industry data: Key ratios in contract catering
- Industry data: Leisure trends 1998-2003
- Industry data: Sodexho School Meals Survey
- Industry data: UK contract catering turnover 1996-2004
- Industry deals continue despite credit crunch
- Industry defends UK workers after BHA ‘lazy' claim
- Industry denies it's to blame for UK booze culture
- Industry doubts data on migrant workers
- Industry faces a salt battery from minister
- Industry food wastage equivalent of 1.3b meals a year
- Industry gears up for Olympic challenge
- Industry greats pay tribute to Victor Ceserani
- Industry groups and businesses launch campaign against sugar levy
- Industry hits back at MPs' call for NHS Trusts to be more
- Industry in limbo after government decision to reconsider supercasino
- Industry innovation at Northern Restaurant & Bar
- Industry is no place for married couples
- Industry issues demands for Pre-Budget Report
- Industry leaders call for VAT cut to help ‘NEETs'
- Industry leaders call on Chancellor to consider VAT cut
- Industry leaders predict "perfect storm" ahead for hospitality
- Industry lends support for mutton
- Industry makes progress but misses salt reduction targets
- Industry must develop a clear strategy on diversity
- Industry must improve gluten-free offering
- Industry must stand together
- Industry must take part in VisitBritain strategy review
- Industry must unite to tackle parents' perceptions of hospitality career
- Industry needs support in recruiting disabled workers
- Industry needs to get on track for 2012 Olympics
- Industry not prepared to pay to be green
- Industry pays tribute to Richard Cousins who ‘made us all raise our game'
- Industry pays tribute to ‘true giant' Lord Forte
- Industry protests as VisitBritain cuts staff by 11%
- Industry puts all its weight behind diplomas for 2009
- Industry quota of migrant workers to be cut by 10%
- Industry risks further staffing crisis after qualification delays, says BHA
- Industry stars sign up to Stub out Smoking
- Industry unites to raise £26,000 for the Alex Lewis Trust at the Cateys
- Industry veteran Victor Ceserani given honorary doctorate on 90th birthday
- Industry waits for news of FSA's future
- Industry welcomes Stern report on climate change
- Industry welcomes free school meals plan
- Industry welcomes new trailblazer apprenticeship standards
- Industry welcomes training course for care home caterers
- Industry-wide code of conduct on the way for contract caterers
- Inflation is not the only cause of higher school meals prices
- Inflation must fall in order for consumers to spend more, Deloitte survey says
- Infozone -the briefing: 27/11/2009
- Infozone – the briefing: 01/10/09
- Infozone – the briefing: 04/12/2009
- Infozone – the briefing: 05/03/10
- Infozone – the briefing: 06/11/2009
- Infozone – the briefing: 11/12/09
- Infozone – the briefing: 12/02/10
- Infozone – the briefing: 19/02/10
- Infozone – the briefing: 22/01/2010
- Infozone – the briefing: 30/10/09
- Infozone – the briefing:16/10/09
- Infozone – the briefing:18/12/09
- Infozone: Check your fire insurance
- Infozone: the briefing – 01/10/10
- Infozone: the briefing – 02/07/10
- Infozone: the briefing – 03/09/10
- Infozone: the briefing – 04/02/2010
- Infozone: the briefing – 04/06/10
- Infozone: the briefing – 06/08/10
- Infozone: the briefing – 07/05/10
- Infozone: the briefing – 10/09/10
- Infozone: the briefing – 11/06/10
- Infozone: the briefing – 12/03/10
- Infozone: the briefing – 13/08/10
- Infozone: the briefing – 14/05/10
- Infozone: the briefing – 15/10/10
- Infozone: the briefing – 16/04/10
- Infozone: the briefing – 16/07/10
- Infozone: the briefing – 17/09/10
- Infozone: the briefing – 18/06/10
- Infozone: the briefing – 19/03/10
- Infozone: the briefing – 20/08/10
- Infozone: the briefing – 21/05/10
- Infozone: the briefing – 22/10/10
- Infozone: the briefing – 23/04/10
- Infozone: the briefing – 24/09/10
- Infozone: the briefing – 25/06/10
- Infozone: the briefing – 26/03/2010
- Infozone: the briefing – 27/08/10
- Infozone: the briefing – 28/05/10
- Infozone: the briefing – 29/01/2010
- Infozone: the briefing – 30/04/10
- Infozone: the briefing – 30/07/10
- Infozone: the briefing – 4/10/10
- Infozone; the briefing – 02/04/2010
- Ingredient spotlight: Norwegian fjord trout
- Ingredient spotlight: Norwegian salmon
- Ingredients can be a unique selling point
- Ingredients – these are a few of my favourite things
- Ingredients: Going with the grains
- Ingredients: White asparagus
- Initial Catering Services reports a loss in catering revenue
- Initial Catering blames bad publicity for drop in turnover
- Initial Style Conferences rebrands as Verve Venues
- Initial contract eases pension fund burden
- Initial trials healthier school meals
- Inn or Out Events appoints new creative director and executive chef
- Inn or Out wins sole catering contract at Watermen's Hall
- Inn or Out's Lobster Club Sandwich with Vanilla Bean Aioli
- Innocent Drinks co-founder Richard Reed backs British Campaign to stay in EU
- Innovate Services launches Construction Design and Build division
- Innovate Services renews contract with Cox Green School in Maidenhead for five more years
- Innovate Services sees sales soar after Chiswick School revamp
- Innovate says only 7% of lunch boxes comply with food standards
- Innovate signs £15m procurement deal with Pelican
- Innovate wins Plymouth school catering deal
- Innovation in bakery products
- Innovation shines through at Sirha 2017
- Inquest continues into falling masonry death at London restaurant
- Inquiry launched into online review sites
- Insalata di porcini alla griglia (Chargrilled cepe salad)
- Insalata pomodori mozzarella
- Inside Beverages – Coffee cocktails
- Inside Beverages – Coffee in crisis
- Inside Beverages – Exotic coffee stories
- Inside Beverages – The myth of the standard cuppa
- Inside Beverages – soya alternative
- Inside Beverages – the tea sommelier
- Inside Contract Catering: Hospital food purchasing
- Inside Contract Catering: Jay Rayner measures standards at staff restaurants
- Inside Contract Catering: Prisons
- Inside Contract Catering:NACC conference
- Inside beverages: Coffee – espresso yourself
- Inside beverages: Soft drinks – juiced up
- Inside beverages: Tea – afternoon delight
- Inside kitchens: equipment for frying
- Insight Series: The Buying Game
- Insight series: Online procurement is the order of the day
- Insolvency rate in hospitality continues to fall
- Insolvency – how to protect and survive
- Insolvent liquidation
- Inspection finds 3% of premises breaking new smoking laws
- Inspired by the impending royal wedding, VisitBritain lists top romantic destinations
- Instant choux pastry mix from Dawn Foods
- Instant coffee can save the world and help you live longer, says new research
- Instant mashed potatoes from Basic American
- Instanta Limited
- Institute of Hospitality London names Aspiring Managers for 2015
- Institute of Hospitality and People 1st launch new higher apprenticeship
- Institute of Hospitality appoints director of professional development
- Institute of Hospitality appoints five new members to executive council
- Institute of Hospitality awards open to entries from students, trainees and managers
- Institute of Hospitality chief executive Philippe Rossiter to retire
- Institute of Hospitality endorses accessibility training course
- Institute of Hospitality introduces accessibility training films
- Institute of Hospitality launches dedicated committee for Wales
- Institute of Hospitality launches new management guide
- Institute of Hospitality names seven Aspiring Managers for 2012
- Institute of Hospitality offers special membership deal
- Institute of Hospitality receives accreditation for new hospitality qualifications
- Institute of Hospitality releases free knowledge pack on age diversity in the workplace
- Institute of Hospitality teams up with Vocational Training Charitable Trust
- Insurance costs rise and fall in cycles
- Insurance for hospitality
- Insurance: Take cover
- Insurance: taking a risk
- Integrity from Metropolitan Coffee
- InterContinental Hotels Group predicts a dire 2009 – For more hospitality stories see what the weekend papers say
- Interactive map of areas affected by riots
- Interior & tableware exhibitors at Hospitality 2007
- International ban on Caspian sea caviar partially lifted
- International tourism ministers show broad support for global e-visa system
- International tourism proves resilient despite tough economic environment
- International tourists to the UK hits all time high
- International visits to Britain hit record high in January
- International visits to UK hits almost 15 million
- Interserve wins £3.6m contract with Hastings Academies Trust
- Interview with Australian wine expert Matt Skinnner
- Interview with Ian El-Mokadem of Compass UK
- Interview with the UK's finest chocolatiers
- Interviewing job applicants
- Interviewing tips from First Choice Coffee
- Introducing the CatererSearch 100
- Introduction to a workplace policy
- Introduction to induction
- Intxaursaltsa de Lombarda Mutante, by Elene Arzak
- Inventory systems: what's available, who's using it and how it can improve margins
- Inverness to get £8m leisure complex
- Invest in apprentices not seasonal staff, says Anglesey hotel
- Invest in the talent we have
- Invest in training now or miss out on 2012 benefits
- Investing in foreign workers is good business sense
- Investment Opportunity
- Invitation for Expression of Interest for School Meals Service
- Invitation to tender for new catering concession, Hepworth Wakefield
- Invitation to tender: Catering partner
- Invitation to tender: Catering, bar and functions service
- Invitation to tender: contract for catering at Watford & District YMCA
- IoH teams up with energy price comparison service Make It Cheaper
- IoH webinars to include how to capitalise on Brexit's silver lining
- Irene Carroll, chairwoman of the Local Authority Caterers Association (LACA)
- Irish Coffee
- Irish company Applegreen acquires 51% shareholding in Welcome Break
- Irish food and drink exports hit over £9.5b for the first time
- Irish hospitality workers' health improved ‘significantly' since smoking ban
- Irish tourism spend prompts English rethink
- Is Britain backing tourism?
- Is British best or are the Poles apart?
- Is a Christmas gift of a £50 store voucher money well spent?
- Is advertising worth the expense?
- Is alcohol costing you more than money?
- Is breakfast the new lunch?
- Is catering for vegetarians a hassle or an opportunity?
- Is going Fairtrade worth it?
- Is going Wi-Fi putting our customers' health at risk?
- Is help at hand for chefs with a pain in the arse?
- Is instant coffee the real thing?
- Is it time for nutritional information on menus?
- Is it true that microwave ovens are energy-efficient?
- Is it worth getting a conveyor toaster for my growing breakfast business?
- Is my new stainless-steel fridge second-rate?
- Is outsider knowledge better?
- Is private equity a force for good in hospitality?
- Is private equity working in the public interest?
- Is recycling really worth all the time and effort?
- Is the School Food Trust still really necessary?
- Is the future pink for Blackpool?
- Is there a common temperature-monitoring system?
- Is there a plan for England?
- Is this a new era for school meals?
- Is this our best beer or our worst-kept pint?
- Is your Wi-Fi losing you guests?
- Is your business truly sustainable?
- Is your employee genuinely sick?
- Is your kitchen as clean as a whistle?
- Is your marketing too sexy?
- Is ‘modern British' dead?
- Isabel Wine Cooler from Ceramica By Design
- Island suites: construction and configuration
- Islay seafood and shellfish stew by Scott Chance
- Isle of Man introduces public smoking ban
- It pays to have your business energy audited
- It's not a time to cut staff development
- It's not just the UK – US in chef shortage
- It's our last chance to get ready for 2012
- It's our responsibility to attract the brightest people
- It's time to analyse your performance metrics
- It's time to be open about mental health
- It's time to enter the 2010 Web Awards
- It's time to speak up for the immigrant workers who keep hospitality going
- It's too early to celebrate new growth
- It's wait and see as new congestion zone looms
- Italian chef congress Identità to return to London
- Italian chocolate maker wins three gold medals at chocolate awards
- Italian combis from Angelo Po
- Italian theme to new Lavazza calendar
- Italy's Autogrill considers potential offer for Alpha Airports
- JD Wetherspoon to open 40-50 pubs this year
- JD Wetherspoon to run delivery vehicle on bio-diesel
- JJ Food Service opens Newcastle branch
- JJ Foodservice to introduce real-time delivery notifications
- JLL acquires Coverpoint Foodservice Consultants
- Jack Shaw wins Lexington Chef of the Year
- Jackson Gilmour and The Recipe join Wallace Collection caterers list
- Jackson Gilmour wins Danish Olympic contract at the Natural History Museum
- Jacques Borel's VAT Club reported to have raised £1m from members
- Jade counter fridges from Williams
- Jail for butcher who sold deadly school meals – For more hospitality stories, see what the weekend papers say
- James Bidwell quits as head of tourism for London
- James Cornewall-Walker joins caterer Harbour & Jones as director of concessions
- James Devine crowned National Chef of the Year 2017
- James Hoffmann, champion barista – A minute on the Clock
- James Mackenzie invites young chefs to enter Golden Apron 2015
- James Martin hits out at Government over hospital food
- James Martin to headline Ascot raceday food festival for second year
- James Martin to tackle hospital food in BBC series
- James Martin's Operation Hospital Food TV show welcomed by HCA
- James Martin's in-flight meals for Thomas Cook Airlines will launch on 1 May
- James Northard is UK Hospitality Apprentice of the Year
- James Purnell named culture secretary in Gordon Brown reshuffle
- James Shanks to lead Venners food consultancy service
- James Tanner announces pop-up restaurant for Royal Ascot
- Jamie Oliver
- Jamie Oliver and Hugh Fearnley-Whittingstall call for supermarket milk boycott
- Jamie Oliver backs Brighton University's campaign to cut sugar
- Jamie Oliver branches out into events catering
- Jamie Oliver calls for a Minister for Food to tackle obesity
- Jamie Oliver claims British chefs are ‘wet behind the ears'
- Jamie Oliver continues quest to improve school meals
- Jamie Oliver criticises parents for kids' ‘disgraceful' packed lunches
- Jamie Oliver does more to improve school meals than Goverment, say parents
- Jamie Oliver drove children away from school meals, says Prue Leith
- Jamie Oliver effect hurts catering profits at Rentokil Initial
- Jamie Oliver effect leads to school meal uptake to lowest ever level
- Jamie Oliver forces Sodexho to rethink plans for education
- Jamie Oliver group announces 10-year deal with Aramark as it moves into workplaces
- Jamie Oliver has slated the Government's efforts to improve the service
- Jamie Oliver hits out at David Beckham and Gary Lineker for advertising junk food
- Jamie Oliver in VisitBritain ad campaign
- Jamie Oliver involved in US "pink slime" lawsuit
- Jamie Oliver keeps the top spot in Caterer and Hotelkeeper 100
- Jamie Oliver launches global campaign to get food education in schools
- Jamie Oliver plans Italian food range – For more hospitality stories, see what the weekend papers say
- Jamie Oliver programme brings Rotherham to boiling point – For more hospitality stories, see what the weekend papers say
- Jamie Oliver regains top spot in the Caterersearch.com 100
- Jamie Oliver says UK school kitchens lack proper facilities
- Jamie Oliver says a love of dumplings is hurting Germany's love life
- Jamie Oliver says food education in Britain is ‘unforgivably bad'
- Jamie Oliver says school meals campaign is going as planned
- Jamie Oliver scoops second US series and food deal – For more hospitality stories, see what the weekend papers say
- Jamie Oliver seeks corporate white knights for Ministry of Food centres – For more hospitality stories, see what the weekend papers say
- Jamie Oliver slams Government for ‘eroding' school meal standards
- Jamie Oliver slams government for not supporting school meals reform
- Jamie Oliver slams plans to exempt academies from nutritional standards – For more hospitality stories, see what the weekend papers say
- Jamie Oliver takes to the high seas with Royal Caribbean International
- Jamie Oliver teams up with Blur's Alex James for food and music festival
- Jamie Oliver tells MPs to be ‘big and bold' on sugar tax
- Jamie Oliver to front new TV show
- Jamie Oliver to invest millions of pounds improving food education at schools
- Jamie Oliver to launch new joint venture in London
- Jamie Oliver's Fabulous Feasts acquires event caterer Mecco
- Jamie Oliver's Fabulous Feasts in deal with boat firm Woods' Silver Fleet
- Jamie Oliver's Fabulous Feasts to run pop-up for Brighton Royal Pavilion Ice Rink
- Jamie Oliver's Fabulous Feasts to run pop-up for Leeds Metropolitan University's graduation
- Jamie Oliver's Fabulous Feasts wins Lord's Cricket Ground catering contract
- Jamie Oliver's Fifteen branches out
- Jamie Oliver's campaign pushed finances into the red, claims Cambridge Catering Services
- Jamie Oliver's dinner lady quits her job
- Jamie Oliver's farming friend puts British producers in the spotlight
- Jamie Oliver's fruity language to be toned down – For more hospitality stories, see what the weekend papers say
- Jamie Oliver's latest school dinners plan gets a mixed response from the industry
- Jamie Oliver's new cookbook becomes fastest selling ever
- Jamie Stephenson wins UK Champion of the 2013 Angostura Aromatic Bitters Global Cocktail Challenge
- Jamie's dinners now served at almost all Greenwich schools
- Jan Matthews appointed as Arena chair
- Jan Matthews, head of catering for LOCOG, to give Arena Savoy Lecture
- Jane Pendlebury promoted to chief executive of HOSPA
- Jane Roberts promoted to HR director at Domino's
- Jane Sunley from Learnpurple discusses leadership
- Jansson's temptation
- Japanese Wagyu beef imports officially launched
- Japanese curry
- Japanese firm buys Branston pickle in £92.5m deal
- Japanese rice in an eel parcel
- Jarvis to invest £47m ahead of possible sale… For more hospitality stories, see what the weekend papers say
- Jascots launches bottle colleciton and recycling scheme for customers
- Jasmine Blossom – cocktail of the month
- Jason Atherton among new Fellows to the Royal Academy of Culinary Arts
- Jason Atherton and Compass celebrate National Apprenticeship Week
- Jason Atherton in talks with Restaurant Associates about Tower 42
- Jason Atherton joins forces with Restaurant Associates
- Jason Atherton partners with event caterer Food Show
- Jason Atherton previews QBE Internationals menu
- Jason Atherton recognises the best innovation at Hotelympia
- Jason Atherton reveals details of forthcoming City Social restaurant
- Jason Atherton signs new five-year Compass contract
- Jason Atherton to bring Social Company dining to Heathrow VIPs
- Jason Atherton to provide Twickenham menus for Compass's Keith Prowse
- Jason Atherton's onglet steak with pumpkin jam, ratte potatoes and beef sauce
- Jason Leek made managing director of business excellence in Compass reshuffle
- Jason Leek to head up merged Eurest Services and Restaurant Associates at Compass
- Jasper's Catering opens franchise in Epsom, Surrey
- Jasper's Corporate Catering opens franchises in Brighton and Chester
- Jasper's to open new franchises in Derby and Manchester
- Jasper's wins three new contracts worth more than £2m
- Jaundiced view of liver pâté?
- Java Jolts
- Jay Rayner named keynote speaker at TUCO conference
- Jean Christophe Novelli teams up with Findus to create ready meals
- Jean-christophe Novelli's cassoulet terrine
- Jekka's Herb Cookbook – book review
- Jelly of blood oranges
- Jeni Edwards joins Bartlett Mitchell as sales director
- Jennie-May Smith is NACC Care Cook of the Year 2014
- Jenny Luyten joins Bite Catering as area support manager
- Jenny Thorley's cream cheese roulade
- Jeremy Dover appointed head of catering at Silverstone
- Jeremy Hunt announces major Government push to boost visitor numbers
- Jeremy King heads stellar cast for The Caterer Summit
- Jeremy King to give keynote address at the Caterer Summit
- Jeremy King: operators should pursue excellence rather than profit
- Jerry Brand's Host makes a profit despite £4m fall in turnover
- Jerry Brand's Host makes first profit
- Jerry Brand's Host scoops a hat trick of new contracts
- Jerry Brand, Bill Toner and some big plans for Host
- Jersey Royals, Wild Salmon, Venison
- Jersey boosts profile with new advertising campaign
- Jerusalem artichoke and fresh goats' curd soufflé with thyme and lemon chicory and celery leaves, caramelised hazelnuts – by Laurie Gear
- Jerusalem artichoke soup with a hazelnut milk froth and a cigarette of wild duck and sloes – by Robert Thompson
- Jerusalem artichokes, Black beam, Grouse
- Jessica Cain wins Springboard's Olive Barnett Award 2006
- Jessica Higgins crowned Futurechef 2011
- Jessica's finest chocolates, ssr services
- Jill Bartlett extends deal with Shearman & Sterling
- Jill Bartlett goes into administration
- Jill Bartlett wins Guardian deal
- Jill Bartlett wins £1m deal at publisher Emap
- Jill McDonald to leave McDonald's for Halfords
- Jill Stein wins lifetime achievement trophy at Women 1st's Shine Awards
- Jillian MacLean to be keynote speaker at women in hospitality event
- Jim Wealands promoted to executive chef role at City caterer Lusso
- Jo Austin joins Lime Venue Portfolio as head of sales
- Job cuts about to hit hospitality, says report
- Job seeking is hard work
- Jobs at Donald Trump's Scottish hotel and golf development fail to materialise
- Jobs could be lost as Government raises holiday entitlement
- Jobs for the girls – women in hospitality
- Jockey Club Catering appoints general manager at Haydock Park Racecourse
- Jockey Club Catering is the big winner at the National Racecourse Catering Awards
- Jockey Club Catering signs three-year deal with Chez Roux
- Jody Gillet, chef-manager, Lanesborough Prep School, Surrey
- Joe Hyam, former Caterer and Hotelkeeper editor, dies
- Joe Queen wins HIT Scotland lifetime achievement award
- Joe on the rocks could be this summer's hot beverage
- Joel Fagg appointed assistant director of operations at University of Derby
- Joel Fagg of Barcelo named Acorn Scholar 2011
- John Bennett named co-CEO in WSH reshuffle
- John Benson-Smith – A Minute on the Clock
- John Campbell, Jason Atherton and William Curley to cook at Big Event
- John Glen becomes tourism minister as Tracey Crouch not reappointed after all
- John Grover wins NACC Care Chef of the Year 2018
- John Huber's chocolate trifle
- John Nugent leaves Searcy to launch his own company
- John Nugent – My life in hospitality
- John Penrose MP calls for the liberation of British tourist resorts
- John Penrose resigns as tourism minister
- John Whittingdale announced as culture secretary in new Tory government
- John Williams of the Ritz London picks up Tatler Lifetime Achievement Award
- John Wood says goodbye to Yes
- Johnson heads Sodexho B&I
- Join 30 years of Acorn award winners for a very special celebration
- Join the Club
- Joint effort that could cut hospital meat bills
- Jon Collins takes on vice-chairmanship of the Institute of Licensing
- Jonathan Ferguson wins BCF Young Chef of the Year 2015
- Jonathan Harrison's bouillon of herbs and forest mushrooms with a warm rabbit confit
- Jonathan Harrison's marinated anchovy salad with deep-fried artichokes
- Jonathan Simister, chef de partie, Merrill Lynch
- Jones a finalist in Orange awards
- Jordans
- Joyce Molyneux's ceviche
- Jubilee can showcase the rise of British hospitality
- Jubilee celebrations – we want your photos
- Judge brands Centerplate's behaviour ‘disgraceful' and ‘bullying' as it is forced to pay £1.4m damages
- Judge says Mid Essex Hospital Services made ‘patently absurd' deductions from Medirest's catering bill
- Judy Hargadon to step down from Children's Food Trust role
- Jufru from Radnor Hills Mineral Water Company
- Jugged Hare with Yorkshire pudding by Michael Bedford
- Jugs from Alfi
- Julie Farmer joins Millifoods as national account manager
- Julie's restaurant fined for organic meat blunder
- Juliet Preston's pigs' trotters crepinettes
- July sees sharp drop in permanent hospitality staff
- Jumeirah Carlton Tower's Bartek Malek wins inaugural KP of the Year Award
- Junior Chefs Academy: a success story
- Junior Chefs – success story
- Junk food ban could drive caterers away
- Junk food to be banned from schools
- Just Ask campaign launched to improve consumers knowledge of food provenance
- Just Eat launches onto London Stock Exchange with value of nearly £1.5b
- Just Good Food joins catering mix at Birmingham Repertory Theatre
- Just Hospitality secures £2m Yahoo deal
- Just Hospitality wins two more years with US law firm Simpson Thacher & Bartlett
- Just Opened – Grain Store, London
- Just Opened – The Happenstance, London
- Just Opened – The Nadler, London
- Just four coffees a day – that's your limit!
- Just give us a sign and we'll run the course
- Just one third of F&B managers 100% ready for allergen labelling
- Just one week left to nominate the industry's leading lights for Cateys 2018
- Just opened: Stephens St Kitchen, London
- Just three weeks left to enter Hospitality Apprenticeship Awards
- Just two weeks left to enter the 2015 Roux Scholarship
- Just what does it take to be a true leader?
- Justin Quek's corolle malibu
- Justin Quek's variation of seafood, fresh ginger and lime, crispy vegetables
- Jérémy Desbraux wins Le Prix Culinaire International Le Taittinger
- KFF wins £6m contract with DFDS
- KLM Introduces ‘à la carte meals'
- KLM signs chef brothers to take charge of on-board catering
- KP of the Year 2014 still open for entries
- KPMG predicts surge in smaller M&A activity
- KPMG warns operators over continued discounting
- KPs are key players in the kitchen, say head chefs
- Kabkabou by Hayet Lehssairi
- Kaeng Ped Gai
- Kal Abate wins Lexington's Chef of the Year 2017
- Karakuri’s robot fry line to be sold exclusively by Jestic Foodservice Solutions
- Karen Crosbie – April 2007 Star of the Month
- Karen Forrester and Chris Penn lead Foodservice Forum line up
- Karol Rzepkowski, managing director of Johnson Sustainable Seafoods
- Kashmir salmon biryani
- Kate Coby appointed new sales and revenue manager at Stationers' Hall, London
- Kate Davies wins LACA School Chef of the Year 2015
- Kate Steadman joins Sodexo as government relations manager
- Katie Price's ex Alex Reid calls for packed lunch ban
- Katta sambal
- Kedgeree
- Kedgeree of squab, cucumber and foie gras by Michael Deane
- Keele University chef wins Dessert of the Year competition
- Keep TV licences up to date or face fines, businesses warned
- Keep a close tab on your finances
- Keep an eye on costs to avoid price increases
- Keep an open mind over mental health
- Keep going… the kids are all right
- Keep redefining your goals, says Barry Sternlicht
- Keep your business feet on the ground
- Keeping allergy sufferers confident
- Keeping coffee equipment safe
- Keeping staff still a problem in hospitality
- Keeping the grease off fried food
- Keith Floyd named most decadent foodie by Olive magazine
- Keith Goddard Catering: Battersea-powered stations
- Keith Prowse appoints Andrew Hodgkins managing director and Andy Vinsen commercial director
- Keith Prowse to install upscale facilities at Edgbaston cricket ground
- Keith Prowse warns of bogus hospitality providers
- Keith Prowse wins five-year deal at Wimbledon tennis championships
- Keith Prowse woos SMEs to corporate hospitality
- Kellogg's withdraws Crunchy Nut product
- Kempton Park Racecourse sees 60% rise in corporate hospitality attendance
- Kenco joins Terracycle scheme to recycle packaging
- Kent Big Hospitality Conversation pledges more than 400 jobs for young people
- Kent council forced to re-tender school meals contract
- Kent kids given head start in healthy eating
- Kent looks for new schools bids
- Kentucky Style Chips – By Mark Hix
- Kenwood Stables Kenwood Estate, Hampstead Opportunity for a development – Operating partnership with English Heritage
- Keralan Vegetable Stew
- Kesgrave Hall, Suffolk
- Kevin Watson made managing director at Amadeus
- Kevin Watson talks of ‘damaging' Olympic contract at Arena event
- Key dates for the year ahead 2007
- Key elements of a workplace substance misuse policy
- Key leaders join Institute of Hospitality board
- Key ratios in contract catering
- Keynote speakers confirmed for lunch! food-to-go trade show
- Khandvi
- Kicked-Up Restaurant Comfort Foods – US Food Trends
- Kidney and Oyster Beignets
- Kids eat nearly half their daily calorie allowance in one fast-food meal
- Kids' law to be simplified
- Kids' restaurant meals
- Kids' table manners still important, says survey
- King Athelstan Primary School: Invitations for provision of catering services
- King Athelstan Primary School: Provison of catering services
- King Prawns with Thai dipping sauce to be served with The Beer To Dine For – by Greene King
- King UK sold to Casper
- King prawns from The Big Prawn Co.
- King's College Hospital's catering and soft services contract to be re-tendered
- Kings Cross: London's remodelled village
- Kings Fine Foods under investigation over inferior caviar
- Kings Place and Bibendum to hold charity auction
- Kings Place hosts London launch of Apple's iPhone 5
- Kings of the black stuff
- Kingston upon Hull Council members vote to abolish totally free school meals service
- Kingston upon Hull council to axe free school meals
- Kingston upon Hull set to scrap free school meals
- Kingston upon Hull's free school meals service avoids the axe
- Kingston upon Hull's school meals scheme earns reprieve
- Kitchen Rat is back and hungry for gossip
- Kitchen and Bar
- Kitchen assistant wins £60,000 in compensation
- Kitchen boost for hospital
- Kitchen design: Open kitchen or theatre servery?
- Kitchen designs
- Kitchen equipment for sale
- Kitchen equipment: Start the day well
- Kitchen supervisor
- Kitchen ventilation tips from Weatherite
- Kitchen work can harm your health
- Kitchens by design: Compass UK & Ireland's Innovation Centre
- Kitchens: sourcing energy efficient equipment
- Kiwi visitor numbers soar by 50% during Rugby World Cup
- Knife Skills by Marcus Wareing, Shaun Hill, Charlie Trotter, Lyn Hall
- Knife Wizard
- Knives by MAC Knife
- Knorr
- Knorr National Chef of the Year competition open for entries
- Knorr National Chef of the Year finalists announced
- Knorr National Chef semi-finalists unveiled
- Knorr launches photo campaign to raise money for Hospitality Action
- Knorr's concentrated places raises more than £1,300 for Hospitality Action
- Know how to retain great staff? Join us for the next Caterer and Hotelkeeper live online debate
- Know the source of your ingredients
- Know your health and safety obligations
- Know your obligations to temporary staff
- Knut Harald Sørdal wins gold in the APC Dessert of the Year 2015
- Koffmann and Rogan take honours at AA Hospitality Awards 2016
- Kofler & Kompanie to run Serpentine's Magazine restaurant
- Korea opportunities – the Amazing Korean Table gastronomic congress
- Korean BBQ Kalbi
- Kori Cassi
- Kori Kempu
- Korma hydrabady
- Kosher caterer Sobell rebrands as Food Story
- Kraft has launched a Philadelphia light with chocolate
- Krishan Makol from Lexington wins Young Tilda Chef of the Year 2015
- Krispy Kreme commits to World Barista Championship in London
- Kristina Kirilova wins Bartlett Mitchell's barista championship
- Kudos Cafés wins £12m deal in Leamington Spa
- Kudos Coronation Street contract extended
- Kudos Delivered extends contract with Coin Street
- Kudos Delivered joins Bakers Hall caterer list
- Kudos Delivered reports record turnover
- Kudos Delivered sees profits increase by almost 50% for Q1 2016
- Kudos Delivered surpasses £1m turnover figure
- Kudos Delivered wins two-year catering contract with Catapult
- Kudos Delivered wins £400,000 contract with Health Education England
- Kudos Hospitality opens Coffee Republic franchise in Bournemouth
- Kudos beats Lindley to £12m deal at rugby stadium
- Kudos commences Winchester Cathedral catering
- Kudos event space the Suite sees 43% growth in bookings
- Kudos extends Hamilton House catering deal with National Union of Teachers
- Kudos in £4.5m Brighton Centre catering deal
- Kudos makes two appointments at National Football Museum
- Kudos named exclusive caterer at Floral Pavilion
- Kudos named sole caterer at Westminster venue for three more years
- Kudos opens second Feed café at Hackney Empire
- Kudos ousts Compass to secure £7m Penshurst Place contract
- Kudos picks up £3m, five-year deal at Hackney Empire
- Kudos provides training for Westminster Kingsway College students
- Kudos recognises outstanding personnel in its first ever employee awards
- Kudos recognises talented staff at ‘K' Awards
- Kudos refreshes Feed cafe concept at Brighton Centre
- Kudos relaunches with three new senior appointments
- Kudos renews Harvey Nichols contract for second time
- Kudos scoops £3m catering deal at MediaCityUK
- Kudos scores £6m John Smith's Stadium catering deal
- Kudos secures Coronation Street contract
- Kudos sews up Royal College of Anaesthetists deal
- Kudos signs new Cambridge Guildhall and Cambridge Corn Exchange contract
- Kudos signs £10m Harrogate International Centre catering deal
- Kudos strengthens senior team with new appointment
- Kudos teams up with Cheltenham Trust as exclusive catering partner
- Kudos to cater for Lib Dem conference
- Kudos to recognise talented staff at ‘K' Awards
- Kudos welcomes new appointments to leadership team
- Kudos wins catering contract at Liverpool Town Hall and St Georges Hall
- Kudos wins three more years at the Cambridge Corn Exchange
- Kudos wins two-year extension at Honourable Artillery Company
- Kudos wins £1.3m deal at Derby Live venues
- Kudos wins £10m catering and venue management contract with Central Hall Westminster
- Kudos wins £12m deal with National Football Museum
- Kudos wins £15m contract with London Luton Airport
- Kudos wins £1m contract renewal with Hamilton House
- Kudos wins £500,000 Heron Apartments catering deal
- Kudos wins £5m contract with the Company of Cutlers
- Kudos wins £7.5m Nottingham theatre contract
- Kudos wins £8m contract at the Mermaid
- Kudos wins £8m deal at Aldermaston Manor hotel
- Kudos' ‘Haute Dog Van' arrives in Harrogate
- Kudos-operated Gibson Hall first to get outdoor wedding licence
- KwikChex presents its findings on TripAdvisor to the ASA
- Kwikchex launch ratings system for online review sites
- LACA Awards for Excellence 2014 winners announced
- LACA Chef of the Year 2014 finalists decided
- LACA School Chef of the Year
- LACA School Chef of the Year 2007 revealed
- LACA School Chef of the Year 2015 finalists announced
- LACA School Chef of the Year 2017 national finalists revealed
- LACA School Chef of the Year 2019 launches
- LACA School Chef of the Year in first judging round to find year's best school chefs
- LACA School Chef of the Year moves to live regional heats
- LACA accepted as Change4Life partner
- LACA and SFT to launch teen media campaign
- LACA begins hunt for School Chef of the Year 2017
- LACA conference 2014 gives key advice on healthier school food
- LACA deeply worried about rise in takeaways near schools
- LACA member to run five marathons fuelled only by school meals
- LACA reveals finalists for School Chef of the Year 2016
- LACA supports MP's call for mandatory school food standards for academies and free schools
- LACA tries to put brakes on school meals reform
- LACA – from the beginning
- LACA – why we need to safeguard the school meals service
- LACA/ParentPay school meals report
- LACA: free school meals should never be a "political football"
- LEC fridges and freezers with door gaskets from Apuro
- LOCOG to visit CESA Innovation Zone at Hospitality 2011 to focus on sustainability
- LPC recommends 3% national minimum wage rise
- LSG Sky Chefs appoints new regional chief operating officer for UK
- LSO St Luke's adds five caterers to approved list
- La Coupe de Monde seeks pastry chefs for 2013 competition
- La Parade des Chefs medal winners 2010
- La Parade des Chefs – winners
- Labelling threat to restaurant menus
- Labour MEPs vote to abolish Britain's 48-hour opt-out
- Labour has ignored tourism industry, say Conservatives
- Labour keeps smoking plans under wraps
- Labour pledges to dramatically cut government outsourcing as Aramark staff launch strike
- Lack of soft skills could cost hospitality dear, says People 1st
- Lady Cobham awarded CBE for services to tourism
- Lake District MP gets behind Cut Tourism VAT campagin
- Laksa – by Jim Han Lock
- Lamb casserole with honey and elderflower
- Lamb cuts from Bernard Matthews
- Lamb fechoulette
- Lamb fillet wrapped in black pudding served on pancetta potatoes and roasted vegetables
- Lamb hotpot, by Nathan Green
- Lamb sweetbread from Krenkerup Manor with Limfjord oysters, Gotland organic vegetables ‘escabeche'
- Lamb with Missouri dry BBQ rub – by Adrian Searing
- Lamb, Peas, Crayfish
- Lancashire Council of Mosques calls for county school meals boycott
- Lancashire County Council: Provision of operating a bistro catering facility
- Lancashire County Cricket Club hires Paul Heathcote as catering consultant
- Lancashire Hotpot
- Lancashire hotpot – by Nigel Trebble
- Lancaster University secures host of Food for Life catering marks
- Land of giants: the changing face of the foodservice industry
- Landel will replace Bellon at Sodexho
- Landlords urged to be more flexible with tenants
- Langoustine au lard, poussespinach, veal marrowbone fritter, langoustine jus
- Langoustine spring roll, chilli and balsamic dressing – by David Sharland
- Langoustines with Jersey Royals and saffron aioli, by Liam Berney
- Langoustines with cocks' kidneys, langoustine tortelloni and jus By David Everitt-Matthias
- Langoustines,Asparagus,Rabbit
- Larnanjas gratinadas – by Michael Connor
- Larry Jayasekara named National Chef of the Year 2016
- Last call for Best Practice entries
- Last call for Cateys entries
- Last call for Springboard awards 2006
- Last call for entries to Springboard Awards for Excellence
- Last chance to apply for the 2012 Acorn Scholarship
- Last chance to be considered for the Best Places to Work in Hospitality awards
- Last chance to bid in Hospitality Action online auction
- Last chance to enter last Catey categories
- Last chance to enter the 2011 Cateys
- Last chance to enter the Acorn Awards 2015
- Last chance to enter this year's Foodservice Cateys
- Last chance to enter this year's Royal Academy of Culinary Arts Awards
- Last chance to join Springboard's Peru Trek 2012 to Machu Picchu
- Last chance to learn from leading operators at the Cateys Conference
- Last chance to nominate for industry's Oscars
- Last chance to prove you are a Best Place to Work in Hospitality
- Last chance to sign up to the HA Three Peaks Challenge 2012
- Last orders kill tartan tourism
- Late payments still the norm in hospitality, threatening SMEs
- Latest foot-and-mouth outbreak unlikely to hit industry
- Latest refrigeration kit
- Latest tube strike is ‘nightmare' for hospitality, says BHA
- Latin Explorers – US Food Trends
- Latin Lovers
- Launch of the Fortnum & Mason Food & Drink Media Awards
- Laundry: on-premise or linen hire?
- Laura Johnson appointed Ampersand's events and sales co-ordinator
- Lavazza plans 400 UK sites
- Lavender granita – by Janni Kyritsis
- Lavender panna cotta with sweet pickled raspberries, lavender sorbet
- Laverbread roulade on a gazpacho coulis – by Adrian Coulthard
- Lavish Lobster Macaroni Cheese, by Madalene Bonvini-Hamel
- Law firm Bond Pearce to provide free legal advice to BHA members
- Lawrence Yates named head chef at Michelin-starred Box Tree
- Laws will get even tougher
- Lawyer will head up new Compass
- Le Cordon Bleu London names 14 scholarship finalists
- Le Gavroche to scrap service charge
- Le Manoir and the Dorchester prizes up for grabs as bids open for HA auction
- Le Manoir aux Quat'Saisons wins four trophies at the Springboard Awards
- Leader: Let's be clearer with staff and customers regarding service charge and tips
- Leadership lessons from the Olympics
- Leading chefs in hard-hitting Hospitality Action campaign
- Leading foodservice operator Peter Hazzard dies
- Leading hoteliers join row over Pre-Budget Report
- Leading operators to develop national apprenticeship standards
- League of Club Chefs: a visit to Rungis
- Leaked report adds to pressure for total ban on workplace smoking
- Lean times ahead for contract caterers
- Learn how to master digital marketing from the best in hospitality
- Learn to Cook Wheat, Gluten and Dairy Free – Book review
- Learn to like to be beside the seaside again
- Learning Howe to do better
- Learning and Skills Council calls on leisure sector to back National Skills Academy
- Learning how to earn more revenue in schools
- Learnpurple becomes Purple Cubed
- Learnpurple expands training branches into Scotland
- Leasehold opportunity – Proposed high quality Marina pub restaurant
- Leasehold: The Anchor Inn, Devon
- Leaseholder / Tenant Required
- Leases available
- Leather menus
- Leaving disgracefully – damage limitation
- Leaving the EU won't worsen the skills shortage, claims Tim Martin
- Lebanon reopens for tourists and other international news
- Lee Maycock named chef-director at Blue Apple Catering
- Lee Warren crowned Tilda Chef of the Year 2016
- Leeds Metropolitan University wins accolade for event management
- Leeds Teaching Hospitals: Provision of catering services
- Leerdammer and Swiss Chard Tart with Smoked Ham Crumble by Jean Christophe-Novelli
- Leg of York Vale lamb braised in Riggwelter bitter with root vegetables and herb cobbler – by Andy Hunt
- Legal protection for breastfeeding mums
- Legal uncertainity leads to Alpha Airports pulling shares
- Legislation is the only way to improve hospital food, warns Sustain
- Legislation: what you need to know to get your business green
- Legoland and Madame Tussauds owners to merge in deal worth £1b
- Leicester launches city-wide meat-testing investigation
- Leicestershire catering firm Wilson Vale wins two schools contracts
- Leisure and catering employees see business travel as a perk
- Leisure tourism bookings slump 95% for Olympic Games, tour operators claim
- Leisure venue caterers feel the pinch but future looks brighter
- Leisure venue caterers urged to focus on value
- Leiths Food Solutions LTD
- Leiths Meat Bible – Book review
- Lemon Grass Panna Cotta
- Lemon and blackcurrant dressing by Noel McMeel
- Lemon and pine kernel iced mousse with fromage blanc and black pepper sorbet
- Lemon and wild strawberry gratin by Simon Scott
- Lemon banana ravioli with priprioca caramel, by Alex Atala
- Lemon chiffon pie – by Garry Hollihead
- Lemon cream sablé, fresh raspberries – by Charles Halle
- Lemon crème brûlée with sesame and poppy seed tuiles – by Steven Doherty
- Lemon grass ginger and Parmesan risotto cake with spinach and sweet potato coconut curry, flat bread and coconut chutney – by Peter Gordon
- Lemon grass ice-cream
- Lemon grass ice-cream – by David Sharland
- Lemon posset with hot spiced fruits – by Marcus Wareing
- Lemon posset with raspberry salad, by Andrew McLeish
- Lemon sole à la niçoise
- Lemon sole, cockles, chicory and burnt butter sauce by Madalene Bonvini-Hamel
- Lemon sole, strawberries, broad beans
- Lemon tart
- Lemon verbena posset with spiced summer berries and East Yorkshire sugar cakes by James Mackenzie
- Lemon, Beef, Crab
- Lemon, Halibut, Duck
- Lemon-braised veal shin with roast courgettes
- Len Rogers – March 2008 Star of the Month
- Lentil croquettes filled with mozzarella
- Lentils and mushroom soup, by Giuseppe Turi
- Leon co-founders receive MBEs in Queen's Birthday Honours
- Leon co-founders to examine school food across the country
- Leon's Henry Dimbleby insists review of school meals isn't driven by money
- Leon's John Vincent calls for energy drink ban in schools
- Les Routiers 2015 winners announced
- Let Them Eat …
- Let the children cook
- Let them eat hake! Only sustainable fish for top school caterer
- Let us all make the hospitality industry a true champion of sustainability
- Let's find the fun in catering, says Rob Kirby
- Let's get digital – how to use social media
- Let's have an even Bigger Conversation
- Let's look at the here and now
- Let's make change happen
- Let's nurture and recognise young talent
- Let's put productivity first
- Let's tackle obesity crisis together, says Government
- Let's work together to get the VAT rate cut
- Letting opportunity in one of London's greenest boroughs
- Leuenberger leaves the New York Palace
- Levy Restaurants UK wins Tottenham Hotspur's catering deal worth estimated £50m
- Levy Restaurants UK wins rugby club contract after Kudos deal ends early
- Levy Restaurants adds fine-dining restaurant at Edgbaston Stadium
- Levy Restaurants and Welsh Rugby Union Group form joint venture
- Levy Restaurants announces £15m overhaul of ExCel food offer
- Levy Restaurants caters for O2's biggest dinner event
- Levy Restaurants converts £195m Wasps rugby deal
- Levy Restaurants extends partnership with ALVA
- Levy Restaurants invests £100,000 in 2013 training academies
- Levy Restaurants revamps the catering at two national museums
- Levy Restaurants scores five-year Aston Villa catering contract
- Levy Restaurants scores new £300m contract at Twickenham
- Levy Restaurants signs new £6m deal with Salisbury Cathedral
- Levy Restaurants snares 10 year zoo deal
- Levy Restaurants to launch NY-LON bar at London's O2
- Levy Restaurants wins four-year Bristol Zoo Gardens deal
- Levy Restaurants wins multimillion-pound catering contract at Leeds United FC
- Levy Restaurants wins £23.8m Earls Court and Olympia deal
- Levy Restaurants wins £4m Henley Festival contract extension
- Levy Restaurants wins £5m Weston Park deal
- Levy Restaurants wins £90m Somerset House contract extension
- Levy announces new restaurant for Bristol Zoo Gardens
- Levy launches #sharetwickers campaign at Twickenham Stadium
- Levy on EU workers would be ‘devastating blow' to hospitality
- Levy signs Sustainable Cities Fish Pledge
- Levy signs new catering deal with Sheffield United
- Levy tackles Centerplate to win Leicester Tigers Rugby Club deal
- Lewisham Council chooses Chartwells again
- Lewisham catering students benefit from technology in the kitchen
- Lewisham council proposes ‘No Fry Zones'around primary schools
- Lexington Catering big winner at inaugural Foodservice Cateys
- Lexington Catering co-founder leaves to open a deli
- Lexington Catering exceeds salt reduction target by double
- Lexington Catering introduces juice range
- Lexington Catering leads hospitality in Sunday Times Top 100
- Lexington Catering named three-star sustainability champion by SRA
- Lexington Catering scoops Guardian News and Media catering deal
- Lexington Catering sees 26% sales surge in 2013
- Lexington Catering signs £20m deal with London Business School
- Lexington acquisition helps drive positive results for Elior
- Lexington adds to chef team as it pursues growth
- Lexington and Compass win best-in-class silver at Hospitality Show Superfood Challenge
- Lexington and Elior launch chef school in London
- Lexington and Galvin Apprentice Challenge Cup results
- Lexington appoints Russell Scanlon as sales and marketing director
- Lexington awarded Investors in People gold status
- Lexington boss urges hospitality businesses to consider apprenticeships
- Lexington chef Sam Potter scoops culinary title
- Lexington chef adopts the Great Ormond Street hospital school
- Lexington chef wins Londonloves Talent apprentice award
- Lexington chefs cook for Ferran Adrià
- Lexington crowns Hannah Westphalen LexChef 2013
- Lexington debuts in Best Small Companies to Work For List
- Lexington duo Ben Tamlyn and Hannah Westphalen win ACE Ready Steady Cook challenge
- Lexington introduces calorie labelling
- Lexington pair Matt Jaynes and Laura Hodgskin win ACE Ready Steady Cook challenge
- Lexington reaccredited as Gold standard organisation by IIP
- Lexington reception services sees 150% boost to business
- Lexington reports 11% sales spike for 2014
- Lexington trainee wins 2009 Olive Barnett Award
- Lexington wins multimillion-pound deal with Schroders
- Lexington's Rob Kirby writes charity cookbook for Great Ormond Street
- Lib Dem Baroness Barker appointed to National Association of Care Catering
- Lib Dems accuse Labour of missing healthy school dinner target
- Lib Dems to raise VisitBritain funding cuts in Lords
- Liberal Democrats back a cut in tourism VAT
- Liberis allocates £30m of new funding to hospitality
- Liberis sets up £1m funding pot to help flood-hit hospitality firms
- Licensed trade supplier Barbox bought by e-procurement firm Amphire
- Licensees set to save £2.8m a year through Licensing Act reform
- Licensees wait for decision over fees
- Licensing Act
- Licensing fiasco is unfair on business
- Life in the farm lane
- Life is Sweet – Book review
- Life's Kitchen wins £1m contract for Worshipful Company of Wax Chandlers
- Lifetime calls on hospitality to use apprenticeships to help young out of unemployment
- Lifetime welcomes reforms to Apprenticeship Grant for Employers
- Light passion fruit mousse with exotic fruits and caramel cage
- Lime Venue Portfolio appoints Joanna Zmienko at Old Royal Naval College
- Lime Wood and Tom Kerridge's new apprentice honoured at apprenticeship awards
- Lime Wood waiter wins National Waiters' Day race
- Lime chiffon pie
- Lime curd tartlet with yogurt sorbet and sugar shards – by Darren Wightman
- Lime mousse with chocolate biscuit
- Lime salt and water pickle by Udit Sarkhel
- Limited promotion by Brakes
- Limited-edition crispy jackets from McCoy's
- Lincat add-ons to Opus SelfCooking Centers
- Linda Halliday to retire from food service management firm WSH
- Lindbald Expedition wins Global Tourism Business Award
- Lindley CEO Alex McCrindle dies unexpectedly
- Lindley Catering Limited becomes Lindley Group
- Lindley Catering acquires Heathcotes Outside
- Lindley Catering extends Colchester United FC deal
- Lindley Catering gallops ahead to win Bath and Great Yarmouth racecourses
- Lindley Catering lands £20m deal at Echo Arena Liverpool
- Lindley Catering purchased for £14m
- Lindley Catering wins football catering contracts
- Lindley Catering: Close-season challenge
- Lindley Catering: Half-time turnaround
- Lindley Catering: Sales pitch
- Lindley Group appoints Jonathan Davies as sales and marketing manager
- Lindley Group awarded ‘one star champion' Sustainable Restaurant Association status
- Lindley Group enters into partnership with Green's of London
- Lindley Group makes move into new sector
- Lindley Group rebranded as Centerplate UK following its acquisition earlier this year
- Lindley Group recruits Jane Donachy as director of hospitality
- Lindley Group scoops another racecourse win
- Lindley Group success attracts potential buyers
- Lindley Group targets £100m turnover after its acquisition by Centerplate
- Lindley Group wins contract with Inverness Caledonian Thistle FC
- Lindley Group wins five-year contract with Northants Cricket
- Lindley Group wins £10m contract at Doncaster Rovers' Keepmoat Stadium
- Lindley Group wins £40m Leicester Tigers contract
- Lindley Heathcotes appoints public catering operations director
- Lindley Heritage Group wins £12.5m catering contract at The Sage Gateshead
- Lindley Heritage and Malvern Theatres win Silver Food for Life Catering Mark
- Lindley Heritage lands £5m RAF Museum contract
- Lindley Heritage secures Hepworth Wakefield gallery deal
- Lindley Heritage shows the magic touch with three-year deal at Warner Bros' Making of Harry Potter tour
- Lindley Heritage wins five-year extension with Malvern Theatres
- Lindley Heritage wins £11m, five and a half year contract to provide catering at Twycross Zoo
- Lindley Heritage wins £2m River & Rowing Museum deal
- Lindley Heritage wins £3m Derby Theatre deal
- Lindley Heritage wins £4m contract at Theatre Royal Bath
- Lindley Venue Catering plans reciprocal education and training programme at Galpharm Stadium and Kirklees College
- Lindley Venue Catering scores six years at Gloucestershire County Cricket Club
- Lindley Venue Catering signs new £18m Watford FC deal
- Lindley Venue Catering signs £3.4m Port Vale FC catering contract
- Lindley Venue Catering wins five more years at Derby County's Starbucks outlet
- Lindley Venue Catering wins five more years at Millwall Football Club
- Lindley Venue Catering wins rolling contract with Wakefield Trinity Wildcats rugby league club
- Lindley catering staff besieged by rioting football fans
- Lindley forced to ditch New York Jack's brand name
- Lindley launches new branded concepts for stadium catering
- Lindley ousts rival Kudos to win £20m contract at Tottenham Hotspur FC
- Lindley scoops £5m catering contract with Chepstow Racecourse
- Lindley scores two football stadia contracts
- Lindley scores £10.5m catering contract at Huddersfield Town stadium
- Lindley scores £5m deal at Notts County FC
- Lindley signs new £600,000 deal with Essex Cricket
- Lindley teams up with Domino's at sports venues
- Lindley wins four-year catering deal with Watford FC
- Lindley wins seven-year deal at Gillingham Football Club
- Lindley wins £13m Swindon Town FC stadium catering deal
- Lindley wins £2m contract extension at Spurs football ground
- Lindley wins £4.3m contract with Kent Cricket
- Lindley wins £6.1m deal at Rotherham United FC
- Lindley wins £8.2m contract with Sheffield Wednesday FC
- Lindsay Tocher promoted at Sodexo
- Lindsey Ford joins becomes special events co-ordinator at Wembley Stadium
- Line up for Hospace 2014 revealed
- Line-up announced for HOSPA 2014 conference panel
- Line-up change for Team UK ahead of Coupe du Monde de la Patisserie 2015
- Linguine with cepes and trompettes
- Link school food to Ofsted reports, says Cucina Restaurants director
- LinkedIn debate: Is there any point having school meal guidelines?
- Linzer raspberry and apple torte by William Hamelin
- Liquid Centred Chocolate Cake
- Liquid Cheer
- Lisa Faulkner filming new children's cookery show
- Litmus Partnership reveals research into contractor mergers
- Little Chef in weekend crisis talks
- Little Chef needs cash and a business rethink
- Little Chef to appear at Boardmasters festival in bid to broaden appeal
- Little time for workplace lunch breaks, claims Eurest report
- Liu wang cai – by Michael Connor
- Live 8 celebs scoff sushi and roast lamb
- Liven up your wine list
- Liverpool Anglican Cathedral seeks to appoint a caterering partner
- Liverpool City Council: Provision of catering services
- Liverpool FC to host first Big Hospitality Conversation of 2017
- Liverpool lead taken up by councils nationwide
- Liverpool to get £100m boost from Capital of Culture status
- Liverpool votes for a city-wide ban on smoking
- Liverpool's Tavern Co restaurant wins UK's best breakfast award
- Liverpool's Upstairs at the Bluecoat reopens after fire
- Livery Halls launch ‘unplugged' meetings service
- Living Room and Est, Est, Est restaurants up for sale… For more hospitality stories, see what the weekend papers say
- Living Ventures launches chef academy with City of Liverpool College
- Living Wage boosts productivity, Boris Johnson tells hospitality audience
- Living Wage likely to have significant impact on hospitality
- Livingbridge acquires ECI's stake in Rhubarb
- Livingstone gears up for re-election battle
- Lièvre à la royale
- Llandrillo College student wins Institute for Travel & Tourism award
- Lloyd Mann – My Life in Hospitality
- Lloyd Walker wins Sodexo Chef of the Year 2016
- Lobster Bruschetta – by Maria Elia
- Lobster and mango salad
- Lobster could double in price if EU bans imports
- Lobster oil
- Lobster salad with baby vegetables and a passion fruit dressing by Dean Timpson
- Lobster sauce for a ravioli of haddock by Robert Clayton
- Lobsters, nectarines, sardines
- Local Sourcing: Getting it right
- Local and organic produce from Goldy's Farm Shops
- Local authorities can now charge for restaurant reinspections
- Local authority caterers are committed to government procurement drive
- Local authority caterers can trade in the private sector
- Local authority caterers slam suggestions they ‘drove down' food quality
- Local free-range chicken stuffed with tarragon mousse with creamed leeks and a ragoût of broad beans, asparagus and wild mushrooms – by Simon Dow
- Local marketing campaigns deliver jobs and income boost for England
- Local quality that fits the bill
- Local sourcing hit by pressure on spending
- Local sourcing on the internet
- Locatelli and Todiwala to lead Adopt a School fundraising dinner
- Loch Fyne Restaurants and Carluccio's are takeover targets – For more hospitality stories, see what the weekend papers say
- Loch Fyne angel oyster, pickled cucumber, caviar creme fraiche, by Simon Young
- Loch Fyne report calls for operators to source sustainable seafood
- Locog to target trade shows to prepare for Olympics
- Loin of Lamb
- Loin of Lamb Crowned with a Herb, Mushroom and Guinea Fowl Parfait
- Loin of hare wrapped in cured ham with a peppery port sauce – by Simon Haigh
- Loin of lamb with Sichuan pepper buttermilk chillies steamed eggplant lamb kidneys and garlic sauce
- Loin of lamb with aubergine caviare in a tomato, green olives and tarragon cream
- Loin of lamb with couscous, aubergine, olives and rosemary – by Philip Howard
- Loin of lamb with creamed celeriac, potato and spinach timbale, confit tomatoes and a light thyme reduction – by Ramon Farthing
- Loin of venison with purple potato purée and truffle sauce – by Kevin Thornton
- Loin, leg and shoulder of goat with carrot puree and lemon thyme cabbage – by Dean Timpson
- London 2012 – A lasting legacy
- London 2012 – are you accessible?
- London 2012 – are you ready for the Olympics?
- London 2012: My New Kitchen – Westfield Stratford City
- London 2012: The Caterer and Hotelkeeper Interview – Lyndy Redding
- London 2012: Welcoming the world
- London Borough of Bexley,Premises suitable for coffee shop
- London Borough of Hackney, Catering Opportunity in Grade II\* listed Clissold House, Stoke Newington
- London Borough of Hammersmith and Fulham: Operation of Cafe
- London Borough of Hillingdon, Refreshment Concession
- London Borough of Merton: Cafe Letting offers by tender
- London Borough of Southwark up-and-coming tourist haunt, says Trivago
- London Borough of Southwark: catering opportunity at John Harvard Library
- London Borough of Tower Hamlets: seeking expressions of interest for service caterers
- London Kitchen teams up with Iron Chef winner Franck Pontais
- London Linen Group launches trouser amnesty
- London Linen launches NEW EkoChef Trousers for chefs
- London Mayor launches post-referendum #LondonIsOpen campaign
- London Mayor raises Living Wage to £7.45
- London Olympics 2012
- London Olympics food vision spelled out
- London Restaurant Festival Award winners revealed
- London Restaurant Festival launches today
- London Restaurant Festival video: Jason Atherton on Pollen Street Pop-Up
- London Retail Consortium hits out at congestion zone extention
- London School of Coffee extends training facilities
- London South Bank University – Catering Services
- London Town's new boss outlines investment plans – For more hospitality stories, see what the weekend papers say
- London Underground Night Tube launch ‘delayed'
- London Wall Bar & Kitchen, London
- London and Kent to get a £115m boost from Tour de France
- London and Liverpool go it alone on smoking
- London borough of Ealing: Expressions of Interest for the Provision of Catering Management Services
- London borough of Waltham Forest, Provision of catering services
- London businesses to get free advice on how to reduce energy bills
- London chefs to feature at Food 4 Art pop-up
- London councils may ask for smoking ban powers
- London crowned best for gay travellers
- London events venue the Brewery to become members' club during Olympics
- London experiencing "eating out boom" says NPD Group
- London falls out of favour with US tourists
- London food and drink supply chain crisis looms
- London hospitality firms count the cost of the Tube strike
- London is leading European destination for hotel investment
- London is the key driver to boost regional tourism
- London named as one of the world's most popular cities
- London recovery boosts pub and restaurant sales in November
- London restaurant – New lease available
- London school sacks caterers in favour of sandwich service
- London the loser in business rates changes
- London to Paris for Hospitality Action
- London top city destination in 2007
- London tops list as most-visited international city in 2014
- London tourism set to lose out despite mayor's support
- London tourist numbers continue to grow
- London visitor numbers continue to improve in May
- London wants local authorities to have the power to ban smoking
- London's Brigade restaurant in catering deal for G8 conference
- London's City Hall to host the Big Hospitality Conversation
- London's Flying Chef hires Sarah Hughes as operations manager
- London's Islington to provide free school meals
- London's first underground farm, backed by Michel Roux Jr, prepares to open
- London's largest casino to open doors at end of May
- London's skaters need winter fuel
- London-based caterer Vacherin sees turnover growth of 33%
- Long hours culture harmful to health, say London chefs
- Longer holiday entitlement to be phased in
- Longer-life fresh milk from Pritchitts
- Lonsdale hires contractors
- Look after graduate recruits and they'll look after you
- Looming cuts in adult learning budgets threaten college catering courses
- Lord Coe opens Olympic Park's hospitality venue, the Prestige Pavilion
- Lord Leitch's skills report welcomed by People 1st
- Lord Marshall of Knightsbridge to head up VisitBritain
- Lord finds coffee machine ‘insulting' amid barrage of restaurant complaints
- Lord of the Rings inspired pub to open in Birmingham
- Lord's Cricket Ground signs deals with two kosher caterers
- Lord's Events to open new event space
- Lord's builds partnership with Tamarind and the Cinnamon Club
- Lord's catering officials suspended by MCC
- Lord's says Olympic break won't affect demand for corporate hospitality at cricket matches
- Lord's sees 8% increase in events turnover for 2015
- Lord's to serve 10,000 afternoon teas during five-day test match
- Lords attempt to guarantee rights of EU workers in UK
- Lords warn government must be ‘flexible' on visas to protect industry
- Losses nearly treble at Hand Picked Hotels – For more hospitality stories, see what the weekend papers say
- Loughborough Town Hall: Invitations for provision of catering services
- Louis XV, by Alexis Gauthier
- Louisiana shrimp viala
- Love British Food promotion to capitalise on Olympics
- Loving Life in Hospitality – Andrew Scott, Host Contract Management
- Loving Life in Hospitality – Sally Main, Harbour & Jones
- Loving life in hospitality – Chris Treacher, Wise Catering
- Loving life in hospitality: Julie Bacon, Hospitality manager, MCC/Lord's Cricket Ground
- Loving life in hospitality: Luka Seddon
- Loving life: Scott Wakefield
- Low fat, less sugar, less salt
- Low level apprenticeships under fire for devaluing the brand
- Low-calorie fruity drinks from Abbey Well
- Low-cost airlines boost airports' catering revenues
- Lowestoft College: Provision of catering services
- Loyalty programmes: on the pull
- Lucknam Park sous chef is 2009 Roux Scholar
- Lucknam Park team wins TUCO Cook and Serve competition
- Lucknam Park's Hrishikesh Desai named National Chef of the Year
- Luke Holder and #chefsagainstplastic: good riddance to bad rubbish
- Luke Johnson acquires Yes Dining
- Luke Johnson criticises ‘huge burden of taxation' on hospitality
- Luke Johnson exits Harbour & Jones board of directors
- Luke Johnson joins board of caterer Harbour & Jones
- Luke Johnson takes chair at TellTheChef
- Luke Johnson to headline the Arena Christmas lunch
- Luke Johnson warns landlords they are taking too big a slice of profits
- Luke Selby and Ruth Hansom among those to vie for Bocuse d'Or team UK selection
- Luke Selby chooses Japan for Roux Scholarship stage
- Luke Selby crowned National Chef of the Year 2018
- Lure of a Finnish model
- Luring the Lunch Crowd – US Food Trends
- Lusso achieves two-star SRA rating
- Lusso appoints Benoit Juton as operations manager
- Lusso appoints Sharon Linney as operations director
- Lusso beats competition to secure £3m contract with AECOM
- Lusso launches ‘ugly fish Friday' to promote sustainable species
- Lusso names new operations director
- Lusso partners with London Surrey Docks Farm to produce local pork
- Lusso scoops £1.3m, 12-month contract with Investec Bank
- Lusso secures £48.7m of new and retained business
- Lusso wins City law firm catering contract from Vacherin
- Lusso wins shipping firm catering contract
- Lusso wins £315k deal at Allianz corporate HQ
- Luton Cultural Services Trust: Invitations for expression of interest in provision of catering services
- Luxury bed and breakfast with self catering cottage, Dorset
- Luzienne of plaice fillet by Pascal Aussignac
- Lynda Mitchell elected as new LACA chair
- Lynda Price's chicken and mango sandwich filling
- Lyndy Redding teams up with Gordon Ramsay to buy Tante Marie cookery school
- Lynn Hawdon named School Chef of the Year
- Lynn McClelland leaves Elior after only 13 months
- Lynx Purchasing warns British rose veal is too expensive and of variable quality
- Lynx looks ahead to the best-value Christmas fare
- M Restaurant launches second Young Chef of the Year competition
- M&B to push for separate smoking rooms in pubs
- M&J Seafood lauches ‘tally' initiative
- M&J Seafood to drop endangered bluefin tuna
- M&S eyes move into event catering
- MAC report says government support is needed to address UK skill shortage
- MCA unveils 17 Master of Culinary Arts finalists
- MCC catering keeps a straight Batts
- MCS move to protect dwindling fish stocks
- MD of Butlin's appointed chairman of Cut Tourism VAT campaign
- MEPs call for country of origin labelling of all processed meat products as horse meat scandal widens
- MEPs pledge to restore fish stocks and boost fishing communities
- MEPs vote to block 48-hour opt-out for staff
- MEPs vote to scrap UK's working hours opt-out from 2011
- MERCI CHEF is expanding to the UK market
- MIRA test-drives Olive Catering
- MOD Pizza announces second UK site
- MP calls for better care home meals
- MP calls for health minsters to take on supermarkets over cheap booze
- MP seeks power to enforce nutritional standards in schools
- MPD
- MPM Catering wins £1.5m Southampton Boat Show deal
- MPW's plans to improve school meals don't impress the Department for Education
- MPs call Government to introduce care home food standards
- MPs call for 25p ‘latte levy' on drinks sold in disposable coffee cups
- MPs call for curb on venture capitalists
- MPs call on government to scrap migration targets and heal Brexit divide in industry backed report
- MPs complain of ‘soggy porridge' in House of Commons
- MPs criticism of catering contracts must not be ignored
- MPs hear of delays to FSA's review of interest rate swap mis-selling
- MPs seek Europe-wide fair tipping rules – For more hospitality stories, see what the weekend papers say
- MPs set to debate air passenger duty on 1 November
- MPs slam Government in action over rise in UK childhood obesity
- MPs to be sent school meals today
- MSC introduces new restaurant standard for seafood
- Ma hor – minced prawns and chicken simmered with palm sugar and peanuts, served on pineapple and mandarins – by David Thompson
- Macaron master: Julien Plumart
- Macaroni cheese is fastest growing menu item
- Machchi Sufiyani – roasted monkfish tail in garlic and green chilli marinade with tomato and ginger chutney – by Atul Kochhar
- Machines for smaller operations
- Mackay to step down as Compass chairman
- Mackerel fillet with pickled apple, red wine reduction and mizuna shoots, by Jean Baptiste Bady
- Mackerel tartare, cucumber, marsh samphire and wild fennel,by Mark Hix
- Mackerel with Pickled Gooseberries, Gooseberry Wine Jelly and Gooseberry Puree, by Kenny Atkinson
- Mackerel, Brussels sprouts, Mutton
- Mackerel, Grapes, Pork
- Mackerel, Lamb, Girolles
- Mackerel, Truffles, Teal
- Maclean Cleaning Service. Marble Floor Cleaning and Polishing
- Mad about mezze
- Made in Italy: Giorgio Locatelli recipes
- Made to measure: how you can match the candidate to the job
- Madeira sauce with summer truffle and chanterelles
- Maestrowave
- Maidaid-Halcyon
- Main attractions
- Maintaining margins
- Maintaining standards in remote locations
- Majority of children's lunch boxes are unhealthy
- Majority of operators unconcerned by Brexit, report finds
- Majority still have negative views of hospital food
- Make cookery lessons in schools compulsory, say campaigners
- Make hospital food better
- Make quangos more accountable, urges BHA chief executive Bob Cotton
- Make room for local operators
- Make staff your agents for environmental change
- Make sure safety training is understood by all staff
- Make sure that you deliver on green promises
- Make sure you are protected against Legionnaires' disease
- Make sure you have a strict staff policy on the use of social media
- Make sure your Twitter messages don't fall foul of advertising laws
- Make sure your business is WEEE compliant
- Make the most of every morsel
- Make the most of staff you've got
- Make the most of your local community
- Make the sea sustainable – how to choose the right fish
- Make your business recession proof
- Make your statement about accessibility
- Make your wine list easy to use
- Makella teams up with HCIMA and BAHA
- Making a marketing plan
- Making coffees on a banqueting scale
- Making flexible working work
- Making it in management
- Making news
- Making profit whilst the sun shines
- Making the Hospitality Trade Sparkle
- Making the kitchen greener
- Making the most of your main course
- Making your glassware sparkle
- Makro makes senior management changes to strengthen customer focus
- Malaysian cuisine – spice mission
- Malcolm Arnold Academy invites expressions of interest for the provision of the catering service at the academy
- Malcolm Shipton named Dysphagia Chef of the Year 2016
- Male head waiters earn 20% more than women
- Mallard with apples and shallots cooked in cider, celeriac mash, by Madalene Bonvini-Hamel
- Mallard with beetroot, by James Lowe
- Malloreddus al radicchio e bottarga – by Roberto Sardu
- Malmaison and Hotel du Vin chains up for sale at £450m – For more hospitality stories, see what the weekend papers said
- Malmaison and Hotel du Vin scoop two Best Places to Work awards
- Malmaison, Liverpool
- Malnutrition action plan launch delayed
- Malnutrition may contribute to 50,000 hospital deaths a year
- Malnutrition on the rise in healthcare sector
- Man arrested for murder of missing chef Claudia Lawrence
- Man jailed for BaxterStorey chef murder
- Man, 22, charged in connection with death of agency chef
- Management reshuffle at Mount Charles Group
- Managerial jobs to go as Aramark gets ‘leaner'
- Manchester City reveals details of Jamie Oliver and Legends signing
- Manchester City signs Legends and Jamie Oliver in catering transfer
- Manchester City stadium, Bar Boulud and Coworth Park in catering awards final
- Manchester College team wins 2012 Brakes Student Chef Team Challenge at Hotelympia
- Manchester is ripe for hotel growth, says report
- Manchester schools to serve breakfast
- Manchester tart soufflé with mace ice-cream
- Manchester to protest over supercasino U-turn
- Manchester's Printworks to revamp F&B offering
- Mandarins in liqueur syrup
- Manjari Chestnut Log
- Manslaughter change raises employer risks
- Mante, a lamb pie – by Michael Connor
- Manufacturer Enodis restructures operations
- Manuka mania
- Many firms are still in the dark over fire safety laws
- Marbled terrine of foie gras, chicken and tongue, quince chutney
- Marbrê of foie gras and grouse
- Marc Bradley – A Minute on the Clock
- March Update: The Mulberry Tree
- March Update: The Royal Sportsman
- March Update: The Stephan Langton
- March Update: The Taverners
- March Update: Tudor Farmhouse Hotel
- March Update: Wildwood
- Marco Pierre White calls for entries to the Knorr National Chef Award
- Marco Pierre White goes to Hell's Kitchen
- Marco Pierre White honoured at Craft Guild of Chef Awards
- Marco Pierre White kicks off Singapore tour with Unilever
- Marco Pierre White prepares lobster in a special masterclass
- Marco Pierre White prepares lobster with sauce vierge
- Marco Pierre White stars in HA campaign
- Marco Pierre White to be new patron at Hoxton Apprentice
- Marco Pierre White to launch three ventures in the North West
- Marco Pierre White's top 10 dishes
- Marco and barista champion launch the UberBoiler
- Marco turns the heat on salt – For more hospitality stories, see what the weekend papers say
- Marcus Eaves' Baked Alaska Masterclass
- Marcus Wareing enters into partnership with caterer Aramark
- Margaret Hodge takes on role of tourism minister
- Maria Elia – A Minute on the Clock:
- Maria Scullion appointed head of conference and events sales at Kia Oval
- Marinated duck, chinese green and salt chilli won ton with a sweet soya and balsamic dressing
- Marinated lamb's loin on thyme and pancetta mash with a timbale of sweetbreads, wild mushrooms and borlotti beans, red onion marmalade, market vegetables, port-infused jus by Kevin MacGillivray
- Marinated leg of lamb with roast onion squash – by Theo Randall
- Marinated salmon gateau with smoked sole
- Marinated salmon, olive oil, lime dressing and fennel salad – by Richard Corrigan
- Marinated sardines with capers and black olives – by Donald Marshall
- Marinated strawberries with a hint of mint, served with clotted cream – by Michael Caines
- Marius Madou and Jonathan Gray win Roger Naylor Hospitality Skills Competition
- Marjory Brown joins Vinopolis as head of events
- Mark Birchall named 2011 Roux Scholar
- Mark Blacker – My Worst Job
- Mark Hellyar – A Minute on the Clock
- Mark Hix and Tom Kitchin sign up to help train BaxterStorey chefs
- Mark Hix creates joint venture with WSH to fuel expansion of restaurant group
- Mark Hix: Fishing for talent
- Mark Lewis, editor of Caterer and Hotelkeeper, explains the aims of the School Meals Matter campaign
- Mark Philpott – A Minute on the Clock
- Mark Sargeant partners with American Airlines
- Mark Sargeant partners with Brakes to develop its service for chefs
- Mark Sargeant to launch Tower of London restaurant with CH&Co
- Mark Sargeant urges young chefs to start with ‘grass roots' cooking
- Mark Seastron, commercial development director, Sodexho Defence Services
- Mark Stonham, Restaurant Associates' general manager, London Stock Exchange
- Mark Wright – My Life in Hospitality
- Market produce
- Marketing for dummies
- Marketing move now
- Marketing: Spread the green message
- Markus stands down as Elior co-chairman
- Marmalade ice-cream – by Tim Withers
- Marriott Hotel County Hall to launch new restaurant
- Marriott Hotels joins Women 1st in Scotland
- Marriott International reports best results for six years
- Marriott adds hotel in Ireland and other international news
- Marriott adds two hotels in Shanghai and other international hotel news
- Marriott to Host Women 1st 2013 Conference and Shine Awards
- Marriott to open a further 50 UK hotels… For more hospitality stories, see what the weekend papers say
- Marriott to open two hotels in Phuket and other international hotel news
- Mars Foodservice launches student catering challenge
- Marston's results show continued growth
- Martin Brown joins ISS Eaton as S&M director for City dining venue
- Martin Clarkson joins Gerald Eve as partner
- Martin Crank named GM at Payal Group
- Martin Mckee named NACC Care Chef of the Year 2019
- Martin to judge school chef contest
- Martini – cocktail of the month
- Mary Blackwell salmon pudding
- Mary Rance named chief executive of UKinbound
- María Fernanda Di Giacobbe wins Basque Culinary World Prize
- Mascarpone and basil mousse with bitter chocolate sauce and praline
- Massarella to continue operating at House of Fraser under Mike Ashley ownership
- Master Chef and Master Butcher unveil new beef and lamb cuts for Eblex sous vide range
- Master Chefs of Great Britain announce Young Chef of the Year
- Master Innholders Hotel General Managers' Conference: Conference preview
- Master Innholders enrols new general managers
- Master Innholders names four new members
- Master Innholders raise more than £22,000 in charity cycle event
- Master motivators
- Master of Culinary Arts programme open for entries
- Master of Culinary Arts winners 2013 unveiled
- Master of Culinary Arts winners unveiled
- Master the mix of social media
- MasterChef Ash Mair eyes up Cucina's school meals
- MasterChef pop-up project leaves BaxterStorey £400,000 light
- MasterChef: The Professionals finalist and Acorn Award winner launch Primavera Private Dining
- Masterchef judges John Torode and Gregg Wallace critique Heathrow food
- Masterchef starts the search for the next Gordon Ramsay
- Masterchef the Professionals seeks applications for 2014
- Masterchef: An interview with John Torode and Gregg Walace
- Masterclass – Dominic Chapman's oxtail and kidney pie
- Masterclass – Goosnargh duckling by Allan Pickett
- Masterclass – Hare two ways with Savoy cabbge, by Mark Dodson
- Masterclass – potting meat and fish with James Mackenzie
- Masterclass: Almond tart by Jeremy Lee of Quo Vadis
- Masterclass: Asparagus with ewes' milk curd by George Blogg
- Masterclass: Chawanmushi by Alexandru Craciun at Sosharu
- Masterclass: Elderflower mousse and strawberry dessert by Claire Clark and Sarah Crouchman
- Masterclass: Macaroons
- Masterclass: Millefeuille of exotic fruit by Kenneth Culhane
- Masterclass: Poached Jersey oysters by Steve Smith
- Masterclass: Several ways with kohlrabi by Simon Rogan
- Masterclass: Strawberry panna cotta by Shaun Rankin
- Masterclass: Viennese apple strudel
- Masterclass: Wild garlic
- Masterclass: Winter salad
- Masterclass: custard tart with Anthony Demetre
- Masterclass:Creative Thinking, Decision Making and Problem Solving
- Mastermind combi ovens from Valera
- Masters of more than one trade
- Maternity leave politics
- Maternity provisions
- Maternity, paternity and adoption rights
- Matt Davies to become British Culinary Federation chairman
- Matt Dawson joins forces with Sodexo to launch healthy recipe range
- Matt Jaynes from Lexington wins Elior Street Food Challenge at Hospitality Show 2015
- Matt Jaynes named as Lexington Catering's LexChef 2008
- Matthew Cheal is named the British Culinary Federation Chef of the Year 2010
- Matthew Clark and Bibendum owner reports positive growth
- Matthew Gillman appointed venue operations manager at Imperial War Museum, London
- Matthew Thomas, operations director, Holroyd Howe
- Maximise your employability
- Maximise your potential with Caterer and Hotelkeeper's business summit
- May bank holiday move and red tape task force proposed in Tourism Strategy
- Mayfair Furniture Clearance Ltd: Leading buyer and seller of used and new contract hotel furniture
- Mayfair Park and Tower race raises £20k for Galvin's Chance
- Mayla supplies Ready-To-Bake Frozen Premium Muffins
- Mayor Of London urged to make good on promises ahead of Olympics
- Mayor backs living wage for hotel and restaurant workers
- Mayor of London among speakers at Hospitality and Tourism Summit
- Mayor of London launches Skills for Food scheme
- Mayor of London launches scheme to help small businesses cut food waste
- Mayor plans £1m campaign to promote London
- Mayor slams hotel price hike for Olympics
- Maze Grill, London
- McCain Foodservice Solutions partners with KERB in Streets Ahead project
- McCain Foodservice invests in 12 street food start-ups
- McCain's Staycrisp Fries get Beefy Boys approval
- McCarthy & Stone and Somerset: Provision of catering services
- McCormick launch new format for Flavour Forecast 2019
- McDonald's helps 3,000 Games Makers gain formal hospitality qualification
- McDonald's launches apprenticeship scheme for staff
- McDonald's to launch new Irish outlets and other international news
- McDonald's wants Mcjob removed from dictionary
- McDonald's wins Caterer's Best Places to Work award
- McDonald's – Best Places To Work
- McDougalls Young Baking Team of the Year 2016 revealed
- McDougalls Young Baking Team of the Year 2017 open for entries
- McDougalls' Young Baking Team of the Year returns for 2018
- McHappyFamily – great solution or just a gimmick?
- Meals as medicine
- Meals on Wheels Week 2021 to celebrate frontline teams
- Meals on Wheels celebrates it's 60th anniversary
- Meals on Wheels service declines rapidly
- Meals on Wheels: Catering for the future
- Measuring success – Fred Sirieix's Art of Service part 6
- Meat & poultry – alternative cuts
- Meat Moves Over – US Food Trends
- Meat and Livestock Commission decries meat labelling ‘excuses'
- Meat and fish to debut at London's New Covent Garden market
- Meat and groceries from Pampered Pigs Pantry
- Meat and poultry: rest assured
- Meat firm fined for origin mislabelling
- Meat prices hit menus
- Meat products from Cranborne Stores
- Meat trader who threatened restaurateur over debt convicted of harassment
- Meat-free marvels – Alyn Williams at the Westbury
- Meat-free options attract young diners, survey finds
- Meatless mains – US food trends
- Mecco to cater for British Grand Prix 2016 at Silverstone
- Medallists from Le Salon Culinaire International de Londres 2006
- Media regulator Ofcom opts for Charlton House in £1.5m-plus catering deal
- Mediclean boss aims to grow the company to £500m within five years
- Medirest ordered to pay £200 compensation after hospital patient claim
- Medirest scoops £135m contract at King's College hospital trust
- Medirest secures £95m healthcare contract
- Medirest signs new £3.8m catering contract with Bristol hospital
- Medirest wins 10-year deal with Hywel Dda University Health Board
- Medirest wins a £5.7m contract at South Bristol NHS Community Hospital
- Medirest wins £16.5m contract with Blackpool Teaching Hospitals
- Medirest wins £35m NHS contract extension
- Mediterranean red mullet, roast tropical banana with garam masala and a pressed bone jus by Anne-Sophie Pic
- Medium-duty microwave from AWI
- Medlar and quince jelly with quince curd tarts
- Mee Krob
- Meet the former winners of the Acorn Scholarship
- Meet the four finalists in the Great British Menu 2010
- Meet the skateboarding, iPod-playing Gruppies
- Meet the winners of the Acorn Awards 2010
- Mellors nears 200 sites with £1m school contract win
- Melon and chinese ginger marmalade
- Member of advisory panel slams School Food Trust for inaction – For more hospitality stories, see what the weekend papers say
- Mentor safety training
- Mentoring: Help them to grow
- Menu Ideas
- Menu Trends: Flavor Boosters for Chops – US Food Trends
- Menu labelling and the Public Health Responsibility Deal
- Menu labelling – the results of the Caterer online debate
- Menu labelling: live debate on Caterersearch.com
- Menu labels another costly burden on restaurants, says BHA
- Menu reader app brings accessibility to visually impaired guests
- Menu ‘rethink' needed to combat food inflation
- Menuwatch – Gravetye Manor
- Menuwatch – Kaspar's seafood bar and grill
- Menuwatch – Perkin Reveller
- Menuwatch – Pierre Koffmann's Restaurant on the Roof, Selfridges
- Menuwatch – Restaurant at St Paul's
- Menuwatch – Serpentine Bar & Kitchen
- Menuwatch – The French Laundry at Harrods
- Menuwatch: Adams, Birmingham
- Menuwatch: Launceston Place
- Meringue pavlova, wattleseed cream, exotic fruit, sugar bark
- Merlin Events London drops three caterers from three top tourist attractions
- Mersey Ferries Ltd: Expressions of interest for the provision of catering services
- Merseyside Police, Provision of staffed catering service
- Merton agrees to make changes for better school meals
- Merton parents unhappy with ‘improved' school meal service
- Merton school to stick with Feed Me Better pilot scheme
- Metal stacking banqueting chairs
- Methi Chaman (Fenugreek leaves)
- Metropolitan takes on Italy's Kimbo coffee
- Mexican's Great Awakening – US Food Trends
- Mice to test food at Beijing Olympics
- Michael Audis and Phil Foster join Brookwood Partnership
- Michael Caines and People 1st launch development programme for female chefs
- Michael Caines at the Bath Priory
- Michael Caines launches scheme to further female chefs' careers
- Michael Caines wins top honour at Craft Guild of Chefs Awards
- Michael Collis's cod in beer batter – by Michael Collis
- Michael Ellis appointed tourism minister
- Michael Godfrey – A Minute on the Clock
- Michael Goulston named LACA School Chef of the Year 2018
- Michael Gove pledges support as farmers issue drought ‘wake-up call'
- Michael Venner, former joint MD of Venners, dies aged 85
- Michel Landel to retire as CEO of Sodexo next year
- Michel Richard, chef proprietor, Citronelle restaurant, Washington DC, USA
- Michel Roux
- Michel Roux Jnr and Simon Hulstone kick off the Skrei season
- Michel Roux Jnr becomes Springboard patron
- Michel Roux Jnr joins Compass Group's Restaurant Associates
- Michel Roux Jnr to present revival of BBC2's Food & Drink programme
- Michel Roux Jnr, Theo Randall and Tom Kitchin to star in new TV show
- Michel Roux Jr extends contract with Restaurant Associates
- Michel Roux Jr to launch restaurant with Compass Group
- Michel Roux's gratin dauphinoise recipe
- Michel Roux's rice tart scented with lapsang souchong and lychees by Michel Roux
- Michelin 2011: Where have all the stars gone?
- Michelin Guide editor predicts new restaurant trends for 2015
- Michelin Mince Pie Project raises £10,000
- Michelin appoints new international director of its guides
- Michelin chefs team up for Birmingham Chefs Alliance dinner
- Michelin-starred Robert Thompson preferred bidder for Isle of Wight Winter Gardens
- Michelin-starred chef Alyn Williams named 2012 National Chef of the Year
- Michelin-starred chef Jason Atherton visits Barcelona
- Michelin-starred chef Nigel Haworth joins BaxterStorey as consultant chef
- Michelin-starred chef Rene Redzepi to appear at Chef Conference 2008
- Michelin-starred chef Tessa Bramley to cook at St Leger Festival
- Michelin-starred chefs line up for new iPhone app
- Michelle Hanson
- Microwave ovens: how and what to buy
- Midday meal spend falls behind snacks
- Midi K 625 fridge from Gram
- Midlothian scores school meals success
- Midshire Catering appoints two to operations team
- Migrant staff not here for life, warns expert
- Migrant workers are more reliable and better skilled, says research
- Migrant workforce returns to Europe over weak pound
- Migrants make up over a quarter of hospitality industry employees
- Migration cap fuels fears of skills crisis
- Migration cap making life tough for restaurant businesses
- Mike Audis
- Mike Audis tells managers they're way off target
- Mike Bailey
- Mike Carter joins Unilever Food Solutions culinary services team as a business development chef
- Mike Friel wins first Incentive Catering Cook Off
- Mike Johnson
- Mike Sunley – A Minute on the Clock
- Mike Sunley, managing director at Lexington Catering
- Milburns in Flying Scotsman deal
- Milk-fed Cloverdene lamb, green beans baked with tomato and anchovy mayonnaise by Neil Perry
- Milk-fed Lamb with Aubergine Caviar, by Jerome Tauvron
- Milk-fed lamb from Wild Harvest
- Milk-fed lamb from the Pyrenees, 'barigoule and bergamot' – by Pascal Aussignac
- Milk-fed veal cutlet with saffron pasta and broad beans
- Millac cappucino milk from Pritchitts
- Mille-feuille of salmon
- Millefeuille of Chocolate Maison and Coffee Cream
- Millefeuille of aubergine, Dover sole and tomato with anchovy purée and sun-dried tomato sauce by Stephen Smith
- Millefeuille of foie gras with roasted langoustine, jus Xeres – by Toby Hill
- Millefeuille of red mullet and plum tomato and potato confit – by Gary Hollihead
- Millennials eating out less but over 50s could plug the gap
- Millennials snack far more often than earlier generations
- Millions of free range eggs lose their status
- Milton Keynes College wins Zest Quest Asia 2016
- Minchinhampton Golf Club Ltd, Provision of catering service
- Minds are not fair game – the Open Minds survey results
- Mine's a Mojito: demand for cocktails goes mainstream
- Mineral fruits from Abbey Well
- Minestrone of fruits with mascarpone sorbet
- Mini Manhattans – Cocktail of the Month
- Mini ProJuice Bar from ProJuice
- Minimum wage goes up to £6.08
- Minimum wage rise set to increase pressure on hospitality firms
- Minimum wage to rise by 7p an hour in October
- Minister Helen Grant launches Tourism Council
- Minister dashes hopes for VAT reduction after Commons debate
- Minister fails to get tougher on smoking
- Minister urges common sense approach to DDA
- Ministry of Defence awards £750m food supply contract to Purple Foodservice Solutions
- Ministry of Justice and 3663 withdraw Halal products found to contain pig DNA
- Ministry of Justice: Provision of catering service
- Mint Julep – cocktail of the month
- Minute on the Clock – Alastair Hook
- Minute on the Clock – Brian Hannan
- Minute on the Clock – Christian Rose
- Minute on the Clock – David Croft
- Minute on the Clock – Debbie Loxley
- Minute on the Clock – Derek Johnson
- Minute on the Clock – Eric Lanlard
- Minute on the Clock – Frazer Wilson
- Minute on the Clock – Hayden Groves
- Minute on the Clock – Hugo Warner
- Minute on the Clock – James Greetham
- Minute on the Clock – Jamian Lewis
- Minute on the Clock – Lynda Beverley
- Minute on the Clock – Margot Henderson
- Minute on the Clock – Mark Blunt
- Minute on the Clock – Mark Cartwright, executive chef, Cucina
- Minute on the Clock – Mark Tazzioli
- Minute on the Clock – Matt Rake
- Minute on the Clock – Mikhail Shiyanov
- Minute on the Clock – Neil Lodge
- Minute on the Clock – Nick Freeman
- Minute on the Clock – Peter Griffiths
- Minute on the Clock – Rob Wear, F&B manager, BDL
- Minute on the Clock – Sally Grimes
- Minute on the Clock – Simon Hellier
- Minute on the Clock – Simon Hulstone
- Minute on the Clock – Stephen Robinson
- Minute on the Clock – Steven Saunders
- Minute on the Clock – Susan Morrison
- Minute on the Clock – Suzanne Parr
- Minute on the Clock – Tim Harrington
- Minute on the Clock: Chris Penn
- Minute on the Clock: Ian Mark, RAF chef instructor
- Minute on the Clock: James Dickson, Workshop Coffee owner
- Minute on the Clock: Jennifer Santner
- Minute on the Clock: Mark Hill
- Minute on the Clock: People 1st managing director Simon Tarr
- Minute on the Clock: Richard Ball
- Minute on the clock – Rob Burcher
- Minute on the clock: Daniel Broughton
- Minute on the clock: Emma Underwood
- Minute on the clock: Franck Pontais
- Minute on the clock: Gush Jutley
- Minute on the clock: Ian Simpson
- Minute on the clock: Ian Thomas
- Minute on the clock: Jan Matthews, chief operating officer, Smart Group
- Minute on the clock: Jonathan Parker, Ascot Racecourse
- Minute on the clock: Jonathan Raggett, managing director, Red Carnation Hotels
- Minute on the clock: Julie Barker, CUBO
- Minute on the clock: Louise Roberts
- Minute on the clock: Lucy Townsend, owner, the Greyhound on the Test and Wilds
- Minute on the clock: Luke Selby, Restaurant Gordon Ramsay
- Minute on the clock: Mel Groundsell
- Minute on the clock: Michael Divers
- Minute on the clock: Simon Tarr
- Minute on the clock: Tony Reynolds
- Minute on the clock: William Curley
- Minute on the clock: Zoe Mann
- Minute steak sandwich with red onions and fried eggs
- Missing Ingredients wins three-year Alfa Laval contract… and other food service news
- Missing chef Jonny Rothfield found
- Mitchells & Butlers and Aramark enjoy success at Menu Innovation and Development Awards
- Mitchells & Butlers scores hat trick of awards for its menus
- Mitchells and Butlers posts positive half-year results
- Mitie Catering rebrands as Gather & Gather
- Mitie Catering to appear on BBC's Inside Out tonight
- Mitie awarded £150m contract extension with St George's
- Mitie buys majority stake in caterer Creativevents
- Mitie good start for subsidiary
- Mitie lands its biggest ever catering contract in £30m deal with Standard Life
- Mitie launches £10m start-up fund
- Mitie leap in sales figures
- Mitie offshoot takes on Charlton Athletic stadium
- Mitie partners Mosaic charity for ex-offender scheme
- Mitie puts wellbeing on the menu
- Mitie reports 45% growth in catering business
- Mitie signs £775m services contract with Lloyds
- Mitie wins BBC Worldwide catering and FM contract
- Mitie wins £2.5m deal at London's Irish Club
- Mitie wins £33m NHS bundled services deal
- Mitie's Creativevents wins RHS Hampton Court Palace Garden Festival contract
- Mix and mash: how to maximise potato sales
- Mixed Dahl
- Mixed Vegetable Curry to be served with Greene King IPA
- Mixed pakodas
- Mixed reaction to emergency Budget
- Mixed response to First European Coffee Symposium
- Mixed summer for seaside resorts
- MoD awards Elior UK £92m catering deal
- MoD brings variety to soldiers' diet
- Mobile caterer Squid & Pear wins Sustainable Restaurant Association's top rating
- Mobile phone usage
- Mobile technology: The game-changers
- Mobo awards will pump £3.6m into Glasgow leisure sector
- Mocha cocktail
- Mocha panna cotta with caramel rum sauce – by Marcus Wareing
- Modern leadership under the microscope at The Caterer Summit
- Mogul Lamb Chops with Curried Lamb Jus, Crispy Indian Potato Pancakes, Mint and Cilantro Chutney and Haricots Vers
- Molecular Gastronomy: Exploring the Science of Flavour
- Monica Galetti and Paulo De Tarso complete Foodservice Forum line-up
- Monica Galetti creates limited edition menu for Searcys at the Gherkin
- Monica Galetti reveals WSH backing restaurant venture
- Monica Galetti, Mark Sargeant and John Campbell to cook in aid of Hospitality Action
- Monitoring employees
- Monkfish and huss
- Monkfish match dazzles judges
- Monkfish with crown prince gnocchi, mussels and black radish – By Tristan Mason
- Monkfish, Lychees, Mutton
- Monkfish, Rabbit, Truffles
- Mont Blanc
- Moong dhal
- Morag Freathy appointed managing director for B&I for Compass UK and Ireland
- More Britons plan staycation in 2017 than took one in 2016
- More Marchesi by Villeroy & Boch
- More Restaurants Favor Filtered Water – US Food Trends
- More Special Teas from Tetley's
- More cash in pot for school meals
- More jobs to go in Compass clearout
- More on NVQ qualifications
- More people will eat out after England smoking ban
- More schools sign up for Elior food education
- More staff trained in hospitality than any other industry
- More support needed for women with boardroom ambitions
- More sustainable fish from Brakes
- More than 1,000 women trained by Women 1st
- More than 160 MPs support BHA campaign to cut tourism VAT
- More than 4,000 sign petition for School Meals Matter
- More than 40% of illegal labour fines are unpaid
- More than 50,000 use TripAdvisor Business Listings to promote their properties online
- More than 500 people attend 40th Big Hospitality Conversation event
- More than 70 people fall ill following Royal College of Art event
- More than 70% of hospitality professionals unaware of Apprenticeship Levy
- More than half of Brits plan UK holidays for 2010
- More than two thirds of industry leaders say Brexit has already harmed business
- More time for regulations
- More visitors to the UK, but they're not staying long
- Morel and shiitake risotto by Robert Castellani
- Morgan Stanley revives talks to buy Wagamama – For more hospitality stories, see what the weekend papers say
- Morning Melting Pot – US Food Trends
- Morning glory: what your guests choose for breakfast
- Moroccan lamb stew, couscous salad with spring onions, mint and lemon
- Mosaique of Duck, Rabbit and Foie Gras
- Moscow most expensive city in world for coffee
- Most guests leave corporate events hungry, says Jackson Gilmour survey
- Most hospitality employees aren't happy in their job
- Most influential figure in UK hospitality named…
- Motion Slickness
- Motivate staff by making sure they're part of a team
- Moto Hospitality loses compensation fight
- Moto fails to excite the City with Robinson appointment
- Moto manager named energy-saving champion
- Moto tops service stations survey
- Moto triumphs in Loo of the Year competition
- Motorway giants in fight to change ‘outdated' laws
- Mount Charles Group appoints director of catering
- Mount Charles Group confirms £5m of deals
- Mount Charles Group signs five-year University of Ulster catering deal
- Mount Charles Group wins Giant's Causeway contract
- Mount Charles Group wins £7m college catering, cleaning and vending contract
- Mount Charles announces ‘Road to £50m' growth plans
- Mount Charles expands beyond Northern Ireland with Exeter Airport contract
- Mount Charles facility at Belfast Airport receives £250,000 investment
- Mount Charles invests £1.6m in new headquarters
- Mount Charles launches outside events drinks division
- Mount Charles named the UK's fastest growing foodservice company
- Mount Charles renew Belfast International Airport contract in £30m deal
- Mount Charles reports strong revenue and employee growth
- Mount Charles wins multimillion-pound Flybe contract
- Moussaka
- Mousse of wild mushrooms, consomme of girolles
- Move of the week – Wayne Spicer to run conferences meetings and events Leith's at the Old Royal Naval College
- Moving Venue predicts sparkling outlook for 2014
- Moving Venue set for Jubilee bank holiday revenue boost
- Moving Venue wins contract for Mercury Prize Albums of the Year
- Moving abroad to reduce UK tax
- Moving into management
- Moving pictures: Running video content on your website
- Moving to mobile ordering
- Mozzarella bites
- Mozzarella with tomato jelly in a glass – by Gualtiero Marchesi
- Moët UK Sommelier of the Year 2014 opens for entries
- Mug-sized coffee filters from Rombouts
- Mulcahy quits Compass to join Sodexho
- Multibaker for Lincat Opus
- Multiconcept Operators: Group Dynamics – US Food Trends
- Multifunction tableware – the shape of things to come
- Multitasking unit from Imperial
- Mumbai terrorists planned to blow up Taj Mahal Palace hotel – For more hospitality stories, see what the weekend papers say
- Murgh Makhani chicken curry, by Alfred Prasad
- Muriel's Kitchen to open two new sites
- Museum of Liverpool: Invitation to Tender for Catering Concession
- Museum of Science & Industry in Manchester appoints Lucy Cort as sales manager
- Museum's dream team
- Mushrooms, grouse, pollack
- Music tourists spent £2.2b in UK last year
- Muslim caterer accuses the Met of discrimination
- Mussel and oyster soup – by Tim Withers
- Mussels in Lemon Cream to be served with Strong Suffolk – by Greene King
- Mussels, Butternut, Grouse
- Mussels, Melon, Lamb
- Mutton Broth – by John Williams, Exec Chef of the Ritz
- Mutton Renaissence and Defra release guide to meet demand
- Mutton and turnip pie – By Mark Hix
- Mutton makes a come back
- My Best-Selling Dish – Cheese and pickles, by Mat Follas
- My Best-Selling Dish – Hariyali bream with tomato kachumber, by Karam Sethi
- My Best-selling Dish – Carapaccio battuta fassone, by Lukas Pfaff
- My Best-selling Dish – Cornish sardines on toast with garlic butter, by David Gingell
- My Best-selling dish – Bonet, caramel and hazelnut ice-cream
- My Life in Hospitality
- My Life in Hospitality – Sam Walker
- My New Kitchen – Google staff canteen
- My New Kitchen – Lancaster London
- My New Kitchen – Silverstone
- My Way…or the Highway? – US Food Trends
- My best selling dish – Slow roasted pork and juniper ragu fazzoletti, by Nicholas Schizas
- My best-selling dish – Boxty with H Forman & Son's Smoked Salmon, by Firas Kharfadji
- My best-selling dish: Tim Fisher, pastry chef, ISS Food & Hospitality Services
- My favourite blender
- My favourite ceramics
- My favourite restaurant book
- My favourite thermal blender
- My favourite way to serve Brussels sprouts
- My favourite… butter
- My favourite… pot
- My favourite… sauce
- My favourite… shoes
- My life in hospitality – Nick Howe
- My new kitchen: Baxter & Platts
- My new kitchen: Le Champignon Sauvage, Cheltenham
- My new kitchen: Liverpool Malmaison
- My new kitchen: Mark Page, head chef at London's Commonwealth Club
- My own salt cod, white ragu with meat and yogurt, by Moreno Cedroni
- MySchoollunch.co.uk scoops top prize at Web Awards
- Mystery Shopper programme finds warmth is critical to customer loyalty
- Mystery shoppers – the secret service
- Mövenpick Ice Cream crowns Louise Jayne Rigden as Gourmet Chef of the Year
- NACC Awards 2017 finalists announced
- NACC Awards 2017 winners revealed
- NACC Awards 2018 winners announced
- NACC Awards winners announced
- NACC Care Chef of the Year 2017 finalists confirmed
- NACC Care Chef of the Year 2018 competition opens for entries
- NACC Conference: Malnutrition costing England £19.6b a year
- NACC National Community Meals Week draws high profile support
- NACC and HCA launch health and social care catering NVQ
- NACC and HCA team up to launch Nutrition Advocates programme
- NACC announces Care Chef of the Year award finalists
- NACC announces Sophie Murray as new deputy chair
- NACC announces finalists for Care Cook of the Year 2013
- NACC calls on local authorities to invest in nutrition for older people
- NACC charity skydive raises more than £6,000
- NACC conference returns to Blackpool's Hilton Hotel
- NACC expands chef contest for 2014
- NACC honours care caterers at annual awards
- NACC hosts HRH Duchess of Cornwall at Christmas luncheon club
- NACC jubilee – a meal fit for the queen
- NACC launches Care Chef of the Year 2017
- NACC launches Care Cook of the Year 2015 competition
- NACC launches Care Cook of the Year 2016
- NACC launches best practice guide for care sector workers
- NACC launches new scheme to help care caterers to safely manage intolerance and allergies
- NACC launches training to enhance mealtimes for dementia sufferers
- NACC members to take part in charity skydive
- NACC reveals shortlist for 2015 awards
- NACC reveals shortlist for 2016 awards
- NACC reveals winners for 2016 awards
- NACC seeks industry support to save Meals on Wheels
- NACC still vocal after 25 years
- NACC to attempt world record
- NACC training and development forum returns to Blackpool
- NACC's Care Cook of the Year 2015 finalists revealed
- NACC's Care Cook of the Year 2016 finalists revealed
- NAO sees savings in catering procurement
- NCS Catering
- NEC Group Catering recruits Lydia Ellis as marketing manager
- NEC Group managing director to leave the business
- NEC Group reports strong performance despite £8m shortfall
- NEC Group see underlying turnover and profit increase
- NEC Group sells for £307m
- NEC Group strengthens ICC catering team
- NEC caterer Amadeus launches new retail brand
- NEC's Amadeus puts team in place for London 2012 Olympics
- NHS Trusts must be more hard headed with contract caterers
- NHS caterers fear Novation deal
- NHS food spending figures attacked as ‘inaccurate'
- NHS launches contingency plans following Carillion collapse
- NPA in pork pledge plea to restaurateurs
- NPD names five top trends for 2017
- NRB Top 50 2016 unveiled at Northern Restaurant & Bar show
- NRB Top 50 for 2015 revealed
- NRB Top 50 for 2016 open for nominees
- NUT pleges teachers' support for LACA
- NVQs work… if you let them
- Names of six Roux Scholarship finalists revealed
- Nando's and Subway join Wrap's Courtauld Commitment 2025
- Nando's scoops three stars in the Best Companies Accreditation 2010 scheme
- NatWest and RBS offer loans to flood-hit businesses
- Natal prawns with beaten rice on smoked snoek cake with chilli jam – by Garth Stroebel
- Natalie Bickford appointed Sodexo Europe HR director
- National Adopt a School Week to deliver food education to 1,500 children
- National Apprenticeship Awards now accepting entries
- National Association of Care Catering celebrates 25 years
- National Association of Care Catering launches CQC standards guide
- National Association of Care Catering names new ambassadors
- National Association of Care Catering releases new fortified meals recipe book
- National Chef of Wales competition launched
- National Chef of the Year 2012 competition open for entries
- National Chef of the Year 2013 now open for entries
- National Chef of the Year 2013 semi-finalists announced
- National Chef of the Year 2014 competition open for entries
- National Chef of the Year 2016 open for entries
- National Chef of the Year brief revealed as competition opens for entry
- National Chef of the Year deadline extended
- National Chef of the Year entry deadline extended
- National Chef of the Year finalists announced
- National Chef of the Year finalists named
- National Chef of the Year finalists revealed
- National Chef of the Year semi-finalists named
- National Chef of the Year to be revealed tomorrow
- National Chef of the Year: Russell Bateman on his year of opportunities
- National Coal Mining Museum for England Trust Limited requests expressions of interest to provide catering services
- National Community Meals Week
- National Fish & Chip Awards foodservice finalists announced
- National Fish & Chips Awards 2016 announce 10 Best Newcomer finalists
- National Fish and Chip Shop of the Year regional winners announced
- National Institute for Medical Research: Provision of catering services
- National Junior Chef of Wales showcases menu at gala dinner
- National KP Day: Winterhalter donates £500 to Springboard
- National Living Wage has not resulted in job losses
- National Living Wage survey launched
- National Living Wage to benefit more than a million workers
- National Living Wage: are staff getting a fair deal?
- National Living Wage: how to meet your obligations
- National Minimum Wage increases today
- National Minimum Wage rises to £6.31 per hour
- National Museum of Scotland gets ready to reopen following £45m refurb
- National Museums Northern Ireland: Provision of catering services
- National Museums – Northern Ireland: Provision of catering services
- National Portrait Gallery catering contract out to tender
- National Portrait Gallery, catering contract tender
- National Restaurateur's Dinner to be held at the Dorchester hotel
- National School Meals Week 2009
- National School Meals Week kicks off
- National School Meals Weeks signs up its 100th participant
- National Skills Strategy initiative launched today
- National Standard for food hygiene comes into force
- National Trust awarded Food for Life Catering Mark
- National Waiter's Day founder Fred Sirieix attacks union's attempt to hijack event
- National Waiters Day race returns
- National confidence campaign in assured fresh meat launched
- National finalists of The Roux Scholarship 2014 announced
- National insurance holiday scheme launched to support new businesses
- National minimum wage
- National minimum wage set to increase in October
- National minimum wage to rise to £5.73
- National teams go head-to-head at Hospitality's La Parade
- Native lobster and caramelised white chicory with sauce of blade mace
- Natural History Museum Ice Rink – Public Catering Concession
- Natural History Museum receives Two Star rating from the SRA
- Navarin of lamb cooked in a pumpkin
- Nawabi kekda – aimond-crusted soft-shell crab with pineapple chutney and tangy potato salad – by Atul Kochhar
- Nearly 100 beers honoured at International Brewing Awards 2013
- Nearly 400 jobs lost in Carillion collapse
- Nearly 90% of parents satisfied with children's school meals
- Nearly half of customers put off by hygiene rating of less than four out of five
- Nearly half of skilled chef vacancies are difficult to fill
- Nearly two-thirds of hospitality businesses in favour of remaining in EU
- Need catering equipment ?
- Neel Radia named new NACC national chair
- Neel Radia re-elected NACC national chair
- Neer more
- Negotiating a business lease with your landlord
- Neil Porter returns as chairman of school meals body LACA
- Neil Porter talks about the new-style National School Meals Week
- Neil Whittal is new chairman of Foodservice Packaging Association
- Neil Yule named Sodexo Chef of the Year 2015
- Nelson Williams leaves Searcy to run Elior's concession business
- Neo newcomers by Dudson
- Neotech Neorost aids spread of roaster-retailing
- Nescafé Partners Blend Fairtrade coffee is the tip of the iceberg
- Nescafé Partners' Blend coffee giveaway
- Nescafé launches £43m ‘Coffee at its Brightest' marketing campaign
- Nestle removes beef pasta meals after finding horsemeat
- Nestlé Professional helps you get in the ‘zone'
- Nestlé Professional is proud to be supporting ‘The Caterer & Hotelkeeper Green Month'
- Nestlé Professional opens Toque d'Or 2016 contest
- Nestlé Professional's Toque d'Or Apprentice: end-of-year call for entries
- Nestlé Toque D'or – From classroom to restaurant
- Nestlé Toque d'Or 2009 open for entries
- Nestlé Toque d'Or 2009 regional heats announcements
- Nestlé Toque d'Or 2014 competition now open for entries
- Nestlé Toque d'Or 2014 finalists revealed
- Nestlé Toque d'Or announce heat competitors
- Nestlé Toque d'Or finalists unveiled
- Nestlé Toque d'Or grand final gets under way at Worthy Down Camp
- Nestlé Toque d'Or to launch at Hotelympia
- Nestlé Toque d'Or: The heats are on
- Nestlé back at Hotelympia
- Nestlé boss attacks ban on sweet ads
- Nestlé – protecting the planet
- Nestlé's out-of-home confectionery now 100% free of artificial preservatives, flavours or colours
- Network of training centres launched to support school cooks
- Neua dtom kem – beef shank braised with sugar cane and star anise – by David Thompson
- Never mind the bollocks
- Never mind the spatchcocks… Caterer's February quiz
- Never mind the spatchcocks… Caterer's January quiz
- Never mind the spatchcocks… Caterer's March quiz
- Never mind tourism tax…
- Neville and Giggs's Manchester development "threatens historical buildings"
- New AFWS service awards go to group restaurants
- New BHA Japanese cooking contest and trip launched for young chefs
- New Barbican Cinema Café Catering Contract Available
- New Bromley college to promote vocational hospitality skills
- New C&G course for school caterers comes under fire
- New Café Concession: UK centre for carnival arts
- New Caterer campaign to help you get through 2009
- New Cateys website launched today
- New Channel 4 TV programme ‘Tricks of the Restaurant Trade' to air
- New EU rules on eggs to ban battery cages
- New EU rules on hen cages lead to egg crisis for UK caterers
- New EU states workers could ease jobs crisis
- New Evolution combi-steamers from Fagor
- New Hospital Caterers Association chairman unveiled
- New Les Routiers owners reveal plans for guidebook
- New Michelin stars 2014: the reactions
- New National Living Wage sending ‘shockwaves' through labour market
- New Nescafé Rich Roast completes the picture
- New Rational SCC61 electric oven for sale
- New Searcys restaurant Tonic & Remedy to open in London
- New Steven Saunders business signs Silverstone deal
- New TUPE regulations explained
- New TripAdvisor rating system prompts concern
- New Tronc guidance issued by HM Revenue & Customs
- New UK business props up European figures for Compass
- New V&A Dundee seeks restaurant operator
- New VisitBritain chairman revealed as ex-Visa boss
- New VisitBritain role shows signs of neglect
- New Year Honours 2015: awards for Simon Vincent and Wendy Bartlett
- New Year Honours: Dick Turpin is appointed an MBE
- New Year's Honours 2017: awards for Nick Jones, Mark Hix and Tony Singh
- New Zealand lamb from Pure South launches in UK
- New age legislation will cause confusion
- New applications for tourism course places are up 30%
- New appointments boost Catering Academy's healthcare strategy
- New beef labelling laws in Scotland branded ‘perverse'
- New best-practice guidance released on chip and PIN and security
- New bid for better food in hospitals
- New blog launched for Gloucestershire school caterers
- New boss at Compass Group's Restaurant Associates
- New business at Amadeus sparks recruitment drive
- New campaign aims to get children to eat more fruit and veg at school
- New campaign manager appointed for VAT cut drive
- New careers guide helps jobseekers plot career path
- New categories added to 2010 National Chef of the Year competition
- New catering opportunities at Dublin airport and Nottingham arts centre
- New chief executive of VisitBritain sought
- New college-based qualifications for chefs out soon
- New cookery diploma wins an award
- New creative catering collaboration Salt & Sauce launched in Scotland
- New dogs to Rollover
- New drinking laws cut alcohol fuelled violence
- New easy-to-use search facility launched on Caterersearch
- New edition
- New editor of The Caterer named
- New features for 2013 at IFE
- New figures highlight economic importance of disabled customers
- New food hygiene law proposed for Wales
- New food safety regulations
- New framework allows operators to prove responsible sourcing objectives
- New gay equality laws upheld in the House of Lords
- New gin distillery and bar to open in Gatwick airport
- New government apprentice funding proposals announced
- New guidance to help serve customers with allergies
- New guide launched to aid caterers in disposing of fat
- New hazardous waste regulation comes into force
- New head of Elior's concessions division
- New holiday pay law hits small employers
- New immigration laws to target hospitality sector
- New immigration system could lead to ‘chronic skills shortage' in hospitality
- New immigration system won't help skills shortage
- New interim chief executive at BISL
- New kings of the road?
- New law puts an end to age discrimination
- New laws on sexual harassment
- New lead in missing chef case
- New leadership team at HCPTA
- New licensing laws deemed impractical
- New look Caterer and Hotelkeeper unveiled
- New look Hotelympia moves to April 2014
- New man at the top of Compass Group's sports and leisure business
- New mark to promote China-friendly hotels and restaurants
- New markets boost for UK tourism
- New members' club for Wormsley Estate and Jamie Oliver's Fabulous Feasts
- New player in events and hospitality market emerges
- New products: Featuring Jim Jams and Buddha Water
- New products: Featuring Kingsdown Water and the Foraging Fox
- New recycling facility for restaurant and hotel food waste launched
- New regional managing director appointed as BaxterStorey eyes the south west
- New regulations governing dismissals, disciplinary action and grievances
- New regulations on cooking burgers come into force
- New responsible alcohol code launched
- New restrictions increase chance of diseased meat going undetected
- New school meals training centres announced
- New season English asparagus with blood orange hollandaise (sauce maltaise) – by Mark Prescott
- New shake-up for school meals
- New student placements guide
- New tableware and glassware lines from John Artis
- New tech will help cut fraud
- New tourism consultation launched
- New tourism minister Barbara Follett grilled by Caterer readers
- New tourism minister supports cut in tourism VAT
- New tourism network for Scotland under fire
- New training scheme to boost women at board level
- New trustees join Hospitality Action
- New water regulations could cost hospitality £15.7m, warns STF
- New wave of Responsibility Deal pledges announced by health secretary
- New wave of caterers sign up to FSA's healthy workplace meals initiative
- New work permit policy will affect recruitment
- New workplace catering business launches
- New ‘super union' gets go-ahead
- New-science cooking equipment
- New-season asparagus mousse with morels and langoustines – by Aiden Byrne
- Newcastle City Council, Catering concession for the City Library
- Newcomer El-Mokadem to head Compass UK & Ireland
- News in brief
- News in brief
- News profile: Christopher Rodrigues, chairman of VisitBritain
- News review 2011 – what happened when
- News review of year – survival of the fittest
- News round-up: food service
- Next move… for someone in catering
- Next move… if you can't afford education
- Niall Dickson joins Leeds Castle Foundation board of trustees as chairman
- Nice strategy, but where's the money?
- Nick Clegg pledges free school meals expansion
- Nick Gratwick – A Minute on the clock
- Nick James – My Life in Hospitality
- Nick Kenton joins Lord's as meetings and events sales manager
- Nick Nairn calls for focus on Scottish school meals following food blog storm
- Nick Nairn hails Martha Payne for kick-starting school meals debate in Scotland
- Nick Nairn to hold recruitment days to encourage young people into hospitality
- Nick Nairn to open Aberdeen cookery school
- Nick Nairn to open cookery school in Aberdeen
- Nick Potter appointed as managing director of Restaurant Associates
- Nick Varney: "Our industry has been undervalued and underappreciated for too long"
- Nick Youle: Loan risks spark hire interest
- Nicoise of cod, egg poche and fried sage
- Nigel Haworth and BaxterStorey launch ‘Fuel Your Passion' for Porsche
- Nigel Haworth honoured with Special Award at Craft Guild of Chefs Awards
- Nigel Haworth teams up with Sodexo Prestige for golf's Open Championship
- Nigel Johnson – My worst job
- Night Time Industries Association launches to unite night operators
- Night-time deliveries given the go-ahead during Olympics and Paralympics
- Nik Wall becomes manager of Berkeley Scott's Birmingham office
- Nine bedroom hotel to let
- Ninth annual Hotel and Catering Challenge Cup launches
- Nivek catering Supplies Ltd
- No 1 video – Gordon Ramsay almost gets slapped
- No 10 video – Hightlights from Gordon Ramsay in Hell's Kitchen
- No 2 video – New Boy In the Kitchen
- No 3 video – Give It To Me Hot (Lamb Curry) sung by Jamie Oliver
- No 4 video – Beatbox chef
- No 5 video – Gordon Ramsay insults chef
- No 6 video – Cassetteboy vs. Jamie Oliver
- No 9 video – Food Safety Music
- No ifs or butts
- No incentive for effort
- No interest rate change ‘good news' for hospitality
- No kidding – farmers get everyone's goat
- No margins for errors
- No mis-steak
- No more age of innocence
- No need to worry about influx of migrants, say hospitality industry leaders
- No second series of Bake Off: Crème de la Crème for Claire Clark
- No sweets, so caterers may pull out of schools
- No win no fee tribunal package launched for employers
- No-deal Brexit could be ‘catastrophic' for UK's food supply
- No-deal Brexit would increase import bureaucracy and taxes, government papers reveal
- Noel Mahony named BaxterStorey chief executive in WSH reshuffle
- Noho Studios appoints Bubble as preferred supplier
- Noisettes of lamb glazed with a paloise sauce by Marcus Ashenford
- Noma maintains two stars in 2011 Michelin guide
- Nominate next year's winners now
- Nominate now for the Craft Guild of Chef's Awards 2015
- Nomination deadline fast approaching for Scottish Thistle Awards
- Nominations for 2014 Cateys now open
- Nominations for BBC Radio 4 Food & Farming Awards 2015 now open
- Nominations for the 2010 Cateys
- Nominations for the 2013 Cateys now open
- Nominations invited for list of most powerful Scottish operators
- Nominations open for Acorn Awards 2016
- Nominations open for Acorn Awards 2017, the search for hospitality's rising stars
- Nominations open for the 2010 Shine Awards
- Nominations sought for Craft Guild of Chefs Awards 2009
- Nominees shortlisted for Hospitality Guild's Apprenticeship Awards
- Non-alcoholic beverage refresher course – US Food Trends
- Non-dairy creamers from Kerry Foodservice
- Noodling Around – US Food Trends
- Normandy Primary School, expressions of interest for provision of catering services
- Norovirus-free oyster breakthrough
- North African Cookery – Book Review
- North America and emerging markets boost Compass but UK like-for-like sales drop
- North Devon College, Tiverton – Nestlé Toque d'Or Grand Finalists
- North East catering and events company creates SoL brand
- North Highland Products enjoys strong first year of trading
- North Sea Fish Soup
- North Sea cod back on the menu
- North Tees & Hartlepool NHS chefs win best in class at Hotelympia
- North Tees hospital chefs scoop gold at La Salon Culinaire
- North Warwickshire & Hinckley College – Nestlé Toque d'Or Grand Finalist
- North West accreditation scheme launched to promote regional operators
- North York Moors National Park Authority: Provision of catering services
- North Yorkshire County Council: Provision of Catering services
- North-east chef of the year competition launched
- Northcote Group sells outside catering arm to MBO
- Northern Ballet Theatre, Provision of catering services
- Northern Hospitality Awards celebrate the best of the North
- Northern Hospitality award winners unveiled
- Northern Ireland smoking ban to begin 30 April 2007
- Northern Ireland to ban high fat snacks from schools
- Northern Ireland tourism brings in £1m a day
- Northern Ireland welcomes back tourists
- Northern Restaurant & Bar 2018: show preview
- Northern focus: Rebuilt and reborn
- Northumberland County Council launches catering event
- Northumberland Heath and Willow Bank Academies in Bexley, Kent are seeking expressions of interest to tender
- Northumberland inn moves into foodservice with £1.5m Queen's Hall Arts deal
- Norway wins 2015 Bocuse d'Or, as Brit Adam Bennett comes 10th
- Not in London? Here's how to make money from the Olympics
- Not just coffee
- Not just for bridle suites
- Not such a Glorious Twelfth as grouse in short supply
- Not taking the fizz
- Nottingham Contemporary: Provision of catering services
- Nottingham Racecourse introduces pay-as-you-go conferencing
- Nottingham's Lord Nelson impresses the critics, as does London's Giaconda Dining Room
- Nougat parfait with white truffle
- Nougatine raspberry cloche
- Nourish Contract Catering and Pabulum share £5m schools contracts
- Novotel London West to host charity dinner for Grenfell Tower victims
- Novus Leisure wins MOMA award for customer experience dashboard
- Now get your voice heard on licensing
- Number of EU workers entering the UK falls by 95% hitting businesses
- Number of Eastern European migrant workers in UK drops
- Number of employees in UK contract catering market
- Number of food service outlets up in 2006
- Number of hospitality and catering outlets – Industry data
- Number of hotel and leisure business failing rises
- Number of international visitors to Britain on the rise
- Number of meals served by UK contract caterers – Industry data
- Number of overseas visitors to Britain is rising, reveals VisitBritain
- Number of patients leaving hospital under-nourished rises
- Number of people falling ill following Royal College of Art event reaches 250
- Number of tourism degree students rises by 30%
- Number of tourists visiting UK rises
- Number of visits to UK slows
- Numbers of domestic visitors to London up
- Numbers solve identity crisis
- Nurture partnerships to help survive business downturn
- Nutrition standards for schools flawed, says expert
- Nutritional data in canteens improves health of Unilever staff
- Nutty Nuances – US Food Trends
- Nutty nourishment from Veetee Foodservice
- OCS Catering's Trafalgar Café on the Square set for re-launch
- OCS Group locks in £87.5m Ministry of Justice contract
- OCS Group secures contract with GLA for more than £17m
- OCS introduces Virtual Deli at South London hospital
- OCS sets its sights on the catering market
- OCS teams up with Slimming World for healthy food offer
- OCS wins five-year deal at National Football Centre in Burton on Trent
- OCS wins six-month contract with Lisburn Council, N. Ireland
- OCS wins six-year contract at North West Regional College
- OCS wins £13m NHS facilities management contract extension
- OFT launches investigation into alleged price fixing at lastminute.com – For more hospitality stories, see what the weekend papers say
- OFT warns of ‘unintended consequences' of minimum alcohol price
- Obesity crisis is a key factor in battle for school meals cash
- Obesity harassment
- Obesity ruling could leave businesses open to harassment claims, warns law firm
- Obituary: Oxford Brookes professor John O'Connor
- Obsession, by Nigel Haworth – book review
- Occupational stress
- Ocean perch with red onion lemon vinaigrette and smashed Yukon Gold potatoes – by Cory Schreiber
- Octopus in aïoli
- Oeuf sur le plat
- Off-the-peg workwear
- Offbeat cheeses
- Offers invited: Cape Cornwall Golf, Hotel and Leisure Resort
- Official UK Pastry Team announced for 2017 Pâtisserie World Cup
- Official figures reveal drop in reported injuries in catering and hotel sector
- Official: smoking to be banned where food is served
- Ofsted report shows school meal uptake falls
- Oil take it
- Old World to launch catering service
- Old dog, new tricks: why you should employ older workers
- Old equipment could hinder healthy eating campaign in schools
- Olde Victoria Pub for sale
- Older pupils spurn Oliver's revolution
- Older workers have plenty to offer industry
- Olive Catering Services introduces street food offer
- Olive Catering Services wins Capital One deal
- Olive Catering Services wins Heinz deal
- Olive Catering announces new appointments
- Olive Catering announces string of contract wins
- Olive Catering announces trio of business wins
- Olive Catering appoints learning and development manager
- Olive Catering lands £750,000 SSL deal
- Olive Catering secures second Vitality contract
- Olive It! finalists announced
- Olive oil ban should not have come as surprise say European Commission and Government
- Olive oil jugs and dipping bowls could still be banned by EU
- Olive oil jugs and dipping bowls to be ‘banned' by European Commission
- Olive scores £1m St George's Park contract
- Olive-crusted pollack with tomato butter sauce
- Oliver Business Park, Park Royal, London
- Oliver Isiuwa wins Vacherin barista competition
- Oliver Smith named NACC Care Cook of the Year 2015
- Oliver attacks Government over school meals
- Oliver calls for drastic action on school meals
- Oliver challenges Government to take action on school nutrition
- Oliver looks for more cash for school meals
- Ollie Couillaud joins Peyton & Byrne as Royal Academy of Arts executive chef
- Olympic Games is hospitality's chance to improve standards
- Olympic board members unveiled
- Olympic caterers confirmed, Compass and Aramark join the list
- Olympic caterers forced to hide unofficial branding
- Olympic caterers slammed over food and drink pricing
- Olympic consultation launched
- Olympic sprint: Chinese chefs learn British cuisine
- Olympic torch to feature at Arena lecture
- Olympic tourists stay away from hospitality
- Olympic volunteers boost legacy of games for hospitality industry
- Olympic workers need to be paid London living wage
- Olympics give hospitality chance to create a legacy
- Olympics hosts see falls in tourist numbers after Games
- Olympics tourism plan delayed a second time
- Olympics were ‘bad for business' say the majority of operators
- Olympics won't lead to records
- Olympics worth £500m to UK tourism, says report
- On a promise
- On receipt of statutory demands
- On the Line: Inside the World of Le Bernadin – Book review
- On the Menu: 50+ Non-Beef Burger
- On the cheap?
- On the right learning path
- On the war path: The Combined Services Culinary Arts Team
- Onboard catering market down in 2004
- One Event Management acquires Absolute Taste
- One Group to run F&B at Hippodrome Casino
- One in five families miss out on free school lunches
- One in five hospitality employees admits to pocketing tips
- One in five restaurants make false claims over ‘local' food
- One in five restaurants misled customers over 'local' produce – For more hospitality stories, see what the weekend papers say
- One in four English pubs not prepared for smoking ban
- One in four business not ready for smoking ban
- One in seven care home residents aren't given enough to eat and drink
- One in six Britons ‘under the influence' at work
- One in three mothers with young children turned away by restaurants – For more hospitality stories, see what the weekend papers say
- One message for Whitehall
- One month left to enter Best Places to Work in Hospitality 2017
- One of Jamie's schools says goodbye to Scolarest
- One quarter of British adults say they eat less meat now than a year ago
- One step ahead: Omnico demonstrates some tips for using technology in workplace catering
- One week left for Springboard Awards entries
- One week left to enter Roux Scholarship 2014
- One week left to enter Springboard Awards for Excellence
- One week left to enter the Women 1st Shine Awards
- One-stop shop: How tech can revolutionise your costings
- One-third of Brits plan visit to the seaside this weekend
- One-third of London's hospitality businesses will not increase wages in 2012
- Onion Rings Uncovered
- Onion Seed Fettucine
- Online Auction: As a result of the redevelopment of the former BAE Woodford Site
- Online Food Ordering
- Online booking systems
- Online management tools – the instant advantage
- Online ordering systems – case studies
- Online recruitment in hospitality falls, but growth is still strong
- Online recruitment only can lead to age discrimination
- Online review sites can be a double-edged sword
- Only 1% of packed lunches in primary schools meet nutritional standards
- Only 13 people caught smoking in London since ban
- Only 17% of parents regard hospitality as a positive career
- Only four hospitality operators signed up to mental health awareness pledge
- Only its mother could love Bread Street Kitchen, says Jay Rayner
- Only the Best, Michel Roux
- OpTIC: Expressions of interest for catering franchise
- Open Minds survey – a mental health check for hospitality
- Open Minds – A time to talk
- Open Minds – The power of prevention
- Open Minds – how good is hospitality's mental health?
- Open ravioli of scallops with coriander
- Open your eyes to disability
- Operation Gourmet blunder leaves a bad taste, says David Moore
- Operational efficiencies boost profit for Amadeus
- Operator sought for £100m Olympic Orbit contract
- Operators across UK destinations set to enjoy increase in spending this Bank Holiday
- Operators advised to prepare for further food and drink price rises in 2013
- Operators could cut energy costs by 20%
- Operators encouraged to add donation to customers bill for Hospitality Action and Springboard
- Operators hit as food costs soar
- Operators in menu talks with the FSA
- Operators invited to respond to government changes to roadside restaurant laws
- Operators should take olive oil ban with a pinch of salt, says SRA
- Operators sign up to new Responsibility Deal pledges on salt reduction
- Operators take hit on margins as meat prices soar
- Operators to be ranked by energy performance
- Operators told not to panic about bird flu
- Operators urged to add £1 to each bill for Hospitality Action Week
- Operators urged to beef up menus with burgers
- Operators urged to charge for disposable cups
- Operators urged to fight Digital Economy Act switch-off threat
- Operators urged to support bid for share of £250m skills pot
- Operators warned over new HFC laws
- Operators warned to check supply chain after concerns over egg products
- Operators welcome simplification of visas for Chinese tourists
- Operon Catering wins three new deals with £1.25m
- Operon clinches four-year deal at film studios
- Opinion: Small-scale suppliers and artisan producers are worth the leap of faith
- Opinion: ‘Zero-hours' contracts are cause for concern, says employment lawyer Paula Whelan
- Opinions split over calories-on-menus scheme
- Opportunities to profit from pork are endless
- Opportunity begins at home
- Opportunity to Express Interest in Cafeteria Operations
- Opportunity to Express Interest: Cafe Bar catering operation at the Natural History Museum Ice Rink
- Opportunity to Tender: Provision of vending services, Kirklees Active Leisure, Huddersfield
- Opportunity to deliver catering services
- Opposition parties add voice to criticism of Tory plans to scrap free school meals
- Opposition to obligatory calorie counting policy mounts as Treasury opposes move
- Optimism rises among hospitality and food bosses
- Orange and blackberry brûlée with mascarpone set on armagnac anglaise, accompanied by caramelised orange and blackberry marmalade
- Orange chocolate towers with fresh garden strawberries
- Orange posset, blood orange granita and jelly, orange sablé by Madalene Bonvini-Hamel
- Oranges, Bass, Chicken
- Oranian tagine, lamb, chicken, merguez sausages, potatoes, pumpkin and pastilla bread in tomato and coriander sauce by Assen Belaidi
- Oregon considers smoking ban in pubs and bars
- Orford-landed sea bass with warm smoked bacon, broad bean and sea purslane salad
- Organic Cheddar accompaniments from Godminster Vintage
- Organic catering sector booming, says Soil Association report
- Organic food offers no extra nutritional benefits, claims research
- Organic growth propels BaxterStorey's parent WSH over £700m turnover mark
- Organic oat and bran seeded bloomer from Bread Factory
- Organic produts from KFF
- Organic sales drop as operators cut costs
- Organisers will book smaller and more frequent events in 2012, according to Venue Reservations
- Orian Solutions wins three-year contract at Washingwell School
- Oriental Fish Dressing – by Willie Elsener
- Oriental and far eastern retail opportunity
- Oriental lamb with braised vegetables by Helmut Österreicher
- Origin Coffee becomes Cornwall's first commercial roaster
- Orion Bio: Outdoor infrared heating solutions
- Osborne brings in extra measures to help business
- Osia citrus dressing
- Ostrich with gooseberries, shredded maize crepes, pumpkin fritters and wild spinach – by Bill Gallagher
- Our seas must be sustainable
- Our success is hard to measure
- Out of Town food court group calls in administrators – For more hospitality stories, see what the weekend papers say
- Out of home eating not a major factor in obesity
- Out-of-hours deliveries ‘viable' during London 2012 Olympics
- Outdated kitchen equipment holds back much-needed school meal improvements publicised by Jamie Oliver
- Outlook gloomy on business failures
- Outrage grows over STB plans for area boards
- Outsourcing could save government 10% on its catering and FM bills
- Oven Protection from Regale
- Oven chips
- Oven-roasted British Lamb Rump, Fennel, Beet and Artichoke, by Madalene Bonvini-Hamel
- Oven-roasted heritage squash and salt-baked beet salad, by Madalene Bonvini-Hamel
- Over 100 restaurateurs sign allergen protest letter
- Over 365,000 employees leave the hospitality sector
- Over 50s driving lunch trade with over one billion visits a year
- Over 60 MPs support Cut Tourism VAT calls
- Over 65s: £16b untapped opportunity for UK hospitality and leisure sector
- Over 80 restaurants sign up to SRA's campaign to cut food waste
- Over 90% of hospital catering managers want mandatory standards in England
- Over To You
- Over five million Brits to take Bank Holiday trip, says VisitEngland
- Over half of English primary schools serve Catering Mark food
- Over to you
- Over to you
- Over to you
- Over to you
- Over to you
- Over to you
- Over to you
- Over to you
- Over to you
- Overcoming religious objection among staff
- Overseas football fans spent over £700m last year
- Overseas tourists to Britain feel more welcome than five years ago
- Overseas visitor boom
- Overseas visitors numbers reaches record high
- Overseas visitors to UK hits 31 million
- Overseas visitors to UK increase by record-breaking 19.4%
- Overseas visitors to spend £14.7b on hotels and restaurants in 2017
- Overseas visits down for August, but underlying trend shows stability
- Overwhelming majority of hospitality employers find recruiting harder than ever
- Overwhelming support for VAT reduction to 5% for hospitality in BHA survey
- Owners of award-winning café consider legal action after campaign of malicious TripAdvisor reviews
- Owners of uninsured businesses damaged in riots can claim compensation from police
- Oxfam predicts food prices will double by 2020
- Oxfam ‘extremely grateful' for former Compass boss' bequest
- Oxtail and smoked black olive tortellini, sprouting purple broccoli purée, Stilton cream – by Glynn Purnell
- Oxtail parcels (ravioli di coda di manzo) – by Giorgio Locatelli
- Oxtail ravioli with ginger duck broth by John Torode
- Oxtail tortelloni with shallot jus and caramelised carrots
- Oyako don
- Oyster beignets with a sorrel velouté
- Oyster herpes found in Essex river
- Oyster shucking competition open for entries
- Oysters, Pumpkin, Lamb
- Oysters, simple and adulterated – by Toby Gritten and Jake Platt
- P&G Professional – Best Places to Work winner's profile
- P&O Ferries launches local-sourcing initiative
- PACE Awards 2014 winners announced
- PACE Awards 2015 winners announced
- PACE Learning and Development Forum 2016 date announced
- PACE conference 2012 to focus on training
- PFI hospital food comes under fire
- PG tips to be served in all McDonald's restaurants
- PHE warns hospitality businesses to cut sugar or face further government action
- PHOTOS: Top chefs raise £30,000 for charity at Eat Play Love event
- PIRC backs chef's drive for better chicken welfare
- PM announces tighter EU immigration controls
- Pabulum appoints Nelson Williams as new managing director
- Pabulum awards staff at Meet 2015 event
- Pabulum celebrates fifth win in past month with a £1m deal
- Pabulum honours staff at Meet 2016 event
- Pabulum picks up Warminster school contract
- Pabulum picks up £7.5m of new education catering contracts
- Pabulum renews 12 contracts worth £14.7m
- Pabulum research reveals misunderstanding of food terms
- Pabulum reveals £1.8m crop of contract wins
- Pabulum scoops £1.3m school contract
- Pabulum secures £1.5m deal with Backwell School
- Pabulum to cater at London Nautical School
- Pabulum wins Willowbrook school meals deal
- Pabulum wins catering contract at Watford Grammar School for Boys
- Pabulum wins four-year school meals deal in Hampshire
- Pabulum wins school meals contract in Hillingdon
- Pabulum wins three-year deal at Bracknell school
- Pabulum wins three-year deal at London primary school
- Pabulum wins three-year deal at London's Palmers Green High School
- Pabulum wins three-year deal at Trafalgar School
- Pabulum wins three-year education deal worth £825,000
- Pabulum wins three-year school dinners contract in Swindon
- Pabulum wins £1.5m deal at College of Haringey in London
- Pabulum wins £1.8m of deals in Croydon
- Pabulum wins £1m school catering deal in Weston-super-Mare
- Pabulum wins £3.4m catering contract at Peterborough Regional College
- Pabulum wins £300,000 catering contract at Streatham school
- Pabulum wins £3m schools contract
- Pabulum wins £400,000 Kent school contract
- Pabulum wins £450,000 deal with Wembley High Technology College
- Pabulum wins £474,000 catering contract at Churchfields Academy, Swindon
- Pabulum wins £500,000 Kent school meals deal
- Pabulum wins £500,000 contract at Wiltshire school
- Pabulum wins £700,000 deal with two Cambridgeshire schools
- Packed lunch consumption drops as economy improves
- Pain d'épice ice-cream (pacojet method)
- Pain d'épice ice-cream and cherries in red wine
- Pair game
- Pak Choi, Lamb, Hake
- Paleron Carbonnade, by Daniel Boulud
- Palm sugar and caramelised black rice pudding dulche de leche
- Palmer & Howells wins three-year deal with the West of England School and College
- Pamela Fowlis becomes first female chef to win Knorr Scottish Chef of the Year
- Pan fried sea trout with warm new potatoes and a salad of crab, apple and pink grapefruit – by James Mckenzie
- Pan roasted mussels with saffron tomato garlic and grilled bread – by Cory Schreiber
- Pan roasted mussels with saffron, tomato, garlic and grilled bread – by Cory Schreiber
- Pan-Fried Cornish mackerel with Puy lentils and artichoke purée
- Pan-Fried Duck Breast with Confit Potato Cakes
- Pan-fried Dover sole and scallops with stuffed courgette flowers, by Madalene Bonvini-Hamel
- Pan-fried John Dory on noodles with a salmon and lime salad – by Tessa Bramley
- Pan-fried John Dory with cockles, samphire and fish veloute
- Pan-fried John Dory, roasted lobster tail and smoked trout
- Pan-fried Ryedale roe deer with Yorkshire Blue beignet, bubble-and-squeak rösti and elderberry juices
- Pan-fried baby brill with brown shrimps and pickled ginger by Nigel Morris
- Pan-fried calves' liver with bacon, cäpes and red wine jus (serves four)
- Pan-fried chicken livers on coriander-shortcrust with damson chilli paste
- Pan-fried fillet of Scottish salmon and scallops with tomato and orange concassé by Michel Perraud
- Pan-fried fillet of halibut with shellfish risotto, squid ink and oyster velouté – by Craig Wood
- Pan-fried fillet of wild salmon trout, reglisse of pinot noir
- Pan-fried foie gras with savoury Welsh cake, caramelised endives and sauce aigre doux
- Pan-fried foie gras, confit celeriac and ruby port sorbet – by Gary Klaner
- Pan-fried goats' cheese
- Pan-fried john dory on noodles with a salmon and lime salad – by Tessa Bramley
- Pan-fried lemon sole fillets with prawn and dill dumplings with a langoustine and sweet white wine sauce by Jonathan Furby
- Pan-fried mackerel and roast beetroot with horseradish cream
- Pan-fried mackerel with pickled red gooseberries and sea lettuce jelly parcels, by Madalene Bonvini-Hamel
- Pan-fried medallions of venison on apple compote with potato and apple gratin
- Pan-fried monkfish with saffron sauce, smoked salmon and pate
- Pan-fried pollack with pollack brandade and sherry-pickled cucumber, by Madalene Bonvini-Hamel
- Pan-fried quail, spring onion fondue, pickled carrots and nutmeg by Marcus Wareing
- Pan-fried red mullet and langoustines with melonand balsamic vinegar
- Pan-fried scallops with celeriac purée and truffle vinaigrette, by Michael Caines
- Pan-fried scallops, peas and lettuce, pancetta, salad leaves and girolles vinaigrette – by David Nicholls
- Pan-fried sea bass with tomato and avocado salsa
- Pan-fried sweetbreads and sautéd cèpes with sarriette and a light veal jus – by Marcus Wareing
- Pan-fried tofu and gnocchi with English asparagus, by Richard Kearsley
- Pan-fried turbot with mushroom risotto
- Pan-fried turbot, Jersey Royal potatoes, asparagus, langoustines, horseradish and caviar cream – by David Nichollas
- Pan-fried veal escalopes with red onion confit and raspberry vinaigrette
- Pan-fried venison haunch steak
- Pan-roast fillet of Dexter beef with baked pan haggerty, beer-battered onion rings, thyme and root vegetable juices – by James Mackenzie
- Pan-roasted duck breast with port-braised kohlrabi, by Madalene Bonvini-Hamel
- Pan-roasted fillet of line fish, charred baby fennel, tomato fondant and fresh pea sauce – by George Jardine
- Pan-roasted first of the season young grouse, with apple and celeriac rösti, stewed blackcurrant and lemon thyme juices – by James MacKenzie
- Pan-roasted salmon and sea bass on a bed of seasoned spinach with a shellfish velouté and cocotte potatoes – by Jason Gladwin
- Pan-roasted wood pigeon breast with parsnip purée, pickled beetroot and baby turnips, finished with a game sauce – by Steve Evans
- Panch phoron (Bengali five-spice mixture) by Udit Sarkhel
- Panel denies drawing up supercasino shortlist
- Panettone stuffed with lemon cream – by Bruno Loubet
- Panini-ready contact grills from Pantheon
- Panna cotta of vanilla and orange – by Galton Blackiston
- Pannacotta with raspberry salad
- Pans for induction from Meyer Commercialware
- Papa John's looks to grow as consumers opt for recession-friendly pizza
- Papa John's opens 100th site
- Papaya soup
- Pappardelle with crab, fennel and tomatoes, by Theo Randall
- Parent power wins £1m extra for school meals in Camden
- ParentPay and Myschoollunch.co.uk join forces
- Parents actively discourage children from hospitality career
- Parents cheesed off with school packed-lunch guidelines
- Parents force Compass to change school menu
- Parents in wrangle over school meals
- Parents join forces to pressure politicians over school meals
- Parents protest that PFI is bad for children's health
- Parents ‘a threat' to healthy eating in schools
- Parents' protests force Islington to ditch Scolarest
- Paris attacks: hospitality businesses in London warned to be vigilant
- Parliament set to debate tourism VAT cut
- Parliamentary candidates in head to head at BHA tourism hustings
- Parliamentary inquiry launched into apprenticeship and skills development
- Parry Catering Equipment
- Parsley-crusted brill with butter beans and baby carrots – by Philip Storey
- Parsnip and pea soup – by Colin Capon
- Parsnip, tomato and gruyere gratin
- Parsnips, Sardines, Partridge
- Parsnips, peaches, halibut
- Partan bree by Shirley Spear
- Partridge filled with cèpes, served on a foie gras crouton, with roasted vegetables, potato confit and a brandy jus
- Partridge in a Pear Tree, by Chris McGowan
- Party Ingredients joins list of London National Gallery caterers
- Party Ingredients secures £1.5m contract with Salters' Hall
- Pascal Proyart goes fishing for skrei
- Passing the barista
- Passion fruit crème with warm banana pudding and passion fruit and banana sorbet – by Simon Hulstone
- Passion fruit soufflé
- Pasta Aplenty
- Pasta King goes East
- Pasta That Delivers – US Food Trends
- Pasta by Theo Randall – Book review
- Pastilla of monkfish with apple puree
- Pastry Team UK aims for podium place at today's Patisserie World Cup 2015
- Pastry Team UK kick off Coupe du Monde de la Patisserie competition
- Pastry flowers from Pidy
- Paternity leave changes
- Patients put at ‘high' risk of food poisoning in hospitals and care homes
- Patisserie at Home, by Will Torrent
- Patrick Dempsey to headline next Arena event
- Patrick Harbour leaves CH&Co as it restructures following Gather & Gather acquisition
- Patrick Moore named Care Cook of the Year
- Patril
- Paul A Young, World Chocolate Award winner
- Paul Bailey joins Blue Apple Contract Catering as commercial operations manager
- Paul Daly appointed managing director of Initial Catering Services
- Paul Gayler, Patrick Dempsey and Kellie Rixon represent hospitalty industry in Queen's Birthday Honours List
- Paul Heathcote helps raise £10,000 for Hospitality Action
- Paul Heathcote to highlight misleading menus – For more hospitality stories, see what the weekend papers say
- Paul Hurren made managing director of CH&Co's fine-dining brand Lusso
- Paul Jackson appointed as director of Ampersand
- Paul Jackson – A Minute on the Clock
- Paul Jones becomes head chef at Forever Green
- Paul Kitching's saffron, apple, cauliflower and onion soup
- Paul O'Donoghue joins Enotria as sales training manager for Scotland
- Paul O'Neill wins Roux Scholarship 2013
- Paul Rankin's recipe for pear and blueberry charlotte by Paul Rankin
- Paul Rowley to run catering for Blackpool FC Hotel and Conference Centre
- Paul Thandi of NEC Group wins leadership award
- Paul Walsh confirmed as Compass chairman
- Paul Walsh of Diageo expected to become new chairman of Compass
- Pauline Cox appointed managing director of Gather & Gather Ireland
- Pavé of chocolate with chicory and pumpkin seed ice-cream, by Brett Graham
- Paying a fair wage brings benefits to all
- Paying less than national minimum wage will be penalised
- Payne & Gunter reveals rebrand
- Payne and Gunter caters for 4,000 guests at Brit Awards
- Payne and Gunter caters for 60th anniversary of Duke of Edinburgh's Award
- Payne and Gunter wins back Stationers' Hall contract
- Pea and mint torte with asparagus, Parmesan shavings and herb oil
- Pea soup with crispy pigs' ears
- Pea-shoot sauce
- Peace brings prosperity to Belfast
- Peach Pub Company raises money for Hugh Fearnley-Whittingstall
- Peach and muscovado sugar upside-down cakes with natural yogurt sorbet, by Madalene Bonvini-Hamel
- Peaches, Elderflower and Haddock
- Peachy pick-me-up
- Peak form
- Pear caramel, dried, glazed and sorbet of pear, vanilla and raspberry by Michael Deane
- Pear, quail, walnut and blue cheese salad, by Madalene Bonvini-Hamel
- Peared up
- Peareswood Primary School, Expressions of interest sought for provision of catering services
- Pears, Red Mullet, Lamb
- Peche Haeberlin – Created by Paul Haeberlin in 1965
- Pecking Orders
- Peel Hotels sees half-year profits drop by 12%
- Pelican wins three-year deal to manage Birmingham City Council food supply contract
- Pencerrig goats cheese, honey and hazelnut terrine with caramelised apples
- Pennine tea and coffee
- Penny Moore to step down as chief executive of Hospitality Action
- Penny Moore, Hospitality Action charity chief executive and ball organiser
- Penrose: Government ‘changing gear' to implement Tourism Strategy
- Pensions sharing
- People 1st acquired by Workforce Development Trust
- People 1st adapts WorldHost training programme for 2012 Olympic success
- People 1st and Springboard launch consultation on new hospitality industry diplomas
- People 1st appoints leading figures to member council
- People 1st appoints two new trustees from Compass and Sodexo
- People 1st calls for nominations to new Hospitality Apprenticeship Board
- People 1st calls on industry to help research qualification reform
- People 1st campaign to train 200,000 staff for London Olympics
- People 1st careers website UKSP takes top spot in Web Awards
- People 1st chief exec Brian Wisdom to stand down
- People 1st deal offers hospitality bosses pre-trained jobseekers
- People 1st delivers two new customer service qualifications
- People 1st falls into administration
- People 1st gets green light to launch academy
- People 1st launches Apprenticeship Network
- People 1st launches Apprenticeships 101 guide
- People 1st launches apprenticeship scheme
- People 1st launches campaign on benefits of apprenticeship standards
- People 1st launches new website
- People 1st launches the Good Employer campaign
- People 1st makes two trustee board appointments
- People 1st must prove industry support to regain licence
- People 1st partners with PACE to deliver annual conference
- People 1st proposes merger with GoSkills
- People 1st report highlights ongoing skills shortfall
- People 1st retains skills council licence
- People 1st reveals shortlist for 2016 Shine Awards
- People 1st submits skills business plan
- People 1st to hold apprenticeship degrees meeting
- People 1st to hold free business training seminars
- People 1st to launch second phase of ‘Great Places 2 Work'
- People 1st to start search for Top 100 women in hospitality
- People 1st urged to show real progress
- People 1st urges employers to express views on hospitality apprenticeships
- People 1st warns apprenticeship levy could cost hospitality £100m+
- People 1st welcomes Richard Review into apprenticeships
- People 1st: We need industry support
- People First appoints Merlin Entertainments' Tea Colaianni to its council
- People Moves: Adrian Walker, David Curtis-Brignell, Denise Hartley…
- People Moves: Amanda Hopkins, Roland Fasel, Phil Conisbee…
- People Moves: Brad Simmons, Maxine Cartz, Katrina Lynam…
- People Moves: Kristina Paider, Tim Wheeldon, Ian Sarson…
- People Moves: Mark Jordan, Paul Rety, Mark Duncan…
- People Moves: Michael Carr, Richard Slade, Susan McHugh…
- People Moves: Philip Murray, Nigel Smith, Francesca Gori…
- People Moves: Stephane Damezin, Wayne Androliakos, Eve Sales…
- People Moves: Stuart Downham, Ashley Myers, Jean-Michel Orieux…
- People moves
- People moves
- People moves
- People moves
- People moves
- People moves
- People moves
- People moves: Dan Smith
- People need people
- Pep up rice, pasta and pulses
- Pepper salmon terrine, new potatoes, leeks, yogurt dressing by Andrew Thompson
- Pepper, Christine McFadden
- Peppered Tuna, White Beans and Parsley Salad
- Peppered Yellowfin Tuna with Papaya Ginger Relish, Sauted Spinach and Lotus Chips
- Peppered beef and macadamia salad – by Sally James
- Peppered monkfish steak with a musard sauce
- Peppers, cauliflower, mallard, scallops
- Perception of UK improves among foreign tourists
- Percy's Cookbook – Book review
- Perfect parfait?
- Peroni and Grolsch sold to Asahi
- Peros sets up appeal for disaster-hit Pervian coffee farmers
- Persistent short-term absenteeism
- Personal debt hits travel and hospitality workers
- Personality counts at Harbour & Jones
- Personnel and training manager
- Personnel – terms of engagement
- Pesticide levels in school food "unacceptable", says Soil Association
- Pesto
- Pesto for pasta
- Peter Barnetson of Skibo Castle is 2015 KP of the Year
- Peter Ducker appointed Institute of Hospitality chief executive
- Peter Gladwin sells restaurants to concentrate on event catering
- Peter Griffiths, Salon Culinaire director
- Peter Kay consultant to Hospitality Action's Ark Foundation has died
- Peter Kay: Back from the brink
- Peter Knipp's soup of young papaya with honey dew, coconut sorbet and fresh mint
- Peter Lederer re-elected as VisitScotland chairman
- Peter Lederer takes Lifetime Achievement award at the AA Hospitality Awards 2011
- Peter Vaughan's quest to cook and serve healthy food
- Peterborough Regional College, Provision of catering service
- Peterborough businessman secures £10m catering contract with Nene Park Trust
- Petersham Nurseries and the Gallivant hotel recognised at SRA awards
- Petition for investigation into Sodexo military food attracts 15,000 signatures
- Petrol prices pump up the agony for catering firms
- Peyton & Byrne signs £15m Inn the Park contract extension
- Peyton & Byrne's Inn the Park creates alpine-inspired December offer
- Peyton Events names new head of sales
- Peyton and Byrne and Sodexo – an unlikely pairing
- Peyton and Byrne appoints executive chef for Kew Gardens
- Peyton and Byrne extends National Gallery contract in £36m deal
- Peyton and Byrne in administration as Sodexo buys public contracts
- Peyton and Byrne opens at IWM London following £40m revamp
- Peyton and Byrne relaunches Wallace Restaurant
- Peyton and Byrne reveals details of British Library contract
- Peyton and Byrne secures £6.25m from Business Growth Fund
- Peyton and Byrne to launch new café at Kew Gardens
- Peyton and Byrne to open bakery and café in Greenwich
- Peyton and Byrne to open fifth bakery
- Peyton and Byrne to open second restaurant at the Royal Academy of Arts
- Peyton and Byrne to relaunch restaurant at the Royal Academy
- Peyton and Byrne wins British Library deal
- Peyton and Byrne wins Imperial War Museum contract
- Peyton and Byrne wins £20m Brighton Dome and Royal Pavillion catering deal
- Peyton and Byrne wins £38m Kew Gardens deal
- Pheasant Crown Stroganoff, by Brian Turner
- Pheasant pie with homemade bacon, by James Lyon-Shaw
- Pheasant roasted with cipolline onions, porcini, liver crostini – by Bruno Loubert
- Pheasant roastedwith cipolline onions, porcini, liver crostini – by Bruno Loubet
- Phil Andrew promoted to CFO at Sodexo UK & Ireland
- Phil Hooper
- Phil Hooper to leave Sodexo after 40 years
- Phil Roker, business development director, Restaurant Associates
- Philip Davies & Sons Online auction
- Philip Howard picks up Special Award at Craft Guild of Chefs Awards
- Philip Jansen
- Philip Jansen joins Brakes Group as group chief executive
- Philip Jansen promoted to Sodexho chief executive of Europe
- Phillip Nash re-joins Graysons as director
- Phillips joins MPW Catering
- Phone talk is a good call
- Photographer Sam Bailey killed in parachuting accident
- Pickled Red Cabbage
- Pickled Walnut and Adlib to help manage the British Darts Organisation competition
- Pickled Walnut eyes expansion after investment
- Pickled Walnut named preferred caterer at Combermere Abbey
- Pickled Walnut partners with lighting and sound specialist
- Pickled Walnut strikes £250,000 St Helens golf club catering deal
- Pickled Walnut wins £1.2m catering deal at Liverpool's ‘the Florrie'
- Pickled black cherries by Tessa Bramley
- Pickled broccoli and chestnut mushroom salad
- Pickled cucumbers by Tessa Bramley
- Pickled mackerel with sorrel,capers and watercress by James MacKenzie
- Pickled nectarines or apricots by Tessa Bramley
- Pickled rock samphire, by John Wright
- Pieminster to open third London site
- Pierre Koffmann hosts a culinary demonstration
- Pierre Koffmann named Chefs' Chef of the Year at 2012 AA Hospitality Awards
- Pierre Koffmann scoops Craft Guild of Chefs Special Award
- Pierre Koffmann to offer Cordon Bleu Scholarship winner an apprenticeship
- Pig Tales – US Food Trends
- Pig feed idea is total swill
- Pig's trotter with sweet and sour vegetable sauce (Zampone con gremolata fredda) – by Vincenzo Borgonzolo
- Pigeon Salad with pickled vegetables by Tom Aikens
- Pigeon breast salad, by Philip Paxman
- Pigeon foie gras and cèpe sauce – by Robert Reid
- Pigeon pastrami with fresh radishes and watercress on sourdough bread
- Pigeon with a pink praline crust – by Claude Bosi
- Pigeon with beetroot barley risotto
- Pigeon with chicken cannelloni, creamed cabbage and beetroot purée
- Pigeon with mead – by Guillaume Lebrun
- Pigs Cheeks in Pork Pastry
- Pillow of smoked salmon and Jersey crab
- Pilot Light mental health campaign to launch officially next week
- Pimpkin soup with pumpkin seed and basil pesto
- Pineapple Creole – by Luke Tipping
- Pineapple and coconut cake with coconut ice-cream by Ernie Curson
- Pineapple carpaccio
- Pineapple carpaccio – by David Sharland
- Pinewood Studios and Kudos Hospitality end agreement
- Pinirulan
- Pioneer in catering education Arthur Simms remembered in biography
- Pisarei e Faso – by Franco Rossi
- Pisarei e fagioli, by Stefano Ispani
- Pissaladière of tuna Nicoise
- Pistachio Creme Brulee with Orange Cookies
- Pistachio and walnut baklava with rhubarb and rose delight
- Pistachio lime cupcakes
- Pistachio parfait with a hot chocolate mousse – by Michael Caines
- Pistachio parfait with caramelised bananas and rum syrup – by Toby Hill
- Pistachios in the park
- Pitta Chicculiata – by Michael Connor
- Pizza 101
- Pizza Hut to address prejudices towards mental health in the workplace
- Pizza That Delivers – US Food Trends
- Pizza uncovered
- Place your business at the centre of the party
- Places filling fast for free HR business breakfast
- Plaice with spring vegetables and a butter fondue – by Peter Weeden
- Plaice, Edam, mussel and bacon chowder by Lesley Waters
- Plaice, tuna, Maris Pier, berries
- Plaice,Beef,Tomatoes
- Plaisterers Hall in the City of London: Provision of catering services
- Plaisterers' Hall extends contract with CH&Co's Create Food
- Plan to make most of Olympic benefit
- Planet Holyrood
- Planning a PR campaign
- Planning a grazing menu
- Planning a new look?
- Planning a theme night
- Planning permission sought for Four Seasons' third London hotel
- Plans for London-only work visas put forward
- Plans for New Zealand bed tax slammed
- Plans for a federation to regulate hospitality recruiters announced
- Plans to stop care home patients starving – For more hospitality news, see what the weekend papers say
- Plantain stuffed with snapper, saltfish and breadfruit salad and bajan pepper sauce
- Plas Newydd's belly pork with plum sauce and apple mash, by Alan Edmonds
- Plastic peril – identity theft
- Plate to win
- Playing Favorites – US Food Trends
- Plea to tackle childhood obesity continues despite Brexit
- Please support people with mental illness
- Plenty by Yotam Ottolenghi – book review
- Plenty of questions – lots of answers
- Plum Brasserie, Farnham
- Plum sauce
- Plum tomato charlotte
- Plum tomato charlotte with black olive mayonnaise and roasted peppers
- Plumed Horse fish soup, caviar – by Tony Borthwick
- Plymouth Pavilions – Industrial Catering Equipment for Sale
- Plymouth launches food charter
- Plyvine Catering celebrates 30th anniversary
- Poached Rhubarb with Strawberrry Jelly, Yellow Man and Lavender Ice-cream, by Niall McKenna
- Poached and roasted quail with smoked sweetcorn, by Matt Gillan
- Poached breast and confit legs of pigeon with Cevennes onions and licquorice
- Poached cannelloni of freshwater pike with pan-fried scallops and a dill cream – by Stephen Shore
- Poached connemara lobster with lemon balm and baby fennel
- Poached egg and pea purée with Joselito ham, English asparagus and olive crisp – by Anton Escalera
- Poached egg by Anthony Demetre
- Poached egg mushrooms and wild garlic
- Poached fillet of alconbury park venison with port lees sauce
- Poached fillet of brill with wild garlic leaf, panna cotta and morels
- Poached leg of mutton with a caper cream sauce – by Henry Harris
- Poached peaches with verbena ice-cream – by Jun Tanaka
- Poached rhubarb with mascarpone and yogurt cream and polenta crumble biscuit – by Tom Kerridge
- Poached sea bass on a braised tomato and onion purée with white balsamico sauce and dried olives
- Poached tamarillo with maple syrup and yogurt bavarois and brandy snap
- Poached turbot in smoked milk with red onion and celeriac
- Poached turbot with baby leeks and scallop ravioli
- Poached turbot, pumpkin ravioli with sweet cicely, black beans, vanilla emulsion
- Pod to open new site in Seven Dials
- Podcast: Our 10-minute roundup of what 2013 holds in store for the hospitality industry
- Polenta and Gorgonzola fritter, pan-fried mushrooms, rocket salad by Michael Kitts
- Police and Eurest investigate allegations of urine-contaminated court food
- Police call on hospitality industry to help prevent terrorist attacks
- Police continue search for missing chef Claudia Lawrence
- Police hunt for missing Chinese chef
- Police in restaurant wine scam warning
- Police pursue new university chef Claudia Lawrence leads
- Police warn hoteliers of potential ‘guerilla-style raids' during G20 summit
- Politicians targeted to help raise the voice of the industry
- Poll reveals where the heat was on
- Pollack, cockles and sea beet by Peter Weeden
- Pollo Senese – by Giancarlo Caldesi
- Pomegranate and raspberry smoothie from Innocent
- Pommes Anna by Michel Roux
- Pommes cocotte by Michel Roux
- Poole's Sandbanks development to go to public consultation
- Poor UK harvests because of wet weather will drive up food prices
- Poor families struggling to pay for healthy school meals, finds Ofsted
- Poor service to vegetarians and vegans could be costing the industry £1.8b
- Poor training blamed for low standards of hygiene
- Poorer kids reject new school menus
- Pop Shots
- Pork DNA found in halal chicken sausages served by Chartwells
- Pork Wellington – by Patrick Roubequet
- Pork and black pudding with mustard mash, spinach and an apple butter sauce – by Philip Storey
- Pork and date pie by Michael Carroll
- Pork terrine
- Pork, Asparagus, Salmon
- Pork, pumpkin, chorizo, by Sat Bains
- Portable induction units from Valera
- Portion control
- Portioned meats from Brakes
- Posh pie and peas with port sauce, by Lionel Strub
- Posh pie and peas, port sauce, by Lionel Strub
- Positive discrimination at work
- Positively relishing a ban on pub smoking
- Post-Brexit butter and cheese restrictions possible even with trade deal, report warns
- Post-Brexit immigration report prioritises ‘high-skilled workers' in blow to hospitality
- Post-conflict blues for hotels in Lebanon
- Postal strike to affect delivery of Caterer and Hotelkeeper
- Postal strike won't delay your Caterer
- Postcard from the Chef – South Africa
- Pot roast Bresse pigeon, turnip fondant, braised spring cabbage, bouillon of parsnips by David Nicholls
- Pot-roast pork
- Pot-roasted breast of duck bigarade with spinach and watercress mousse and crushed olive oil Jersey potatoes by Galton Blackiston
- Pot-roasted guinea fowl with braised cabbage and cèpe bouillon – by George Jardine
- Pot-roasted pheasant
- Potato and lobster rissoles with truffle oil and chives
- Potato and rice boats from Limburg
- Potato pie – by Shaun Hill
- Potato, smoked haddock and leek soup
- Potatoes – chipping forecast
- Potatoes, Woodcock, Squid
- Potatoes: Buried Treasures – US Food Trends
- Potted pigs' cheeks with pea custard, by Madalene Bonvini-Harnel
- Potted shrimps, seared scallop salad, lemon and ginger dressing by Andrew Thompson
- Pottery manufacturer Dudson collapses with loss of more than 300 jobs
- Poultry resources
- Pour It On – US Food Trends
- Powder stocks from Major International
- Power plants: How vegan menus are becoming mainstream
- Practical skills need to return to the heart of national life
- Practical tableware
- Prawn Curry with steamed rice and summer salad – by Alfred Prasad
- Prawn and courgette dumplings with a clear consommé – by Antonin Bonnet
- Prawn and shellfish tian, by Lee Bennett
- Prawn biriani
- Prawn caesars – by Maria Elia
- Prawn prices set to hit all-time high
- Prawn – by Maria Elia
- Pre-cleaning cool-down with Baron combi-ovens
- Pre-pack administration in the spotlight
- Precautions to take when employing foreign workers
- Predictions for 2008 from the industry
- Pregnancy and maternity
- Premier Food to buy RHM for £1.2b
- Premier Foods appoints Damian McLoughlin as its new foodservice director
- Premier Foods launches new carvery guide
- Premier Foods steps back from controversial ‘invest for growth' programme
- Premier Foods to cut 900 jobs at its bread division
- Premier Foods unveils shortlist for Dysphagia Chef of the Year 2016
- Premises Opportunity
- Premises to let
- Premium all-butter pastry from Jus-Rol
- Premium espresso blends from Douwe Egberts
- Premium frozen and chilled products from White's
- Prepare for World Cup absences
- Prepare for post-Olympic boom, industry is urged
- Prepared Doughs-Proof of Purchase – US Food Trends
- Preparing a business plan
- Preparing for insolvency
- Preparing for new smoking laws
- Preparing for the immigration cap
- Pressing of vine tomatoes with seared sea scallops, ratatouille and fine green beans – by John Williams
- Pressure builds for a ban on workplace smoking
- Pressure group seeks chip and PIN extension
- Pressure grows for total smoking ban
- Pressure on crops forces further rise in food prices
- Pressure on leisure spending falls despite consumer confidence setback
- Prestige London and HMS Belfast to develop quayside pavilion
- Prestige Scotland extends catering deal with Hampden Park
- Prestige Scotland launches regional courses for service excellence
- Prestige Scotland to cater at Royal St George's Open
- Prestige Scotland wins best event award for The Open at St Andrews
- Prestige Scotland wins £12m contract at Edinburgh's botanic gardens
- Pret to open at Roadchef motorway services
- Preventing harassment at work
- Preview: Hotelympia 2016
- Price inflation in foodservice hits 5.8%
- Pride Catering announces winner of its chef of the year contest
- Pride Catering awarded silver Soil Association Food for Life Catering Mark
- Pride Catering names Kevin Pyatt operations director
- Pride Catering restructures management team after 73% growth in three years
- Pride Catering scoops up £1.75m of new contracts
- Pride of Britain urges support for BHA
- Primary school children choose healthier lunches, report claims
- Primary school orders caterer to improve meals service
- Primary schools unable to prepare hot food… For more hospitality stories, see what the weekend papers say
- Prime located hotel for sale
- Primrose Hill bistro launches Spirit of L'Absinthe catering business
- Prince Charles warns of future nightmare if overfishing is ignored
- Principal, Curtain hotel and Doyle Collection headlining Student Forum
- Principals by CH&CO strengthens team with key appointments
- Principals by CH&Co secure £7.5m of new contracts
- Print media still has its place
- Prior Information Notice for Supply of Operational Ration Packs (ORP)
- Prison food is getting better, says report
- Prisoners given a better diet than NHS patients, say scientists – for more hospitality stories, see what the weekend papers say
- Private caterers to be banned in Scottish hospitals – For more hospitality stories, see what the weekend papers say
- Private equity in the hospitality industry
- Private equity is here to stay
- ProJuice
- Probe to cool down safely from MCS Technical Products
- Processed food is cheaper? What a load of old horse
- Processed meats linked with premature deaths
- Procurement opportunity: Tender for catering services
- Produce from the Channel Islands
- Producing Michelin standard food without the stars
- Product Excellence Awards 2015: deadline extended
- Product Excellence Awards shortlist revealed
- Product development chef
- Product preview: Food Matters Live 2015
- Product round-up: Christmas drinks
- Product round-up: espresso machines
- Production Kitchen
- Products claiming to contain buffalo mozzarella frequently diluted, scientists claim
- Products: Keeping squeaky clean
- Professional Standards for school food workforce launched by LACA
- Profile: Eyck Zimmer, executive chef, the Lowry hotel, Manchester
- Profile: Hrishikesh Desai, National Chef of the Year
- Profile: Robyn Jones celebrates 15 years in business
- Profit from 2012 with Caterer
- Profit from Floss
- Profiting by flotation
- Profiting from 2012 – The hospitality games
- Profiting from 2012: Making a clean sweep
- Profiting from winter banqueting
- Profits fall at Alpha
- Profits take off at SSP thanks to air passenger growth
- Profits up 19% at Elior
- Programme for 2014 Hospitality Technology Europe conference announced
- Programme is in full cry
- Promoting the wonder of water to the elderly
- Promotions: the great give-away
- Properties Wanted
- Property firm issues rates bills warning
- Property focus on the north of England
- Property focus – maximise your asking price
- Property focus – securing finance
- Property value dip looks likely to be short-term
- Proposed bed tax for London would feature in a devolved London government
- Protect against swine flu panic
- Protect your company against unlawful industrial action
- Protecting overweight workers
- Protection for whistleblowers
- Protective clothing
- Proving the right to work in the UK
- Provision of Catering Service:Manchester Civil Justice Centre
- Provision of Catering Services: Ayscoughfee Café & The South Holland Centre
- Provision of Hotel Services to Cheshire PFI Schools
- Provision of a Managed Catering Service, North yorkshire County Council
- Provision of catering services at Resource and Community Care Centres
- Provision of catering services to Gorsey Bank Primary School
- Provision of catering services: Hertfordshire office and training campus
- Provision of catering services: House of Commons
- Provision of catering services: Luton Cultural Services Trust
- Provision of catering services: Retail Trust
- Provision of catering services: Royal Courts of Justice
- Provision of catering services: Stockton Arts Centre
- Provision of catering services: Stratford-on-Avon District Council
- Provision of food services in Bexley, Kent
- Provision of innovative catering service:Clitheroe Castle and Museum
- Prue Leith appointed chancellor of Queen Margaret University
- Prue Leith attacks ‘feeble' NHS catering reforms
- Prue Leith, Chantelle Nicholson and Zuleika Fennell honoured at the 2016 Shine Awards
- Prune and Armagnac soufflé – by Padrig Jones
- Prune and apple sticky pudding with Armagnac ice-cream, caramel and vanilla sauces – by Bruce Sangster
- Pub boss, hotel group founder and Ramsay chef honoured in New Year list
- Pub chains join FSA healthy eating drive
- Pub companies and contract caterers enjoy success at Menu Innovation and Development Awards
- Pub in Jamie Oliver's TV show in permanent switch to school meals
- Pub industry welcomes Tory proposals on sale of below cost booze
- Pub to Let
- Public Sector Caterer Award – Cateys 2009
- Public Sector Caterer of the Year
- Public Sector Caterer of the Year – Alan Tuckwood
- Public Sector Focus: Care home cooking
- Public Sector Focus: LACA School Chef of the Year Kate Davies
- Public relations: a basic guide
- Public sector focus: A new start for TUCO
- Public sector focus: Back to school
- Public sector focus: Better buy British
- Public sector focus: Dysphagia Chef of the Year 2016
- Public sector focus: HCA National Leadership and Development Forum
- Public sector focus: How can university caterers best help allergy sufferers?
- Public sector focus: LACA School Chef of the Year
- Public sector focus: Meals with care
- Public sector focus: Navigating the allergen laws
- Public sector focus: Neel on meals
- Public sector focus: News from the TUCO conference
- Public sector focus: Nudging healthy options
- Public sector focus: Nutrition and Hydration Week
- Public sector focus: Red tape rules are hard to swallow
- Public sector focus: Reform school
- Public sector focus: Should pork be off the menu?
- Public sector focus: Striving for sustainability
- Public sector focus: TUCO conference puts the spotlight on service
- Public sector focus: The LACA Main Event
- Public sector focus: The challenges school caterers still face
- Public sector focus: Time to profit with not-for-profits
- Public sector focus: Winning the war on sugar
- Public sector focus: Working in the NHS
- Public sector focus: a day in the life of a care home cook
- Public sector viewpoint: Sharing knowledge is the key to success
- Public would support full smoking ban, survey claims
- Publication date set for nutrient-based food standards for school meals
- Publicity is a chain reaction
- Pubs and restaurants lost £55m worth of business during Olympics
- Pubs and restaurants reduce prices for Tax Parity Day
- Puff Pieces
- Puff pastry with braised leeks and wild mushrooms
- Pumpkin and ginger soup – by Alfred Prasad
- Pumpkin and muscovado toffee ravioli with apple and mascarpone mousse, cardamom ice-cream – by Anthony Flinn
- Pumpkin and red onions with Pecorino Romano
- Pumpkin parfait glac‚ with chocolate sauce and maple anglaise
- Pumpkin tortellini, crushed amaretti, mostardadi Cremona – by Bruno Loubet
- Punch bowl hors d'oeuvre plate
- Punch bowl ploughman's
- Punch considers £5b bid for Mitchells & Butlers – For more hospitality stories, see what the weekend papers say
- Punch set to make £500m… For more hospitality stories, see what the weekend papers say
- Pupils still prefer unhealthy meals at school
- Purchasing clause could hinder sale of SSP
- Purchasing discounts are a matter of trust
- Purchasing managers get welcome boost to salaries
- Purchasing: The buying game
- Pure bread
- Pure pear drink joins Appletiser range
- Purple Grape named preferred supplier at Ripley's Believe It or Not! London
- Purple sprouting broccoli, Partridge, Plaice
- Pushing over the boundary
- Put a question to the new tourism minister Barbara Follett
- Put it in writing: How to improve your business writing
- Put the cosh on price creep
- Put yourself on the virtual map
- Pyramid of honeycomb parfait with a passion fruit dressing – by Nick Markey
- Pâte à brick tagliatelle by Stuart Pate
- Périgord truffle from Wild Harvest
- Périgord truffle macaroni cheese and foraged garlic leaves – by Paul Ainsworth
- QEST announces funding of three-year catering apprenticeship
- QSR breakfasts grow by a third in five years to £2b, says NPD Group
- Quadrant renews contract with Royal Mail
- Quail breast skewered with rosemary stalks in honey and sesame seeds on an artichoke and summer truffle risotto by Kevin MacGillivray
- Quail consommé
- Qualifications must be earned with hard work and dedication
- Quality Agency own design Chef Hats are back!
- Quality hotel, Selby Fork, Leeds
- Quality of food most important to party goers
- Quality: the Q Factor – US Food Trends
- Quantum Care launches Food For Thought initiative
- Quarter Group replaces Peyton and Byrne at Heal's
- Quarter Group teams up with IHG for Kensington venture
- Quarter of parents need recipes to use up leftovers, says Mumsnet poll
- Queen Mary University of London: Tender for catering facility
- Queen's Awards nominations process launched
- Queen's Birthday Honours and what the weekend papers say
- Queen's hungry party guests leave Sodexho out of pocket
- Quest to find most sustainable fish restaurant begins
- Queue de bœuf farcie et braisée – by Michel Roux
- Quick Pick-Me-Ups – US Food Trends
- Quick Service Restaurants benefit most from lunch trade revival
- Quince tart – by Theo Randall
- Quorn Grange Hotel, For Sale
- Quorn foodservice unit launches new brand identity
- R H Hall celebrate 40 years in business
- R&I's 20 Menu Trends for 2010 – US Food Trends
- R&I's 2007 Menu Census: Appetizers –US Food Trends
- R&I's 2007 Menu Census: Breakfast – US Food Trends
- R&I's 2007 Menu Census: Center-Plate Proteins – US Food Trends
- R&I's 2007 Menu Census: Desserts – US Food Trends
- R&I's 2007 Menu Census: Ethnic – US Food Trends
- R&I's 2007 Menu Census: Healthy – US Food Trends
- R&I's 2007 Menu Census: Salads – US Food Trends
- R&I's 2007 Menu Census: Sandwiches/Breads – US Food Trends
- R&I's 2007 Menu Census: Sides & Soups – US Food Trends
- R&I's 2007 Menu Census: Variety Show – US Food Trends
- RA names former Sodexo boss as business development director
- RACA Annual Awards of Excellence 2015 winners named
- RACA Annual Awards of Excellence overall winners revealed
- RACA names Annual Awards of Excellence finalists
- RACA's Annual Awards of Excellence open for entries
- RATIONAL
- RIBA appoints James Cornewall-Walker general manager
- RSC Capital Consulting Ltd.
- RSCPA awards for welfare calls for entries
- RSM Tenon starts VAT health checks after HMRC crackdown
- RSPCA calls for foie gras ban
- RSPCA calls on pubs and restaurants to enter its 2009 Good Business Awards
- RSPCA searching for caterers, pubs and restaurants for Good Business Awards
- RSPCA seeks pub, restaurant and caterer entrants for its 2010 Good Business Awards
- Rabbit Casserole to be served with Ruddles County
- Rabbit and thyme sausage
- Rabbit ballotine, caramelised cauliflower, vegetables a la Greque
- Rabbit with roast garlic and mustard
- Rabbit – a masterclass
- Racecourse Marina restaurant to let
- Rachel Osborne appointed chief financial officer for Sodexo UK and Ireland
- Rack of lamb by Alan Laycock
- Rack of lamb stuffed with aubergine caviar
- Radcliffe Civic Suite, Market sounding for future management options
- Radiant chargrill from Imperial Catering Equipment
- Radicchio, garlic, John Dory, purple spruting broccoli
- Radisson Blu joins police fight against child sexual exploitation
- Radnor rump roast
- Rainbow chard,Sea bass,Duck
- Raisin cream rice pudding
- Raising minimum wage won't solve 10p tax row
- Rajasthani five-lentil mix dhal
- Ramp it Up – 10 recommendations for legal compliance
- Ramp it Up – five ways to make an immediate improvement
- Ramp it Up… sources of accessibility information
- Ramsay and Blumenthal honoured in New Year list
- Ramsay faces £10m loan call-in – For more hospitality stories, see what the weekend papers say
- Ramsay scholar winner eyes second win
- Ramsay swearing attacked – for more hospitality stories, see what the weekend papers say
- Ramsay's curb on Foxtrot Oscar hours spurs closure fears – For more hospitality stories, see what the weekend papers say
- Rancilio Mk 2 iSteam wand claimed to froth milk good enough for latte art
- Ranges of options
- Ranges: Sustainable suites
- Rapport achieves record growth figures for 2015
- Rapport wins £750,000 Tower 42 guest services contract
- Rare burger ban and other myths exploded by Health and Safety Executive
- Rare opportunity to acquire an exceptional front line professional restaurant
- Rare seared tuna and scallop with taro chipsand a sabayon – by Marcus Samuelsson
- Rasberry,Pork, Gulls' eggs
- Rasoi: New Indian Kitchen – Book review
- Raspberries in Drambuie
- Raspberries, Beef, Sardines
- Raspberry Napoleon with lemon mousseline – by Daniel Boulud
- Raspberry coulis
- Raspberry cranachan
- Raspberry gratin
- Raspberry mousse
- Raspberry parfait and tuiles with framboise sabayon by Stuart Pate
- Raspberry pavlova with a tangy raspberry coulis – Philip Gilder
- Raspberry pavlova with a tangy raspberry coulis – by Philip Gilder
- Raspberry preserve – by Mark Raffan
- Raspberry tuiles by Stuart Pate
- Raspberry vinegar
- Raspberry with crispy chocolate and champagne ice
- Ratatouille
- Rates revaluation delay spells bad news for hospitality businesses
- Rational becomes CEDA platinum partner
- Rattes with crème fraîche and keta by Michel Roux
- Ravens Wood School, Invitation for Initial Expressions of Interest in provision of catering services
- Ravioli au crabe et d'asperges
- Ravioli d'escargots de bourgogne dans leur bouillon d'ail doux
- Ravioli of Fresh Salmon filled with Scottish Seafood garnished with Celeriac Stew and Tatatouille Sauce
- Ravioli of Salmon with Champagne Sauerkraut and Caviare Cream
- Ravioli of chicken
- Ravioli of chicken and foie gras mousseline on choucroute, with beurre blanc and jus de vin – by Patrick Thompson
- Ravioli of haddock with lobster sauce by Robert Clayton
- Ravioli of langoustine with a truffle sauce – by Mike Markey
- Ravioli of mushroom with an onion cappuccino – by Michael Bedford
- Ravioli of oyster with ceviche scallops, etuvee of leeks and smoked bacon foam – By Eyck Zimmer
- Ravioli of ricotta and aubergines with cherry tomatoes, by Mattia Camorani
- Ravioli of scallops with leaf salad by Jock Zonfrillo
- Ravioli of scallops, Dublin bay prawns, morels, leeks and fennel cream by David Nicholls
- Ravioli of wild mushroom with roast pigeon and truffle emulsion – by Simon Hulstone
- Raw talent: Silla Bjerrum investigates Danish herring
- Raw whole lobsters from M&J Seafood
- Raymond Blanc and Boris Johnson press for more hospitality apprentices
- Raymond Blanc and Nick Clegg promote school meals at Brasserie Blanc Oxford
- Raymond Blanc and Sodexo to deliver RHS Chelsea Flower Show hospitality
- Raymond Blanc and Tom Aikens join forces with Greenpeace
- Raymond Blanc animated for film promoting the sustainable use of fish
- Raymond Blanc asks businesses to turn off their lights
- Raymond Blanc attacks TV restaurant shows as disaster for catering industry
- Raymond Blanc calls on industry to address long hours culture
- Raymond Blanc endorses CH&Co's switch to sustainable fish
- Raymond Blanc hits out at ‘macho chefs'
- Raymond Blanc joins forces with Sodexo Prestige to cater at Chelsea Flower Show
- Raymond Blanc launches sustainability survey ahead of Caterer and Hotelkeeper guest editorship
- Raymond Blanc partners with Ascot Racecourse to develop service academy
- Raymond Blanc partners with Rhubarb for Royal Ascot
- Raymond Blanc reconsiders the cost of going organic
- Raymond Blanc to be keynote speaker at HIT Scotland Emerging Talent Conference
- Raymond Blanc to go into business with 2008's The Restaurant winners.
- Raymond Blanc to judge Sodexo Chef of the Year
- Raymond Blanc, Bruno Loubet and Ashley Palmer-Watts to headline HA Christmas fundraising dinner
- Raymond Blanc, Robin Hutson and Simon Rogan confirmed for Cateys Conference
- Raymond Santamaria joins the Concerto Group
- Razor clams in spicy herb crust, by Anton Edelmann
- Reach for the starch – rice, pasta and alternatives
- Reaction to the EU Referendum vote: from the manufacturers and suppliers
- Reader Soapbox
- Reader Soapbox
- Reader Soapbox
- Ready rustic bread from La Boulangerie Menissez
- Real living wage rise could increase pressure on hospitality businesses
- Real thing
- Really here for the beer
- Rebalancing the Licensing Act
- Rebecca Dibben of Gleneagles named inaugural winner of Gold Service Scholarship
- Rebranded Kudos Cafés secures five-year deal
- Rebranding: don't forget employees
- Receive a free copy of Michelin-starred Tom Aikens's new book, Fish, now!
- Recession has made it harder to choose healthy food
- Recession has made us more efficient, say small firms
- Recession presents "great opportunity" for contract caterers to prove worth
- Recession slashes organic food sales by 12.9%
- Recipe extracts: Nostalgic Delights by William Curley
- Recipe of the Week – English asparagus, slow-cooked pheasant egg, smoked bacon crumbs, by Dave Watts
- Recipe of the Week – Poor Knights of Windsor
- Recipe of the week – Sheekey's fish pie
- Recipe – Memory: Foie gras, truffle, chive
- Recipe: Apricot and pistachio tart with orange blossom cream
- Recipe: BBQ baked beans with bone marrow and smoked eel
- Recipe: Butternut, rainbow chard and Taleggio
- Recipe: Cangrejo reventado (burst crab)
- Recipe: Chao Lay curried crab
- Recipe: Chicken with young ginger
- Recipe: Cod cheeks with green sauce and potatoes
- Recipe: Crispy lamb, labneh, mint, red onion and pomegranate
- Recipe: Crispy tamarind-fried quails with spicy potatoes and coconut chutney
- Recipe: Crusty baked wasabi mushrooms, spinach, tomato, orange, dill and grated egg
- Recipe: Curried beer tempura grasshoppers
- Recipe: Dobos Torte by Claire Clark
- Recipe: Fish, chips, peas by Mark Greenaway
- Recipe: Flash-fried venison and broccoli with ginger and spring onion
- Recipe: Foie with beer secrets
- Recipe: Freddar dawg
- Recipe: Gingerbread by Claire Clark
- Recipe: Grilled lamb shanks with salsa verde
- Recipe: Hare/Stilton/Pear/ by Sat Bains
- Recipe: Kangaroo tartare
- Recipe: Lapin à la moutarde
- Recipe: Light cheesecake with marinated strawberries
- Recipe: Lobster and saffron pasta stew
- Recipe: Mae-Un-Tang (fish market fish stew)
- Recipe: Marinated and grilled beef bavette with smoky salad onions
- Recipe: Mesut's blue fish stew with chilli cornbread
- Recipe: My fish stew by Nathan Outlaw
- Recipe: Oxtails braised in red wine and bitter chocolate
- Recipe: Paris-Valence with red fruits
- Recipe: Pheasant and chestnut soup with soft spices by Shaun Hill
- Recipe: Pork and salmon ravioli with pea velouté
- Recipe: Poulet de Bresse with potato, celeriac and parsnip mash and Morbier sauce
- Recipe: Prawn and chicken gumbo
- Recipe: Red onion tarte tatin with goat's cheese
- Recipe: Rhubarb cheesecake
- Recipe: Salad of beetroot, tomatoes, goats' curd and radicchio
- Recipe: Salmon with coriander, mint, walnut and hummus
- Recipe: Sauté of pigeon breasts with walnut and orange salad
- Recipe: Scallop carpaccio with ‘Thai-bouleh'
- Recipe: Seafood paella
- Recipe: Stir-fried twice-cooked pork belly with leek and Sichuan black beans
- Recipe: Strawberry and watermelon
- Recipe: Sweet black vinegar, ginger and candied egg with pigs' trotters
- Recipe: Turbot fillet with orange and fennel
- Recipe: Umami ketchup
- Recipe: Veal chops with red pepper-pomegranate salsa
- Recipe: Vegan herbed seaweed rolls, samphire salad and sea-flavoured rillettes
- Recipe: Vignole of braised artichokes, peas and broad beans with prosciutto
- Recipe: White + dark chocolate cheesecake with banana ‘non'-ice cream
- Recipe: Zucchini fettuccine
- Recipease, London
- Recipes for schools – lessons in simplicity
- Recipes for the credit crunch by Angela Harnett, Rob Kirby, Colin Buchan and John Woodward
- Recipes from Marcus Wareing
- Recipes from Michelin-starred chefs
- Recipes from an Italian summer – book review
- Recipes from the Cateys
- Recipes – fresh garden peas please!
- Record inbound tourism figures for 2014
- Record inbound tourism figures for first half of 2015
- Record inbound tourism in November
- Record number of holiday visits to UK during 2011
- Record number of honours for Craft Guild of Chefs Awards 2015
- Record number of inbound visits to UK recorded in Q1 2016
- Record number of international tourists for London and UK
- Record number of overseas visitors to UK announced
- Record number of visits to UK hits 32.4 million in 2014
- Record numbers compete in BaxterStorey Barista Championships
- Record set for inbound tourism to UK in 2015
- Record spend by overseas visitors in February
- Record year for tourism on way
- Recruiting outside large cities ‘a real problem'
- Recruitment Focus – What recruitment consultants offer
- Recruitment consultants
- Recruitment difficulties hit hospitality businesses
- Recruitment focus on managers
- Recruitment focus – chefs for all reasons
- Recruitment focus: Contract catering
- Recruitment focus: contract catering – something for everyone
- Recruitment – preparing for the holiday season
- Recruitment: Contract caterering
- Recruitment: The lying game
- Recycling to fuel the future
- Red Alert
- Red Carnation second in Sunday Times' 100 Best Companies
- Red Lion pate
- Red Mullet, Pork, Clementines
- Red Snapper Events enters voluntary liquidation
- Red Snapper appoints Emma Jordan as sales director
- Red and yellow cherry tomato salad
- Red cabbage
- Red cabbage gazpacho with grain mustard ice-cream
- Red mullet soup – by Gordon Ramsay
- Red mullet with squid ink risotto, saffron and squid ink sauce – by Jason Wright
- Red plum, yellow tomato cocktail
- Red snapper with chickpeas, lentils and chorizo
- Red tape threat to smaller businesses
- Red watercress, Pollack, and beef
- Red wine ice-cream
- Redcar & Cleveland College: Provision of catering services
- Reduce food waste, increase profit
- Reduce trade deficit through VAT cut, says BHA
- Reduce your water consumption
- Reduced funding forces Visit London to cut jobs
- Redundancy consultation process
- Redundancy payments
- Reel Changes – US Food Trends
- Referendum result reignites VAT cut calls
- Refrigeration under control
- Refrigeration – in control of cool savings
- Refrigeration – make the right choice
- Refrigeration: A hands-off approach to safety
- Refrigeration: a guide to freezers, blast chillers and cold rooms
- Refusing service
- Regenerating profits
- Regent Inns in sale talks
- Regional Spotlight: Canterbury
- Regional Spotlight: Ipswich
- Regional Spotlight: Kensington & Chelsea
- Regional Spotlight: Lincoln
- Regional Spotlight: Plymouth
- Regional Spotlight: Sutton, Surrey
- Regional Spotlight: The Peak District
- Regional cities' restaurant growth outpaces London
- Regional heats of the Nestlé Toque d'Or 2008 live at Hotelympia
- Reinventing Food: Ferran Adria, The Man Who Changed The Way We Eat – book review
- Reinventing French Cuisine, by Pierre Gagnaire
- Relationships at work
- Release date for new nutritional standards set
- Relief chefs are treated unfairly
- Religion in the workplace
- Religious dress
- Remaining Jamie Oliver sites sold off saving 250 jobs
- Rent a kitchen from www.capitalskitchen.com
- Rentokil Initial asks Sodexho's Paul Daly to shape the future
- Rentokil Initial confirms Paul Daly appointment
- Rentokil Initial sees revenue rise 3.9%
- Rentokil lines up buyers for conference division
- Report shows industry leaders cautiously optimistic for 2015
- Request for proposals to deliver excellent event and visitor catering service
- Research reveals cautious optimism
- Research reveals cautious optimism for future
- Research shows more sales among cask ales
- Research shows the UK could gain a £2b tourism legacy from the Olympics
- Reshuffle lacks logic
- Respected caterer Tony Clivaz dies aged 96
- Responsibility deal – The new deal on drinking
- Responsibilty Deal – reducing salt
- Responsible Hospitality debate: what is the real value of CSR?
- Responsible Hospitality – The power of your people
- Responsible hospitality – Deal or no deal?
- Responsible hospitality – how to offer luxury without the guilt
- Responsible hospitality – watch your water use
- Responsible hospitality – what does it mean to be local?
- Restaurant Alimentum triumphs in the RSCPA Good Business Awards 2009
- Restaurant Associates appoints head of business development
- Restaurant Associates in new nutrition partnership with Kids Company
- Restaurant Associates launches events caterer Radish
- Restaurant Associates names Hospitality and Culinary Skills competition winners
- Restaurant Associates partners with Dipna Anand
- Restaurant Associates receives MSC certification at all of its clients' restaurants
- Restaurant Associates releases Hidden Chefs cookbook
- Restaurant Associates reveals winners of annual skills competition
- Restaurant Associates team wins ACE Ready Steady Cook
- Restaurant Associates to cater at three Aon sites
- Restaurant Associates to launch Anthony Demetre pop-up at Tower 42
- Restaurant Associates triumphs at ACE Ready Steady Cook – The Next Generation competition
- Restaurant Associates wins Business to Business Customer Experience of the Year award
- Restaurant Associates wins CBI catering contract
- Restaurant Associates wins £25m contract with Aviva
- Restaurant Associates wins £5m Wellcome Trust contract extension
- Restaurant Associates' Simon Webb wins BCF Chef of the Year
- Restaurant Barometer reporting a rise in profits
- Restaurant Food Costs: What Gives? – US Food Trends
- Restaurant Manager of the Year finalists named
- Restaurant Story chef Tom Phillips wins Bocuse d'Or UK national selection cook-off
- Restaurant and Bars franchise business in Devon
- Restaurant and Event Catering Opportunity
- Restaurant and pub chains see rise in like-for-like sales
- Restaurant and seperate 5 bed house on one acre in Lake Wanaka New Zealand
- Restaurant bosses' confidence in market slips but they remain upbeat about own prospects
- Restaurant chain Prezzo sees pre-tax profit fall
- Restaurant for Sale in France
- Restaurant for Sale, Fife
- Restaurant for sale, Somerset
- Restaurant insolvencies rise 7%
- Restaurant inspection fees will not be implemented EU-wide
- Restaurant operators warn over Brexit
- Restaurant, Colchester
- Restaurant, Enfield
- Restaurant, pub and bar operator with 1-10 sites
- Restaurant,Catering & Leisure Units To Let
- Restaurant/Cafe
- Restaurants and caterers urged to prepare for changes to food allergy labelling legislation
- Restaurants and pubs sidestep sharp spending slowdown
- Restaurants and pubs urged to display calorie counts on menus
- Restaurants at Work goes into administration
- Restaurants at Work moves into education sector
- Restaurants at Work notches up HQ contract
- Restaurants at Work owner buys caterer Jill Bartlett
- Restaurants at Work takeover
- Restaurants at Work to cater for Birmingham Chamber of Commerce
- Restaurants lacking in food options for children, parents say
- Restaurants produce five times more food waste than UK households, says SRA
- Restaurants serve up superfruits in more than just smoothies – US food trends
- Restaurants should collect data on loyal customers, says report
- Restaurants to let, Reigate,Surrey
- Restaurants waste 600,000 tons of food each year – For more hospitality stories, see what the weekend papers say
- Restaurants' used chip fat could be re-used for road building
- Restaurateurs Robin Rowland and Andrew Guy and hoteliers Maurice Taylor and David Levin recognised in New Year's Honours
- Restaurateurs say farmers are pushing up beef prices
- Restaurateurs urged not to use bluefin tuna
- Retail / Catering Opportunity
- Retail Trust, contract for provision of catering facilities
- Retail catering recruitment – big brand bonuses
- Retail success in hospitals
- Retail therapy – dining out as part of the shopping experience
- Retro Range
- Return to spenders
- Reuben brothers are Britain's richest hospitality personalities – For more hospitality stories, see what the weekend papers say
- Reusable name tags from Badgemaster
- Revamped Caterpro spreads from Kerry Foods
- Revealed: The 40 chefs in the running for National Chef of the Year
- Revelations of a secret ballot
- Revelations: Candice Webber, head of food development, Vacherin, London
- Revelations: Magnus Karlsson, Food by Dish
- Revelations: ScandiKitchen owner Bronte Aurell
- Revenue at Elior up 3.9% to £5b
- Revenue management and social media dominate at HOSPACE
- Review of House of Commons catering service under way
- Review of the Year 2007: The ups and downs of the past 12 months
- Review of the year: top five foodservice M&As of 2016
- Review readers look for entertainment
- Reviews: Gridiron at Park Lane's Como Metropolitan, Din Tai Fung and more
- Reviews: John Burton Race's New Angel ‘as if past 20 years never happened'
- Revised McDougall jelly and dessert mixes from RHM Foodservice
- Revised school meal standards published
- Revolution spends £6.6m on revamp
- Revolutionising hospital food
- Rewards for Innovation – Compass Group's The Idea Works project
- Rezidor SAS Hospitality's Thorsten Kirschke expands role
- Rhubarb Food Design buys event caterer Eventuate
- Rhubarb Food Design teams up with Lemon Drop Events at Household Cavalry Museum
- Rhubarb Fool
- Rhubarb Napoleon with preserved ginger, vanilla mascarpone and rhubarb sauce – by Charlie Trotter
- Rhubarb and blood orange soufflé, rhubarb crumble, blood orange yogurt espuma
- Rhubarb and raspberry souffle, pate de fruits and raspberry sorbet
- Rhubarb and strawberry jam -by John Wood
- Rhubarb appoints new director of restaurants
- Rhubarb appoints new head of marketing
- Rhubarb assiette
- Rhubarb becomes accredited caterer at Oxford's Rhodes House
- Rhubarb cheesecake
- Rhubarb crumble tart
- Rhubarb custard cream tart with marshmallow meringue
- Rhubarb opens Pilots Bar & Kitchen at Heathrow T5
- Rhubarb opens new café bar space at Royal Albert Hall
- Rhubarb partners with American Airlines at Heathrow Airport
- Rhubarb partners with Berry Bros. & Rudd for Royal Albert Hall bar
- Rhubarb partners with National Trust in three-year deal
- Rhubarb reveals more details on ‘walkie talkie' building venues
- Rhubarb secures £90m Royal Albert Hall renewal
- Rhubarb to cater at Henley Music Festival 2016
- Rhubarb to cater at Olympic members pop-up the Fringe
- Rhubarb to cater for Square Mile Salute armed forces charity banquet
- Rhubarb to cater the 'Sky Garden' at 20 Fenchurch Street – PHOTOS
- Rhubarb to host Elton's wedding
- Rhubarb to launch new restaurant at Heathrow's Terminal 3
- Rhubarb to open Bond & Brook restaurant at Fenwick
- Rhubarb to open restaurant at Centre Point next year
- Rhubarb to run pop-up restaurant for the LAPADA Art & Antiques Fair
- Rhubarb vacherin – by Richard Guest
- Rhubarb walks away from Fenwick contract
- Rhubarb wins accredited caterer status at Temple Island Meadows
- Rhubarb wins five-year Goodwood contract worth £60m
- Rice Bowls: One-Dish Meals – US Food Trends
- Rice and pasta combi from Rickmers Rice
- Rice for fast-delivery risotto – by Pat McDonald
- Rice kheer
- Rice tart scented with lapsang souchong and lychees – by Michel Roux
- Rice wants USA to rethink visa rules to bring in tourists
- Rich Coffee and Caffe Shop tackle UK Gaggia supply hole
- Richard & Company
- Richard Caring buys Soho House – For more hospitality stories, see what the weekend papers say
- Richard Cousins
- Richard Cousins gives first Arena Savoy Lecture since hotel reopening
- Richard Cousins on how he and his team reversed Compass's ailing fortunes
- Richard Cousins one of senior City figures in the spotlight after HBOS report
- Richard Cousins to head up Compass Group
- Richard Fisher and Maria Scullion to head Dartmouth House management team
- Richard Franks named Apostrophe managing director
- Richard Harden launches private room search site
- Richard Hughes Cookery School wins Cookery School of the Year Award
- Richard Hunt new group development chef of Lifestyle Hospitality Group
- Richard Kadri-Langford appointed head of marketing for Lime Venue Portfolio
- Richard Moody – My worst job
- Richard Shepherd wins Lifetime Achievement Catey
- Richmond Creative wins contract with the Pewterers' Hall
- Richmond Housing Partnership, Provision of catering services
- Rick Holroyd and Rick Howe
- Rick Stein's fish cassoulet
- Ricki Weston wins Chaîne des Rôtisseurs' Young Chef of the Year
- Rigatoni and Courgette Gratin with Smoked Pancetta Lardons by Jean-Christophe Novelli
- Rights for time off for religious observance
- Rights of EU citizens in UK secured after Brexit
- Rights of EU workers in UK remain uncertain after Brexit bill is passed
- Riot compensation claim deadline extended
- Riots have ‘damaged London's reputation' ahead of Olympics
- Riots not expected to dent international tourism
- Rise and shine: breakfast beverages to lift sales
- Rising energy prices leave businesses feeling the heat
- Rising food costs force Compass to revise menus
- Rising prices threaten future of healthy school meals – For more hospitality stories, see what the weekend papers say
- Rising rent costs puts London's restaurants at risk
- Rising stars – South African wines
- Risky business – Are you minimising the chance of fire?
- Risotto of crab with broad beans and english asparagus, by Jeff Galvin.
- Risotto of lobster and salmon with a saffron velouté
- Risotto with grouse, mixed mushrooms, red wine sauce and mint
- RoadChef MSAs sold for £425m – For more hospitality stories, see what the weekend papers say
- RoadChef appoints new chief executive
- RoadChef owner denies sale
- RoadChef sold to Delek Real Estate
- Roadchef employees win lost shares battle
- Roadside budget hotels and restaurants for sale
- Roadside caterers face shrinking sales
- Roadside catering sector stagnating, claims new report
- Roadside group Moto names new chairman
- Roadside operators deny sale rumours
- Roast Cotswold venison with pear tatin and juniper berry jus
- Roast English partridge with mulled autumn fruits, butternut squash and sage purée, by James Mackenzie
- Roast Goosnargh duck breast and cannelloni of leg with duck gizzards, by Kenny Atkinson
- Roast Saddle of Hare with Artichokes, Tomato and Grape Salad
- Roast Suckling Pig with Apples and Spring Vegetables, by Marco Pierre White
- Roast Welsh Jacob Lamb, Sweetbread Boudin, Onion bhaji
- Roast Young Grouse – by Anchor and Hope
- Roast and confit wild duck with Bramley apple and five-spice chutney
- Roast and poached poussin with crayfish, chanterelles and summer truffles
- Roast aubergine, pepper and sweet potato galette with warm tomato vinaigrette
- Roast baby chicken, button mushrooms and celeriac served with pommes fondants
- Roast barbary duck with spiced oatmeal crust, cherry-scented jus, parsnip mousse and potato pierogi – By Eyck Zimmer
- Roast beer with all the trimmings
- Roast belly of tamarind-glazed Norfolk pork with kachumbari salad
- Roast best end of lamb with summer vegetables and a tomato, mint and rosemary dressing – by John Rudden
- Roast bone marrow and parsley salad
- Roast breast of aylesbury duck on a bed of spinach with a confit duck leg and calvados sauce – by Alan Maw
- Roast breast of pigeon on fried ox tongue with creamed celeriac
- Roast cannon of monkfish, Spanish cassoulet, saffron and hongroise sauces – by Charles Halle
- Roast corn-fed chicken on bok choi deep-fried cassava and chilli roasted pear
- Roast dinner and sponge pudding voted school children's favourite meal
- Roast diver- caught plaice with wet garlic,caper beurre noisette and pomme boulangère – by Tom Kerridge
- Roast duck with braised cabbage
- Roast duck with petite endive tatin and hot foie gras, by Allan Pickett
- Roast fillet of East Anglian pork – by Alan McGilveray
- Roast fillet of cod
- Roast fillet of halibut with aubergine and lentil galette, confit tomatoes and red wine sauce
- Roast fillet of lamb with pancakes maconnaises
- Roast fillet of sea bass, velouté of crab and crisp beignet of oyster by Andrew Thompson
- Roast fillet of veal with goats' cheese ravioli spaghetti of vegetables and watercress purée – by Conrad Gallagher
- Roast fillet of veal with goats' cheese ravioli spaghetti of vegetables and watercress purée – by Conrad Gallagher
- Roast grouse with bread sauce, by Gary Lee
- Roast grouse with creamed salsify, bacon and cèpe tortellini – by Peter Wood
- Roast grouse, Savoy cabbage with smoked bacon, potato rösti, caramelised pear with wild mushrooms and a juniper and red currant jus by Stevie McLaughlan
- Roast grouse, carrot, ginger and miso puree, chocolate jus, by Anna Hansen
- Roast grouse, rösti potato, cabbage, bacon, whisky sauce – by Frances Atkins
- Roast hake with aromatic vegetables
- Roast hake with curried puy lentils, shallot bhaji and mint yogurt, by Ian Leckie
- Roast hake, salmon mousseline, trompette and Parmesan mash, fish consommé and Parmesan tuile – by John Armstrong
- Roast halibut with lobster celeriac rémoulade, roasted salsify and hazelnut emulsion – by Andy McLeish
- Roast honeyed loin of pork
- Roast king crab with yuzu kosho butter and crab and chive risotto, by Jérôme Tauvron
- Roast lobster
- Roast lobster tails with egg noodles, artichoke and lobster mousse and coral sauce
- Roast loin of Logiealmond lamb and slow-cooked shoulder of mutton – by Andrew Fairlie
- Roast loin of lamb with crispy lamb cutlet and parisien of vegetables – by Stephen Toman
- Roast loin of lamb with potato gratin and slow-roast vegetables
- Roast loin of pork with an oatmeal and apple filling accompanied with pan-fried Kailkenny cakes – by Tony Budde
- Roast loin of veal with chestnut cap mushrooms, apricots and a tacky prune and cognac coulis
- Roast marinated pigeon breasts with soft butternut squash, polenta, seared foie gras and balsamic by Redmond Hayward
- Roast new season's lamb topped with duxelles, sauce of smoked garlic and smoked bacon, served with tempura vegetables
- Roast partridge
- Roast partridge with cauliflower and apple purée, bitter chocolate and thyme – by Nathan Outlaw
- Roast peach with a warm raspberry coulis – by Simon Haigh
- Roast peaches with hawthorn ice-cream – by Claude Bosi
- Roast pheasant with Alsace choucroute – by Jun Tanaka
- Roast pheasant, Koffmann cabbage and pomegranate sauce by Tim Payne
- Roast pigeon and peas by Fergus Henderson
- Roast pigeon with braised butter beans and wild mushrooms by Bryan Webb
- Roast pineapple with chilli caramel sauce – by Robert Reid
- Roast quail marinated in tamarind and ginger with honey-glazed vegetables, crispy shallots and pomegranate dressing – by Tessa Bramley
- Roast quail salad, endives, hazelnut dressing by – Luke Tipping
- Roast quail stuffed with black pudding and Puy lentils with a chicken and morel sauce – by Keith and Nicola Braidwood
- Roast rabbit loins with celeriac fondue, by Madalene Bonvini-Hamel
- Roast rabbit with mustard sauce – by Michael Lambie
- Roast rack of new-season lamb with sweetbread and kidney
- Roast rack of organic Pertwood Farm pork coated in a prune and date crust with Armagnac jus
- Roast replaces curry as the nation's favourite nosh
- Roast saddle of farmed rabbit with Bramley apple and parsnip purées – by Martin Wishart
- Roast saddle of rabbit, penny-bun noodles by Michael Kitts .
- Roast scallops with pea purée, caviar, gold leaf and squid ink sauce – by Kevin Thornton
- Roast scallops with wild mushroom ravioli – by David Cavalier
- Roast sea bass with grilled asparagus, clams and artichoke vinaigrette – by Richard Corrigan
- Roast sea bass with ribbon vegetables and parsley sauce – by Sebastaien Gagnebe
- Roast sea bass with tapenade and basil mashed potatoes – by Conrad Gallagher
- Roast sea scallops, jade sauce
- Roast shallot and pasilla chilli salad dressing
- Roast skate, cod brandade, chorizo and leeks – by John Wood
- Roast suckling pig with apples and potatoes by Jock Zonfrillo
- Roast turbot with shallot purée, parsley crumb, chorizo sausage and asparagus – by Mark Treasure
- Roast venison with Savoy cabbage and bacon, chestnuts and trompette noir mushrooms
- Roast wild duck with boudin, turnip tatin and jus with air-dried cherries
- Roast wood-pigeon, foie gras, peas and girolles
- Roast young grouse with confit leg ravioli and wild mushroom sauce – by Ian McNaught
- Roast young grouse with herb stuffing, Penderyn sauce and whinberry preserve
- Roast-and-ground coffee expands ethical Fair Instant line
- Roasted Pheasant with wild rice and mushroom stuffing, potato and bacon rosti with caramelised vegetables to be served with Old Speckled Hen – by Greene King
- Roasted Salmon with Braised Pork Belly and Smoked Raisin Jus
- Roasted Sweetbread Quenelles
- Roasted Uchiki Kuri squash and sage soup, by Philip Paxman
- Roasted best end of venison with salsify beignets and leaf spinach, peppered game sauce
- Roasted crown and slow-braised leg of grouse, by Neil Churchill
- Roasted foie gras and quince terrineusing – by Charlie Palmer
- Roasted langoustine and salmon with ratatouille en gelee, sauce gazpache
- Roasted loin of venison with Savoy cabbage and venison jus – by David Dempsey
- Roasted loin of wild Highland venison in a juniper berry and sloe gin sauce with spiced red cabbage and poached pear – by Alan Reid
- Roasted pigeon breast with confit legs, potato purée, ventrèche bacon and lentil sauce
- Roasted pinapple with vanilla
- Roasted pineapple with coconut ice-cream and a vanilla butter sauce – by William Drabble
- Roasted pork loin with creamed corn smoky bacon morels and thyme – by Cory Schreiber
- Roasted rack of lamb in fig glaze
- Roasted rondel of veal fillet, sweetbreads and girolles with a tomato compote and Parmesan tuiles – by Stephen Shore
- Roasted scallop with sautéd foie gras, cauliflower purée and beetroot syrup
- Roasted scallops stir-fried vegetable thai curry sauce and red pepper salsa
- Roasted squab stuffed with foie gras – by Daniel Boulud
- Roasted sweetbread quenelles, bacon, lemon zests and toasted almonds – by Martin Blunos
- Roasted sweetbreads with pickled peaches,liquorice and fennel. by Angela Hartnett
- Roasted teal on a bed of braised red cabbage with button sprouts, chestnuts and medlars
- Roasted topside of English lamb with grilled Tuscan vegetables, romano gnocchi with home-dried tomatoand melting blue Yorkshire cheese by Denis Watkins
- Roasted vegetables with basil oil and grilled bread
- Roasted whitby cod with smoked haddock brandade
- Roasted white asparagus, hazelnut mousseline, absinthe and wild strawberries, by Mauro Colagreco
- Roasted woodpigeon breast with pickled morel mushrooms and watercress emulsion
- Rob Kennedy bows out at Sandhurst with 44th Sovereign's Parade
- Rob Kirby scoops award for children's charity cookbook
- Rob Kirby's Chegworth Valley apple and berry jelly
- Rob Kirby's lamb and apricot kofte
- Rob Rees appointed new chair of the School Food Trust
- Rob Rees calls for lunchtime school lock-ins to promote healthy eating
- Rob Skinner joins Sodexo as its new dietitian
- Robert Clarke and Richard Wayman join culinary team at Fitzwilliam College
- Robert Mey's le trifle au sherry
- Robin Bidgood becomes MD of Ampersand after Paul Jackson's departure
- Robin Sheppard appointed chairman of the Institute of Hospitality
- Robin Worsnop appointed as head of the Tourism Innovation Group
- Robust year end for Wilson Vale
- Robyn Jones OBE memorial service
- Robyn Jones and royal chef Mark Flanagan recognised in New Year's Honours
- Robyn Jones dies following a long illness
- Robyn Jones is named one of the top 10 UK female entrepreneurs
- Robyn Jones – My life in hospitality
- Robyn Jones: tributes flood in for caterer described by peers as ‘trailblazing inspiration'
- Rocco Forte to operate £170m resort in Morocco – For more hospitality stories, see what the weekend papers say
- Rod McKie
- Rodrigues appointed for second term as VisitBritain chairman
- Rodrigues warns tourism industry not to be complacent about boost in tourist visits to Britain
- Roger Philips MBE World renowned mushroom expert and author
- Role redesign could be solution to the sector's growing skills gap
- Rolled rabbit terrine, pickled girolles, potato fondant and pan-fried foie gras by David Nicholls
- Rolled-up holiday pay
- Rollover
- Rombouts becomes a C&G training centre
- Rombouts to relaunch at Caffè Culture Show
- Room for growth in university on-campus dining, says Premier Foods
- Rooster salad with grilled mackerel and horseradish
- Root Awakenings
- Root Vegetable Chutney
- Rose pudding
- Rosemary Shrager launches Tunbridge Wells cookery school
- Rosemary Shrager to headline NACC Forum
- Rosemary and parmesan baked chunky chips – by Mark Hix
- Rosette of smoked salmon
- Rositsa Nikolova wins BCF Young Chef of the Year 2010
- Ross Pike, executive development chef, Holroyd Howe
- Roulade of smoked salmon and tartare of salmon
- Round table: Chef competitions
- Round table: The fight to save school meals
- Round-up: TUCO competitions 2016
- Roundtable: Minimising food waste
- Roundtable: The Food Hygiene Rating Scheme – what impact has it had on hospitality?
- Roundtable: What are the vital ingredients in a modern kitchen?
- Roux Scholarship 2007 now open for entries
- Roux Scholarship 2009 open for entries
- Roux Scholarship 2010 regional finalists announced
- Roux Scholarship 2014 regional finalists revealed
- Roux Scholarship 2015 open for entries
- Roux Scholarship 2016 launches as Alain Roux and Michel Roux Jr take over judging
- Roux Scholarship 2016: A dream come Roux
- Roux Scholarship 2017 open for entries
- Roux Scholarship 2019 regional finalists announced ahead of Birmingham and London heats
- Roux Scholarship finalists and young guns winners revealed
- Roux Scholarship finalists unveiled
- Roux Scholarship for 2011 is launched
- Roux Scholarship regional finalists announced
- Roux Scholarship won't be on TV in 2014
- Roux brothers pick up Hall of Fame award at Hotelympia 2010
- Row breaks out between Catermasters and Tesco
- Row erupts over free school dinners in Scotland
- Roy Ackerman, chef, restaurateur, facilitator, bon viveur, has died
- Royal Academy Culinary Arts Awards 2014 open for entries
- Royal Academy Culinary Arts awards 2014 semi-finalists announced
- Royal Academy of Culinary Arts AAE semi-finalists announced
- Royal Academy of Culinary Arts announces 2019 Awards of Excellence winners
- Royal Academy of Culinary Arts announces Annual Excellence overall winners
- Royal Academy of Culinary Arts announces overall Annual Award winners
- Royal Academy of Culinary Arts celebrates 2018 Annual Awards of Excellence winners
- Royal Academy of Culinary Arts reveals 2016 Award of Excellence winners
- Royal Academy of Culinary Arts' Annual Awards of Excellence 2015 now open
- Royal Academy of Culinary Arts' Annual Awards of Excellence finalists announced
- Royal Botanic Gardens, Kew: Expressions of interest for provision of catering services
- Royal Garden hotel team wins Springboard Slingsby Trolley Challenge Cup
- Royal Horseguards among Which? Travel list of low-rated food hygiene hotels
- Royal Horticultural Halls adds Bubble to accredited list
- Royal Opera House: Provision of catering services
- Royal Society for the Prevention of Accidents invites hospitality companies to enter 2007 awards
- Royal Society holds gourmet food event to celebrate top 20 food and drink inventions
- Royal Voluntary Service first to achieve healthcare retail standard
- Royal York in Brighton teams up with Pure for new F&B concept
- Royal sea bream with gooseberries and a salted crust
- Royal wedding to spark influx of tourists from fast-growing countries
- Rudolph potato and vanilla terrine, by Paul Foster
- Rugby Captains Dinner converts £240,000 for charity
- Rugby Travel and Hospitality wins Rugby World Cup contract
- Rugby Travel and Hospitality wins best hospitality award for 2011 Rugby World Cup
- Rugby World Cup drives Sodexo sales in half year
- Rules on taking paternity leave
- Rump cap of Scotch beef, fried blade, blade mash, red wine and foie gras sauces by Clive Dixon
- Rump of lamb with moussaka and Greek salad
- Rump of lamb, confit shoulder, turnip tatin, lamb vinaigrette
- Rump of saltmarsh lamb, Provençale couscous and rosemary-scented jus
- Rump of venison with a pigeon roulade and a vegetable pavé – by Willie Little
- Rump roast glut kit from Eblex
- Rump steaks with shallots and marrowbones, by Pierre Koffmann
- Run Your Own Business
- Run your own Hotel/Leisure business
- Running an efficient kitchen
- Runny eggs now safe to eat for risk groups
- Rupinder Gill joins Sodexo as dietician for UK and Ireland
- Rush-Hour Traffic – US Food Trends
- Rushmere catering and activity leisure facilities
- Russell Hume allowed to resume processing meat at one site
- Russell Norman-backed the Bowler to open in London
- Russian salad 2004
- Rustic chocolate and cobnut panna cotta – by Diego Jacquet
- Ruston Toms becomes new chair of Association of Catering Excellence
- Ruth Hansom to open her own restaurant this year
- Ruth Hansom wins Young National Chef of the Year 2017
- Rutland rebels against compulsory display of food hygiene scores
- Ryan Simpson, head chef of Orwells to make TV debut
- Ryder Cup 2014 catering contracts up for grabs
- Réunion des Gastronomes 2019 award open for entries
- Rôtisseries: visual theatre plus effective cooking
- S&M chain eyes future in catering and retail
- S.Pellegrino Young Chef Competition opens for entries
- S.Pellegrino Young Chef competition returns for 2016
- S.Pellegrino Young Chef: Ollie Dabbous and Claude Bosi on nurturing chef talent
- SABMiller and AB InBev agree takeover deal
- SAVE! Copy Paper A4 65gsm – Box 5 Reams
- SECC marks 25th anniversary with awards for Compass and VisitScotland
- SFT issues new nutrition guidelines for pre-school children
- SFT must do better
- SFT to release school meal guidance early 2008
- SFT urges education caterers to keep school meals ‘affordable'
- SGP wins £10m catering and FM services with Johnston Press
- SME leisure and hospitality firms predict growth of 8.5% in the next 12 months
- SMEs predict increase in revenue despite diminishing confidence in UK economy
- SMG Europe buys CGC Events
- SOHO Coffee enters joint venture with CH&Co Group
- SRA launches Food Made Good campaign
- SSC must find skills solution to ease 1.4 million jobs ‘hole'
- SSC sounds a warning over NVQs
- SSP Group announces rise in profit, revenue and like-for-like sales
- SSP Group posts positive Q1 growth amid uncertain conditions
- SSP Group's like-for-like sales up 3%
- SSP adds Ed's Easy Diner to its brand portfolio
- SSP announces new Starbucks stores at Woking and Stockport stations
- SSP announces partnership with Leon as profit jumps
- SSP announces plans to float
- SSP announces ‘strong' full-year results and new CEO
- SSP appoints new UK & Ireland CEO
- SSP beats own recruitment target of 800 apprentices after pledging 750 by 2014
- SSP launches Cabin bar at Newcastle airport
- SSP launches Flying Hippo family dining concept
- SSP launches barbecue and craft beer concept at Manchester Airport
- SSP opens Camden Food Co in newly built Glasgow hospital
- SSP opens Leon and Cabin at London Paddington station
- SSP opens Saltaire bar and a Camden Food Co at Leeds Bradford International Airport
- SSP opens the Food Quarter at Manchester Airport
- SSP opens two new James Martin Kitchens
- SSP opens two outlets at Cardiff Airport
- SSP pledges 750 new apprentices by 2014
- SSP reports 14.6% revenue increase in Q3 trading report
- SSP reports 4.8% rise in sales
- SSP reports 7.3% revenue growth
- SSP reports positive first quarter trading
- SSP reports strong growth thanks to Asian expansion
- SSP sees sales spike as air passenger numbers rise
- SSP signs deals with Jamie Oliver and James Martin in positive half year trading
- SSP signs £110m agreement with Center Parcs
- SSP to invest £2.5m in Belfast International Airport outlets
- SSP wins seven-year deal at London City Airport
- SSP wins £33m contract in Thailand
- Sachets Direct: Direct from the manufacturer to you
- Saddle of venison with braised pork belly and lettuce, with roast figs and chestnut pureé – by Michael Caines
- Saffron and porcini risotto with parma ham
- Saffron orange soused mackerel salad, by Madalene Bonvini-Hamel
- Sainsbury's breaks up £40m staff catering set-up into four regions
- Salad of Italian black figs, Roquefort, toasted walnuts and walnut dressing – by Helena Puolakka
- Salad of artichokes, French beans and wild mushrooms in pumpkin seed oil
- Salad of barbecued peking duck, seasonal greens, plum dressing – by Peter Knipp
- Salad of cooked and raw seasonal vegetables by Laurent Pourcel
- Salad of dressed crab and avocado with lemon oil
- Salad of goats' cheese with peperonata – by John Wood
- Salad of lobster, cucumber and fennel with gooseberry dressing – by Richard Guest
- Salad of scallops and oysters, spiced pimento and cucumber
- Salad of sesame roast duck, caramelised pear and a spring onion and ginger sauce by David Fullerton
- Salad of smoked eel, kipfler potatoes and kaiserfleisch bacon
- Salad of sweet cicely and salad burnet with poached farm egg and bacon and pine nut dressing
- Salad of wild rice, charred sweet corn, spiced pecans, avocado and feta, by Anna Hansen
- Salade Lyonnaise by Max Renzland
- Salads Beef Up – US Food Trends
- Sales boost for Elior
- Sales continue to fall at Sodexho UK & Ireland
- Sales of speciality coffee reach 1.4b cups
- Sales up 5.5% at City caterer Vacherin
- Sales up 5.6% at Elior
- Salmon and butter costs soar as food inflation continues to rise
- Salmon bouillabaisse and buttercup squash by Warwick Brown
- Salmon confit in olive oil
- Salmon kedgeree
- Salmon prices spike 16% amid shortage fears
- Salon Culinaire International de Londres to host over 80 competitions at Hotelympia
- Salon Culinaire announces Best in Class winners and awards
- Salon Culinaire medal winners 2010
- Salon Culinaire medal winners – display salon
- Salon Culinaire medal winners – live salon
- Salon Culinaire opens for entries
- Salon Culinaire to host over 80 competition classes
- Salon Culinaire was another success story
- Salon returns for the big show
- Salt Yard Group to cater at roaming cinema Nomad's summer pop-ups
- Salt chamber ageing: how meat is being metamorphosised
- Salt cod with pepperonataand lemons
- Salt cod, chickpea and chorizo soup, by Paul Gayler
- Salt-reduced Knorr soups for schools
- Saltire Hospitality reveals food stats for Royal Highland Show
- Salvation Army turns to Aramark healthcare in £5.75m deal
- Sam Clark's cheese fondue
- Sam Roth wins 2014 Acorn Scholarship
- Samantha Pedder appointed head of hospitality for Newbury Racecourse
- Sanctuary signs up to new e-system
- Sanctum Soho Hotel, London
- Sandie Dawe wins Women 1st Lifetime Achievement award
- Sandra Russell – A Minute on the Clock
- Sandwell Council planning to turn school meals over to not-for-profit co-op
- Sandwich bar chain O'Briens places UK arm into administration
- Sandwich manufacturer can resume production following listeria outbreak
- Sandwich market continues to grow
- Sandwiches 2.0 – US Food Trends
- Sandwiches supplied to hospitals and schools contaminated with listeria
- Sandwiches uncovered
- Sandwiches' Worldly Ways
- Sandwiches: A Slice of Creativity – US Food Trends
- Sanguine Hospitality appoints Robin Wicks chief executive
- Sante of scallops with broad beans and fresh morels
- Sanyo microwave from Valera
- Sarah Hayward appointed hospitality co-ordinator at City of Manchester Stadium
- Sarah Miller joins BaxterStorey as regional managing director
- Sardines, Peas, Beef
- Sardines, courgettes, black figs
- Saturday Kitchen feels heat over accusations of phone in rip-off
- Saturday Kitchen's James Martin honoured with special award at Craft Guild of Chefs Awards
- Sauce grand veneur for hare
- Sauce vièrge
- Sauces Go Global – US Food Trends
- Sauces of inspiration
- Sauerkraut masterclass
- Sausage Roll Off 2017 line-up announced
- Sausages are Red-Hot – US Food Trends
- Saute scallops and deep-fried oysters on black pasta with a champagne sauce
- Sauted Halibut with Green Swiss Chard, Haricots Verts and Semolina Grain in Tomato Cumin Coulis
- Sauted fillet of local sea bass with tresco ribbon and root vegetables in fresh basil oil
- Sauted veal marengo
- Sauteed fillet of beef with braised oxtail, pomme purée and red wine sauce
- Sauteed soft roes on horseradish toast, cream and chive sauce
- Sauté of Penclawdd cockles and scallops with marsh samphire and laverbread pasta – by Adrian Coulthard
- Sauté of rabbit and risotto of truffle with pea velouté
- Sautéd apricots with pistachios, mascarpone and vanilla syrup
- Sautéd scallops with lentils and coriander sauce – by Shaun Hill
- Sautéd sea bream with an orange and prawn sauce
- Sautéed flounder and langoustine salad, by Madalene Bonvini-Hamel
- Savarins – a masterclass
- Save our soles
- Save the school meals grant from the cuts
- Save your profits – and the planet
- Saving a shaky contract
- Saving bucks at Starbucks
- Saving energy boosts the bottom line
- Saving energy: The big energy debate
- Saving on Icers
- Saving the planet or costing the earth
- Scallop, tomato and filo pastry tart – by Simon Haigh
- Scallops on peperonata – by Paul Merrett
- Scallops with bubble and squeak, braised tomatoes and deep-fried basil
- Scallops with lime and peanut risotto
- Scallops, Girolles, Truffles
- Scallops, Mango, Lamb
- Schaerer Ambiente II machine from Café Bar UK
- Schiacciata della vendemmia
- School Feast launches today
- School Food Plan Alliance to continue vision of School Food Plan
- School Food Trust avoids axe but told to save £1m
- School Food Trust begins consulatation period to ban sweets from schools
- School Food Trust demands ban on chocolate, sweets and crisps in schools
- School Food Trust funded training kitchen opens at Enfield college
- School Food Trust in lottery cash plea to fund kids' cookery clubs
- School Food Trust launches Children's Food Trust
- School Food Trust launches consultation on school dinner drinks
- School Food Trust launches low cost training series for education caterers
- School Food Trust launches £1 school dinner campaign in North Somerset
- School Food Trust launches ‘train the trainer' scheme
- School Food Trust looks to National Lottery for cookery club funding
- School Food Trust outlines plans after funding cut
- School Food Trust partners UN to fight world hunger
- School Food Trust to be cut
- School Food Trust to get £21m government funding
- School Food Trust welcomes Government food strategy
- School Food Trust welcomes plans to extend free school dinners
- School Food Trust will report next month
- School Food Trust wins RSPH award
- School Food Trust's guidelines must not relax if they are to succeed
- School Food trust enlists celebrities to promote healthly eating
- School Foods Trust secures £20m lottery funding for cookery clubs
- School Foodservice: Get Smart – US Food Trends
- School Meals Matter Campaign
- School PFI contracts ‘should exclude meals'
- School caterer Alliance in Partnership breaks 100 contract barrier
- School caterer Brookwood Partnership launches own TV channel
- School caterer Cucina hits targets
- School caterer Cucina posts pre-tax loss after writing off inter-company loan
- School caterer Cucina to open Oxford standalone restaurant
- School caterer Cucina wins new business worth £2.6m
- School caterer Pabulum picks up eight more deals worth around £5m
- School caterers call on Government to water down new school dinner rules
- School caterers can use £240m funding as they see fit
- School caterers demand clarification on nutrient guidelines
- School caterers fear losses with guidelines
- School caterers reject low-spend contracts
- School caterers say jobs are still under threat as uptake fails
- School caterers slam Government delay in publishing new school meal standards
- School caterers unfazed as French take fizz out of pop
- School catering: Lessons from the Jamie Oliver revolution
- School dinner uptake at England secondary schools drops
- School dinners
- School dinners and the Jamie Oliver effect
- School dinners – what if the funding stops?
- School food in Japan
- School food is ‘minor issue', says Ofsted chief
- School food service tenders
- School kitchens matter just as much as computer suites
- School lunches on the rise
- School lunches seen as key to better nutrition for UK children
- School meal champions attack MP's criticisms
- School meal funding to continue, thanks to School Meals Matter campaign
- School meal take-up rises for third year running
- School meals and NHS café caterers sought
- School meals blogger Martha Payne banned from taking photographs
- School meals cash could be wasted
- School meals cash hike is welcomed by the industry
- School meals caterer Caterhouse bought by ISS Mediclean
- School meals contained horse meat despite reassurances from supplier
- School meals panel to opt for Caroline Walker standards?
- School meals panel wants to limit fried food for kids
- School meals problems drag down Compass profits
- School meals recovery underway at primary level, say experts
- School meals reform is likely to backfire, says Compass boss
- School meals require long-term investment
- School meals served in Hampshire at highest level
- School meals service holds key to future
- School meals still matter
- School meals system close to collapse
- School meals take-up in England rises for fourth year
- School meals trial boost
- School meals turn the corner
- School meals uptake falls by up to 25% in Essex town
- School meals – nutrition or education?
- School meals: Hitting the primary target
- School offers hygiene course for restaurants
- School's dinners praised at organic food awards
- School's halal-only policy angers parents
- Schoolchildren spend £646m on junk food breakfasts, finds report
- Schoolgirl blogger Martha Payne sees fundraising total pass £80,000
- Schoolgirl blogger can continue after council U-turn
- Schoolgirl heads school meals campaign
- Schools invited to take part in Cook for the Queen competition
- Schools mend their vend
- Schools must serve at least one portion of vegetables a day
- Schools set to miss deadline for new dinner standards
- Schools welcome Government decision to shelve vending ban
- Schwarzwalderkirsch Schnitten
- Science in the Kitchen and the Art of Eating Well – Book review
- Scientists announce breakthrough cure for ‘chef's arse'
- Scientists call for cod ban to save fish from extinction
- Scolarest brings Esteamed to West Sussex… and other food service news
- Scolarest keeps Oxford Brookes University
- Scolarest leads a withdrawal from schools contracts
- Scolarest scoops £9m-worth of contracts in the North
- Scolarest signs £1.25m Merseyside schools deal
- Scone Palace appoints Ginger Snap as its preferred corporate catering supplier for 2013
- Scores on Doors food hygiene scheme proves a success in Westminster
- Scores on the doors course
- ScotHot preview
- ScotHot returns in collaboration with Scottish Tourism Week
- ScotHot: Exhibitor round-up
- Scotland attempts to woo back US tourists
- Scotland lures workers – but could do better
- Scotland must promote itself to attract key overseas talent
- Scotland needs infrastructure to achieve tourism growth plan
- Scotland outpaces UK Government in move towards smoking ban
- Scotland plans to outlaw workplace smoking by 2006
- Scotland sets standard for healthy eating
- Scotland smoking ban hurts Mecca Bingo performance
- Scotland smoking ban leads to improved health
- Scotland to offer free dinners at primary schools from 2010
- Scotland tourism strategy to be outlined at ScotHot 2013
- Scotland will struggle with free school meals commitment
- Scotland – the employer of choice?
- Scotland's Almond Catering wins first deal in the North of England
- Scotland's school meals initiative bears fruit
- Scotland's tourism industry needs more government support to achieve goal
- Scotland: Tartan tourism
- Scotland: The greenest destination in Europe
- Scots encouraged to tweet the word that reminds them of home
- Scots give Sodexho bad marks for hygiene
- Scots public to be quizzed on smoking bans
- Scots smoking ban looks more likely
- Scottish BMA calls for compulsory labelling on alcohol
- Scottish Chef of the Year semi-finalists announced
- Scottish Executive gives £5m more to councils to promote healthy eating to kids
- Scottish Executive unveils £5m free school meals plan
- Scottish Government bans private contractors from servicing NHS hospitals
- Scottish Government postpones minimum pricing in face of legal action
- Scottish Government signs up Sodexo for four more years
- Scottish Government to target caterers in national food debate
- Scottish Grouse with Bread Sauce and Game Chips, by Tom Kitchin
- Scottish MPs urge review of tourism VAT in letter to chancellor
- Scottish Parliament backs 50p minimum alcohol unit price
- Scottish caterers accredited with healthy eating award scheme
- Scottish cuisine leads the world, finds global survey
- Scottish food and drink producers get £1m boost for 2014 Commonwealth Games
- Scottish football club chef wins constructive dismissal case
- Scottish government caps business rate rises at 12.5%
- Scottish government sets up task group to review hospitality qualifications
- Scottish hospital food gets a mixed report
- Scottish hospitality and tourism businesses urged to go carbon neutral
- Scottish hospitality firms could save £64m by cutting food waste
- Scottish hotel and leisure set to receive £100m bank boost
- Scottish independence – how would hospitality fare?
- Scottish independence: Aye or nae?
- Scottish minimum pricing further delayed by court ruling
- Scottish political parties are not taking tourism seriously
- Scottish prison food in the dock
- Scottish restaurant chain up for sale – For more hospitality stories, see what the weekend papers say
- Scottish schools to ban the sale of sweets and fizzy drinks
- Scottish smoking ban to start in spring 2006
- Scottish tourism bullish despite recession
- Scottish universities join forces to keep hospitality and tourism graduates
- Scottish workers condemn lack of healthy lunch options
- Scrambled duck egg with beluga caviar – by Martin Bluos
- Scratching a Niche
- Sea Bass, Chanterelles, Turkey
- Sea Fish defends farmed fish as sustainable solution
- Sea Stars: Shrimp and Crab – US Food Trends
- Sea bass crispy cannolo with melon and celery
- Sea bass in oyster juice and champagne sauce
- Sea bass on garlic creamed potatoes
- Sea bass on sag aloo, onion bhaji crisp and sweet tomato jam by Paul Merrett
- Sea bass steamed in corn husks with texas red chilli sauce
- Sea bass supplies under pressure, warns Lynx
- Sea bass with Chinese spice – by Shaun Hill
- Sea bass with a warm salad of spinach, new potatoes and grilled pancetta with sweet chilli dressing by David Fullerton
- Sea bass with essence of sweetpepper, polenta and goats' cheese gnocchi – by Simon Radley
- Sea bass with ginger and spring onion – by John Torode
- Sea bass, Sweetcorn, Lamb
- Sea bass, celeriac mousseline, wilted sorrel and smoked sauce, by Mauro Colagreco
- Sea changeSea change – sustainable fish and seafood
- Sea fish stocks to collapse by 2050
- Sea snail olive oil creme brulee
- Sea trout with crab and ginger mousse, wrapped in lettuce with carrot and lemon grass sauce by Aiden Byrne
- Sea trout with nettle velouté, asparagus and Jersey Royals – by Mike North
- Sea-Faring Success
- Seafish Restaurant of the Year 2018: Closing date fast approaching
- Seafish calls for Hugh-Fearnley-Whittingstall's Fish Fight supporters to view the facts
- Seafish encourages caterers to support Seafood Week
- Seafood Restaurant of the Year 2019: Open for entries
- Seafood Restaurant of the Year 2019: entry deadline approaches
- Seafood Uncovered
- Seafood aspic served with cream of vegetables
- Seafood parcels with creme fraiche and dill for care homes
- Seafood uncovered
- Seafood, fish trade and chefs invited to judge Sustainable Seafood Awards
- Sean Quinn tops hospitality rich list
- Sean Valentine, former Missing Ingredients managing director
- Seaplane made ‘inexplicable' turn before crash that killed Richard Cousins
- Search begins for Master of Culinary Arts 2017
- Search engine marketing
- Search for 2006 Loo of the Year launched
- Search for 2009 UK Sommelier of the Year Award on
- Search for North West Young Chef 2013 is underway
- Search for Young Chef Young Waiter 2005 launched
- Search for next top young chef begins
- Search for top young chefs and waiters starts
- Search is on for KP of the Year 2013
- Search is on for the NECTA Future Chef of the Year 2016
- Searcy edges closer to management buy out
- Searcy to roll out Champagne bars after MBO
- Searcy wins St Pancras International deal
- Searcy's Champagne Bar, Westfield Shopping Centre
- Searcy's takes over catering at Mansion House
- Searcy: A quest to cater for the most prestigious venues
- Searcys 1847 to end relationship with Mercedes-Benz World
- Searcys and Anthony Demetre to launch Urban Coterie restaurant
- Searcys and Army and Navy Club part company
- Searcys and Benugo bag Barbican deals worth £40m
- Searcys appointed official caterer for Alnwick Garden and the Treehouse
- Searcys appoints Christian Rose managing director of retail
- Searcys appoints managing director as CEO Doug Tetley departs
- Searcys appoints new MD as Chris Maddison departs
- Searcys chief executive leaves business in shock departure
- Searcys faces break-up as bidders shun single entity sale
- Searcys for sale with £25m price tag
- Searcys in £500k deal with RCGP
- Searcys launches procurement review as food inflation continues to climb
- Searcys loses members' catering role at the Hurlingham Club
- Searcys opens new Champagne Bar at Paddington Station
- Searcys ousts ISS at the Institute of Chartered Accountants
- Searcys rebrands and commits to B&I market
- Searcys relaunches Barbican restaurant as Gin Joint
- Searcys reports 9% sales surge after WSH acquisition
- Searcys secures contract hat-trick
- Searcys steps into Prescott & Conran's shoes at the Design Museum
- Searcys to be sole catering partner for British Academy
- Searcys to launch bakery and brasserie at Weston Park
- Searcys to open Birmingham Selfridges brasserie
- Searcys to open Champagne Bar at One New Change
- Searcys to open Roman Baths Kitchen in Bath city centre
- Searcys to relaunch Champagne bar at St Paul's site
- Searcys wins four new contracts worth £150m
- Searcys wins £12.5m deal with Birmingham Repertory Theatre
- Searcys wins £5m National Army Museum deal
- Seared Red Mullet with French Beans and Black Olive Dressing
- Seared Scottish langoustine, quails' eggs in crisp baguette, marinated wild mushrooms, foie gras hollandaise – by Robert Thompson
- Seared Scottish scallops, salsify and watercress – by Simon Garbutt
- Seared cured salmon cutlets with leeks, bacon and a cider vinegar – by Gary Rhodes
- Seared duck breast
- Seared fillet of sea bass, marsh samphire with samphire sauce and butter sauce – by Adrian Coulthard
- Seared lamb (or pork) in swarthy pasilla-honey sauce by – Rick Bayless
- Seared lamb chops with lamb navarin, flageolets and braised celery – by Paul Kahan
- Seared loin fillet of Limousin veal on potato vegetable bake with Cassis jus and buttered baby vegetables – by Ali Sadek
- Seared scallops and monkfish with a saffron and fennel nage – by Craig Wood
- Seared scallops with a smoked salmon samphire salad – by John Rudden
- Seared scallops with cauliflower purée, cumin velouté and ras el hanout caramel
- Seared scallops with crispy leeks and curry butter
- Seared scallops with mizuna, ginger and shallot dressing
- Seared sea bass fillet on a bed of anna potatoes, yogurt chervil dressing
- Seared swordfish and watermelon – by Maria Elia
- Seared tuna in rice pancakes – by Maria Elia
- Seared tuna steak with cracked black peppercorns over a tagliatelle cream bed – by Philip Gilder
- Seared tuna with ginger and wasabi – by Allegra McEvedy
- Seared white asparagus, Jabugo ham and Beaufort cheese, fumet of tomatoes – by Andrew Turner
- Seasonal Recipe of the Week – Cacciucco
- Seasonal Recipe of the Week – Carroll's heritage potatoes, coffee and Parmesan
- Seasonal Recipe of the Week – Carrot parfait by Mat Gillan
- Seasonal Recipe of the Week – Cassata/layered ricotta cake, Sicily, by Jacob Kennedy
- Seasonal Recipe of the Week – Chicken breast with wild mushrooms, cocotte potatoes and tarragon, by Ollie Couillaud
- Seasonal Recipe of the Week – Chocolate peach melba, by Will Torrent
- Seasonal Recipe of the Week – Cornish crab "Dragon Roll" with sour apple and radish, by Jeremy Brown
- Seasonal Recipe of the Week – Crème brûlée
- Seasonal Recipe of the Week – Fillet of sea bass with scarlet elf cup, wild garlic and spring herbs
- Seasonal Recipe of the Week – For four big salads, by Paul Cunningham
- Seasonal Recipe of the Week – Hot smoked tofu with morels, spring greens and toasted pumpkin seeds
- Seasonal Recipe of the Week – Jugged hare
- Seasonal Recipe of the Week – Monkfish tails roasted with capers, bacon and parsley with marsh samphire, by Mike Robinson
- Seasonal Recipe of the Week – Rabbit in speck with polenta, little gem, pine nut and raisin dressing, by Brian Fantoni
- Seasonal Recipe of the Week – Sea trout and chive fishcakes, crab and cucumber salad, by Paul Bates
- Seasonal Recipe of the Week – Seared scallops with peas, broad beans, mint and truffle, by Tony Fleming
- Seasonal Recipe of the Week – pistachio cake, raspberry & banana granita, chocolate mousse, by Jarek Nowakowski
- Seasonal Spanish Food – Book review
- Seasonal Sugar Rush
- Seasonal produce: What it means to chefs and restaurateurs
- Seasonal recipe of the week – Five-spiced duck breast, by Heston Blumenthal
- Seasonal recipe of the week – Slow-roasted Goosnargh duck, spiced autumn fruit and pumpkin, by Brendan Fyldes
- Seasonal recipe of the week – roasted wigeon by Neil Churchill
- Seasonal recipe – Blood orange granita and yogurt sorbet
- Seasonal recipes: spring into action
- Seasoned Events adds three London sites to its portfolio
- Seasoned Events becomes first sole caterer at Royal Courts of Justice
- Seasoned Events extends Daniel Clifford's "Exclusively" offering to Cutty Sark
- Seasoned Events named sole caterer at Fleming Collection
- Seasoned Events pre-tax profits see 583% spike in 2012
- Seasoned Events secures wedding licence at Tower Bridge Walkways
- Seasoned Events sets staff 150 mile pedometer challenge
- Seasoned Events to be sole caterer at London Bridge Experience
- Seasoned Events to deliver jubilee lunch at London's Victoria Business Improvement District
- Seasoned Events wins Bloomsbury Ballroom deal
- Seasoned Events wins Hampton Court Palace Festival contract
- Seasoned Events wins £1m one-year deal at the Imperial War Museum
- Seasoned Events wins £3m deal with Thames Luxury Charters
- Seasoned Events wins £6m five-year sole caterer deal at Tower Bridge
- Seasoned adds four venues to portfolio
- Seasoned appointed as sole caterer for London's Edwardian Rooms
- Seasoned appointed sole caterer at Ware Priory
- Seasoned appoints new sales director
- Seasoned appoints new venue relationship manager
- Seasoned awarded approved supplier status at the Foundling Museum
- Seasoned caters for St Paul's Cathedral unveiling event
- Seasoned events and Ampersand appointed preferred supplier to Natural History Museum
- Seasoned gets 18-month extension on V&A approved suppliers list
- Seasoned gets two-year extension with London museums
- Seasoned joins preferred caterers list at O2's Building Six and Piazza
- Seasoned joins preferred suppliers list at Two Temple Place
- Seasoned remains preferred supplier at Royal Museums Greenwich
- Seasoned reports 20% increase in year-on-year turnover
- Seasoned scoops six-year catering contract at Ware Priory
- Seasoned secures listing at the Science Museum
- Seasoned signs ‘exclusive relationship' with Blank Canvas
- Seasoned to cater at London Christmas ice rinks
- Seasoned to train Barking & Dagenham student chefs
- Seasoned wins two-year contract extension at Porchester Hall
- Seats of earning
- Second specialist Fairtrade coffee ice-cream launched
- Secondary action costs BA millions in catering dispute
- Secondary school meals services are close to crisis
- Secret meeting for binge-drinking crackdown
- Secs appeal
- Sector sees improvement on gender diversity
- Securitisation wipes £60m in bank fees from M&B sale – For more hospitality stories, see what the weekend papers say
- Self assessment
- Self-sealing sandwich wedges from Planglow
- SelfCooking Centres from Rational
- Selfridges to host Thai cuisine festival
- Sell by April to beat the rise in capital gains tax
- Sell up this year to get a good price, advises BDO
- Seller beware
- Selling conferences and functions
- Selling healthy to consumers – US food trends
- Selling people short
- Selling weddings more profitably
- Selling wines
- Semana Mesa – Brazi's festival of food
- Semi finalists announced for National Chef of the Year competition
- Semi-finalists announced for S.Pellegrino Young Chef 2016 competition
- Semi-finalists announced for Young National Chef of the Year
- Semi-finalists unveiled for 2015 UK Restaurant Manager of the Year
- Semi-finalists unveiled for BCF Chef of the Year 2016
- Senior director buys out Denny's Uniforms
- Senior figures add support to School Meals campaign
- Sensational sizzling salad of grilled salmon
- Serco wins £125m contract with University Hospital Southampton NHS Foundation Trust
- Serious Fraud Office denies formal Compass investigation
- Serpentine Bar and Kitchen – Just Opened
- Servcool – Affordable Hotel Bedroom Climate Control
- Serve better food or get out of the road
- Served venison on pumpkin mash with sweetbread cannelloni and beetroot jus – by Simon Hulstone
- Serveries: Self-service hots up
- Servest Catering secures £600,000 deal with Madame Tussauds
- Servest Catering wins four new contracts worth over £500k
- Servest Food Co secures £20m new business in 2017
- Servest Group acquires Accuro Catering
- Servest Group joins business network CBI
- Servest Group raises £90m for further acquisitions
- Servest Group wins £750,000 contract with Pestana Chelsea Bridge
- Servest acquires Catering Academy
- Servest appoints Alistair Mort as new business development manager
- Servest launches Culinary Classroom chef training scheme
- Servest launches business and industry catering brand
- Servest launches new training and development scheme
- Servest renews contract with Frank Roberts & Sons bakery
- Servest wins Red Bull catering karting championship
- Servest wins £1m contract with Kingston upon Hull City Council
- Service means something a little different
- Service will continue for 3663 customers despite selling of Makella
- Service: Have you lost that human touch?
- Serviced Apartments, Long leasehold interest For Sale
- Servicing for energy efficiency
- Servicing – keep your kit on
- Serving cheese
- Serving up better conditions for hospitality workforce
- Sesame coated fillet of brill with caramelised mango, new potato galette and tarragon sauce – by Tessa Bramley
- Set Goat's Milk Pudding with Cherry Compote and Cherry Sherbet Dusted Doughnut, by Madalene Bonvini-Hamel
- Set an example and cut carbon
- Setting minimum alcohol prices won't combat binge drinking
- Setting the tone: trends in tableware
- Setting up a business near your old workplace
- Setting up a food supplier network
- Setting up a wine supplier network
- Settling claims with employees
- Settling disputes by arbitration
- Settling disputes by mediation
- Sev potato poori
- Seven Michelin stars for chefs at the 2015 Hospitality Action polo day
- Seven finalists await outcome of Gold Service Scholarship
- Seven finalists named in 2015 KP of the Year shortlist
- Seven regional champions named in Teflon Diamond Standard Awards
- Seven young hospitality professionals named in World Skills UK squad
- Seville orange cheesecake
- Seville oranges, British octopus and suckling pig
- Sexual harassment claims
- Sexy beasts: Profile on beef supplier Buccleuch with chef Adam Handling
- Shadow chancellor Ed Balls calls for temporary VAT cut
- Shaken all over
- Shallot tatin with pan-fried chicken livers
- Shane King, Restaurant Associates: Springboard Award winner 2009
- Shane Osborn's, Starters
- Shangri-La Tokyo, Japan
- Shapely birds
- Share the Health – US Food Trends
- Shared parental leave could spell the end of enhanced maternity pay
- Shareholder unrest over pay plan at Compass
- Sharp rise in hospitality businesses struggling to find staff
- Sharwood accompaniments from RHM
- Shaun Rankin new face of Jersey Royal potatoes
- Shaun Woodward launches tourism planning workshops
- Sheen Mount Primary School, Richmond, seeking expressions of interest for provision of catering services
- Sheffield council considers restaurant openings for closure-threatened libraries
- Sheffield school deal shunned by caterers
- Shellfish attitude is no way to help the planet
- Shellfish,Duck,Courgettes
- Sheraton Hotels drops off the superbrands list
- Sherry trifle from the Dorchester
- Shetland mussels withdrawn after toxins and poisoning reported
- Shine Awards 2016 open for nominations
- Shine Awards 2017 shortlist announced
- Shine Awards 2017 winners revealed
- Shine Awards call for entries
- Shine Awards deadline extended
- Shine Awards' Lifetime Achievement Award to honour foodservice legend Robyn Jones
- Shiraz jelly
- Shona Jamieson wins Cordon Bleu Scholarship Award
- Shopping centres are losing money because of fast food
- Short spaghetti and non pre-cook lasagne from Brakes
- Short-term gain at the expense of the long haul makes no sense
- Shortage of skilled chefs threatens industry's success
- Shortcake uncovered
- Shortlist for 2018 Foodservice Cateys revealed
- Shortlist for ACE Robyns Award 2019 revealed
- Shortlist for Hospitality Guild Apprenticeship Awards 2013 announced
- Shortlist for NACC Awards 2018 revealed
- Shortlist for inaugural Bacchus Awards announced
- Shortlist revealed for Digital Vision Awards
- Shortlist revealed for McDougalls Young Baking Team of the Year 2016
- Shortlists revealed for Hall of Fame young entrepreneur and manager awards
- Should I complete a chef course or an apprenticeship?
- Shoulder to shoulder: David Foskett and Peter Jones
- Show me the Monkey – Cocktail of the Month
- Show preview: Caffè Culture
- Show preview: Speciality & Fine Food Fair
- Show preview: Speciality Chocolate Fair
- Show preview: Universal cookery & food festival
- Show time: The first Northern Hospitality Awards
- Showcase your best British recipe
- Shrimp Uncovered
- Shrink your waste, grow your profits
- Shropshire Council, Provision of catering services
- Sicilian Food – Book review
- Sicilian lemon and white chocolate parfait with rose meringue and orange granite
- Sickness when on annual leave
- Sideline Scores
- Sienna head chef on why tie ups with catering colleges are important
- Signature Dining: putting the retail into retirement
- Signature Restaurants, BaxterStorey and Pret A Manger all placed in the latest Sunday Times Profit Track 100 report
- Significant new player in Scotland's contract catering market launched
- Significant stake in BaxterStorey owner WSH to be sold to US firm
- Silent Killer
- Silent auction for St Julian Scholars
- Silver bug-buster from Everpure
- Simon Charles Auctioneers. Equipment and Supplies
- Simon Cox of ISS Mediclean pursues double-digit growth
- Simon Elliot of Gold & Brown – A Minute on the Clock
- Simon Esner and Alison Gilbert take top awards at Foodservice Cateys 2017
- Simon Frost appointed new chair of CESA
- Simon Goggin – My Life in Hospitality
- Simon Hartnell joins Pelican Buying Company as business development manager
- Simon Houston wins 2012 Acorn Scholarship
- Simon Hulstone Knorr Materclass: Marinated beetroot and goat's cheese open ravioli with paprika and red pepper jelly
- Simon Hulstone partners with Bateaux London for culinary evenings
- Simon Hulstone's final countdown to Bocuse d'Or 2011
- Simon James
- Simon Lawrence is NACC Care Cook of the Year 2013
- Simon Macfarlane joins Lusso as operations director
- Simon Merrick wins Lexington Catering's LexChef 2012
- Simon Rogan interview to close 2015 Hospitality Show
- Simon Woodroffe: How to make a million
- Simon Young prepares for the 2007 Chef Conference
- Simple autumn fish stew with herbs and turmeric, by Phil Vickery
- Simple ways to save the planet
- Simply raspberries
- Single-sourcing keeps it simple
- Sini sambal
- Sir Chris Bonington – chefs need to earn the respect of a kitchen brigade
- Sir David Michels to become new Institute of Hospitality president
- Sir Francis Mackay
- Sir James Crosby steps down as non-executive chairman at Compass Group
- Sir Michael Parkinson named dignity ambassador in Dignity in Care campaign
- Sir Roy Gardner
- Sir Roy Gardner named Compass chairman
- Sir Terence Conran expands Albion brand with launch of second restaurant
- Sir Terence Conran to receive Lifetime Achievement Award at Hotelympia
- Siu Long Bao
- Siu Mai
- Six Roux Scholarship finalists are named
- Six Roux Scholarship national finalists named
- Six hospitality workers killed in past two years, says HSE
- Six line up to bid for Compass's SSP division
- Six new cheeses from Woodward Foodservice
- Six new graduates from Catermasters' Chef Academy
- Six shortlisted for Young Fish Frier of the Year Award 2016
- Six top UK sommeliers awarded Wine Guild of United Kingdom membership
- Six weeks left to enter Best Places to Work in Hospitality 2018
- Six-month high in expenditure growth led by hospitality
- Sixteen leisure heavyweights make case for leisure industry in Telegraph letter
- Sixteen-year-old wins Springboard's FutureChef title
- Sixth hospital patient death linked to listeria outbreak
- Skate with Jersey potatoes, fresh peas and caper dressing, by Anton Edelmann
- Skate – a masterclass
- Skewers Uncovered
- Skilled migrant workers are crucial to hospitality
- Skills gap affects nearly one-third of hospitality and leisure businesses
- Skills gap won't be met if migrant restrictions are imposed
- Skills strategy a positive step, say employers
- Skills strategy to boost industry opportunities launched
- Skipping breakfast and lunch not good for economy
- Sky Garden's Jennifer Santner crowned Gold Service Scholar 2016
- Slam Dunks
- SlashVAT, Boost Business – a Caterer campaign
- Slimline cabinets from Valera
- Slips and trips costs catering and hospitality £23m a year
- Slow Food UK launches Chef Alliance
- Slow down for less stress
- Slow roasted shoulder of lamb – by Henry Harris
- Slow-Cooked Knuckle of Pork with Truffle Sauce and Foie Gras Hollandaise
- Slow-cooked Duck with Duck Fat Chips and Gravy, by Tom Kerridge
- Slow-cooked mutton with greens and its own gravy – by Richard Guest
- Slow-cooked pheasant, Pink Fir fondant potatoes and celeriac cream
- Slow-cooked pork belly with crab apple jelly and caramelised damsons, by Madalene Bonvini-Hamel
- Slow-roast shoulder of Elwy Valley lamb with onions and thyme, balsamic vinegar
- Slow-roasted lamb shank with redcurrant and rosemary jus on chive mashed potatoes – by Chris Bangs
- Slump in school meals continues
- Small blast chillers
- Small businesses held back by red tape
- Small businesses urged to support Independents' Day
- Small businesses want VAT cut to 5% as confidence falls
- Small but mighty: the boutique caterers taking on the heavyweights
- Small firms gain from bigger wars
- Small firms suffer fall in confidence
- Small hospitality business owners ‘too busy' for significant personal occasions
- Small steps to sustainability
- Small-scale production of fermented foods banned
- Smaller serving sizes could solve obesity crisis, say scientists
- Smart Group and Moving Venue: a meeting of minds
- Smart Group appoints Tom Goodwin as group managing director
- Smart Group appoints two new managing directors
- Smart Group bolsters portfolio with Moving Venue deal
- Smart Group launches new hospitality brand at Royal Ascot
- Smart Group launches the Clubhouse at Twickenham with Martin Johnson
- Smart Hospitality and Angela Hartnett win Olympic Hospitality Centre contract
- Smart Hospitality launches 10-year Manchester Event City contract
- SmartPak induction heating system for pizza delivery from MCS Technical Products
- Smarter staffing: Getting the most out of mobile staffing platforms
- Smiling Balls with Lotus Paste
- Smoke danger remains
- Smoked cheddar mashed potatoes
- Smoked chicken, mango and mixed leaf timbale – by Simon Temple
- Smoked crocodile with spinach, red onion marmalade and samosa wafer – by Garth Stroebel
- Smoked eel salad with beetroot
- Smoked eel with broad beans and spring onions (Anguilla affumicata con le fave)
- Smoked haddock and sweet corn chowder
- Smoked haddock omelette – by Tom Kerridge
- Smoked haddock with hollandaise sauce and champ
- Smoked haddock with poached egg, beurre blanc and bubble and squeak – by Charlie Rushton
- Smoked haddock, potato and baby leek terrine with a coriander and lemon grass relish – by Craig Wood
- Smoked salmon and sea kale – by Liz Payne
- Smoked salmon on ratte potato salad with caviar
- Smoking Ban: Will you be ready for 1 July?
- Smoking ban good for industry
- Smoking ban round-up
- Smoking ban will make catering industry more appealing
- Smoking ban: One month on
- Smoking ban: Smoke signals from Scotland
- Smoking ban: What the workers think
- Smoking regulations to be published within days
- Smoking restriction around the world
- Smoking – the aftermath
- Smoking: Policing the ban
- Smoking: What the papers said
- Smooth, Sweet and Simple – US Food Trends
- Smoothies from Love Smoothies
- Snacking contributes to 27% of total British QSR traffic
- Snacking culture is big business for caterers
- Snacks to drive foodservice sales in 2013/14, while popularity of dinner slips
- Snail ravioli with garlic velouté and morels
- Snails with morels, asparagus & garlic purée
- Snapper en papillote
- Snow fails to dampen sales at Domino's Pizza
- Snug Nights – The mattress protector specialists
- So why does the taxman always pick on us?
- So you think you know about… grills and griddles
- So you think you know about… ice-cream makers
- So you think you know about… shelves and tables
- So you want to be mayor of London?
- Soba
- Social Pantry and Switchback host supper club to showcase talents of prison leavers
- Social Pantry appoints Alastair Moir as managing director
- Social Pantry named approved supplier for Dulwich Picture Gallery
- Social Pantry secures £1.1m funding to drive growth
- Social media – taking photos can be a business benefit
- Social media: the missed opportunity for hospitality
- Social policies become key to winning contracts, says Vacherin
- Sodexho Alliance appoints new man to head up North American operations
- Sodexho Alliance denies bid for property services group Jones Lang LaSalle
- Sodexho Alliance enjoys strong performance in first nine months of the year
- Sodexho Alliance renamed Sodexo
- Sodexho Alliance reports strong growth
- Sodexho LEA chief quits for schools role
- Sodexho Prestige sued over ‘cramped' Ascot restaurant
- Sodexho Prestige wins Hampton Court Palace contract… and other food service news
- Sodexho UK gets back
- Sodexho aims for global expertise in three markets
- Sodexho appoints CEO and president of Health Care Services in America
- Sodexho appoints new UK & Ireland chief
- Sodexho appoints new financial director for UK and Ireland
- Sodexho celebrates profit growth in UK and Ireland
- Sodexho chef Anton Edelmann to run the marathon
- Sodexho loses school meals contract it held for 27 years
- Sodexho posts fall in profits
- Sodexho races to feed Tube rescue workers
- Sodexho reports a 6.6% rise in turnover
- Sodexho school meals get poor marks from Wiltshire headteachers
- Sodexho scoops £50m+ deal with London military
- Sodexho staff go international
- Sodexho to bring recruitment back in-house
- Sodexho upbeat despite City drubbing – For more hospitality stories, see what the weekend papers say
- Sodexho ups forecast but UK still down
- Sodexho wins Haydock Park contract… and other food service news
- Sodexho wins KLM contract and other food service news
- Sodexho wins Pottery Club contract… and other food service news
- Sodexho wins army garrison deal… and other contract catering news
- Sodexho wins major MoD contract
- Sodexho wins school meals contract Compass found ‘unviable'
- Sodexho wins £140m Manchester PFI hospitals contract
- Sodexho wins £2.3m home meals contract
- Sodexho wins £26m hospital contract
- Sodexho wins ‘commercially unviable' Richmond school meals contract
- Sodexho's rugby performance lifts 1st quarter results and other international news
- Sodexo Brazil chef gives GB students taste of World Cup
- Sodexo Chef of the Year 2013 – Winners trip to Italy
- Sodexo Defence to use its first electric retail vehicles
- Sodexo Education launches new retail brand
- Sodexo Foundation donates £25,000 to Prince's Trust hospitality training programme in Wales
- Sodexo Foundation supports Prince's Trust hospitality training scheme
- Sodexo HR director Natalie Bickford wins equality award
- Sodexo Healthcare retains contract at Chesterfield Royal Hospital
- Sodexo Prestige London is latest caterer to launch a sustainable fish initiative
- Sodexo Prestige Scotland appoints Alistair Irvine business development director
- Sodexo Prestige Scotland expands events catering in the regions
- Sodexo Prestige Scotland wins 18-month deal at Thirlestane Castle
- Sodexo Prestige Scotland wins exclusive deal at Edinburgh Corn Exchange
- Sodexo Prestige appoints Brett Tonkyn as director of sales for Open Championship official hospitality
- Sodexo Prestige appoints creative food director
- Sodexo Prestige banks £15m contract with ING
- Sodexo Prestige in Scotland records sales £1m ahead of last year
- Sodexo Prestige in Scotland sees rise in Christmas party bookings
- Sodexo Prestige in Scotland wins six-figure contract at Edinburgh's Freemasons' Hall
- Sodexo Prestige lands £1.6m Malaysian Airlines contract
- Sodexo Prestige makes new appointments at two sports grounds
- Sodexo Prestige names new directors at Newcastle United FC
- Sodexo Prestige opens ethical cafe at Apex in Bury St Edmunds
- Sodexo Prestige pulls out of £30m Montcalm food and beverage deal
- Sodexo Prestige relaunches Shearer's St James' Park bar as NINE
- Sodexo Prestige signs new three-year bundled services deal with 3i
- Sodexo Prestige taken to extra time at Aberdeen Football Club
- Sodexo Prestige to cater 2013 Radio Forth awards
- Sodexo Prestige wins hat-trick of stadium awards
- Sodexo Prestige wins lucrative catering deal at Headingley Experience
- Sodexo Prestige wins £25m bundled services deal with refining firm
- Sodexo Prestige wins £30m contract to run food and beverage at the Montcalm hotel
- Sodexo Prestige wins £4.5m bundled services deal at Conference Aston
- Sodexo Prestige wins £4.5m contract with Siemens at the Crystal building
- Sodexo Prestige wins £5m contract with Tyne & Wear Archive & Museums
- Sodexo Prestige wins £7m deal at St Edmundsbury Collection
- Sodexo Q1 growth hampered by poor performance in healthcare
- Sodexo UK & Ireland revenues increase by 9.6%
- Sodexo UK and Ireland (2008-2011)
- Sodexo acquires Centerplate for £512m
- Sodexo acquires Zehnacker Ireland
- Sodexo acquires education caterer Alliance in Partnership
- Sodexo agrees to pay New York State $20m
- Sodexo and Aston Villa net top football hospitality awards
- Sodexo and Brakes deny reports of ill feeling as Jansen's move is delayed
- Sodexo announces changes to UK&I leadership team
- Sodexo announces new corporate services chief for Ireland
- Sodexo announces £220m-worth of contract wins
- Sodexo apologises over late meals on wheels deliveries
- Sodexo appoints Chris Bray as CEO for sports & leisure
- Sodexo appoints Deborah Rowland as director of public sector affairs
- Sodexo appoints Dinah Davies as divisional director for independent schools
- Sodexo appoints Glenn Ridsdale as director of financial performance
- Sodexo appoints Grahame Hart as business development director
- Sodexo appoints Hugh Owens director of reward, pensions and employee relations
- Sodexo appoints James Greetham as head of fine-dining division
- Sodexo appoints James Taylor as healthcare CEO
- Sodexo appoints Jeremy Alderton as new education MD
- Sodexo appoints Jo Bates catering services director at Blenheim Palace
- Sodexo appoints Kate Steadman as government relations manager
- Sodexo appoints Nick Thompson divisional managing director
- Sodexo appoints Sean Haley as new regional chair
- Sodexo appoints Simon Seaton chief operating officer
- Sodexo appoints catering services director at Everton FC
- Sodexo appoints first head of nutrition and dietetics
- Sodexo appoints market gardener at Edinburgh's botanic gardens
- Sodexo appoints new UK and Ireland chief executive
- Sodexo appoints new chief financial officer for UK and Ireland
- Sodexo appoints new commercial director for UK and Ireland
- Sodexo appoints new executive chef at Directors Table
- Sodexo appoints new head of legal team for UK and Ireland
- Sodexo appoints sales and marketing manager at Everton FC
- Sodexo appoints sales manager at Edinburgh's botanic gardens
- Sodexo appoints two new directors
- Sodexo at Scottish Government awarded silver Food for Life mark
- Sodexo awarded bronze Soil Association Food for Life Catering Mark
- Sodexo becomes equity partner in £12b defence project
- Sodexo blunder could put PSNI staff at risk
- Sodexo boosts interim operating profit by 32% in UK and Ireland
- Sodexo boosts worldwide sales but UK revenue drops
- Sodexo boss wants the Government to use private-sector skills
- Sodexo buys French luxury firm Lenôtre from Accor
- Sodexo buys the Good Eating Company
- Sodexo celebrates 25 years of Healthwise programme
- Sodexo celebrates its staff at annual Star Awards
- Sodexo chalks up three-year contract with Great Western Academy
- Sodexo chef Michael Godfrey accepted into Disciples d'Escoffier
- Sodexo chef continues run of competition success with second place at ScotHot awards
- Sodexo chef named School Chef of the Year 2008
- Sodexo chefs design alternative ‘sustainable' curry for government
- Sodexo clinches two-year school meals deal at Caterham School
- Sodexo clocks up seven million man-hours without a Lost Time Incident in remote sites (Scotland)
- Sodexo closes £33m Ireland schools deal
- Sodexo commits to sourcing cage free eggs worldwide by 2025
- Sodexo completes Atkins acquisition
- Sodexo creates chef activity badge for the Scout Association
- Sodexo crowns its 2015 Barista of the Year
- Sodexo defends ICA cafe hygiene standards amid Peyton and Byrne court case
- Sodexo donates one million meals to rebuilding of Notre-Dame
- Sodexo expands City, University of London contract to take on Cass Business School
- Sodexo expands school dinner contracts with Harris Federation
- Sodexo extends Balmoral Estates contract by five years
- Sodexo extends Falklands and Cyprus contracts in £143.8m deal
- Sodexo extends contract with Northern Devon Healthcare Trust
- Sodexo extends deal with Unilever
- Sodexo extends long-term Wellington College contract for five more years
- Sodexo extends partnership with Birmingham Children's Hospital
- Sodexo extends partnership with Hampden Park until 2020
- Sodexo gains Marine Stewardship Council accreditation for school meals
- Sodexo handed Ministry of Defence honour
- Sodexo has 300 airside passes suspended at Heathrow
- Sodexo hits target of MSC certification for 929 sites
- Sodexo holds ‘meet the buyer' forum in Scotland
- Sodexo in Scotland wins Dundee United catering deal
- Sodexo in recruitment freeze to save £40.5m
- Sodexo keeps a tight focus on sustainability
- Sodexo lands £26m NHS catering contract
- Sodexo lands £60m Coventry University contract
- Sodexo launches Kitchen Works Co concept to meet manufacturing sector needs
- Sodexo launches Public Service Pledge
- Sodexo launches employee network to bridge generational divide
- Sodexo launches first Crussh outlet after agreeing franchise partnership
- Sodexo launches loyalty app at 400 sites
- Sodexo launches series of promo videos aimed at staff
- Sodexo leads Dow Jones Sustainability Index for 12th year
- Sodexo makes senior appointment to education division
- Sodexo makes senior management changes
- Sodexo marks record festive season at Aberdeen FC
- Sodexo meets growing demand with new university hospitality menu
- Sodexo named global Supersector Leader for travel and leisure
- Sodexo names Bill Buchan as HR director of UK and Ireland healthcare
- Sodexo names HR director
- Sodexo names Mo Nazir as new business director for UK and Ireland healthcare
- Sodexo names new HR director for UK and Ireland business
- Sodexo names new business development director
- Sodexo names new healthcare director
- Sodexo nets £38m deal with Newcastle United Football Club
- Sodexo offers ‘try before you buy' school meals
- Sodexo opens new restaurant at Brighton's Amex Stadium
- Sodexo partners with Adam Handling for London business
- Sodexo profits drop as CEO pledges return to ‘best in class'
- Sodexo provides London school with fruit and veg gardens
- Sodexo quits £6m Milton Keynes school meals contract
- Sodexo raises £40,000 at STOP Hunger charity awards dinner
- Sodexo recognised as the world leader in diversity
- Sodexo recognised for commitment to sustainable food
- Sodexo recruits sportsman Matt Dawson as health ambassador
- Sodexo reinstates sacked hospital porter
- Sodexo relaunches its Healthworks package
- Sodexo relocates to new offices in Holborn
- Sodexo renames prison business Sodexo Justice Services
- Sodexo renews Avon and Somerset Police contract in £8m deal
- Sodexo report finds taste, good value and convenience more important to workers than healthy eating
- Sodexo reports pay gap of 7.65%
- Sodexo retained by Devon NHS Trust in multimillion-pound deal
- Sodexo retains £1.2m contract with City of London Police
- Sodexo rides ahead with new Ascot Racecourse contract
- Sodexo scoops five-year deal with Patheon
- Sodexo scoops silver for Olympic training operation
- Sodexo scoops £1.5m SportScotland catering contract
- Sodexo scoops £3.7m services deal with Nokia
- Sodexo scoops £35m FM contract at Ilford hospital
- Sodexo scores £25m Brighton & Hove Albion deal
- Sodexo scores £6m deal with the National Football Stadium at Windsor Park
- Sodexo secures Catering Mark at St Mary's Hospital
- Sodexo secures Red Tractor certification
- Sodexo secures contract extensions at three Scottish venues
- Sodexo secures contract with National Trust for Scotland
- Sodexo secures two £15m five-year HMRC soft services contracts
- Sodexo secures £18m contract extension with ING Bank
- Sodexo secures £2.6m Holyport College catering win
- Sodexo secures £21m contract with Edinburgh's botanic gardens
- Sodexo secures £3.6m Brentwood School deal
- Sodexo secures £7m contract with Covance
- Sodexo secures £90m Romford hospital deal
- Sodexo sees UK revenues fall
- Sodexo sees decline in core business as global slowdown bites
- Sodexo sees sales growth but reports loss of ‘significant' defence contracts
- Sodexo sews up NHS Trust deal
- Sodexo signs rights at work agreement with IUF
- Sodexo signs up to Olympic fair pricing and practice charter
- Sodexo signs up to gay rights diversity programme
- Sodexo staff at Brighton hospital ‘not paid properly'
- Sodexo staff picket Scotland police HQ over pay dispute
- Sodexo staff strike over on-going pay dispute
- Sodexo switches to Fairtrade sugar
- Sodexo tackles 15-year contract with Emerald Headingley Stadium in £100m deal
- Sodexo tackles generational differences with employee network
- Sodexo takes off with £30m Farnborough deal
- Sodexo takes student decisions on board
- Sodexo taps into £4m oil and gas contracts
- Sodexo teams up with United Coffee for staff barista training
- Sodexo teams up with export firm to help SMEs into £19m foodservice sales boost
- Sodexo to celebrate 25 years of its Healthwise healthy eating programme
- Sodexo to invest £300,000 in new St James' Park Newcastle ground bar
- Sodexo to offer RSPCA Freedom Food products at 1,000 sites
- Sodexo to publish breakdown of pay variances
- Sodexo to relaunch dining cruise boats with Tom Dixon interiors
- Sodexo to roll out ethical beverage across global sites
- Sodexo to sponsor Women's PFA Awards until 2018
- Sodexo top of the class with £25m Brunel University deal
- Sodexo underpaid ‘tens of thousands' of staff
- Sodexo unveils corporate social responsibility strategy
- Sodexo wins Aberdeenshire college catering deal
- Sodexo wins Banbury school meals deal
- Sodexo wins Brighton and Hove Albion training ground deal
- Sodexo wins Employers Forum for Belief award
- Sodexo wins FM contract with Diageo
- Sodexo wins Red Tractor Corporate Member status
- Sodexo wins Scotland's ‘healthyliving award' at 31 new sites
- Sodexo wins education contracts worth £7m
- Sodexo wins eight-year Huddersfield Town deal
- Sodexo wins eight-year contract at Swansea's Liberty Stadium
- Sodexo wins first Irish university catering contract
- Sodexo wins five-year deal with New College Swindon
- Sodexo wins gold award for healthy hospital food in Shrewsbury
- Sodexo wins seven year Licensed Victuallers School deal
- Sodexo wins silver award at La Parade des Chefs
- Sodexo wins three-year deal with Campbell College, Northern Ireland
- Sodexo wins two education contracts
- Sodexo wins £10m City University London contract
- Sodexo wins £12m contract with Richmond University
- Sodexo wins £13m contract with Nuffield Health
- Sodexo wins £13m of new education business
- Sodexo wins £14.4m contract
- Sodexo wins £15.7m UCL catering and hospitality deal
- Sodexo wins £16m four-year contract with Scottish Fire and Rescue
- Sodexo wins £18m Santander catering deal
- Sodexo wins £2.8m contract extension with West Midlands multi-academy trust
- Sodexo wins £20m Hamilton Park racecourse contract
- Sodexo wins £21m extension to bundled services contract with international exploration and production firm
- Sodexo wins £300m multi-site contract with Talisman Energy
- Sodexo wins £3m museum contract in Newcastle
- Sodexo wins £3m-worth of MoD work
- Sodexo wins £4m Henley Royal Regatta deal
- Sodexo wins £4m five-year contract with Cheshire school
- Sodexo wins £4m-plus contract with Thames Valley University
- Sodexo wins £5m contract at new sports complex at University of Nottingham
- Sodexo wins £6m meals-on-wheels deal with Essex County Council
- Sodexo wins £75m full service deal at Brighton and Sussex NHS Trust
- Sodexo wins £9m Birkbeck College contract
- Sodexo wins £9m-worth of contracts at University of Stirling
- Sodexo withdraws all frozen beef products after finding horse DNA
- Sodexo – Sprinboard award winner 2009
- Sodexo – from catering to combined services
- Sodexo's Bateaux London to host ACE summer party
- Sodexo's Jane Bristow on a mixed future for school catering
- Sodexo's Leanne Findley named first ACE Robyns winner
- Sodexo's Margot Slattery features on Top 50 LGBT list
- Sodexo's Margot Slattery in LGBT top 100 for third year running
- Sodexo's Prestige London division appoints Mark Parfait as head of food operations
- Sodexo's Prestige Scotland wins five-year deal at Blair Castle
- Sodexo's energy business secures £6.5m in contracts
- Sodexo's new UK boss vows to revitalise food offer
- Sodexo, Aramark, Initial and Whitbread score on corporate responsibility
- Sodexo-owned event caterer takes on 10-year tender at Perth Racecourse
- Sodexo: Springboard award winners 2009
- Sofitel opens its latest hotel in China and other international hotel news
- Soft Option
- Soft drink sales continue to outperform alcohol
- Soft drinks firm Britvic to close fruit drinks plant
- Soft drinks prices spiral amid CO2 shortage
- Soft drinks – more than an afterthought
- Soft drinks – soft options with style
- Soft services firm Optim Group appoints David Punter director of sales and marketing
- Soft-Sell Shellfish – US Food Trends
- Soft-boiled gull's egg with flaked wild salmon belly, jersey royals and asparagus, by Philip Howard
- Soft-shell crab with Ennis hazelnuts, snow pea shoots and aromatic vegetable broth – by Charlie Trotter
- Software as a Service – what it means
- Software: Capitalising on open source
- Software: Managing the catering supply chain
- Soho Clubs and Bars seeks buyer
- Soho House receives offers of up to £300m – For more hospitality stories, see what the weekend papers say
- Soil Association and Carbon Trust create sustainable catering standard
- Soil Association awards Pride Catering three silver Food for Life Catering Marks
- Soil Association launches Green Kitchen Standard award
- Soil Association offers NHS trusts CQUIN support
- Soil Association relaunches Food for Life Catering Mark
- Soil Association to team up with NUS
- Soil Association wins £17m grant to fund work on better school food
- Solid English oak four poster bedroom suite for sale
- Solid year of growth for operator of Patisserie Valerie
- Solihull Catering Services' Louise Witterick named School Chef of the Year
- Solo chocolate-maker from Bravilor
- Some like it hot: the rise of the coffee shop
- Some seasonal screw-ups: Master Innholders recall festive blunders
- Somerset Larder set for £80m catering contract at Hinkley Point
- Somerset parents can now use Twitter to monitor children's school dinners
- Sopa de grao, cork stripper's soup – by Michael Connor
- Sophie Welsh joins Cooks & Partners as events manager
- Sophisticated fake IDs fool restaurant owners into employing illegal workers
- Souffle a l'orange et fromage blanc
- Souffle di riso carnaroli al limone (Carnaroli rice and lemon souffle)
- Soufflé of organic duck egg, French toast fingers and maple infusion
- Soup Uncovered
- Soup opera
- Soup – add value to your menu options
- Soup: Bowled Statements – US Food Trends
- Soup: Pot Luck – US Food Trends
- Souped Up
- Souper Stars
- Soups: the rise of one of Britain's favourite dishes
- Sour cream sorbet with beetroot soup and beetroot confit
- Source of norovirus outbreak at Royal College of Art event cannot be pinpointed
- Sourced Market to open its first fixed site at St Pancras
- Sourcing sustainable fish
- Sourdough bread from Delice de France
- Sous chef
- Sous vide: cooked to perfection
- Soused mackerel with apple purèe and jelly, sautéd scallops and hazelnut and praline milk – by Glynn Purnell
- Soused snook with wasabi mayonnaise
- South Africa dominates inaugural Sparkling Wine Challenge
- South Africa's wine revolution
- South Bucks District Council invites expressions of interest for provision of catering services at The South Buckinghamshire Golf Course
- South Kent College, Folkestone – Nestle Toque d'Or Grand Finalist
- South Staffordshire Council looking for a caterer
- South Staffordshire Council: Provision of catering services
- South Thames College: Provision of catering services
- South Trafford College wins Nestlé Toque d'Or competition
- South West College crowned 2013 Nestlé Toque d'Or competition winners
- South West heads tourism customer service top 5
- Southend Borough council catering tender
- Southern cafés to try again for national award
- Southgate School: Invitations for provision of catering services
- Southwark Council invites expressions of interest for provision of catering service at Burgess Park, London SE5
- Southwark Council parks catering concession contracts
- Spam in the hole
- Spanish Foods launches young chef competition
- Spanish cleaners by Roll Drap
- Sparkling or still? Bottled or tap? Choosing the right water for your business
- Special Report: A New Snack Mix – US Food Trends
- Special Report: Chefs Inc. – US Food Trends
- Special delivery: the future of the wholesaler
- Special offers determine holiday destinations, says TripAdvisor
- Specialist London caterer Vacherin makes two new appointments
- Specialist education caterer Taylor Shaw appoints Tim Priestman as operations manager
- Specialist grower launches GrowModule 365 with Bunzl Speciality Business
- Speciality and regional products at Hotelympia
- Speedy paninis from Delifrance
- Speedy salamander from Imperial
- Spend in hotels, restaurants and bars rises again in February
- Spend on Red Tractor products tops £40m, says Soil Association
- Spending from domestic tourists will reach £108b by 2017
- Spending growth in hotels, bars and restaurants slows in June
- Spending on eating out remains strong – for now
- Spice Marketing – US Food Trends
- Spiced Pomfret and Chilli Beurre Blanc
- Spiced chocolate domes with brandy soaked raisins and cacao nibs
- Spiced marinated aubergine
- Spiced orange and tamarillo compote with orange sorbet by Neil Perry
- Spiced prawn with glutinous rice sushi
- Spiced red mullet with masala scallop
- Spiced roasted roe deer, pumpkin fondant, pommes puree with braised shank – by David Everitt-Matthias
- Spiced sweet potato soup – by Ivan Reid
- Spiced thai prawn salad
- Spices spell magic
- Spicy Cocktails Heat Up Bar Menus – US Food Trends
- Spicy Fish and Chips with a Dim Sum dipping sauce to be served with The Beer To Dine For
- Spicy mutton pie
- Spinach with a mousseline of orange-flavoured carrots – by Alain Passard
- Spit-roast chicken
- Split pea and foie gras casserole, salsify, girolles and Madeira – by Mark Treasure
- Split pea, carrot and coriander soup
- Sponne School ks expressions of interest for the operation of catering services
- Sponsor news: Accor PLANET 21 – a global strategy for sustainability
- Sponsored article: Choosing the right radio for catering communications
- Sponsors sought for hospitality careers showcase
- Sports and leisure caterer Lindley Group creates two new roles
- Spot prawns with pea shoot pancakes – by Tom Douglas
- Spotless International Services scores £12m deal at Doncaster Rovers
- Spotlight on feeding the public – Healthy Eating month
- Spotlight on feedling the workers – Healthy eating month
- Spring risotto
- Spring tacos by Thomasina Miers
- Spring vegetables
- Springboard Awards For Excellence 2009 Open for Entries
- Springboard Awards for Excellence 2006 entry date extended
- Springboard Awards for Excellence 2015 now open for entries
- Springboard Awards for Excellence 2015 winners revealed
- Springboard Awards for Excellence 2016 open for entries
- Springboard Awards for Excellence 2017 raises £11,400
- Springboard Awards for Excellence winners revealed
- Springboard Awards for Excellence winners unveiled
- Springboard Awards shortlist revealed
- Springboard Awards winners revealed
- Springboard Best Regional Initiative winners 2009
- Springboard Olive Barnett Award 2007 open for entries
- Springboard and Delaware North celebrate 25 and 100 years
- Springboard and Delaware North to hold Silver Diamond Ball
- Springboard announces Awards for Excellence shortlist
- Springboard announces Saints & Sinners fundraising dinner
- Springboard announces casting call for Dick Whittington panto
- Springboard announces new tickets for Springderella panto
- Springboard announces winners of 2009 Awards for Excellence
- Springboard auction: Bid for hotel stays and signed Manchester United shirt
- Springboard calls for cyclists to enter Team Velo Challenge 2016
- Springboard calls for entries for Awards for Excellence
- Springboard calls for entries for National Waiters Day race
- Springboard calls for entries to the ArcelorMittal Orbit Autumn Abseil
- Springboard calls on hospitality industry to do more to reduce unemployment
- Springboard committee chair Hannah Horler raises £6,245 for charity
- Springboard extends deadline for its Excellence Awards
- Springboard masked ball raises £50,000
- Springboard partners with UKinbound to boost hospitality careers
- Springboard raises £70,000 from Indian trek
- Springboard seek volunteers for Peru trek
- Springboard seeks entries for annual awards
- Springboard seeks intrepid volunteers for fundraising trek in Borneo
- Springboard seeks volunteers for Nepal trek
- Springboard showcases the best in hospitality
- Springboard to hold Christmas carol concert
- Springboard toasts summer graduates
- Springboard trekkers meet Nepalese ambassador
- Springboard volunteers set off on £100,000 fund-raising trek in India
- Springboard's Buddy Day – try a job for size
- Spud skinners from IMC
- Spurs and Levy Restaurants announce partnership with Roux family
- Squab stuffed with squash and chestnuts, by Jacob Kennedy
- Squad UK hospitality team announced for WorldSkills 2013
- Squid and scallops with dill, mustard and honey dressing
- Squid and serrano ham – by Maria Elia
- Squid cooked in its own ink – by Samuel Clark
- Squid ink potato gnocchi with fresh squid and chilli, by Francesco Mazzei
- Squid, Dover sole, nettle shoots, wild garlic leaves
- Squid, crabs, pheasants
- Sri lankan curry powder
- St George's mushrooms on toast, by Gordon Ramsay
- St John restaurant to offer helping hand to social food enterprises
- St John's eccles cakes by Fergus Henderson
- St Julian's Scholar deadline looming for aspiring hospitality manager
- St Monica Trust is highest healthcare scorer in Hospitality Assured assessment
- St Paul & St Timothy's Catholic Infant School, Liverpool: Provision of catering services
- St. John's, Smith Square: Provision of catering services
- Stability needed to protect hospitality sector
- Stadium Events and Hospitality Award 2014 winners announced
- Stadium food at the bottom of the league for sports fans
- Staff incentive schemes
- Staff must be warned of drink and drug perils, says leading hotelier
- Staff must improve to customer service in time for Olympics
- Staff only entitled to one 20-minute break, rules tribunal
- Staff screening – taking the risk out of hiring
- Staff shortages loom if foodservice ignores older workers
- Staff wellbeing in hospitality – what are your views?
- Staff who lose work due to floods can claim redundancy pay, businesses warned
- Staff working longer on zero hours contracts
- Staffing agency to help refugees find hospitality work
- Staffordshire restaurant convicted for blocking sewers
- Stagolee's launches catering service
- Stainless steel in all sizes from GEC Anderson
- Standard of hospital food slammed in new report
- Stapleton to leave Compass after nearly a decade
- Star of the Month 2007
- Star of the Month 2008
- Star system could boost safety issues
- Starbucks joins suspended coffee scheme
- Starbucks posts record global and European sales figures
- Starbucks set to open more airport and train station outlets
- Starbucks to open as part of £4m redevelopment at university
- Starbucks unveil new plan
- Starbucks unveils new-look cafés in the UK
- Starbucks vows to go Fairtrade for its espresso coffee
- Starbucks, Costa and McDonalds pledge to slash paper cup waste
- Starch choices for caterers on potato products
- Stars line up in support of Jamie Oliver's Food Revolution Day
- Start date for new fire regulations announced
- Start with a clean sheet
- Starting a contract catering firm
- Starwood and Brookwood Partnership make Sunday's Times Best Companies to Work list
- Starwood continues expansion in Greater China and other international news
- Starwood enters long-term agreement with Spanish group and other international news
- Starwood joins the hunt for De Vere… For more hospitality stories, see what the weekend papers say
- Starwood's Sam Hayter recognised with special HR award
- State of the nation's tourism
- Staycations on the rise as Brits remain positive about holiday plans
- Steak and Kidney Pudding by Marcus Wareing
- Steak with Stilton sauce and sauté potatoes to be served with Abbot Ale – by Greene King
- Steak, oyster and ale pudding by Alan Laycock
- Steaking Claims – US Food Trends
- Steamed Dover sole with an avocado risotto and lemon foam – by Ross Pike
- Steamed chocolate sponge, toasted nuts and toffee sauce
- Steamed cod on prawn gnocchi with a pea and bacon foam – by Ross Pike
- Steamed cod with baby squid, vegetables and black bean vinaigrette
- Steamed fillet of beef in bone marrow dumpling and tapenade – by Janni Kyritsis
- Steamed fillet of brill with poached oysters – by Rick Stein
- Steamed fillet of sea bass with vanilla and saffron velout‚ and new-season asparagus
- Steamed fillets of John Dory with baby leeks, by Mark Hix
- Steamed grey mullet, green beans, sun-blushed cherry tomatoes, black olive purée, potato and thyme sauce – by Santino Busciglio
- Steamed guinea fowl breast with Calvados and lime, with its leg roasted in herbs by Robert Clayton
- Steamed mutton and caper pudding
- Steamed scottish salmon with seafood and saffron fondue
- Steamed, spiced lamb pudding
- Steamplicity provides Christmas lunch for dementia focus group
- Steel cafetieres from the Really Sensible Trading Company
- Stellar line up confirmed for Digital Summit
- Stellar line up confirmed for The Caterer Summit
- Stellar line up named for BHA Hospitality and Tourism Summit 2013
- Stephanie Beresforde of the Seafood restaurant scoops 2017 Gold Service Scholarship
- Stephen Carter's flapjacks with white chocolate, apple and apricot
- Stephen Dowd steps down as head of UKinbound
- Stephen Dowd, chief executive of UKInbound
- Stephen Jones is new director at Booker Direct
- Stephen Usher named managing director of Trinity Event Management
- Steps to reducing your kitchen's carbon footprint
- Stern Consultancy teams up with Petersham Group
- Steve Ball, KP at Manor House hotel, named 2014 KP of the Year
- Steve Davies becomes FM business director at Eurest Services
- Steve Morton appointed head chef at London's Flying Chef
- Steven Doherty's sticky date and ginger cake – by Steven Doherty
- Steven Doherty, Gordon Ramsay Scholar organiser
- Steven Gerrard and Jamie Oliver urge Government to tackle obesity
- Stewart Dunn appointed business development director for Sodexo's Scottish business
- Stewed damson and ginger with almond shortbread and lemon curds
- Stick to paying young people minimum wage to avoid legal action
- Stick with it
- Sticky toffee crème brûlée – by Jason Main
- Sticky toffee sponge
- Still time to book your place at the Hospitality Action Ball
- Still time to enter Craft Guild of Chefs Graduate Awards 2015
- Still time to enter Craft Guild of Chefs graduate awards 2014
- Still time to enter Hospitality Action's It's A Knockout
- Still time to enter Springboard excellence awards
- Still time to enter the 2009 Cateys
- Still time to enter: 2017 Restaurant of the Year competition
- Still time to get your nominations in for 2010 Acorn Awards
- Still time to nominate for six Cateys categories
- Still time to nominate your young stars for this year's Acorn Awards
- Still time to sign up for Caterer's business campaign
- Still time to support Hospitality Action by attending the Hospitality Action Ball 2011
- Stilton and potato brulée with celery and wild mushrooms
- Stilton soup
- Stilton with crispy bacon, watercress and pear butter on walnut bread
- Stinging nettle soup with smoked eel and sorrel – by James Mackenzie
- Stir Crazy is the latest chocolate temptation
- Stir-fried prawns with bean sprouts and Thai spices in a filo pastry basket on a light curry sauce – by Alan Reid
- Stir-fried salt and pepper squid with red chilli and spring onion – by Rick Stein
- Stock bases from Major
- Stocks and sauces: go with the flow
- Stoneleigh Park appoints Sue Hargreaves as catering manager
- Stoneleigh Park appoints Sue Hargreaves catering manager
- Stop and search of employees
- Stop and search rights
- Stop top talent from walking out on you
- Storey wants united industry to lobby Government for better deal for hospitality
- Storms lead to sharp rise in price of fish and chips
- Straight to the sauce
- Stravaganza – by Gualtiero Marchesi
- Strawberries, Pork, Beam
- Strawberries, Pork, Mussels
- Strawberry Gazpacho
- Strawberry Spring Rolls with Creme Fraiche Ice and Lemon Thyme Syrup
- Strawberry and kalamanzi souffle, by Eric Foret
- Strawberry and rhubarb crumble, by Raymond Blanc
- Strawberry and sweet pepper gazpacho with yogurt sorbet by Simon Hulstone
- Strawberry club sandwich
- Strawberry sundae, by Joel Antunes
- Street Food Lands on Restaurant Menus – US food trends
- Street Kitchen to open permanent site
- StreetSmart calls on operators to get involved in its 2012 campaign
- Stressa meat slicers from Apuro
- Strike threat by prison caterers
- String of new contracts set to propel Vacherin to 20% turnover increase
- Strong Olympic legacy creates tourism growth
- Strong growth for British tourism
- Stronger Cafitesse range from Douwe Egberts
- Stronger food and drink supply chain collaboration needed to deal with raw material price volatility
- Structure of the UK contract catering market
- Structuring your business
- Strudel with chanterelles by Georg Fuchs
- Struffoli
- Struggling businesses wanted for new television series
- Stuart Gillies hits back at ‘macho Gordon Ramsay' female chefs claim
- Stuart Middleton crowned NACC Care Chef of the Year 2017
- Stuart Parish takes on expanded role as The Caterer managing director
- Stuart Tarff crowned Lexington's Chef of the Year 2016
- Stuart Williams appointed operations manager at London caterer Vacherin
- Stub out Smoking
- Stubbing out smoking: The smoking ban discussed by Caterer's James Garner on Employers Law on Legal TV
- Student Learning & Development Forum hopes to give students a ‘leg up'
- Student and staff catering contract at the Guildhall School of Music and Drama and Barbican, London EC2
- Students benefit from e-kitchen technology
- Students compete in Nestlé Professional Toque d'Or 2016 finals
- Students from Westminster Kingsway win 2012 Nestlé Toque d'Or title
- Students get cooking for Love Food Hate Waste Project
- Students opt for unhealthy food to save cash
- Students protest at meals price hike
- Students prove real challenge for contract caterers
- Students steer clear of contract catering
- Students to spend £2.36b on food in 2017
- Study aims to tackle hospitality's role in human trafficking
- Study reveals Brits' pet hates about poor dining etiquette
- Study reveals high emotional intelligence of hospitality chiefs
- Study shows hospitality industry key to economic growth in Europe and UK
- Stuffed Morel Biryani
- Stuffed Organic Pork Chop with Smoked Port Salut and Wild Mushroom Fondue by Jean-Christophe Novelli
- Stuffed aubergines
- Stuffed breast of guinea fowl with Pommery noodles and foie gras – by Paul Merrett
- Stuffed leg of rabbit in Serrano ham with romesco sauce and butter beans
- Stuffed oxtail in red wine
- Stuffed pig's tail, sautéd frogs' legs
- Stuffed potato with white truffle and frogs' legs
- Stuffed saddle by – Andrew Turner
- Stuffed squid with squid-ink risotto by Kevin Mangeolles
- Stuffed young vegetables
- Stunning line up for Digital Summit
- Style Seating, one of the UK's leading manufacturers of Conference, Banqueting and Stacking chairs
- Style from Dudson
- Styrian Almochse with parsnip sauce by Helmut Österreicher
- Subway footlongs must measure at least 12 inches, says judge
- Subway franchisee loses bid to ‘toast the tax'
- Subway to open first outlet at a British school?
- Success of new diploma will depend on employers
- Suffolk hedgerow crumble with blackberry coulis by Kathryn Cordy
- Sugar rush: Managing sugar content in drinks
- Summer Budget 2015: Compulsory National Living Wage to be introduced
- Summer Vegetable Casserole, by Ian Green
- Summer cod salad with fruit aïoli – by Oskar Reboredo
- Summer fruits millefeuille by Robert Clayton
- Summer fruits, Bass, Guinea Fowl
- Summer prices: what can we expect for fresh produce?
- Summer pudding with thick Jersey cream – by Shaun Rankin
- Summer salad prices set to soar
- Summer season will deliver £1m more in sales for Prestige Scotland
- Sun-dried tomatoes linked to hepatitis outbreak
- Sunrise Café Expert – a soya milk made for coffee
- Super Natural: Grain and Bean Salads – US Food Trends
- Super Spuds
- Super-fast steamer from Equip Line
- Superb Refurbished Guesthouse For Sale Tourist Rich Location
- Superb bar & restaurant in prime locality, Aberdeen
- Superbowl caterer Centerplate acquires the Lindley Group
- Supercasino rejected by Lords
- Supercasino site still wide open
- Superfood blends from Chartered Brands
- Supermarkets see sales surge at expense of restaurants and takeaways
- Supermarkets to continue selling cheap alcohol
- Supplier News
- Supplier News : Sicilia ‘Key' lime juice
- Supplier News: Frothy coffee every time with new Millac Cappuccino Milk
- Supplier News: Fry eggs in the Lincat Opus
- Supplier News: Get that yes fry-day feeling from Farm Frites
- Supplier News: Heathly chips from Farm Frites
- Supplier News: Heinz SqueezMe! tomato ketchup
- Supplier News: Heinz brings versatile BBQ sauce to a hungry trade
- Supplier News: Heinz brown sauce
- Supplier News: Impressionist Smart Cup from Veriplast International
- Supplier News: Lincat launches new generation of Seal food display merchandisers
- Supplier News: Lincat unveil the all-electric ESLR9C Silverlink 600 range oven
- Supplier News: Pritchitts extends its butter range
- Supplier News: Pritchitts launches Viva flavoured milk
- Supplier News: SelfCooking Center workshops
- Supplier News: Semi-skimmed milk now lasts longer with Fresh Viva Milk
- Supplier news: Falcon's latest char-grill
- Supplier news: Lincat add four hotplate electric range to Opus 700 series
- Supplier raises prices by 12% in face of weak pound
- Supplier spotlight: Forced rhubarb
- Supplier spotlight: Growing underground
- Supplier spotlight: South West Garlic Farm
- Suppliers Round-up
- Suppliers not yet fully green, says survey
- Suppliers: Protect your sources
- Support a charity – it makes a big difference
- Support for call to bring back cookery in schools
- Support for smoking ban rises
- Support government proposals to relax VAT rules, industry uged
- Support our School Meals Matter Campaign
- Supporting the industry for 100 years – the BHA centenary
- Supreme Foodservice seeks £72m from Compass
- Supreme of halibut encrusted with seeds and served with roasted vegetables and balsamic-glazed potatoes – by Derek Lockett
- Supreme of maize-fed chicken with bubble and squeak
- Suprême of turbot with tuna rillettes and aromatic herb and noodle salad
- Surge in European migrants leaving the UK will damage UK hospitality
- Survey finds Olympic food is going British
- Survey finds more salt in coffee shop cakes than in Big Macs and crisps – For more hospitality stories, see what the weekend papers say
- Survey launched to uncover what women bring to the boardroom
- Survey of patients pans hospital food
- Survey reveals fears over casual staff for Olympics
- Survey reveals hospitality most thrifty sector
- Survey reveals that Britons are opting for healthier foods
- Survey reveals that one-third of the workforce wants to leave their jobs
- Survey reveals wide public support for cut in hospitality VAT rate
- Survey shows food service sector remains cautious
- Survey shows little appetite for smoking ban
- Survey: Tell us your concerns within the hospitality industry
- Survey: What equipment is in your kitchen?
- Sushi
- Sushi Success
- Sushi handroll company launches £350,000 crowdfunding campaign
- Suspected bird flu outbreak at Goosnargh poultry farm
- Sussex Police, Provision of catering services
- Sussex pond pudding
- Sustainability at Hotelympia
- Sustainability must be a joint effort
- Sustainability – the great debate
- Sustainability, seafood… and slavery?
- Sustainability: Getting started
- Sustainability: act now or pay later, industry warned
- Sustainable Business Award – Cateys 2009
- Sustainable and organic cod supplier No Catch goes into administration
- Sustainable fish recipes
- Sustainable water company Belu emerges out of the red
- Suzanne Duncan named School Chef of the Year 2010
- Suzy Jackson to leave the Hospitality Guild
- Swan London's catering arm buys London Kitchen assets
- Swede, Pollack, Duck
- Sweet Arts
- Sweet Potatoes – by Michael Connor
- Sweet Success: The Caterer meets the Bake Off: Crème de la Crème winners
- Sweet and sour strawberries with crème fraîche ice-cream
- Sweet chestnuts
- Sweet damson vinegar
- Sweet dumpling squash soup with crispy squash pieces – by Charlie Trotter
- Sweet foie gras and apple candy by Pascal Aussignac
- Sweet offerings: How to make add value to desserts
- Sweet pepper and bacon stew
- Sweet soy-marinated Brixham mackerel, by Paul Bates
- Sweet spiced braised oxtail, gingered risotto and cabbage – by Floyd Cardoz
- Sweet treats
- Sweetly Satisfying – US Food Trends
- Swimming to glory at Hotelympia
- Swine flu "no cause for panic", says tourism body
- Swinton Park pink Champagne jelly with walled garden alpine strawberries – by Andy Buton
- Swiss Cheese Fondue to be served with Hen's Tooth – by Greene King
- Swiss takes European apprentice chef title
- Swithenbank Food opens London depot
- Szechwan rack of lamb with lemon grass and potato stack – by Darren Wightman
- TATE Catering strengthens team with new appointments
- TGI Friday's Karen Forrester named ‘most people-focused CEO'
- TGI Friday's tops Sunday Times Best Big Companies list
- TGI Fridays and Hawksmoor among top five mid-sized ‘best companies to work for'
- TQF calls in the administrators again
- TRG becomes London Southend Airport's leading F&B operator
- TRG concessions bring California table service brand to Gatwick
- TSL Business Sales
- TUC attacks CBI's minimum wage claims
- TUC backs 20p rise in national minimum wage to £6 per hour
- TUC publishes smoking guide to help businesses
- TUC touts gain for tourism of three more bank holidays
- TUCO Competition 2016 winners revealed
- TUCO announces shortlist for annual awards
- TUCO annual conference to focus on sustainability
- TUCO appoints Matthew White as new chair
- TUCO appoints Phil Rees-Jones as new vice chair
- TUCO appoints new partner advisor from Bidvest
- TUCO chair Julie Barker supports Meals on Wheels
- TUCO finds university catering must offer more healthy options
- TUCO invites applications for China study trip
- TUCO launches waste management contract
- TUCO raises more than £12,000 for Hospitality Action
- TUCO set for 300-mile charity cycle
- TUPE
- TV ad to boost school dinners
- TV chef wants school meals to be free
- TV company seeks hospitality businesses for real job interviews
- TV or not TV?: TV's love affair with hospitality
- TV production company behind Secret Millionaire looking for "Rock ‘n' Roll Chef"
- TV's Hotel Inspector Ruth Watson takes legal action over poor hygiene score
- TVs in school canteens could boost healthy eating uptake
- Table Talk
- Table Talk
- Table Talk
- Table Talk
- Table Talk
- Table Talk
- Table Talk
- Tableware: choose wisely
- Tableware: choosing what's right for your business
- Tackling grievances and disputes
- Tackling sustainability issues
- Tackling the Scottish skills shortage
- Tackling youth unemployment
- Tagine of lamb
- Tagliatelle con funghi, luganega e panna, by Mary Contini
- Tagliatelle of asparagus with langoustines and asparagus bouillon
- Tagliatelle with summer black truffle, by Alessandro Bay
- Take 5 warewashers
- Take Action on drug abuse
- Take Five Fryers
- Take Five ovens and ranges
- Take a French lesson in seasonal specialities
- Take action now to avoid falling foul of ‘Cookie law'
- Take control of healthy eating
- Take control of your energy bills
- Take five bean-to-cup machines
- Take five combi-ovens
- Take five refrigerators
- Take five self-serve coffee machines
- Take five washing machines
- Take four warewashers…
- Take part in our online advent calendar – 24 days of incredible prizes to be won
- Take positives from the horse meat scandal
- Take pride in Yorkshire
- Take stock
- Take the heat out of kitchen work
- Take three barbecues
- Take work experience seriously
- Take-off technologies: Ones to watch in 2013…
- Takeaways banned from opening near schools
- Taking stock
- Talk about quality
- Talking the Zork
- Talkington Bates announces new contracts totalling £7.7m
- Talkington Bates celebrates double catering contract win
- Talkington Bates celebrates industry double
- Talkington Bates enjoyed best-ever trading year in 2010
- Talkington Bates launches new division for care sites
- Talkington Bates scoops hat trick of new business wins
- Talkington Bates secures four contract wins
- Talkington Bates secures three London deals worth £2.5m
- Talkington Bates secures two contract wins and moves into festival catering
- Talkington Bates takes off with Moog Aircraft Group contract
- Talkington Bates wins Dorset business centre catering contract
- Talkington Bates wins Red Tractor accreditation
- Talkington Bates wins second sheltered homes contract
- Talkington Bates wins two-year contract with accountancy firm
- Talks fail on Europe's Working Time Directive
- Tamarind Catering & Events' Saag Aloo Tikki
- Tamarind branches out into event catering
- Tampopo backs Slash VAT campaign
- Tandoor-baked seafood kebab masterclass with Alfred Prasad
- Tandoori Grouse by Vineet Bhatia
- Tandoori jhinga
- Tangled up in red tape
- Tanguy Martin becomes Moët UK Sommelier of the Year 2015
- Tante Marie launches one of UK's highest rated culinary diplomas
- Tanya Watkin named LACA School Chef of the Year 2014
- Tapas on trend
- Tapas, fish and seafood restaurant for sale
- Tapenade to cater for Royal International Air Tattoo
- Tartare of tuna with beetroot oil by Jock Zonfrillo
- Tarte Tatin of spiced figs, chilled rice pudding, fig ice-cream by Clive Dixon
- Tarte au chocolat – by William Hamelin
- Tarte au citron
- Tarte au orange
- Tarte aux amandes – by William Hamelin
- Tarte financière – by William Hamelin
- Tarte soufflée – by William Hamelin
- Taskforce calls for cross-Cabinet committee to coordinate hospitality policies
- Taste Festival offers industry special deal on tickets
- Taste for Tourism summit seeks to attract hungry tourists to Scotland
- Taste of Bath tickets up for grabs
- Taste of Edinburgh tickets up for grabs
- Tate & Lyle deal is sweet for Thomas Franks
- Tate Britain readies for re-launch of Rex Whistler restaurant
- Tate Catering names new CEO
- Tate Catering wins John Moores University deal
- Tate Modern to open new restaurants as part of £260m expansion
- Tattenhall Wellington of venison, by Leigh Myers
- Taunton's Castle hotel launches an events and contract catering division
- Tavistock Centre, Expressions of interest for provision of catering services
- Tawa Jhinga – by Atul Kochhar
- Tax and refurbishment
- Tax breaks for budget airlines ‘damaging' UK tourism
- Tax deductions on tips
- Tax dodger taskforce for restaurant trade launched in Yorkshire and Humber
- Tax planning
- Tax reduction on lower strength beers comes into force
- Taxman calendar
- Taxman helps businesses that comply with DDA
- Taxman pounces on swipe-card subsidised staff meals
- Taylor Shaw extends multi-million pound primary school contract in County Durham
- Taylor Shaw introduces food kiosk at school contract
- Taylor Shaw secures Blackpool College deal
- Taylor Shaw wins Parkwood Academy contract
- Taylor Shaw wins £600,000 contract at Shropshire school
- Taylor Shaw wins £750,000 deal at Redcar Community Services
- Tchenguiz enters takeover battle for Little Chef
- Tea change in the beverage market
- Tea jelly
- Tea time: how to increase beverage sales
- Tea, and no messing
- Tea: Get the basics right
- Tea: To Sip and Sup – US Food Trends
- Teachers and parents must help caterers
- Teachers to consider banning packed lunches to promote healthy eating
- Team Refrigeration – Flexible, Responsive Portable Refrigeration You Can Trust.
- Team UK gets ready for WorldSkills 2011
- Team UK launches crowdfunding campaign to boost Bocuse d'Or success
- Team USA's Bocuse d'Or victory should spur on UK
- Team chosen for Culinary World Cup
- Team-ups between Michelin-starred chefs and contract caterers
- Teams battle for a place in Nestlé Toque final
- Tean sound grey mullet and smoked pork belly millefeuille with a light thyme and poultry jus
- Teapigs launches ‘name and shame'campaign to improve tea offer
- Technology Jargon Buster
- Technology exhibitors at Hospitality 2007
- Technology trends in 2007
- Technology trends of 2008
- Technology – Ahead in the cloud
- Technology – The age of the app
- Technology – get ahead in the cloud
- Technology – the cell sell
- Technology: Contactless payment systems
- Technology: Cooking by numbers?
- Technology: Data Miners
- Technology: Hostec review
- Technology: Smartphone apps
- Teenagers are eating more healthily following introduction of nutritional standards for school meals
- Teesactive, exciting catering opportunities available
- Teflon's Diamond Standard Awards and Springboard's FutureChef become partner schemes
- Telephone calls leave me cold
- Tell us what you think about front of house skills in the UK and win a night for two at a von Essen hotel
- Tell us your chef stories
- Tell us your views on school catering
- Temperature control
- Temporary kitchens: Everything you need to know
- Tempting customers back to the staff canteen
- Tempura-fried lemon sole with prawns and scallops
- Ten health and safety precautions every hotelier should know
- Ten out of Ten training programme now open to chefs
- Ten reasons to introduce a cycle-to-work scheme
- Ten steps to buying a hospitality business
- Ten ways to make your staff more successful at selling
- Ten young chefs make Craft Guild Graduate Awards finals
- Tender for Catering, Bar and Cinema confectionery services for The Gwyn Hall, Neath, South Wales
- Tender for Meals on wheels service, Hampshire County Council
- Tender for the Contract for the provision of administration and conference management services
- Tender for the provision of Catering Services to Schools in wakefield area
- Tender opportunity: ABA Market Research, St Albans
- Tender opportunity: Contract catering, Eurotunnel
- Tender opportunity: Cornerstone,the modern and vibrant arts centre in Didcot, South Oxfordshire.
- Tender opportunity: Hyde Park catering concession
- Tender opportunity: Kensington Gardens catering concession
- Tender opportunity: Olton Golf Club catering franchise
- Tender opportunity: St Albans city centre – new museum and gallery catering service
- Tender opportunity: Whisby Natural World Centre near Lincoln
- Tender – Opportunities at Cityserve Birmingham
- Tender: An amazing new space in the heart of London
- Tequila and lime tarte – by William Hamelin
- Tequila's Big Shot – US Food Trends
- Teriyaki salmon steaks – by Andrew Brown
- Terms and Conditions – Caterer and Hotelkeeper Jobs
- Terms and conditions
- Terre â Terre – Book review
- Terrine of Smoked Red Mullet with Sauted Scallops
- Terrine of bacon and cabbage with leek purée and fresh morels – by Kevin Thornton
- Terrine of beenleigh blue
- Terrine of confit pork and yellow split peas
- Terrine of duck and foie gras with sweetbreads and girolles with brioche – by William Drabble
- Terrine of foie gras and scallops with artichokes – by Garry Hollihead
- Terrine of foie gras, fried leeks, truffle salad, vinaigrette jelly
- Terrine of goose and white peach
- Terrine of smoked fish with leek and horseradish sauce
- Terrine of sole and scallops, purée of leeks enhanced with truffle oil
- Terrine, Stephane Reynaud
- Terry Hughes is new MD at Richmond Creative Event Catering
- Terry Larkin departs JJ Foodservice
- Terry Wright – A Minute on the Clock
- Tesco to merge with Booker Group for £3.7b
- Tetley's tea to be all Rainforest Alliance Certified by 2016
- Tewkesbury Council: Expressions of interest for the Provision of a Catering Service
- Texas Pacific Group sells remaining stake in Gate Gourmet
- Textile Town
- Thai Street Food – Book review
- Thai mussels – by Alistair Shaw
- Thai spiced swordfish loin steak with pak choi and coriander dressing – by Simon Leese
- Thalaguli
- Thatti Gosht
- The 10 rules of saving energy
- The 2013 Roux Scholarship now open for entries
- The 2016 Cateys are open for entries
- The 30 Best Places to Work in Hospitality
- The A to Z of healthy catering
- The A to Z of healthy living
- The A-Z of going green
- The AA to offer accessibility training and disability checklist
- The Academy of Cheese offers profit benefits
- The Acorn Awards 2016: a weekend of celebration and fun
- The Acorn Scholarship
- The Acorn Scholarship 2014 now open for entries
- The Acorn Scholarship 2015 opens for entries
- The Admirable Roxburgh
- The Amato pub, Epsom
- The Apple iPad – have you got the touch?
- The Arts Club London plans global expansion
- The Asian Junior Chefs Challenge open for entries
- The Attic, London
- The BCF Young Chef of the Year 2015 now accepting entries
- The BCF Young Chef of the Year 2016 open for entries
- The BHA urges businesses to support new VisitEngland campaign
- The Bath Chap
- The Bel Cheese Academy, Cream Cheese Pannacotta with Lentil and Roasted Pepper Salad
- The Bel Cheese Academy, Port Salut, Smoke Salmon, Leek and Paprika Quiche with Cantadou Horseradish Cream
- The Bel Cheese Academy, Stuffed Organic Pork chop with Smoked Port Salut and Wild Mushroom Fondue
- The Bel Cheese Academy,Rigatoni and Courgette Gratin with Smoked Pancetta Lardons
- The Best Places to Work in Hospitality 2018
- The Big Conversation – job opportunity knocks for young people
- The Big Event raises £80,000 for Hospitality Action and Springboard
- The Big Hospitality Conversation to drive Scottish jobs initiative
- The Big Question: Mobiles in Restaurants
- The Big Question: Music – what works the best?
- The Big Question: why are burgers fashionable again and why now?
- The Bishop's Palace & Gardens, Provision of catering services
- The Boat Shed Bistro and Restaurant for sale
- The Book of Tapas – book review
- The Botanist, London
- The Bramble – Cocktail of the Month
- The British Culinary Federation calls for entries for the Chef of the Year 2012
- The British Heart Foundation, Exciting opportunity to provide catering services
- The British Hospitality Assocation – the road ahead
- The British Institute of Innkeeping launches Essential in Catering qualification
- The Brookwood Partnership and ABsolutely Catering merge with CH&Co Group
- The Brookwood Partnership – Best Places to Work
- The Budget 2013: Have your say
- The Budget – enough to drive you to drink…
- The CHME makes changes to the board
- The Cambridge Corn Exchange: Provision of catering services
- The Carbon Reduction Commitment
- The Caterer Christmas: Win a bottle of Chandon Brut and snacks for two at D&D London's Skylon restaurant
- The Caterer Christmas: Win a five-course lunch at Purnell's
- The Caterer Christmas: Win a nine-course tasting menu with wine at Adam Reid at the French
- The Caterer Christmas: Win a one-night stay at Lainston House plus a day's cookery course
- The Caterer Christmas: Win a one-night stay at the George in Rye, East Sussex
- The Caterer Christmas: Win a two-night stay at Longueville Manor on Jersey
- The Caterer Christmas: Win a two-night stay at Stonefield Castle including dinner and breakfast
- The Caterer Christmas: Win a two-night stay at the Bristol Harbour Hotel
- The Caterer Christmas: Win afternoon tea for two at RAW in La Suite West, London
- The Caterer Christmas: Win dinner for two at D&D London's Aster restaurant
- The Caterer Christmas: Win dinner for two at Phil Howard's Elystan Street
- The Caterer Christmas: Win dinner for two at Tom's Kitchen, Canary Wharf
- The Caterer Christmas: Win dinner with drinks at Kanada Ya
- The Caterer Christmas: Win lunch for two at the Gallivant in East Sussex
- The Caterer Christmas: Win lunch for two at the Wild Rabbit
- The Caterer Christmas: Win weekend breakfast for two at Veneta
- The Caterer Digital Summit 2016: from dealing with online reviews to reaching millennials
- The Caterer HR Forum: employee engagement, insight and tips
- The Caterer Interview – Adam Elliott
- The Caterer Interview – Alastair Storey
- The Caterer Interview – Chris Mitchell, Genuine Dining Company
- The Caterer Interview – Geoffrey Harrison
- The Caterer Interview – Hayden Groves
- The Caterer Interview – John Penrose
- The Caterer Interview – Mark Philpott
- The Caterer Interview – Noel Mahony
- The Caterer Interview – Oliver Peyton
- The Caterer Interview – PB Jacobse
- The Caterer Interview – Patrick Harbour and Nathan Jones
- The Caterer Interview: Arnold Fewell
- The Caterer Interview: Ronan Harte, Holroyd Howe
- The Caterer acquires the UK Sommelier of the Year competition
- The Caterer and BHA join forces to share industry expertise
- The Caterer and Hotelkeeper Business Summit – Make the most of tough times
- The Caterer and Hotelkeeper Interview – Andrew Main
- The Caterer and Hotelkeeper Interview – Debbie White
- The Caterer and Hotelkeeper Interview – Greg Lawson
- The Caterer and Hotelkeeper Interview – Mike Lucy, Company of Cooks
- The Caterer and Hotelkeeper Interview – Richard Lochhead
- The Caterer and Hotelkeeper Interview – Sara Jayne Stanes
- The Caterer and Hotelkeeper Interview – Suzanne Jackson, Hospitality Guild
- The Caterer and Hotelkeeper interview – Anne Pierce
- The Caterer and hotelkeeper Interview Andrew Wilson and Carolyne Vale
- The Caterer announces next Foodservice Forum
- The Caterer does Question Time – send us your questions!
- The Caterer interview – Elena Salvoni
- The Caterer interview – Mike Sunley
- The Caterer interview – Ufi Ibrahim
- The Caterer interview – Wendy Bartlett
- The Caterer interview: Adrian Dishington
- The Caterer interview: Allister Richards
- The Caterer interview: Brian Allanson and Ruston Toms of Blue Apple
- The Caterer interview: Chris Basten, Craft Guild of Chefs national chairman
- The Caterer interview: Danny Hoang
- The Caterer interview: Jonathan Segal, the One Group founder, on the upcoming Edinburgh STK Rebel
- The Caterer interview: Katya Simmons
- The Caterer interview: Kevin Watson
- The Caterer interview: Kevin Watson, Levy UK and Ireland, on catering at COP26
- The Caterer interview: Martin Couchman
- The Caterer interview: Matt Johnson
- The Caterer interview: Nelson Williams
- The Caterer interview: Sophie Murray
- The Caterer interview: Stephanie Hamilton, managing director of ISS Food and Hospitality
- The Caterer interview: Tony Davison, commerical manager foodservice at Marlow Foods, on the virtues of Quorn
- The Caterer invites entries for the 2015 British Travel & Hospitality Hall of Fame
- The Caterer joins forces with Fred Sirieix to advance front of house standards
- The Caterer launches 2016 careers guide
- The Caterer launches Digital Vision Awards to recognise online excellence
- The Caterer launches Technology Prospectus 2017
- The Caterer launches comprehensive Technology Prospectus 2016
- The Caterer launches largest ever hospitality careers guide
- The Caterer launches quarterly employment market barometer
- The Caterer nominated for three PPA Awards
- The Caterer to promote hospitality careers through comprehensive new guide
- The Caterer unveils new features on www.thecaterer.com
- The Caterer's 2017 Product Excellence Awards: shortlist announced
- The Caterer's 2018 Product Excellence Awards open for entries
- The Caterer's Product Excellence Awards open for entries
- The Caterer's Product Excellence Awards: shortlist revealed
- The Caterersearch.com 100
- The Catering Forum
- The Catey 2005 awards
- The Catey Academy: 1984 – 2009
- The Cateys 2005 – and the winners are…
- The Cateys 2006
- The Champagne Academy appoints Kevin Skeet as chairman
- The Children's Food Trust urges school cooks to increase folate and calcium in school meals
- The City of London: Valuable Opportunity at Epping Forest
- The Clink wins contract at London's Guildhall
- The Coalition Government one year on – what the BHA thinks
- The Coalition Government one year on – what the contract caterers think
- The Coalition Government one year on – what the industry thinks
- The Coalition Government one year on – what the supplier associations think
- The Cook & the Butler wins £3.5m HQS Wellington deal
- The Craft Guild of Chefs appoints new chairman
- The Cuisine of Jacques Maximin
- The Department for Children, Schools and Families: On site catering and hospitality service
- The Detox Kitchen receives £2m investment for expansion plans
- The Diploma in Hospitality – a new map for the skills maze
- The East side – US Food Trends
- The Easy Lunch Company wins £10m school catering contract
- The Equality Act
- The Eurest Lunchtime Report 2004
- The European scale of the horse meat scandal
- The First Choice Coffee Team
- The Flavour Thesaurus – book review
- The Food People reveals expected trends for next year
- The Foodservice Catey Awards 2016 are open for entries
- The Foodservice Catey Awards 2017 are open for entries
- The Foodservice Forum takes place tomorrow – last chance to book
- The Forager Handbook – A Guide to the Edible Plants of Britain – Book review
- The French connection: A guide to Moroccan wines
- The Galvin Cup – get your entries in
- The General Election 2015: Hospitality hopes
- The General Election 2015: What the industry wants
- The Genuine Dining Co acquires Feng Sushi
- The Gimlet – Cocktail of the month
- The Good Eating Company picks up GAM Investments contract
- The Good Food Guide Recipes
- The Gourmet Canapé Company's Chinese duck with Oriental vegetable salad
- The Guardian's public services editor to speak at NACC Forum
- The Guild of Merchant Taylors: Provision of catering services
- The Healthy Food Company partners with Musgrove Park Hospital
- The Hollies guest house
- The Hospitality Show Star Products revealed
- The Hot Scots 40: Hans Rissmann, Edinburgh International Conference Centre
- The Hot Scots Power 40: Alan Hill, Gleneagles, Auchterarder
- The Hot Scots Power 40: Andrew Fairlie, Restaurant Andrew Fairlie at Gleneagles
- The Hot Scots Power 40: Beppo Buchanan-Smith, Isle of Eriska Hotel
- The Hot Scots Power 40: Calum Ross, Loch Melfort Hotel, by Oban
- The Hot Scots Power 40: Chris Robinson and Mark Miller, Heritage Portfolio
- The Hot Scots Power 40: David Wither, Montpeliers
- The Hot Scots Power 40: Debbie Taylor, Kohler Co
- The Hot Scots Power 40: Donald Macdonald, Macdonald Hotels
- The Hot Scots Power 40: Geoffrey Smeddle, the Peat Inn, Cupar, Fife
- The Hot Scots Power 40: Graham Box, Sodexo Scotland
- The Hot Scots Power 40: James Thomson, the Witchery by the Castle
- The Hot Scots Power 40: James Watt & Martin Dickie, BrewDog
- The Hot Scots Power 40: Jeff Bland, the Balmoral, Edinburgh
- The Hot Scots Power 40: Ken McCulloch, McCulloch Unique Hotels
- The Hot Scots Power 40: Kevin MacGillivray, Simpsinns
- The Hot Scots Power 40: Lady Claire Macdonald
- The Hot Scots Power 40: Mario Gizzi and Tony Conetta, Di Maggio's Group
- The Hot Scots Power 40: Martin Wishart, Restaurant Martin Wishart, Edinburgh
- The Hot Scots Power 40: Neil Forbes, Café St Honoré, Edinburgh
- The Hot Scots Power 40: Neil Wells, Lochs & Glens Holidays
- The Hot Scots Power 40: Nick Nairn, Nairns Cook School
- The Hot Scots Power 40: Norman Springford, Apex Hotels
- The Hot Scots Power 40: Pete Irvine, Unique Events, Scotland the Best
- The Hot Scots Power 40: Peter Lederer, Gleneagles, Auchterarder, Perthshire
- The Hot Scots Power 40: Peter Taylor, Town House Collection
- The Hot Scots Power 40: Roy Brett, Ondine, Edinburgh
- The Hot Scots Power 40: Russell Imrie, Queensferry Hotels
- The Hot Scots Power 40: Sanjay Majhu, Ashoka
- The Hot Scots Power 40: Seumas MacInnes, Café Gandolfi
- The Hot Scots Power 40: Shirley Spear, the Three Chimneys, Isle of Skye
- The Hot Scots Power 40: Stefan King, G1 Group
- The Hot Scots Power 40: Stephen Carter, Cameron House on Loch Lomond
- The Hot Scots Power 40: Stephen Frost, Sodexo
- The Hot Scots Power 40: Stephen Leckie and John Jennett, Crieff Hydro hotel
- The Hot Scots Power 40: Tom Kitchin, the Kitchin
- The Hot Scots Power 40: Tom Lewis, Monachyle Mhor
- The Hot Scots Power 40: Trevor Garden, Sodexo
- The Hot Scots Power 40: Willie Pike, consultant chef
- The Hotel marketing Association launches Young Marketer award
- The Idea Works – Compass Group's quest to discover exciting and innovative products and solutions
- The Idea Works – Fever pitch
- The Institute of Hospitality Scotland to hold debate on Scottish referendum
- The Italian Cookery Course – Book review
- The Knowledge: Spotlight on Cucina
- The Latymer at Pennyhill Park wins five AA rosettes
- The Ledbury crowned number one restaurant in London
- The Lights Theatre in Andover, expressions of interest to provide catering services
- The London Borough of Enfield, Trent Park Cafe, Invitation to let by informal tender
- The London Borough of Lambeth: Provision of community meals and shopping services
- The London Legacy Development Corporation,Two exciting opportunities to deliver food and beverage services
- The Long and Short of Rice
- The Making of a Menu
- The Mentors: James Horler
- The Mentors: Lee Cash
- The Mentors: Peter Birnie
- The Mentors: Robin Hutson
- The Mentors: Roy Ackerman
- The Menushop – one of the largest manufacturers and distributors of hospitality products in the UK
- The Michelin guide to Great Britain & Ireland 2012
- The Midlands – a property buyer's market
- The Modern Vegetarian – Book Review
- The Mulberry Tree voted regional winner by The Good Food Guide
- The Museum of London Docklands, Bar and Restaurant Opportunity
- The Mustard Book – book review
- The National College for School Leadership: total facilities management service
- The National Living Wage: Is hospitality coping with the consequences?
- The Naturals
- The Negroni – Cocktail of the month
- The New English Table, by Rose Prince
- The Next Small Things – US Food Trends
- The Perfect Ingredient Show 2012 – highlights and report
- The Prince Arthur, London
- The Queen awards catering butcher Aubrey Allen a Royal Warrant
- The Queen becomes royal patron of the Gold Service Scholarship
- The Queen searches for a pot washer
- The Real Food Festival 2009
- The Regent's Park, London Commercial Catering Concession
- The Restaurant Association celebrates 50th anniversary
- The Restaurant at St Paul's, London
- The Restaurant at the Natural History Museum
- The River Cottage Meat Book, Hugh Fearnley-Whittingstall
- The Roux Scholarship 2012 now open for entries
- The Royal Academy of Culinary Arts launches National Adopt a School Week
- The Royal Air Force Museum – Expressions of interest sought to expand and develop visitor and event catering services
- The Royal Bath and West Of England Society, provision of catering services
- The Royal Free Hampstead NHS Trust, Provision of 5 star dining experience
- The Royal Shakespeare Company, supply and installation of catering equipment
- The Royal Veterinary College: Provision of catering services
- The Royal Wedding – a great boost for hospitality
- The Royal Wedding: your rights for late licensing and special events
- The Royal, London
- The Réunion des Gastronomes reveal new award scheme
- The Salaam centre, Expressions of interest for provision of catering services
- The Savoy Educational Trust to fund three MBA courses for future hospitality leaders
- The Scotland Food & Drink Excellence Awards calls for entries for ‘Young Talent' award
- The Scottish Government: Provision of catering services
- The Scottish Parliament:Provision of catering consultancy services
- The Silver Spoon: Pasta – Book review
- The South of England Agricultural Society, provision of catering services
- The Thackray Museum Leeds invites expressions of interest to operate the existing Café and Conference Business
- The Theory of Catering and Motivational Management Made Easy: for Hospitality, Tourism and Leisure
- The Third Dimension
- The UK must be self-sufficient in food
- The University of Kent: Hotel Franchise Tender
- The University of Manchester, Provision of caetring services
- The Vong way
- The Walton Centre NHS Foundation Trust: lease of Bistro facility
- The West Midlands Fire Service: Provision of catering services
- The Witham – Expressions of interest sought for provision of catering services
- The World Barista Championship comes to Caffè Culture
- The advantages of using induction in your kitchen
- The art of buying the right catering equipment
- The art of service is reborn
- The award-winning teas of 2010
- The battered fish taste test
- The battle of the brands
- The benefits of academy models
- The benefits of frozen food
- The benefits of local sourcing
- The benefits of sustainability – a round-table discussion
- The best autumn wine tastings
- The best of Idea Works! 2015
- The big question: Where have all the chefs de partie gone?
- The boss brigade
- The briefing
- The briefing: 23 July 10
- The burning issue
- The business plan – looks good on paper
- The case for a 5% VAT rate for hospitality
- The case for self-defence
- The caterer blog goes live
- The caterer with Bite
- The catering marathon
- The changing face of breakfast
- The chef, the cook, his book and his menu
- The children's crusader
- The clear case for tips, service charges and troncs
- The countdown to IFE 2017 begins
- The courage of your convictions: Employing ex-offenders
- The critic and the contract caterers
- The data game
- The downside of social networking
- The dream kitchen – how can you best achieve it?
- The end of VAT on pre-packed sandwiches?
- The finest Catey winners to feature at inspirational Autumn conference
- The food at Thomas Keller's French Laundry pop-up is sublime, says Fay Maschler
- The food at Wolfgang Puck's Cut is special but the prices are ridiculous, say critics
- The fresh advantage
- The full English – breakfast advice and best practice
- The future is female: Industry leaders and rising stars
- The future is out there
- The future of EPoS: slow and steady
- The future of food service to be debated at industry forum
- The future shape of contract catering
- The future's bright – the future's green
- The future's bright: How intense colours and flavours are taking over pâtisserie
- The glorious grouse
- The good fish guide – a sustainable guide
- The hazards of Christmas catering
- The heat is now on for the Annual Awards of Excellence 2009
- The heat is on for top chefs
- The hi-tech way to manage stock
- The history of the BHA
- The hospitality industry is missing out on young talent, warns BHA
- The hunt is on for the Moët UK Sommelier of the Year 2015
- The importance of brewing temperatures
- The industry where it's always time for a change
- The interview process: tips on getting it right
- The introduction of ‘fit notes'
- The junk food just has to go
- The kitchen of the future: what can we expect to see?
- The knowledge: Catermasters
- The knowledge: Elior UK
- The latest news from the Chef Conference 2008
- The latest trends in meat products
- The law in your kitchen
- The legal side of Sunday working
- The leisurely lunch has had its chips, says survey
- The light lunch opportunity
- The mecca for cocoa?
- The new health benefits of tea
- The online debate – What is the real value of CSR?
- The operators making profits from wine sales
- The perfect gin and tonic – Cocktail of the Month
- The pits of the pit stops?
- The power of brands
- The power of interest rates
- The power of the potato
- The price of power
- The real greek at home
- The reluctant role models
- The return of swine flu – employee insurance
- The return of the tea trolley
- The right picture can paint a thousand words
- The right time for a change
- The right way to recruit
- The rising popularity of smoothie
- The risks of hiring illegal workers
- The road ahead for LACA and the school meals service
- The role of the recruitment consultant
- The scholars' progress
- The secret life of kitchen kit
- The secrets of Couture's success
- The secrets of service
- The shrinking lunch hour
- The smoking ban… how will it work?
- The stress of the credit crunch
- The sustainability of wild cod
- The sustainable catering consultancy: Provision of catering services
- The sweetest meat: a chef's trip to the Rhug Estate
- The taste of flowers
- The top 30 best places to work in hospitality
- The top five news stories of 2011
- The top five ways to sell more fish on your menu
- The traffic light system for drinking
- The triumph of free school meals has trumped austerity
- The truth about soft drinks
- The value of work experience
- The vend is near – but that's OK
- The wars of the rose veal
- The world on a plate – Cateys sponsor's opinion
- The year ahead in hospitality
- The ‘chemistry of milk' joins coffee school course
- Theatre-style cooking stations
- Theatre-style serveries
- Thecaterer.com breaks user figures record
- Theme parks to offer healthier food for kids
- Theo Randall to open London casual dining restaurant
- Theo Randall: A man for all seasons
- There's another lap to go
- There's nothing crazy about new age laws
- There's pickles in the jar
- Theresa May announces visa service improvements for Chinese visitors
- Theresa May calls general election for 8 June
- Theresa May scraps settled status fee for EU migrants after pressure from hospitality leaders
- Thief banned from every pub, restaurant and hotel in London
- Think Again Live Debate: Employing the Right People
- Think Again live debate: The value of apprenticeships
- Think about food sources
- Think again if you want to recruit young people
- Think again – Springboard ambassadors lead the way
- Think again – The ten piece plan
- Third of businesses unaware of their rights when dealing with customer complaints
- Third parliamentary select committee calls for tourism VAT cut
- Third party management increasing as hospitality failures rise
- Thirteen contract caterers share £16m schools framework deal
- This much I know: John Hearn
- This much I know: Michael Collins, Bubble Food
- This much I know: Phil Roker
- This much I know: Ruth Hinks, UK World Chocolate Master
- This much I know: Terry Tinton, centre director at Westminster Kingsway College
- This much I know: Tim Jones
- This sea of legislation is swamping business
- This week's new products: Frank's RedHot sauces, Nix&Kix chilli drinks, Primeware Batik hot tile and more
- This week's new products: No More Tea Bags, Lincat Opus 800 range, Poptang popcorn and more
- This week's new products: Smirnoff fruit cider, Fritz-Kola, Collezione da Chef premium pasta and more
- Thousands sign chef's petition against EU settlement status ‘application'
- Three Medallions of Excellence at WorldSkills São Paulo 2015
- Three Sodexo workers kidnapped and killed in Kabul
- Three UK college teams in Craft Guild royal canapé cook-off
- Three Yorkshire Secondary schools seek contractor for provision of catering services
- Three contracts announced for Avenance… and other food service news
- Three lots of maternity leave spark changes at Lord's Cricket Ground
- Three more US states outlaw smoking in enclosed public places
- Three new hospitality trailblazer standards set for development
- Three new staff appointments made at Searcy's at the Gherkin
- Three of five Sake Sommelier of Year finalists based in London
- Three patients dead after listeria outbreak linked to hospital sandwiches
- Three quarters of British oysters contain norovirus, says FSA
- Three teenage chefs reach final of Yorkshire Golden Apron contest
- Three weeks left to enter Olive Barnett Award
- Three young hospitality professionals chosen to represent UK at WorldSkills London
- Three-Michelin-starred chef Daniel Boulud set to open restaurant at Mandarin Oriental hotel in London
- Three-Michelin-starred chef Heston Blumenthal honoured by Craft Guild of Chefs
- Three-bird roast by Craig James
- Three-quarters of applications for temporary jobs are coming from abroad
- Three-quarters of caterers lack confidence in government to support hospitality industry
- Thriller chillers – refrigerated cabinets
- Thyme-seared sea bass with pan-fried prawn beignets and vanilla butter
- Tian of crab with cured salmon and lemon grass jelly – by Jonathan Wright
- Tian of leeks with a brandade of smoked salmon and lobster
- Tian of white crab, avocado and langoustine emulsion
- Tian of white crab, avocado and langoustine emulsion – By Julian Wright
- Tickets ready for Food and Drink Awards
- Tickets still available for Michel Roux Jnr's Hospitality Action dinner
- Tickets still left for Olympics ‘Business Breakfast'
- Tickets to this year's London Restaurant Festival go on sale
- Tighter spending, rising costs and recruitment difficulties top fears for foodservice operators
- Tilda
- Tillery Valley appoints Julie Lardie to dietetics team
- Tillery Valley wins three-year deal for delivered meals at five NHS hospitals
- Tim Axe honoured at British Travel & Hospitality Hall of Fame
- Tim Bacon and Jeremy Roberts' New World Trading Company sold for £50m
- Tim Harrington takes up position of MCC executive head chef at Lord's
- Tim Jones joins Hospitality Action board of trustees
- Tim Parker to retire from Compass board
- Tim West
- Timbale aubergine and mushrooms with mozzarella and tomato relish
- Time Out launches new hospitality survey
- Time for Compass to confront its demons
- Time for the industry to come clean over tipping
- Time in a Bottle – US Food Trends
- Time is running out to enter the Salon Culinaire cookery competition
- Time is running out to nominate for the Craft Guild of Chefs Awards
- Time is running out to sign up for money saving water usage scheme
- Time running out for young chefs to enter Chef Stagiaire Award
- Time running out to enter RSPCA awards
- Time running out to enter Salon Culinaire International de Londres
- Time runs out for Enodis bid
- Time to act on your carbon footprint
- Time to change perception of hospitality
- Time to secure your place at this year's Chef Conference
- Time to soup up your menu
- Time to take sustainability more seriously
- Time to take the buzz words out of business
- Time to talk about tea
- Timeline: Caterer's stub out smoking campaign
- Timeshare industry faces a new era
- Tina O'Hagan Associates Ltd,TurnKey specialists to the Hospitality industry
- Tinda bharoni
- Tinned sardines, heirloom tomato and onion salad, by Madalene Bonvini-Hamel
- Tiny tostadas of smoky chicken tinga with avocado and aged cheese by – Rick Bayless
- Tipping and Tax
- Tipping: Seven ways to run an ‘ethical' tronc
- Tipping: compulsory or discretionary service charge?
- Tips
- Tips can count towards minimum wage, finds tribunal
- Tips for dealing with change at work
- Tips for marketing wine by Vivas
- Tips for securing finance
- Tips for surviving food inflation
- Tips on how to deal with new licensing laws
- Tips report delay prompts Unite union protest
- Tips should be 5-10%, and never expected, say restaurateurs
- Tips, service charges and troncs: what the government proposals mean for hospitality
- Tiramisu
- Tiramisu recipe by Giorgio Locatelli
- Tiramisu – estilo brazo de gitano
- Titchener and Craven to leave Aramark
- Tivoli invites designs for new Copenhagen hotel… and other international hotel news
- To Let – The Blackboys Inn, Uckfield
- To Let – The Leas Sun Shelter Western Esplanade Southend On Sea Essex
- To each their own: Elior and Vita Mojo offer mass catering for individual tastes
- To let – Harbour Bar and Cafe, Grafham Water
- To let – Plough & Harrow at Guarlford, Worcestershire
- To let – Strode Arms at Cranmore, Somerset
- Toasted hazelnut and Michigan cherry stuffing – by Adrian Searing
- Toasted pistachio and white chocolate timbale – by Charlie Palmer
- Toasted rice pudding with prunes in orange and tea
- Toby Stuart joins Roux at Parliament Square
- Toby Wand promoted to MD of Fresh Montgomery
- Toby Wand steps down as managing director of Fresh Montgomery
- Todd Lowndes named Young Apprentice of the Year 2010
- Todiwala wins top industry award
- Todiwalas launch Mr Todiwala in the City event catering
- Toffee apple rice by Kathryn Cordy
- Tokri Chaat – by Namita Panjabi
- Tom Aikens among those joining Qatar Airways' star line-up of chefs
- Tom Aikens and Absolute Taste to cater for Stand Up to Cancer dinner
- Tom Aikens escapes £3m-worth of debts – For more hospitality stories, see what the weekend papers say
- Tom Aikens named as one of UK's top greens – for more hospitality stories, see what the weekend papers say
- Tom Aikens to champion sustainable fishing with new restaurant
- Tom Aikens to design desserts for Wembley
- Tom Aikens to regain control of restaurant empire – For more hospitality stories, see what the weekend papers say
- Tom Hamblet wins FutureChef 2015 competition
- Tom Kerridge named AA Chefs' Chef of the Year on night his TV series is launched
- Tom Kerridge tackles Twickenham with England Rugby Hospitality conversion
- Tom Kerridge to open 20th Skills for Chefs conference
- Tom Kerridge: the truth about pastry chefs
- Tom Kitchin masterclass: Grouse
- Tom Kitchin's roasted monkfish wrapped in pancetta
- Tomato Pot Au Feu with Garlic, Olive Oil and Basil
- Tomato Soup: Four Fun Renditions – US Food Trends
- Tomato Tartare
- Tomato and Goats Cheese Salad
- Tomato and Mozzarella cake with almond and lavender blossom pesto – by Ali Sadek
- Tomato and basil sauce
- Tomato and langoustine soup topped with lemon balm pesto crouton
- Tomato and prawn cocktail – by Mark Gregory
- Tomato chilli jam
- Tomato chutney by Tessa Bramley
- Tomato consommé
- Tomato juice
- Tomato keftedes
- Tomato ketchup – by Skye Gyngell
- Tomato tarts
- Tomatoes, Lamb, Pollack
- Tonka bean rice pudding with stewed damsons by Mike North
- Tony Juniper to be patron of GTBS Green Tourism Week
- Tony Leech returns to Justice Services job at Sodexo
- Tony Leech returns to post of MD of Sodexo Justice Services
- Tony Singh partners with GH Event Catering
- Tony Stuart named Lexington's Chef of the Year
- Tony Wicking to head up Missing Ingredients
- Too much technology in hotels could be intrusive, HOSPACE warns
- Too much time spent on paperwork by F&B managers is impacting profits
- Toolkit for tackling slavery in hospitality sector launched
- Top 10 equipment buying tips from Lincat
- Top 10 excuses for failing to pay workers the National Minimum Wage
- Top 10 finalists named in 2017 KP of the Year competition
- Top 10 finalists named in 2018 KP of the Year competition
- Top 10 revealed for 2017 Restaurant of the Year
- Top 10 shortlist named in 2016 KP of the Year competition
- Top 10 tactics for waste and recycling, by WRAP
- Top 10 tips on how to reduce your carbon footprint
- Top 10 traps in business leases
- Top 10 women in hospitality
- Top 20 news stories in 2012 on catererandhotelkeeper.com
- Top 400 Chain Menu Trends: Burgermania! – US Food Trends
- Top 400 chains: Aye Glasses – US Food Trends
- Top 400 chains: By Popular Demand – US Food Trends
- Top 400 chains: Morning, Light – US Food Trends
- Top 400 chains: Setting the Table – US Food Trends
- Top 400 chains: Smoothie Moves – US Food Trends
- Top 5 foodservice deals of 2015
- Top 5 ineffective handshakes at interviews
- Top Chops
- Top UK female entrepreneurs list include industry names
- Top caterers sign up to cup recycling scheme
- Top chefs challenge Fuller's at the London Marathon
- Top chefs cook for children's charity
- Top chefs hail new cookery diploma
- Top chefs help raise £105,000 for Children's Liver Disease Foundation
- Top chefs join forces to cook at fundraiser for Haiti earthquake victims
- Top chefs line up behind the FSA's salt campaign
- Top chefs raise £27,000 at Hospitality Action charity dinner
- Top chefs serve up a right royal feast
- Top chefs team up with UCB for Bocuse d'Or fundraising dinner
- Top chefs to appear at Craft Guild theatre at Hotelympia 2014
- Top directors at airline caterer Alpha Airports resign
- Top hospitality apprenticeship employers named
- Top industry names join Dinner chef on charity bike ride
- Top names to star at big industry show
- Top of the pops: the new wave of soft drinks
- Top quick-service restaurants in 2009
- Top teas
- Top ten tax tips
- Top tips for buying a glass or dish washer
- Top tips on refurbishing dining rooms
- Toque d'Or announces national heats shortlist
- Toque d'Or returns to Hotelympia
- Tories plan to appoint dedicated tourism minister
- Tories promise a separate tourism fund for Olympics
- Tories set up Tourism Task Force
- Tortellini of eel, watercress cream, bitter leaves – by David Everitt-Matthias
- Tortellini of lobster and langoustines – by David Dempsey
- Tortellini of snails with frogs' legs
- Tory tax cut proposals welcomed by the BHA
- Tory ‘buy British' food plans need funding, says Hospital Caterers Association
- Total ban on smoking in public likely
- Total of 15,000 pubs and restaurants to cut prices on Tax Equality Day
- Total out-of-home foodservice spending to hit £53.5b in 2016
- Tottenham Hotspur Big Hospitality Conversation generates 2,000 jobs
- Tottenham Hotspur reveals catering options for new stadium
- Tough new standards for school meals
- Tougher allergen rules proposed including full ingredient labelling
- Tougher penalties imposed for health and safety breaches
- Tougher recycling laws start today
- Toughest year in a decade for contract caterers
- Tour of duty: the Goring's David Morgan Hewitt on catering in the forces
- Tourism Alliance hits out at Olympic trip after cutting VisitBritain job cuts
- Tourism Concern calls for action on staff abuse in hospitality
- Tourism Society and Tourism Management Institute join forces
- Tourism Society launches on Facebook
- Tourism Together launches its website
- Tourism benefits of hosting Olympics underestimated
- Tourism bodies welcome David Cameron's bid to encourage visits outside London
- Tourism boost expected as Hull is named UK City of Culture 2017
- Tourism can flourish – with the right help
- Tourism can save economy, says Cameron
- Tourism contributed nearly £19b towards British economy in 2012
- Tourism hopes to capitalise on Royal Wedding goodwill
- Tourism industry to press Gordon Brown for tourism review
- Tourism is leading UK economy growth
- Tourism minister Helen Grant recognises hospitality as major recruiter
- Tourism minister Michael Ellis to speak at UKHospitality conference
- Tourism minister acknowledges hospitality's workforce challenge
- Tourism minister attacks quality of hotels and visitor attractions in UK
- Tourism minister defends cuts to tourism funding
- Tourism minister hails hospitality industry's potential for job creation
- Tourism not a priority in mayoral campaigns
- Tourism sector must provide right welcome for London Olympics, says minister
- Tourism strategy 'long on vision, short on implementation' – Ufi Ibrahim
- Tourism's plea to Mr Brown
- Tourist attraction operators hit back over obesity slur
- Tourist cities boosted by post-Brexit vote
- Tourist numbers still growing, but pace slows
- Tourist spend falls for first time since 2003
- Tourist spend to British regions breaks records, says VisitBritain
- Tourists flock back to the UK
- Tourists forecast to spend £23b in 2016
- Tourists to spend over £13b in London this year
- Tournedos Rachel (from Auguste Escoffier, Ma Cuisine)
- Tournedos of beef with asparagus artichokes cepes and beetroot polenta
- Tournedos of beef with asparagus, artichokes and polenta – by David Sharland
- Tournedos of wild salmon, foie gras and spiced lentils – by John Campbell
- Touting Tortillas
- Tracey Crouch reappointed as tourism minister
- Tracy Healy wins LACA School Chef of the Year 2017
- Trade descriptions and pricing
- Trade union learning representatives' rights to time off
- Trademark disputes
- Trademarks – What's in a name?
- Trading Standards
- Trading on the Internet
- Traditional Welsh cawl (lamb and vegetable soup) by Bryan Webb
- Traditional chips – by Mark Hix
- Traditional-type kedgeree
- Trafford Catering fined after EHOs find poor hygiene practices
- Trafford Council, expressions of interest for provision of catering services
- Train them and retain them
- Trainee chef threatens suicide after failing exam
- Training and education: How its done in Switzerland
- Training provider City & Guilds names Guernsey chef as Innovator of the Year
- Training staff to police smoking ban to cost £29.5m
- Training will give you talent
- Transatlantic tarts from Bakehouse
- Travel Weekly Group buys Kingley Event Management
- Travel and tourism sector outperforms total UK economy
- Travel and tourism to boost UK economy in 2012
- Travel caterer SSP sees operating profits grow by 14.6%
- Travel concession operator SSP names new CEO
- Travel industry claims People 1st is ignoring the sector
- Travel monitor undermines suggestion of a Brexit bounce for tourism
- Travel to Scotland from the rest of the UK down by 29%
- Travelodge boss criticises use of Manuel to represent hospitality
- Travelodge boss urges Government to tackle decline in tourism growth
- Travelodge estimates £13b annual spend on dining out for breakfast
- Travelodge teams up with Aldi on hotel sites
- Travelodge to Vince Cable: put tourism at heart of economic policy
- Tread carefully when providing a reference for an ex-employee
- Trends in food service
- Trevor Jones, commercial director, Charlton House
- Tributes paid following death of Aramark UK's culinary director Gerard O'Sullivan
- Tributes paid to Brakes co-founder Frank Brake after death at 85
- Tributes pour in after Reg Johnson of Goosnargh dies aged 64
- Tributes pour in following the death of Professor John Huber
- Tributes pour in following the death of chef John King
- Trinity International Services expands offices in Norway and Singapore
- Trio of game with red cabbage and root vegetable purée – by Philip Storey
- Trio of newcomers from M&J Seafood
- Trio of pork comprising pan-fried fillet, braised daube and collar crépinette
- TripAdvisor accused of hosting 27,000 fake or defamatory reviews – For more hospitality stories, see what the weekend papers say
- TripAdvisor launches ‘blackmail' reporting tool
- TripAdvisor pledges change on opening hours information amid accuracy concerns
- TripAdvisor pulls plug on controversial ratings system
- TripAdvisor reveals UK's most reviewed hotel and restaurant
- TripAdvisor: Hospitality businesses do care about online reviews
- Tripe and leek
- Tripe in green sauce
- Tripe warsaw style
- Triple A chef award completes pilot stage
- Tronc – guidelines on tips and tipping
- Tronc – the high price of victory
- Tronchonette of Turbot with Citrus Fruits, Fresh Coriander Oil, by Marco Pierre White
- Tronçon of Dover sole with fennel and plum tomato
- Trowbridge Town Council, exciting tendering opportunity
- True Food International
- True leaders see the potential in others
- True love… or just a crush?
- Truffle butter sauce
- Truffled foie gras and celeriac terrine by Simon Scott
- Truffled parsnip and borlotti bean salad with pickled girolles and hazelnuts
- Trusts on trial: Hospital food
- Tube strike prompts 24% fall in London hotel searches
- Tube strike will hit hospitality businesses, says BHA
- Tube strikes could knock 2% of London restaurant trade
- Tulip basket
- Tuna Tartare
- Tuna niçoise
- Tuna tatare, by Joel Antunes
- Tuna, egg and bean salad with new potatoes, by Paul Heathcote
- Turbot with crisp potato scales, baby artichoke and fennel barigoule by – Luke Tipping
- Turbot with marrow bones
- Turbot, English asparagus, peas, Cox's apples
- Turkey Ballotines with Jerusalem Artichokes and Chestnuts
- Turkey Tales: Turkey on the Menu – US Food Trends
- Turn down the staff turnover
- Turn to the experts for the secrets of service
- Turn your passion into action
- Turnaround in business fortunes
- Turner takes to the skies
- Turning The Plan Into Action – Without Chaos – 27 April – London
- Turnover falls but profit rises at Aramark's UK arm
- Turnover up 46% at Holroyd Howe
- Tuscan orange cake
- Tussaud's unveils party venues
- Tutored tasting – Fish
- Tutored tasting – Heritage tomatoes
- Tutored tasting – Jersey's finest
- Tutored tasting – The best exotics
- Tutored tasting – edible garnishes
- Tutored tasting – exotic vegetables
- Tutored tasting – micro leaves
- Tutored tasting – mushrooms
- Tutored tasting – nuts
- Tutored tasting – root vegetables
- Tutored tasting: Barbecue vegetables
- Tutored tasting: Longevity, storage and ripening
- Tutored tasting: Protected produce
- Tutored tasting: heritage
- Tweaked meatballs from Bernard Matthews
- Twelve from Sacla
- Twenty nine make Gold Service Scholarship regional finals
- Twenty-five graduates from the Royal Academy of Culinary Arts Bournemouth announced
- Twice-cooked pork belly with Madeira Jus, by Gavin Billenness
- Twinings
- Twinings cleared by the Advertising Standards Authority
- Twistea from Tetley
- Twitter propels charity Kai We Care dinner to raise £60,000 for Christchurch earthquake
- Two Compass bosses turn down bonuses
- Two Duchy Catering directors take redundancy
- Two Hotels in Devon for sale
- Two New Looks
- Two Primary Schools with Newly Built Kitchens seek expressions of interest to tender from experienced catering contractors
- Two Sodexo chefs join its Global Chef Programme
- Two Sodexo employees named top BAME leaders
- Two Superb Country Inns
- Two more gold medals won in La Parade des Chefs
- Two named Young Guns
- Two new desserts from Brakes
- Two new school contracts for Cucina
- Two school meals contracts up for grabs in North-west London
- Two thirds of consumers want menu nutritional information
- Two thirds of hospitality businesses expect to increase wages in 2014
- Two-Michelin-starred chef Andrew Fairlie tops inaugural Hot Scots Power 40 list
- Two-thirds of workers don't think the sector takes care of employees
- Types of catering contract
- Types of finance
- UCB is overall winner of La Parade des Chefs at Hospitality 2015
- UCB partners with Délice to support food education and chef training
- UK Coffee Week in September aims to raise money for Project Waterfall
- UK Hospitality: We need more clarity on immigration and taxes post-Brexit
- UK Pastry Team announced ahead of European Pastry Championships and World Cup
- UK Pastry Team president aims for top five at Lyon 2015 after Europe win
- UK VAT rate is significant barrier to hospitality growth
- UK WorldSkills 2011 bid document sent to judging committee
- UK aims to become China's most welcoming destination
- UK alcohol consumption still lower than in 2004
- UK businesses could save £400m through boiler efficiencies
- UK businesses get better at paying their bills
- UK care homes struggle with food allergen regulations
- UK caterers get loyalty scheme
- UK caterers told to ditch old equipment to save on energy costs
- UK challenge to Mediterranean juicers from Sqweez
- UK chef makes World's Best Sandwich
- UK chef student wins at WorldSkills Leipzig
- UK chefs to run charity event for Christchurch Red Cross in wake of earthquake
- UK coffee shop market sees biggest period of growth in nearly a decade
- UK colleges deliver real benefits for SMEs
- UK consumers more likely to complain when problems arise
- UK consumption of alcohol stable
- UK contract caterers find their market is shrinking
- UK contract catering turnover
- UK could be missing out on 2012's unique opportunity
- UK could see boost in visitor numbers, says Colliers International
- UK counties favour anaerobic digestion for commercial food waste disposal
- UK defence contract wins provide revenue boost for Compass
- UK defence contracts drive revenue growth for Compass
- UK diners care more about locally sourced than organic food
- UK division trailing as Sodexho raises sights
- UK economy won't grow for three years, says behavioural economist
- UK expected to make new offer to EU nationals arriving during Brexit transition
- UK food storage warehouses ‘all booked out' ahead of Brexit
- UK foodservice sector achieved £35b turnover in 2016
- UK foodservice sector predicted to grow to £56.3b by 2019
- UK foreign visitors drops 7%
- UK has to become a premier sustainable destination
- UK holiday visits from abroad up 32% in November
- UK hospitality M&A activity slows down
- UK hospitality brings in more than £100b
- UK hospitality businesses not doing enough to attract the mobile market
- UK inflation falls to 2.7% amid slow down in food price increases
- UK motorway services voted worst in Europe
- UK must do more to attract Chinese tourists, says report
- UK office for Limburg Patisserie
- UK pastry team wins European Pastry Championship
- UK private equity consortium lining up £3b bid for Elior
- UK remains ‘challenging' for Compass as organic revenue growth stays flat
- UK restaurant workers urged to go to NZ, despite rising UK demand
- UK restaurants are serving children fat, calories and salt
- UK retains opt-out to EU working time limits
- UK services sector grows at fastest pace for two years
- UK smoothie sales on the increase
- UK spends in excess of £650m celebrating Bonfire Night and Hallowe'en
- UK to host the WorldSkills Competition 2011
- UK to stay open to EU migrant hospitality workers, Brexit secretary admits
- UK top destination for hospitality workers despite Brexit
- UK tourism associations unite to form powerful voice for lobbying
- UK tourism bosses fail to secure ‘dot-travel' domain name
- UK tourism businesses target £6.5b Indian market
- UK tourism could double to £257b by 2025, reports VisitBritain
- UK tourism deficit hits £20b
- UK tourism deficit increases
- UK tourism dismayed by cuts at VisitBritain
- UK tourism gets a £1.8b boost from film industry
- UK tourism industry worth £114b
- UK tourism sees best November in five years
- UK tourist market recovers following slump after July 2005 bombings
- UK tourist spend hits almost £4b
- UK turnaround
- UK unveils bid to host 2018 Bocuse d'Or European heats
- UK urged to set up specialist food crime unit after horse meat scandal
- UK visitor numbers up but bounce could be short-lived, warns expert
- UK visitor numbers up but spend down, says BHA
- UK will host the Chaîne des Rôtisseurs Young Chef 2016
- UK wine market shrinks in 2008
- UK wins highest ever Coupe du Monde de la Patisserie place
- UK working-time opt out maintained for now
- UK ‘underinvests in apprentices' says skills minister
- UK's Diego Mayoral takes third in Aramark 2019 European Chef's Cup
- UK's Jonathan Keller wins Aramark European Chef's Cup
- UK's Tim Hall takes runner up spot at European Champagne Ambassador's Competition
- UK's best fish and chip foodservice operators announced
- UK's eating out market value drops 13%
- UK's motorway services poor, says report
- UK's regional foods better in Europe, says Cameron
- UK's soft drinks consumption rises in 2007
- UK's top fish and chip shop finalists announced
- UKHospitality calls for submissions for commission to promote sector
- UKinbound and Tourism Alliance welcome chancellor's £40m industry fund
- UKinbound asks Theresa May to ‘support our industry'
- UKinbound backs staying in the EU
- UKinbound business barometer – Industry data
- UKinbound criticises Government for lack of action on tourism
- UKinbound questions wisdom of increasing cost of tourism visas
- UKinbound survey reveals almost half its members reliant on EU visitors
- UKinbound underwhelmed by GREAT marketing campaign
- UKinbound urges Government not to cut tourist board spending
- UKinbound welcomes report backing third Heathrow runway
- UNWTO detects signs of recovery in international tourism
- US Congress has questions over Compass investigation
- US food businesses Heinz and Kraft merge
- US government probes Compass food and water deals in Sudan
- US kitchen manuafacturer drops bid for Enodis
- US property manager close to deal with Maybourne Hotel Group – For more hospitality stories, see what the weekend papers say
- USA claims right to kidnap British citizens – For more hospitality stories, see what the weekend papers say
- USA wins Bocuse d'Or for the first time
- Ufi Ibrahim says hospitality industry can help Government achieve its job creation target
- Ufi Ibrahim – the right choice for a tough job?
- Uk hospitality and leisure businesses to support job creation
- Umami: unlocking the fifth taste
- Umbrian specials from IB Food
- Uncertainty over redress in interest rate swap mis-selling review
- Uncertainty over tribunal's ruling on holiday pay
- Uncorking a profit on drink
- Under fire ABP Food Group says Freshlink products contain no undeclared meat
- Under-24s can now join Academy Food & Wine Service for £25
- Under-counter refrigeration from Precision Refrigeration
- Underage dining
- Understand insolvency – and keep your business safe
- Understanding kaiseki ryori, or Japanese haute cuisine
- Understanding your workforce is key
- Underused Sodexo restaurant at Scottish Parliament under threat from cuts
- Undervalued cuts of meat deserve more attention
- Unhealthy food still widespread at UK visitor attractions
- Unified body needed to address hospitality skills shortage
- Unilever Food Solutions appoints Tim Franklin-Heys head of culinary services team
- Unilever Food Solutions calls for chef education on healthy eating in Scotland
- Unilever Food Solutions launches Ambu-lunch to promote healthier eating
- Unilever Food Solutions' Tracey Rogers to retire as MD
- Unilever Foodsolutions takes Gold Award at Excellence in Food and Drink Awards
- Unilever Foodsolutions – World Menu Report Global Research Findings 2011
- Unilever bosses back EU remain
- Unilever calls on industry to unite against food waste
- Unilever's Sustainable Living Plan
- Union anger at Kingston upon Hull school meal cuts
- Union calls for chips to be banned in Welsh schools
- Union defends National Waiters' Day protests
- Union fights RoadChef plans to slash staff terms and conditions
- Union leaders call for a rise in the minimum wage
- Union urges ministers to scrap cuts to free school meals
- Unions and consumer groups welcome Government decision on tips
- Unions blast new tronc guidance
- Unions call for increase in national minimum wage to £6.14 an hour
- Unions start fight to raise minimum wage
- Unions target catering sector for holiday pay claims
- Unique Floating Hotel/Restaurant For Sale
- Unique Greenwich Riverside Restaurant, Bar, Retail & Leisure Opportunities
- Unique mixed-use property for sale
- Unique opportunity to acquire fully operational restaurant and country club
- Unique opportunity – North Cornwall coast hotel
- Unique window of opportunity to work in partnership with a Hotel Development
- Unite protest at BHA summit against low pay and exploitation
- United Against Waste Cover It Live debate
- United Against Waste – the online debate
- United Biscuits adds to Go Ahead! snacks
- United Nations Industrial Development Organization: Call for Expression of Interest for the Provision of Catering and Hospitality Services at the Vienna International Centre
- United Nations export ban will push up price of caviar
- Universal Cookery & Food Festival heads north this year
- Universal Food & Cookery Festival 2013
- Universal free school meals bridges rich-poor divide
- University Caterers' Organisation announces new company direction
- University College Birmingham team wins Zest Quest Asia 2017
- University College Birmingham wins Young Seafood Chef 2015
- University of Brighton wins Institute of Hospitality debating competition at Hotelympia
- University of Exeter opens £48m conference and events venue the Forum
- University of West London host Victor Ceserani's 95th birthday lunch
- University releases migrant worker management guide
- University site named in honour of former Catey winner Eddie McIntyre
- Unleash tourism's potential
- Unreported allergens and EU red tape drives product removal up 60%
- Unsung hero – the humble potato
- Unsung heroes – contract catering round table
- Up to 100 Butlin's employees to begin training on BII apprenticeship scheme
- Up to 15,000 expected to support Tax Parity Day
- Upgrades for Rational SelfCooking Centers
- Upper Crust owner SSP refutes "collapse" reports
- Upper-crust offerings
- Upselling – making the most of a menu
- Upselling – the case for and against
- Upside down mulled pear tart, by Paul Heathcote
- Use the power of networking
- Using business intelligence software to drive-up revenue
- Using fresh local ingredients could save NHS millions
- Using stress positively to improve your results
- Using the fit note system
- Using tips to make up minimum wage to be outlawed in October
- V&A museum calls in Benugo to overhaul catering
- VAT campaigners plan day of action
- VAT hike could cost 163,000 jobs
- VAT increase will force decision on price rises
- VAT obligations
- VAT rate must be cut to 5%
- VAT reduction a ‘no-brainer' says MP
- VAT – are you weathering the storm?
- VAT, assessments and appeals
- VIDEO: Raymond Cavanagh wins Sodexo Chef of the Year title
- Vacherin and Strattons win sustainability awards
- Vacherin appoints Christina Nikolopulu business development executive
- Vacherin appoints Dale Strickland catering manager at London real estate firm
- Vacherin appoints head chef for first public restaurant venture
- Vacherin appoints new commercial director
- Vacherin appoints new head of operations
- Vacherin appoints two new directors and lands EMI
- Vacherin becomes zero to landfill business
- Vacherin celebrates two contracts for Christmas
- Vacherin chefs are ACE Ready Steady Cook! winners
- Vacherin chefs crowned champions of ACE's Ready Steady Cook competition
- Vacherin demonstrates success in sustainability
- Vacherin grows turnover 14% but forecasts 12- to 18-month coronavirus hit
- Vacherin launches Eat Well healthy eating campaign
- Vacherin launches collaboration with Robin Gill
- Vacherin launches healthy-eating range backed by QR code information
- Vacherin launches initiative on imperfect produce to reduce waste
- Vacherin names Dan Kelly as new deputy managing director|food & operations
- Vacherin names Debbie Loxley new operations manager
- Vacherin on keeping its boutique values after joining CH&Co
- Vacherin picks up two London contracts worth £500,000
- Vacherin predicts 25% surge in annual turnover
- Vacherin publishes sustainability and CSR report
- Vacherin recruits Nigel Sibley as director
- Vacherin recruits new sustainability & CSR lead
- Vacherin reports 14.4% rise in turnover to £17.2m
- Vacherin reports 20% rise in turnover
- Vacherin restructures senior team to prepare for future growth
- Vacherin retains three-star SRA accreditation
- Vacherin reveals plans for first public restaurant at Whitechapel Gallery
- Vacherin secures five-year deal with ITV
- Vacherin signs five-year contract with Ortus
- Vacherin supports Great British Food Unit
- Vacherin team wins ACE Ready Steady Cook challenge
- Vacherin turnover breaks £15m for first time
- Vacherin wins contracts with Disney UK and the Design Council
- Vacherin wins three-year deal with Mindshare
- Vacherin wins two deals worth £1m in total
- Vacherin wins two new City catering deals worth £3m
- Vacherin wins £1m cafe and events contract at the Ortus
- Vacherin's Shane Cooke named winner of the 2019 Acorn Scholarship
- Val Carter and Thomas Jelley named ‘game changers' by BITC
- Valentine
- Valera Ltd
- Valrhona chocolate fondue
- Value for money is what matters most to schoolchildren
- Vama wins contract for Emirates lounge
- Vanessa Scott investigates how green businesses are
- Vanilla panna cotta with a passion fruit, mango, orange and mint soup – by Keith and Nicola Braidwood
- Vanilla shortage could mean higher prices
- Vas Lazarou – My Worst Job
- Veal
- Veal Cutlet with Roast Pepper, Spiced Pancake and Citrus Jus
- Veal medallions and packages with wild mushrooms and date and parsnip purée – by Charlie Palmer
- Veal-stuffed roasted venison sirloin – by Kalman Kalla
- Vefa's Kitchen – Book review
- Vegetable and nut loaf in cheese pastry with sweet red pepper sauce
- Vegetable aspic
- Vegetable broth – by Peter Gordon
- Vegetable disguise from Pasta King
- Vegetable field with malt soil and herbs, by René Redzepi
- Vegetable juice market is ripe for harvesting, says James White
- Vegetable kofta curry
- Vegetables by 40 Great French Chefs
- Vegetarian and vegan foods
- Vegetarian kedgeree, Khichri
- Vegetarian tian – apple, avocado and truffle – by Robert Reid
- Veggie sandwiches, wraps and rolls from Cranks
- Vegware Compostable Christmas cup – order by Friday 9th November
- Veloute of white asparagus with morels and truffle
- Velouté of sole and vichyssoise by Richard Neat
- Vending machines from Kenco
- Vending to get a bigger role
- Venison and boar pie with chicory and orange – by Mike Womersley
- Venison and roast red pepper sausages
- Venison paté campagne with your favourite chutney, by Paul Bloxham
- Venison tartare, by Steve Smith
- Venison ‘en croute', by Alex Bentley
- Venue Reservations sees 40% rise in enquiries for 2013 Christmas parties
- Vertas Group buys Churchill Catering to become national player
- Vertas wins £1m Norfolk schools deal
- Vetting regulations face shake-up
- ViVAS tips on food and wine matching
- Via 360 wins contract to provide reception services at Hilton Worldwide HQ
- Vic Laws and Willy Bauer recognised in New Year's Honours
- Victor Ceserani
- Victor Ceserani's funeral set for 14 March
- Victoria Dawson hired as new sales and events manager at Dish
- Victorian Guesthouse
- Victory, but the battle goes on
- Video Masterclass: Christmas Accompaniments
- Video Masterclass: Spicy Crayfish, Avocado and Apple Cocktail
- Video Recipe Masterclass – Tuna Niçose Salad
- Video masterclass: Butchery – Beef bavette
- Video masterclass: Butchery – Beef topside escalopes
- Video masterclass: Butchery – Entrecote cannon
- Video masterclass: Butchery – Feather blade steaks
- Video masterclass: Butchery – French trimmed middle neck of lamb
- Video masterclass: Butchery – Larder trim of strip loin
- Video masterclass: Butchery – Neck fillet of lamb
- Video masterclass: Butchery – Picanha steaks
- Video masterclass: Butchery – Saddle of lamb noisette
- Video masterclass: Butchery – Top rump roasting joint
- Video recipe masterclass – Caramelised Apple Pancakes
- Video recipe masterclass – Creamy Chicken, Stilton & Leek Bake
- Video recipe masterclass – Haddock Chowder
- Video recipe masterclass – Pepperoni Panzotti
- Video recipe masterclass – Roasted Vegetable & Goats Cheese Pithivier
- Video recipe masterclass – Smoked Trout Timbale
- Video recipe masterclass – tuna niçoise
- Video recipe masterclasses
- Video: Apprentice chef picks up three gold medals in Sodexo competition
- Video: Ashley Palmer-Watts wins Star of the Year
- Video: BaxterStorey chef Kenneth Culhane is the 2010 Roux Scholar
- Video: Behind the scenes in the Royal Wedding kitchen
- Video: Bordeaux Revisited with Ronan Sayburn
- Video: Caterer reveals 2009 Acorn award winners
- Video: Chamberlain's restaurant – master of all trades
- Video: Chefs for Heroes charity dinner raises £120,000
- Video: Cocktail masterclass – A partridge in a pear tree
- Video: Cocktail masterclass – Eight Maids A-Milking
- Video: Cocktail masterclass – Eleven Pipers Piping
- Video: Cocktail masterclass – Five Gold Rings
- Video: Cocktail masterclass – Four Calling Birds
- Video: Cocktail masterclass – Nine Ladies Dancing
- Video: Cocktail masterclass – Seven Swans a Swimming
- Video: Cocktail masterclass – Ten Lords A-Leaping
- Video: Cocktail masterclass – Three French Hens
- Video: Cocktail masterclass – Twelve Drummers Drumming
- Video: Cocktail masterclass – Two Turtle Doves
- Video: Daniel Boulud accepts International Catey
- Video: Dick Turpin wins Lifetime Achievement Catey
- Video: Elena Salvoni wins Lifetime Achievement Award at the Cateys
- Video: Flat iron steaks marinated in red wine, by Adam Perry-Lang
- Video: Front of house: In the front line
- Video: Gram – Glenn Roberts, managing director of Gram UK talking about energy efficiency at Hotelympia 2012
- Video: Gram – Leaders in energy efficient refrigeration
- Video: Highlights from Hotelympia 2012
- Video: Highlights from WorldSkills London 2011
- Video: Highlights from the CESA Induction Cooking Equipment Forum
- Video: Hospitality Action calls for ‘action heroes' to raise money for charity
- Video: How to make your hotel accessible
- Video: Industry celebrates Best Places to Work in Hospitality
- Video: Industry welcomes new look Caterer and Hotelkeeper at launch party
- Video: Laura Rhys from Hotel TerraVina wins Sommelier of the Year 2009
- Video: Luke Thomas wins FutureChef 2009 competition
- Video: Marcello Tully masterclass
- Video: Michelin-starred chefs turn out in force for Wellocks' chef conference
- Video: Nico Ladenis accepts Lifetime Achievement Catey
- Video: North Devon team wins 2009 Nestlé Toque d'Or Champions
- Video: Paul Rankin on London Hospitality Centre initiative
- Video: Rising through the ranks – how hospitality can offer great careers
- Video: Simon Hulstone wins Knorr National Chef of the Year competition
- Video: The English wine harvest at Hush Heath Estate, Kent
- Video: The London International Wine Fair 2011
- Video: Wine masterclass with Ronan Sayburn
- Video: Winners of 2010 Acorn Awards announced
- Video: Young Chef Young Waiter winners announced
- Video: Youths abuse McDonald's staff in Wigan in bizarre mini-riot
- Vietnamese white fish from M&J Seafoods
- View the full CatererSearch 100
- Viewpoint – Generation Y are our future
- Viewpoint: Be ahead in ethical thinking to avoid press fallouts
- Viewpoint: Can't find qualified chefs? Why not create your own training programme
- Viewpoint: Creating a gender-balanced workforce
- Viewpoint: Cutting an important lifeline
- Viewpoint: Excellence on a shoestring
- Viewpoint: Fantastic staff wellbeing needs to be at the heart of our recruitment strategy
- Viewpoint: Front of house deserves equal status
- Viewpoint: Gender balance at senior level is good for hotel staff and guests alike
- Viewpoint: Getting school leavers on side
- Viewpoint: Give our SMEs a chance
- Viewpoint: How to choose a respected training provider for your new apprentices
- Viewpoint: How to pull the talent trick off
- Viewpoint: Imagine there's no internet…
- Viewpoint: Is an NHS sugar tax the best solution?
- Viewpoint: Is recruiting from the EU the easy option?
- Viewpoint: It's time to talk about mental health
- Viewpoint: It's time to think again about hospitality's future
- Viewpoint: Keep your graduate trainees keen
- Viewpoint: Keeping dress codes comfortable
- Viewpoint: Let's get beyond the generation game
- Viewpoint: Let's help ourselves by being transparent
- Viewpoint: Let's start a sea change at the coast
- Viewpoint: Let's take accessibility to board level
- Viewpoint: Regulation of the hospitality industry is not the way to tackle childhood obesity
- Viewpoint: Start 2019 the right way
- Viewpoint: The industry's most wanted?
- Viewpoint: The invisible risk of human trafficking
- Viewpoint: We must invest in talent now to reap the rewards later
- Viewpoint: We must reach out to schools to solve the staffing crisis
- Viewpoint: When it comes to Brexit, the UK must find a way to accentuate the positives
- Viewpoint: Where are the answers we deserve?
- Viewpoint: Who will be the Kodaks of the hospitality industry?
- Viewpoint: Why it's time to Think Again about skills in hospitality
- Viewpoint: Why should hospitality and tourism be penalised with the National Living Wage, asks Rob Payne
- Viewpoint: Why we celebrate success
- Viewpoint: Winnow founder Marc Zornes on how to minimise food waste
- Viewpoint: Work smarter, not harder
- Viewpoint: You can't put a price on knowledge
- Viewpoint: Z Hotels CEO says imitation sincerest form of flattery
- Viewpoint: an apprenticeship isn't just for a new starter, it could be for life
- Viewpoint: workers don't riot
- Village Fare: English foodservice chefs visit the Dingle Food Festival
- Village Hotel, West Midlands
- Villeroy & Boch
- Vinaigre producer scoops gold at the Excellence in Food and Drink Awards
- Vince Cable announces plans to simplify hiring and firing
- Vincent McKevitt shares his thoughts on building a successful business
- Vinopolis appoints Lucy Haines as managing director
- Vinum named exclusive event caterer at Vinopolis
- Virgin Trains hires TV chef James Martin to revitalise East Coast Line menu
- Virgin Trains wins RSPCA award for its breakfasts
- Virtuous food: Compass takes on ethical eating
- Virus may price lamb off the menu
- Visa applications to be relaxed for Chinese visitors
- Visa to launch ‘wave and pay'
- Visible coldrooms from Caravell UK
- Vision baking/display oven from Profile
- Vision gets a little blurred in the delivery
- Visit Britain criticised for failing to address VAT on hospitality
- Visit London and VisitBritain to set up Olympics industry group
- Visit London appoints Grant Hearn to the board
- Visit London gets its own TV channel
- Visit London rejects ETOA claims that London won't benefit from Olympic Games
- Visit London to launch Europe-wide marketing campaign
- Visit London unveils global ad campaign ahead of Olympics handover
- VisitBritain and Nando's among top 20 Twitter brands
- VisitBritain and Visit England avoid quango cull but School Food Trust for the chop
- VisitBritain and VisitEngland report record tourism growth
- VisitBritain announces partnership to attract more tourism from China
- VisitBritain announces strong growth in visits and spend from the Middle East
- VisitBritain appeals for more investment in tourism
- VisitBritain appoints Joss Croft head of marketing
- VisitBritain begins staff redundancy talks
- VisitBritain chairman's critique of service standards comes under fire
- VisitBritain decision to cuts jobs slammed by Lib Dems
- VisitBritain eyes up Russian tourist market
- VisitBritain faces Government cuts in tourism funds
- VisitBritain hails marketing success as inbound visitors hit record spend
- VisitBritain launches Welcome to Britain campaign
- VisitBritain launches consultation on strategy to deliver ‘golden legacy' for tourism
- VisitBritain launches latest stage of GREAT marketing campaign post Olympics
- VisitBritain launches new Hosted Buyers event with ETOA and UKinbound
- VisitBritain must focus on maximising UK tourism
- VisitBritain names Karen Clarkson vice-president, North America
- VisitBritain on track to achieve record number of inbound tourists and spend
- VisitBritain partners with Mexico Tourist Board
- VisitBritain plans PR campaign to attract overseas visitors
- VisitBritain predicts one million extra international visitors in 2013
- VisitBritain seeks feedback from industry on improving Government support for tourism
- VisitBritain targets North Americans
- VisitBritain to promote British countryside
- VisitBritain to tone down gay advertising
- VisitBritain undertakes largest China mission to date
- VisitBritain welcomes new visa and flight rules on Chinese tourists
- VisitBritain welcomes record inbound tourism numbers for 2013
- VisitEngland Awards of Excellence 2016 winners revealed
- VisitEngland announces Awards for Excellence finalists
- VisitEngland appoints first chief executive
- VisitEngland hails record Rugby World Cup including hotel occupancy of 99%
- VisitEngland hails tourism opportunities of Rugby World Cup 2015
- VisitEngland launches Access for All campaign
- VisitEngland launches TV ads to coincide with Rugby World Cup
- VisitEngland launches ‘amazing moments' tourism campaign
- VisitEngland releases guide to responding to extreme weather
- VisitEngland report highlights need for tourism to embrace technology
- VisitEngland reveals first winners of £40m Discover England Fund
- VisitEngland secures grant for Access for All project
- VisitEngland to become stand-alone body for English tourism
- VisitEngland to hold free accessibility conference
- VisitEngland to take overall charge of promoting England tourism
- VisitEngland's £3m ‘holiday at home' ads had no effect on 67% of Britons
- VisitEngland's £41m local marketing campaign aims to boost spend by £365m
- VisitLondon.com partners with Pinterest to boost capital's Christmas
- VisitLondon.com welcomes new visitor visa rules
- VisitScotland casts doubt on 2015 tourism target
- VisitScotland could be doing better
- VisitScotland.com cuts losses as internet sales boom
- Visitor figures continue upward march
- Visitor numbers on the rise, says Government
- Visitor recovery continues during May
- Visitors from overseas to UK fell by 2% in January
- Visitors to Britain spend record £11.2b in first seven months of 2013
- Visitors to Buckingham Palace to be given opportunity to view state banquet this summer
- Visits by VAT officers
- Visits from India to Britain up 9%
- Visits to Britain from India have potential to reach 500,000 by 2020
- Vissi – The Uniform Collection
- Vital Ingredient secures £12m to support expansion plans
- Voluntary pledges are working for UK health
- Volunteers sought to join Springboard Charity's trek to India
- Von Essen prepares to welcome the Acorns
- Von Essen's Seaham Hall uses Twitter to find new chef
- Vote in the Caterersearch Web Awards
- Vox Conference Centre appoints Aaron Johnson as head chef
- W Retreat Koh Samui, Thailand
- WOMAD music festival demands NCASS membership from caterers
- WPL Grease Management Solutions
- WSH appoints Anil Alim procurement and supply chain director
- WSH appoints new procurement and supply chain director
- WSH businesses graduates 19 new people
- WSH joins Chefs Adopt a School programme
- WSH launches Apprentice Academy
- WSH reports 10% sales growth in 2014 to £591m
- WSH reports 12th year of double digit growth
- WSH sales soar 15% to £535m
- WSH wins Good Food on the Public Plate Award
- WSH's Marc Bradley named Young Finance Director of the Year
- WTO calls for industry help in fighting poverty
- WTTC CEO Ufi Ibrahim to become chief executive of British Hospitality Association
- WTTC calls on the Government to improve transport system
- Wagamama pumpkin curry
- Wagamama, Marriott and TGI Fridays top list for underpaying minimum wage
- Wage probe won't meet July deadline
- Waiters and cleaners have low levels of life expectancy
- Waiting for food is most common complaint by UK diners
- Waiting staff lowest paid in UK
- Waitrose boss to speak at The Caterer Digital Summit
- Waitrose moves into foodservice with Eurostar deal
- Wake Up Call: What the new pension laws will mean for employers
- Wake up to breakfast revenue
- Wake up to the DDA
- Wake-up Call – Understanding police powers: when could they close your premises?
- Wake-up call
- Wake-up call – Anti-squatting law applies to residential properties only
- Wake-up call – Beware pitfalls of changes to unfair dismissal rules
- Wake-up call – Can employees automatically take this year's extra bank holiday?
- Wake-up call – Can you deduct wages if staff can't get into work?
- Wake-up call – Dealing with sensitive information
- Wake-up call – Do you know what rights agency workers have?
- Wake-up call – Don't let your copywriter go overboard on job ads
- Wake-up call – Ensure you pay the minimum wage
- Wake-up call – Government dithering does not affect new regulations
- Wake-up call – How RTI will affect those submitting payroll data
- Wake-up call – How rights differ for part-time workers
- Wake-up call – How to defend your business against unfair dismissal claims
- Wake-up call – How to prepare a planning application and smooth its approval
- Wake-up call – Managing the threat of supplier insolvency
- Wake-up call – Renewing your business lease: tips and traps
- Wake-up call – Separating sick leave and holidays
- Wake-up call – The redundancy process
- Wake-up call – The rights of fixed-term staff
- Wake-up call – What to do if a franchisor is failing to provide support
- Wake-up call – What to do when a business relationship turns sour
- Wake-up call – What to do when giving a poor reference for an ex-employee
- Wake-up call – What you need to know to ensure dismissal best practice
- Wake-up call – duty of care to former employees
- Wake-up call: An inconsistent door policy can damage your business
- Wake-up call: Are managers liable for injuries on their premises?
- Wake-up call: Are you liable for another business's mistakes?
- Wake-up call: Balancing freedom of speech with an equal workplace
- Wake-up call: Can I sack an employee for criticising their place of work on social media?
- Wake-up call: Can employees use secret recordings at a tribunal?
- Wake-up call: Can you break a fixed lease early to move to bigger premises?
- Wake-up call: Companies face huge penalties for breaching health and safety laws
- Wake-up call: Do you need to provide toilet facilities?
- Wake-up call: Don't discriminate against staff with dyslexia
- Wake-up call: Ensure your gender pay gap report reflects the reality
- Wake-up call: Follow the right procedure when merging two roles
- Wake-up call: HR resolutions for 2016
- Wake-up call: How to deal with employees going off message
- Wake-up call: If you have a health and safety prosecution, now is the time to act
- Wake-up call: Is the tenant or landlord liable for extra building repairs?
- Wake-up call: Paternity leave regulations
- Wake-up call: Pre-pack adminstration
- Wake-up call: Sacking an employee for being sick could land you in trouble
- Wake-up call: Social Media – when is a company's reputation damaged?
- Wake-up call: Tax relief for pension contributions
- Wake-up call: The problem with selfie sticks
- Wake-up call: Who pays for uninsured risks on your property?
- Wake-up call: customer data exploitation
- Wake-up call: mind the gender pay gap
- Wake-up with Caterer to tackle drugs and alcohol
- Wakefield Council puts primary school menus on Twitter
- Wakehurst farms out catering to Graysons
- Wales National Pool Swansea, Provision of catering services
- Wall-mounted water boiler from Instanta
- Walls, floors and ceilings
- Walt Disney launches healthy eating guidelines
- Walt Disney to offer Fairy Tale wedding package to gay couples
- Wan Mak becomes head of nutrition at Sodexo
- Ware and tear: Warewashing solutions
- Wareing to take over Petrus tenancy in split with Ramsay – For more hospitality stories, see what the weekend papers say
- Warewashers: Switch on to savings
- Warewashing and laundry: How to save money
- Warewashing machine: Choosing one to meet your budget
- Warewashing machines: Size matters
- Warewashing machines: a product and pricing guide to glasswashers and dishwashers
- Warewashing – save while you wash
- Warewashing: Clean and green
- Warewashing: lowering your operating costs
- Warm Winter Cocktails – US Food Trends
- Warm blueberry tartlets with fromage frais lemon glaze
- Warm caramelised pear with a parfait of vanilla and bitter chocolate sorbet – by Paul Merrett
- Warm crayfish terrine with asparagus spears in lemon butter sauce by Scott Chance
- Warm goats' cheese salad with roasted beetroot and oven-dried tomatoes
- Warm lobster taco with yellow tomato salsa and jicama salad
- Warm oysters with spring onion butter
- Warm prune tart with lemon ice-cream
- Warm rose and almond tansy pudding with clotted cream
- Warm salad of asparagus with baby broad beans – by Chris Bradley
- Warm salad of leeks with ravioli of goats' cheese, quails' eggs and balsamic vinegar
- Warm salad of marinated chicken flavoured with mint by Nigel Morris
- Warm salad of rabbit leg and saddle with globe artichoke and cèpe vinaigrette
- Warm salad of wood pigeon with Puy lentils by Michel Perraud
- Warm smoked salmon with a lemon and fennel cream sauce served with pickled carrots and toasted nuts
- Warm smoked salmon with basil and ginger
- Warm steamed pigeon sausage on sauce vièrge with étuvée of leeks
- Warming up for Tabasco Hot Chef at Hotelympia
- Warning over fake positive online reviews
- Warning over olive oil stocks
- Warning slashes Compass value
- Warren Roodt, event manager, Red Snapper Events
- Warrington Wolves rugby league team sign up Lindley Venue Catering for another six seasons
- Warwick District Council, Provision of catering services
- Was a career in hospitality the right choice and would you recommend it? We want your views
- Wasabi sells minority stake to Capdesia Group
- Wash this space
- Wash up clean and green
- Washer double acts from Classeq
- Washers for students from Winterhalter
- Waste food catering business to launch in Manchester
- Waste oil law ‘not being enforced'
- Waste water pump for combis from EWC
- Watalplan
- Watch Bisto bouillon in action
- Watch Bisto boullion in action
- Watch over your warewasher
- Watch staff hours, employers warned
- Watch the Roux Scholarship Award Ceremony LIVE
- Watchdog to investigate companies paying for fake reviews
- Water Efficiency Awards deadline extended
- Water treatment systems product and pricing tables
- Water-saving policies
- Water: Battle of the bottles
- Water: keep the workforce hydrated
- Watercress, Turbot, Lamb
- Waterfall Services profit tops £1m for first time
- Watermelon terrine with orange segments and ham – by Michael Moore
- Wattleseed cream filling
- Waverley TBS creditors form committee following administration
- WaverleyTBS moves back into black after head count and depot cuts
- Ways to deal with the January VAT rise
- We can all make a difference to the environment
- We could end up breaking ‘crazy' laws
- We must find a balance of sustainability
- We must make waiting a proper career option
- We must restore confidence in school meals
- We must strive for rate parity
- We must win medals for service
- We must work together with the farmers
- We need to discuss hospitality pay rates and working hours
- We need to invest in training
- We need to work together to fill the skills gap
- We need top security and happy landings
- We need unity on drinks pricing
- We sell service, not apps
- We were doing it before Jamie
- Weak dollar hits UK tourism
- Weak pound could boost UK tourism
- Weak pound keeps foodservice price inflation high at 8.8% in June
- Wear in the world
- Weather – How to prepare for bad weather
- Web 2.0: Making net networking work
- Website launched to help tourism firms benefit from the Olympics
- Website reviews 'guests from hell' – For more stories, see what the weekend papers say
- Weight Watchers cake bar from Anthony Alan Foods
- Weight Watchers cookie packs for caterers from Walkers Shortbread
- Weight in the workplace
- Welcome Break in deal with newsagent WH Smith to open 30-plus stores
- Welcome Break launches pre-pay card for Coffee Primo
- Welcome Break opens three new outlets at Eurotunnel terminal
- Welcome Break sells nine MSAs in leaseback deal
- Welcome Break signs Starbucks franchise?
- Welcome Break signs deal with Eurotunnel
- Welcome Break signs deal with Waitrose
- Welcome Break starts WHSmith trial
- Welcome to Caterer's Green Month
- Welcome to Caterer's Green Zone
- Well Regarded Town Hotel, Hampshire
- Well done, Ark Foundation
- Wellington-style Christmas pudding
- Wellocks open day to bring together more than 60 European suppliers
- Welsh Culinary Association appoints new president and secretary
- Welsh Culinary Team win Silver and bronze at the Culinary Olympics
- Welsh Government plans to make food hygiene ratings compulsory
- Welsh National Culinary Team scoops silver at La Parade des Chefs
- Welsh National Culinary Team to bake Royal Wedding cake
- Welsh National Team secures gold and silver medals at Culinary World Cup
- Welsh and Scottish Culinary teams enjoy medal success at World Cup
- Welsh rateable value relief row
- Welsh restaurant and training academy plan receives funding boost
- Welsh smoking ban compliance at 97%
- Wembley Stadium blames IT issues for ‘ridiculous' queues at Olympics football
- Wembley Stadium feeds 1.7 million customers in first six months
- Wendy Bartlett to headline Arena Christmas Event
- Wendy Bartlett, director, Bartlett Mitchell: My life in hospitality
- Wendy Halford – October 2007 Star of the Month
- Wenlock Spring launch bottles made with 50% recycled plastic content
- Were you an Acorn winner? We want to hear from you!
- West Ham hotel wins hospitality award
- West Lancashire Borough Council: Provision of catering service
- West Lancashire District Council: Tender for catering services
- West moves to chairman at Avenance
- West to join Lexington
- West: The Cookbook – Book review
- Westbury Street Holdings buys Searcys
- Westbury Street Holdings launches leadership training scheme
- Westbury Street Holdings sponsors school dining event the Restaurant Project
- Westlers
- Westminster City Council denies ‘banning' rare burgers
- Westminster City School: Provision of catering services
- Westminster Kingsway College launches celebratory book ‘In a Class of its Own'
- Westminster Kingsway College launches new facilities for culinary arts
- Westminster Kingsway College team awarded Young Seafood Chef of the Year
- Westminster Kingsway College to offer Higher Apprenticeship in Hospitality Management
- Westminster Kingsway College wins first ever Asian Junior Chefs Challenge
- Westminster chefs arrested following bribery allegations
- Wetherspoon's 99p pint set to spark price war – For more hospitality stories, see what the weekend papers say
- Weymouth & Portland Borough Council – Expressions of interest sought for redevelopment of Beach office building
- What Drinks Diners Want – US Food Trends
- What IT will we see in 2010?
- What can the hospitality sector expect in 2017?
- What determines true value?
- What do they really want?
- What does 2014 hold for the hospitality industry?
- What does a green lease mean for your business?
- What does the future hold for school meals?
- What happens when sick leave and holidays collide
- What is a ‘blown air' system?
- What it takes to lead a brigade
- What keeps chairmen awake at night?
- What kind of food offering do foreign guests want from you?
- What kind of hospitality leader are you? Take our quiz and find out
- What lies ahead in 2010
- What makes a good leader?
- What next for the soft drinks market?
- What should you look out for when branding a business?
- What the Critics Say – Giles Coren is flummoxed by complicated dishes at Allium Brasserie
- What the Critics Say – is Kaspar's the restaurant that the Savoy really deserves, wonders Marina O'Loughlin
- What the Savoy Educational Trust can do for you
- What this month's national minimum wage rise means
- What to buy for a café
- What to expect from the first Wine+ show
- What to look out for at Caffè Culture 2007
- What were you thinking of, Mr Brown?
- What will London's 24-hour tube mean for hospitality?
- What will be hot in 2016?
- What will the age of austerity mean for school meals?
- What you need to know about the default retirement age
- What's Big on Restaurant Menus? – US Food Trends
- What's On Your Plate? campaign launched
- What's On the Menu for '08 – US Food Trends
- What's in Season: October
- What's in season – August/September
- What's in season – February
- What's in season – May/June
- What's in season: April
- What's in season: August
- What's in season: August
- What's in season: December
- What's in season: February
- What's in season: January
- What's in season: July
- What's in season: June/July
- What's in season: November
- What's in season: September
- What's in season… April/May
- What's in season… November/December
- What's in season… September
- What's inside Heathrow's Terminal 5
- What's on the Menu? – A round-up of the latest restaurant reviews
- What's on the Menu? – A round-up of the latest restaurant reviews
- What's on the Menu? – A roundup of the latest restaurant reviews
- What's on the menu at the 2008 Chef Conference
- What's on the menu – 'Remarkably sophisticated' food at Rogan's Mr Cooper's
- What's on the menu – 'ludicrous expense' but 'fabulous' food at Le Manoir, says Jay Rayner
- What's on the menu – 'unstoppable cooking talent' at Merchant's Tavern finds Fay Maschler
- What's on the menu – AA Gill finds inventive and unpretentious food at Bruno Loubet's Grain Store
- What's on the menu – Adam's is an 'extended audition for Michelin' says Marina O'Loughlin
- What's on the menu – Ambience of Pompadour by Galvin in Edinburgh doesn't quite match the vibrancy of the food, says critic
- What's on the menu – Colbert lacks a wow factor, says John Walsh
- What's on the menu – Fay Maschler finds 'style over substance' at Chelsea's Five Fields
- What's on the menu – Giles Coren experiences inedible food at Oblix
- What's on the menu – Gymkhana 'thoroughly awesome' says Giles Coren
- What's on the menu – James Martin's Manchester restaurant 'lacks star power'
- What's on the menu – Jason Atherton's Berners Tavern comes in for more critical acclaim
- What's on the menu – Jay Rayner and AA Gill have differing views on Newman Street Tavern
- What's on the menu – Joel Kissin's Boulestin fails to impress Metro's Joe Warwick
- What's on the menu – Mark Sargeant's Plum + Spilt Milk the 'best place to eat in King's Cross Station'
- What's on the menu – Ross Shonhan's Flesh & Buns will be 'British eating cornerstone', hopes Grace Dent
- What's on the menu – Simon Rogan's the French fails to impress the Guardian's Marina O'Loughlin
- What's on the menu – Tom Kitchin's Scran & Scallie makes AA Gill consider a move to Edinburgh
- What's on the menu – critics heap praise on London Edition and Berners Tavern
- What's on the menu – full five stars for Karam Sethi's Gymkhana from Fay Maschler
- What's on the menu – the food can and will only get better at Rainer Becker's Oblix, says Fay Maschler
- What's on the menu: Andrew Pern's Star Inn the City is ‘lust-inducing cracker', says Marina O'Loughlin
- What's on the menu: Arjun Waney's Peyote lacks passion, says Marina O'Loughlin
- What's on the menu: Bruno Loubet's forward thinking Grain Store is big and brave, says Marina O'Loughlin
- What's on the menu: Canvas is not such a pretty picture, says Joe Warwick
- What's on the menu: Good cooking, but ‘over-engineered' at Manchester House, says critic
- What's on the menu: Oliver Peyton's the Keeper's House impresses
- What's on the menu: Richard Caring's Jackson + Rye divides the critics
- What's on the menu: Russell Norman's Ape & Bird good ‘pie and a pint' pub
- What's on the menu: Wright Brothers win over the critics
- What's on the menu: forgettable food at Pieds Nus, says AA Gill
- What's on the menu: ‘clever cooking' at Oliver Peyton's Keeper's House, says Jay Rayner
- What's the best way of informing my customers of what coffee I have on offer?
- What's the catch? Serving unusual fish species
- What's the cure for bad hospital food?
- What's the difference between a water softener and a water carbon filter
- What's the difference between an integral and a remote refrigeration system?
- What's what: sustainability terms explained
- Whatley Manor's Martin Burge is Independent's Chef of the Year – For more hospitality stories, see what the weekend papers say
- Whatley Manor's Martin Burge talks to Caterersearch about winning a second Michelin star
- Wheaten bread
- Wheelchair access may not always be possible, but that's still no excuse
- Whelk salad with peppers and black beans
- When disaster strikes…
- When is a job not a job?
- When is a minimum wage a living wage?
- When is dismissal unfair?
- Where There's Smoke…
- Where age is honoured
- Where can I find a reliable service companies?
- Where did Little Chef take a wrong turning?
- Where next for hospital food as BHF is scrapped?
- Where to go to raise finance
- Which internship should I take?
- Which pig?
- Which? attacks poor value of motorway services catering
- Which? report is inaccurate, says HCA
- Which? slams unhealthy food at tourist spots
- Whipping up a storm: the resurgence of dairy
- Whisk add-ons from Robot Coupe
- Whisky fudge cake – by Willie Little
- Whisky's hard cask master
- Whitbread HR director becomes People 1st trustee
- Whitbread and Sodexo score platinum and gold respectively in CR index
- Whitbread and Springboard to offer youth work placement scheme
- Whitbread appoints HR director Louise Smalley to board
- Whitbread appoints two new non-executive directors
- Whitbread cleared to sell Costa to Coca-Cola
- Whitbread launches new CSR targets for 2020
- Whitbread launches new NVQ training programme
- Whitbread sales flat ‘reflecting recent tougher market conditions'
- Whitbread to confirm sale of leisure division – For more hospitality stories, see what the weekend papers say
- Whitbread to create 6,000 apprenticeships by 2020
- White Lady – Cocktail of the Month
- White asparagus tart
- White chocolate and olive truffles
- White chocolate délice, pumpkin and cardamom choux buns, bitter chocolate sorbet – by Robert Thompson
- White chocolate mousse wrapped in a dark chocolate sponge with marinated cherries – by David Fullerton
- White chocolate sponge pudding
- White fish stock
- White lamb stew – by Andrew Turner
- White pudding – by Donald Marshall
- White tea for health from Twinings
- White truffle risotto
- WhiteOaks in bundled services deal with Somerset Redstone Trust
- Whitehall review says DCMS must be more effective
- Whiteleaf Golf Club catering franchise
- Who are the leaders today?
- Who is responsible for the poor health of the nation?
- Who would you turn to in a crisis?
- Who's Cooking Dinner charity line-up announced
- Who's who
- Who's who: Your green contacts
- Whole Hog – US Food Trends
- Whole catering industry needs image makeover
- Whole sea bass grilled with a confit of sweet peppers and fennel by Nigel Morris
- Whole stuffed red mullet with marinated mushrooms – by Gary Rhodes
- Wholesale food prices stabilise despite horse meat scandal
- Why EPoS systems are so important
- Why are their cracks appearing in our bratt pans?
- Why aren't young Brits choosing the industry as a career
- Why better hospital food may lead to more waste
- Why diversity has real value
- Why do chefs resort to drugs?
- Why don't more temporary workers want a career in hospitality?
- Why farming is crucial for our tourist industry
- Why it pays to go green
- Why it's so important to build close ties with your old college or university
- Why make a will?
- Why staff training is key
- Why sustainability is more crucial than ever
- Why veal is a ‘hot topic'
- Why we all need to go green
- Why we must go back to basics in 2010
- Why we should all take accessibility seriously
- Why we should welcome allergen rules
- WiH2020 launches return to work programme
- Wicked Coffee helps save tropical rainforests
- Wider issues in contracting recruitment
- Wiggly Worm charity seeks new head chef
- Wild Boar Sausages, sweet potato mash and caramelised onion dressing to be served with Old Speckled Hen – by Greene King
- Wild Dogs
- Wild Ginger beef curry – by Jim Han Lock
- Wild Ginger sea bass in lettuce cups – by Jim Han Lock
- Wild Herbs, Hake, Beef
- Wild Mushrooms, Lamb, Mussels
- Wild Rabbit and Leek Turnover with Piccalilli, by Lisa Allen
- Wild asparagus with Quail's egg and chorizo
- Wild boar with prune and armagnac sauce
- Wild game is fair game…
- Wild garlic leaves, Valencia orange, veal
- Wild mushroom and goats' cheese cannelloni – by John Torode
- Wild mushroom, potato and spinach lasagne with garlic cream by Matthew Laughton
- Wild salmon with tomato ketchup vinaigrette by Marco Pierre White
- Wild sea trout, Scottish girolles, Jersey Royals and chargrilled asparagus – by Jun Tanaka
- Wildly different: the versatility of Alaskan salmon
- Wiliam Curley seeks to raise £80,000 for chocolate boutique in Soho
- Will Compass find a new direction?
- Will VisitScotland's new tourism strategy help ride out the recession?
- Will casino deal mean the jackpot for hospitality?
- Will cookery diploma end qualifications confusion?
- Will hospitality gain from 2012?
- Will hospitality operators pay bonuses despite the recession?
- Will new markets replace the absent US tourists?
- Will the rise in university fees affect college catering?
- Will tourism count the cost of Cameron's cutbacks?
- Will tourism ever be given the Government support it needs?
- Will you and your business be ready for the new EU Data Protection Regulation?
- William Baxter
- William Baxter and Alastair Storey on the making of a marvellous merger
- William Baxter takes chairman's seat at Hospitality Action
- William Jackson Food Group acquires Mediterranean ingredient brand Belazu
- William Jones, managing director, Butlers in the Buff
- Williams Refrigeration achieves ‘zero to landfill' status
- Williamson's teas of Bedfordshire targets China
- Willing and able – employing disabled staff
- Wilson Vale adopts 50 beehives
- Wilson Vale appoints handmade knives craftsman as marketing manager
- Wilson Vale appoints in-house graphic designer
- Wilson Vale appoints new sales director
- Wilson Vale chalks up first London school contract
- Wilson Vale expands portfolio with IM Group contract
- Wilson Vale launches apprenticeship programme
- Wilson Vale names 2015 Achievement Awards winners
- Wilson Vale pick up £750,000 one-year Lane End Conference Centre contract
- Wilson Vale plants more than 300 trees as company grows
- Wilson Vale promotes Renier Oberholzer to general manager of operations
- Wilson Vale records 11% increase in turnover in 2018
- Wilson Vale relaunches CSR programme
- Wilson Vale reports 14.7% increase in turnover
- Wilson Vale retains Royal College of Nursing contract
- Wilson Vale scoops Cath Kidston catering contract
- Wilson Vale secures EEF contract
- Wilson Vale sews up contract with Jack Wills
- Wilson Vale signs new NHBC catering contract
- Wilson Vale signs three-year sponsorship deal with Conference Centres of Excellence
- Wilson Vale starts 2015 with new business worth £1m
- Wilson Vale strengthens operations team
- Wilson Vale wins Broadway House deal from Sodexo Prestige
- Wilson Vale wins Fulneck School deal
- Wilson Vale wins Midlands catering deal
- Wilson Vale wins Wycliffe Hall foodservice deal
- Wilson Vale wins additional £140,000 café contract with NewDay
- Wilson Vale wins conference deal
- Wilson Vale wins contract with Microsoft games developer
- Wilson Vale wins five more years at College Court
- Wilson Vale wins one-year contract at Kings House Management
- Wilson Vale wins three school contract extensions
- Wilson Vale wins three-year contract with Hiscox
- Wilson Vale wins £1.6m contract with credit card firm NewDay
- Wilson Vale wins £1.75m Conference Aston contract
- Wilson Vale wins £200,000 contract at Hipperholme Grammar School Foundation
- Wilson Vale wins £2m-plus pharmaceutical contract
- Wilson Vale wins £400K contract at The Mount School
- Wilson Vale wins £500k catering contract with Amgen
- Wilson Vales wins £1.5m College Court Conference Centre contract
- Wiltshire council to review Sodexho's school meals service
- Wiltshire pork with chou farci – by David Everitt-Matthias
- Wimbledon set to serve 28,000kg of strawberries in a fortnight
- Win Duralex tempered glassware worth £1,500
- Win a Kindle e-reader with Table Talk
- Win a Samsung Galaxy Tab 2 and be a Caterer and Hotelkeeper cover star
- Win a Total Coffee Solution
- Win a chocolate masterclass package worth £2,215
- Win a food photography shoot
- Win a green and clean dishwasher
- Win a meal for six with wine at any Ego Restaurant or one night B&B for two at The Rougemont by Thistle, Exeter in the Acorn Scholarship 2011 prize giveaway
- Win a signed copy of Labour spin-doctor Alastair Campbell's new book
- Win a two-night stay at the Hilton Amsterdam in the HA Ball prize draw
- Win a unique chance to sample Simon Hulstone's Bocuse d'Or entry
- Win dinner for six at any Ego restaurant, courtesy of the Acorn Scholarship
- Win dinner for two at any Malmaison or Hotel du Vin property and a Unilever Foodsolutions hamper
- Win dinner for two at any Malmaison or Hotel du Vin property in the Acorn Scholarship 2011 prize giveaway
- Win dinner, bed, breakfast and spa treatment at any Malmaison or Hotel du Vin property
- Win lunch for two at Gidleigh Park
- Win one night B&B for 2 at the Atlantic Tower by Thistle, Liverpool AND a selection from the Cera range by Villeroy & Boch in the Acorn Scholarship 2011 prize giveaway
- Win the chance to dine at A Taste of Noma at Claridge's
- Win tickets to WorldSkills London 2011
- Win £60,000 of kitchen equipment with Caterer and Hotelkeeper
- Wine & Dine – US Food Trends
- Wine & Food Academy
- Wine & Spirit Education Trust names Michael Broadbent honorary president
- Wine Atlas of New Zealand, Michael Cooper Hodder Moa Beckett
- Wine Guild launches one-day wine course
- Wine and service: Aussie rules
- Wine and service: Italy's sparkling secret
- Wine and service: Sauvignon Blanc
- Wine and service: South Africa's finest
- Wine and service: Stars from Tasmania
- Wine consumption in long term decline as consumers opt for quality over quantity
- Wine mark-ups
- Wine masterclass with Gerard Basset and Gearoid Devaney
- Wine preservation: Beating the bottle
- Wine – White Riojas
- Wine: Australian Pinot Noir
- Wine: Italy's whites unravelled
- Wine: Matthew Clark diversifies with a pleasingly quirky selection
- Wine: New Zealand's sublime Chardonnay
- Wine: Penfolds' Grange collection
- Winemaker profile: Samantha O'Keefe, Lismore Estate Vineyards, South Africa
- Wines for 2014: what's on trend?
- Wines for christmas
- Wines: Greece is the word
- Wing Yip Young Chef of the Year 2015 announced
- Winner of Caterer/CEDA £60,000 Kitchen competition revealed
- Winner of inaugural Bespoke Access Awards announced
- Winner's profile: Brookwood Partnership
- Winner's profile: NACC Care Cook of the Year, Alex Morte
- Winner's profile: Wholesale distributor 3663
- Winners announced of Royal Academy of Arts' Annual Awards of Excellence 2013
- Winners of 2014 Hotelympia Innovation Awards revealed
- Winners of Acorn Awards 2017 revealed
- Winners of BBC show The Restaurant to open third London Cocktail Club
- Winners of HCA Awards for 2016 announced
- Winners of LACA Awards for Excellence 2015 announced
- Winners of LACA Awards for Excellence 2016 revealed
- Winners of Mars Foodservice Student Catering Challenge announced
- Winners of NACC Awards 2015 announced
- Winners of VisitEngland Awards 2014 announced
- Winners of the People 1st Apprenticeship Awards 2014/15 announced
- Winners profile: Nottingham City Hospital
- Winter Gardens, Blackpool, Invitation to tender
- Winter soups from Redemption
- Winterhalter Hygiene Express
- Winterhalter launches National KP Day in support of Springboard UK
- Wirral dinner lady wins cook of the year award
- Wise Catering reports record Six Nations corporate hospitality bookings
- Wise Catering sees 20% rise in corporate hospitality sales
- With Relish – US Food Trends
- Wok-fried chilli squid with vegetables à la grecque
- Wolves sign Levy to strengthen Molineux offering next season
- Woman bearing ‘striking resemblance' to missing chef Claudia Lawrence spotted
- Woman dies after eating death cap mushroom
- Woman on a mission
- Women 1st Conference 2014 date announced
- Women 1st Shine Awards 2012 open for nominations
- Women 1st Shine Awards now open for nominations
- Women 1st announces 2014 Shine Awards shortlist
- Women 1st announces shortlist for 2012 Shine Awards
- Women 1st asks: should the Government introduce quotas for women on boards?
- Women 1st calls on industry to support scheme to challenge gender dynamics
- Women 1st reveals Shine Awards shortlist
- Women 1st unveils Shine Awards 2011 shortlist
- Women 1st unveils Top 100 Women in Hospitality and Leisure
- Women 1st – equal contributors
- Women 1st's Top 100 Women in Hospitality and Leisure
- Women celebrated in Shine Awards 2010
- Women in Food: how Compass is driving equality in the chef workforce
- Women in hospitality honoured in Shine Awards
- Women in hospitality struggle to reach the top
- Women in the boardroom: a target we need to meet
- Women paid 2p more per hour than men in frontline hospitality jobs
- Women who prove the future can be female
- Won the deal? Now win over the staff
- Wood apple cream
- Wood pigeon with lentils cabbage and roast vegetables
- Wood-burning ovens from Exclusive Ranges
- Woodward Foodservice buys DBC Foodservice for £25m
- Woodward's management take stake in business
- Woodward's rice and pasta portfolio
- Words from the Wise – Alison Tyler
- Words from the Wise – Charles Beer
- Words from the Wise – Graham Box
- Words from the Wise – Lucy Haines
- Words from the Wise – Nathan Jones
- Words from the Wise – Tim Cookson
- Words from the Wise – Tom Cummings
- Words from the Wise – Val Carter
- Words from the Wise – Vic Laws
- Words from the wise – Nigel Johnson
- Words from the wise – Tracey Willmott
- Words from the wise: Customer service and marketing skills
- Words from the wise: Sean Valentine
- Words of Wisdom
- Work placements: A place of importance
- Workers crave better work-life balance
- Workers go Christmas crackers
- Workers must get saving
- Working Lunch
- Working Time Regulations
- Working abroad – your passport to the world
- Working day is now 8am to 8pm
- Working extra hours
- Working in Europe Part 1
- Working out a life balance
- Working together to meet those green targets
- Workplace catering – a taste of the street
- Workplace drug testing on the way
- Workplace meals are now officially healthier, claims FSA
- World Champion Mark Cavendish leads Holiday Inn Olympic cycle
- World Chocolate Masters aims to discover the future of chocolate
- World Chocolate Masters success for UK Chocolate Master Ruth Hinks
- World Cup flexible working policies run risk of discrimination claims
- World Health Organisation supports a tax on sugar
- World Travel & Tourism Council calls for debate on climate change
- World champion baristas provide Baxter Storey training scheme
- World economy to avoid full-blown global recession
- World food prices surge in September
- World's first RFID-equipped combi from Valera
- World's first lab-grown burger to be unveiled and eaten
- World's first land-based clean water prawn farm to be launched in UK
- World's largest hospitality technology show comes to Europe
- World's rarest coffee to donate sales to charity
- World-Class Links
- WorldSkills 2007 – the winners
- WorldSkills UK Live launches Hospitality Hub
- WorldSkills UK Search for a Star
- Worldwide Briefing
- Worldwide briefing
- Worldwide briefing
- Worried about Brexit? Just grin and bear it
- Would a VAT cut help the industry out of recession?
- Would a domestic coffee maker be as good as a commercial one?
- Would a local minimum wage work for everyone?
- Would you serve mutton in your restaurant?
- Wrap Sessions – US Food Trends
- Writing a CV
- Writing a covering letter
- Writing a job description
- Writing a successful business plan
- Writing and signing a catering contract
- Writing letters to job candidates
- Wychnor Park Country Club – Restaurant & Bar franchise business
- Xmas offerings from Cherizena and Byron Bay
- YHA announces Creed Foodservice as new supplier
- YO! Sushi moves into foodservice and consumer markets with US rival merger
- Yam Woonsen
- Yamba king prawns, tea-smoked oysters and sweetbreads with date orange and harissa salad by Neil Perry
- Yann Coleou named boss of Sodexo
- Year's first coffee and cocktail champions named in Exeter
- Year-round operations are the way forward for businesses
- Yellow turnip baked in salt, smoked yolk, lady's mock and capers, by Simon Rogan
- Yes Chef! – Book review
- Yo Quiero Quesadillas – US Food Trends
- Yo! Sushi takes top spot at the Caterersearch.com Web Awards
- York Catering – Leading UK supplier of catering supplies and equipment
- York balks at foie gras ban
- York dinner lady subjected to hate campaign over school dinners
- Yorkshire operators set to pledge jobs at BHA campaign event
- Yorkshire's feta cheese loses 10-year battle to keep name
- Yorkshire: Tour de force
- You're a scholar!
- Young Chef Young Waiter competition deadline extended
- Young Chef Young Waiter deadline extended
- Young Chef Young Waiter regional finalists announced
- Young Chef Young Waiter regional finalists revealed
- Young Chef Young Waiter winners 2006
- Young Chef Young Waiter winners unveiled
- Young Chef and Young Waiter 2006: Recognition is the prize
- Young Guns 2011 winners announced
- Young Guns 2014 winners announced
- Young Guns 2015 revealed
- Young Guns 2016 revealed
- Young Guns meet key players in hospitality
- Young Highland Chef of the Year
- Young National Chef of the Year 2013 finalists announced
- Young National Chef of the Year 2015 semi-finalists announced
- Young National Chef of the Year 2016 finalists announced
- Young National Chef of the Year competition opens to more entrants
- Young National Chef of the Year finalists announced
- Young and old is a winning combination
- Young chefs make the grade at the Craft Guild of Chefs Graduate Awards 2008
- Young chefs scholarship to promote Welsh produce
- Young chefs to compete in Craft Guild of Chefs Graduate Awards
- Young entrepreneurs and managers sought for the 2018 British Travel and Hospitality Hall of Fame
- Young nettles, San Marzano tomatoes, wild trout
- Young people and employers both win with apprenticeships
- Young people need support
- Young people to get largest rise in National Minimum Wage in a decade
- Young's set to report strong spring sales
- Youngs aims for Marine Stewardship Council accredition
- Youngsters should no longer fear careers in kitchens, says Andrew Fairlie
- Your Shout: Angus Marshall, founder of Disabled Hotel Access
- Your Shout: Chris Irving, Fleurets
- Your X marks the spot they're trying to hide
- Your chance to attend this year's Cateys Awards
- Your chance to vote for the name of our latest blog
- Your employees and their right to take paid holiday
- Your guide to profiting from the London 2012 Olympics
- Your house in order
- Your legal responsibilities when it comes to hiring staff
- Your month-by-month guide to seasonal produce
- Yu Chi Gau
- Yum Som on-the-go concept from ETM Group head to open in London
- Yvonne Phillips, food server, Richmond Caterers
- Zafferano appointed preferred supplier to the Shard
- Zafferano to cater at Natural History Museum ice rink
- Zagat restaurant guide business could be up for sale
- Zaha Hadid designed Serpentine Sackler Gallery opens
- Zero hours, infinite flexibility
- Zest Group wins £2m Spains Hall contract
- Zest Quest Asia 2017 finalists announced
- Zest Quest Asia 2018 finalists announced
- Zest Quest Asia calls for final entries to 2016 contest
- Zoe's Cakes and Chocolates
- Zuma launches outside catering division
- acorn awards come of age
- on the mo ve
- £1,500-worth of Artis Tramontina cutlery to be won
- £10,000 prize pot for the 2008 Roux Scholarship
- £10m refurb sees DoubleTree Hilton open in Hyde Park
- £12m school catering contract in North East Lincolnshire up for grabs
- £150,000 raised for Springboard Charity 21st birthday celebrations
- £3.5m cash injection for staff training in London
- £4.3m development plans for winery Chapel Down
- £45m bid for Edinburgh's "Cally" hotel… For more hospitality stories, see what the weekend papers say
- £500,000 funding secured for development of Hospitality House
- £50k advertising campaign to promote southeast England launched
- £81m PFI hospital redevelopment contract to include catering
- ‘Be transparent' about tipping, Hawksmoor boss tells restaurateurs
- ‘Bring cookery back into schools' plea
- ‘Careful brewing' for fine beverages
- ‘Collective action' needed to increase tourism
- ‘Crippling' immigration policy will prioritise high-skilled migrants
- ‘Employer champions' sign up for new hospitality diploma
- ‘Exclusively by Daniel Clifford' brand brought to London venue
- ‘False' allergies could spell trouble for restaurants, says report
- ‘Fat tax' plans under fire
- ‘Huge' drop in daily consumer out of home breakfast spend
- ‘Let Britain fly', BHA tells Cameron
- ‘Macho culture' is off-putting for female chefs, says new report
- ‘New model' Casinos: Raising the stakes
- ‘Open-market' rent reviews
- ‘Optimistic' UK Bocuse D'Or team readies for Stockholm European qualifier
- ‘Perfect storm' prompts British carrot shortage
- ‘Secret mum' exposes lack of healthy food options at Britain's top tourist attractions
- ‘Slips and trips' at work costs society £31m
- ‘Stop whinging' about the National Living Wage
- ‘Storm clouds are gathering' Luke Johnson warns
- ‘Sugar tax' hits 326 soft drinks firms but won't raise forecast £520m
- ‘The Modern Vegetarian' competition winners revealed
- GMB union in Sodexo bacon and eggs protest