Category: Hospitality
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The Art of Plating – The Golden Empire
Adam Reid is the acclaimed chef-patron of The French in the historic Midland Hotel in Manchester. Adam is no stranger to cooking beautifully presented plates of food. He cooked the main course for the Great British Menu 2019 banquet with his winning dish ‘Comfort Food Sounds Good’. The Golden Empire was created for Great British…
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A Helping Hand
With the future and the path ahead still uncertain, the hospitality industry looks to continue to encourage consumers to get back to eating out of home. The fight back with the support of Eat Out to Help Out has seen large numbers of our customers returning. The key benefits of the scheme have shown and…
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Turning a Corner
At the age of 15, when he was getting into bit of bother with the police, the thought of being a chef couldn’t have been further from Baz Comley’s mind. Looking back now though, after 20 years as a professional chef in pubs, restaurants and hotels including time running his own places, Baz can’t help…
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Kitted Up
Restaurant Kits, a new e-commerce website, was launched in July delivering restaurant meal kits nationwide to provide the hard hit industry with another source of revenue. It is the brainchild of Calum Mackinnon and Andy Waugh, Scottish restaurateurs and co-founders of the Mac & Wild business which includes several restaurants and an online butcher and…
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Burn Out
In 2017 the NHS reported that 1 in 4 people in the UK are likely to suffer ill mental health in their lifetime however, a study of almost 1300 hospitality professionals carried out by The Burnt Chef Project, has found this is nearer to 4 in 5 people. The Burnt Chef Project, a not-for-profit organisation,…
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My Signature Dish: JOSE PIZARRO
Immensely proud about Spain’s famous produce, craft producers, regional diversity and culinary heritage, José Pizarro has to take a lot of credit for putting his country’s food firmly on the map. Born in the small village of Talaván, in the too often missed region of Extremadura, José came from a long line of farmers, which…
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Riding the hospitality wave
The key to Angus Ashford’s success in hospitality has been his ability to spot and surf trends, react to change and innovate. Whether that means changing the focus of a business, devising new menus, carrying out refurbishments or dealing with the current pandemic, these skills have ensured the success and future of The Red Barn…
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The Anti-Social club
Whilst many in the hotel and hospitality industry have grappled with the challenge of converting their facilities to accommodate complex social distancing requirements, Cornwall’s St Moritz Hotel & Spa employed the ultimate in coastal blue-sky thinking and opened the UK’s first purpose-designed and built ‘socially distanced’ hotel restaurant. The brainchild of founders Hugh and Steve…
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Tapping Into The Takeaway Market
There is no doubt that businesses across the hospitality sector are in a continuous cycle of learning, adapting and reviewing their operations and menus on an accelerated level as a result of the pandemic. Enforced lockdowns and social distancing measures have shaped change at pace – with early adopters clearly leading the race back to…
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Could the Personal Touch Hold the Key to No More No Shows?
With the current surge of no shows endangering hospitality’s fragile recovery, telecoms innovators One to Call to Call may just have the answer. Recent independent consumer insight commissioned by the company has highlighted that 74% of consumers would be more likely to respond to a personal telephone message from the owner or manager than a…