The Caterer

Featured

Coronavirus advice hub

The hospitality heroes fighting back

Hotel design: Hotel Brooklyn, Manchester

Brush with genius: William Curley's Easter egg masterclass

News

Two Best Western hotels to be first turned into discharge hospitals

03 April 2020 by Katherine Price

Two Best Western hotels in Dorset will be the first in the UK to be turned into discharge hospitals to support low risk -atients and care workers to reduce pressure on the NHS during the coronavirus crisis.

News

Antonio Carluccio Foundation extends grants to £500,000

03 April 2020 by Katherine Price

The Antonio Carluccio Foundation, established by the late restaurateur, will be awarding grants this year of up to £500,000 in response to the impact the coronavirus crisis has had on the hospitality industry.

News

Rural operators reveal challenges and innovations during coronavirus crisis

03 April 2020 by Jennie Milsom

News

'It’s not in any way business as usual' – Just Eat boss Andrew Kenny

03 April 2020 by Jennie Milsom

News

Chancellor to 'bolster' loans to allow 'more small businesses' to benefit

03 April 2020 by Jennie Milsom

News

Sodexo announces employee relief programme during 'once-in-a-lifetime crisis'

03 April 2020 by Jennie Milsom

Business

Hotel

Hotel design: Hotel Brooklyn, Manchester

03 April 2020 by Stephanie Sparrow

Launched in February in Manchester’s city centre, Hotel Brooklyn from Bespoke Hotels brings together a heady mix of design and Big Apple nostalgia with a commitment to accessibility

News

Harri makes mental health and wellbeing courses available for free

02 April 2020 by Emma Lake

Online training platform Harri has partnered with Mind in Haringey to offer free mental wellbeing support courses.

News

Struggling businesses urge chancellor’s intervention on government-backed loans

02 April 2020 by Jennie Milsom

News

Benito’s Hat goes into administration but four restaurants to live on under new ownership

01 April 2020 by Jennie Milsom

News

Landlords unite with tenants in call to government to adopt 'the big freeze'

01 April 2020 by Jennie Milsom

News

‘Completely unacceptable’ for banks to unfairly refuse funds to businesses in difficulty

01 April 2020 by Emma Lake

People

Advice

Wake-up call: How to handle redundancy during coronavirus

30 March 2020 by News Desk

Businesses are having to face the regrettable but sometimes necessary step of reducing their staff. Emily[...]

News

Protect your staff now and that loyalty will be repaid, say HR experts

27 March 2020 by Katherine Price

Protect your employees now as best you can and that loyalty will be repaid later both[...]

News

Messaging app Yapster free for companies with more than 100 furloughed workers

26 March 2020 by Emma Lake

Yapster has announced that companies with more than 100 furloughed employees will be able to use[...]

Profiles

The Caterer interview: Ben Lovett of Mumford & Sons and the Venue Group

25 March 2020 by Katherine Price

As well as being one-quarter of British folk rock band Mumford & Sons, Ben Lovett is[...]

Products

On the safe side: making allergen management a breeze

When it comes to allergens and special diets, confidence and knowledge is key. Angela Frewin takes a look at the suppliers and products that can put your guests at ease"

03 April 2020 by Angela Frewin

Chef

Recipe of the week: roasted cod with a coriander crust

02 April 2020

by News

The combination of fish and tahini is one we find hard to resist, but this works just as well without the tahini sauce if you’re looking for a shortcut or want to keep the focus on the lemon. Either way,[...]

Chef

Brush with genius: William Curley's Easter egg masterclass

01 April 2020

by Michael Raffael

William Curley celebrates Easter in style, with a truly extravagant creation stuffed with decadent maple syrup truffles

Events

12 May, 2020

The Caterer Allergens Spring Summit

It has never been more important for hospitality businesses to be one step ahead when it comes to allergens. Consumers[...]

31 May, 2020

Acorn Awards

Since their inception in 1986, the Acorn Awards, affectionately known as the 30 under 30, have sought to recognise the[...]

07 Jul

The Caterer Hotel F&B Summit

In this week's issue...

William Curley has the expert guide to creating a handcrafted Easter egg

Two Best Western hotels to be first turned into discharge hospitals

Featured

Coronavirus advice hub

The hospitality heroes fighting back

Hotel design: Hotel Brooklyn, Manchester

Brush with genius: William Curley's Easter egg masterclass

News

Two Best Western hotels to be first turned into discharge hospitals

Antonio Carluccio Foundation extends grants to £500,000

Rural operators reveal challenges and innovations during coronavirus crisis

'It’s not in any way business as usual' – Just Eat boss Andrew Kenny

Chancellor to 'bolster' loans to allow 'more small businesses' to benefit

Sodexo announces employee relief programme during 'once-in-a-lifetime crisis'

Business

Hotel design: Hotel Brooklyn, Manchester

Harri makes mental health and wellbeing courses available for free

Struggling businesses urge chancellor’s intervention on government-backed loans

Benito’s Hat goes into administration but four restaurants to live on under new ownership

Landlords unite with tenants in call to government to adopt 'the big freeze'

‘Completely unacceptable’ for banks to unfairly refuse funds to businesses in difficulty

People

Wake-up call: How to handle redundancy during coronavirus

Protect your staff now and that loyalty will be repaid, say HR experts

Messaging app Yapster free for companies with more than 100 furloughed workers

The Caterer interview: Ben Lovett of Mumford & Sons and the Venue Group

Products

On the safe side: making allergen management a breeze

Recipe of the week: roasted cod with a coriander crust

Brush with genius: William Curley's Easter egg masterclass

Events

The Caterer Allergens Spring Summit

Acorn Awards

Natural Food Show

The Cateys

Casual Dining Show

UK Sommelier of the Year 2020

The Caterer People Summit

The Caterer Hotel F&B Summit

In this week's issue...

The Caterer Breakfast Briefing Email

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