Top stories
An industry in crisis, part one: Why are we sleepwalking into a staffing catastrophe?
Staff shortages have plagued the industry for years, but with the prospect of Brexit and tighter immigration laws, operators are looking for the government to recognise the vital role hospitality plays in the economy.
Whitbread launches ZIP by Premier Inn hotels with rooms based on airline cabins
Download your free copy of the Mental Health Special Report
GBK apologises for ‘curry war’ advert following backlash
Latest news
Diners frequently confused by unfamiliar ingredients, research finds
Over 90% of diners admit they don’t always recognise ingredients on menus, according to research.
Chef Simon Gueller returns to Box Tree kitchen following loss of Michelin star
Rubens at the Palace awarded five stars after multimillion-pound refurbishment
Burger & Beyond to launch first permanent site in Shoreditch
Balti house owners fined over allergen failings
This week’s issue
In this week's issue...
Chef Andrew Clarke on battling depression, plus The Caterer’s survey on mental health in hospitality and how you can better support your staff
Read moreHighlights
Tommy Banks on his new restaurant, Roots
Read the latest Inside Hotels supplement
Top 100 most powerful people in hospitality
2019 Acorn Scholarship opens for entries
Download report: How to reduce energy costs and boost your green credentials
Best Places to Work in Hospitality
Check into Hospitality 2019
Jobs
Compass Group UK Ireland: Account Manager - The City of London
22 Oct 2018
Up to £58,000: Compass Group UK Ireland: We have...
Read moreCompass Group UK Ireland: General Manager - Reigate & Redhill
22 Oct 2018
Up to £40,000: Compass Group UK Ireland: We are ...
Read moreForthcoming events
Chef
Revelations: Fred Clapperton, head chef at the Clock House, Ripley, Surrey
What was your best subject at school? It wasn’t my best, but graphic design was definitely my favourite
Time to Brexit-proof your business
Book review: Basque Country by Marti Buckley
Recipe of the week: Hake with clams in salsa verde
Revelations: Mark Lawton, head chef, La Belle Époque at the Sofitel London Heath...
Book review: Estela by Ignacio Mattos
Products
A lot of bottle: satisfying the thirst for bottled water
This week’s new products: No1 Kombucha, plaintain chips, CUT overproof rum and m...
Sous Vide Tools launches London showroom and demo kitchen
Callebaut launches industry’s first 1% sugar chocolate
New product development kitchen opened Central Foods
The Foodservice Show and the Professional Kitchen Show launch the HRC 200
@Caterertweets
It might have grown to become a catering giant, but @BaxterStorey has retained an agility and focus on people and p… https://t.co/f6zp3vMZ1l
4 hours ago