Top stories
Hotel design: the Lygon Arms
The Lygon Arms in Broadway, Worcestershire, unveiled its multimillion-pound refurbishment in autumn 2017. Rosalind Mullen goes behind the scenes at this iconic Cotswold hotel, which will host the Acorn Awards next month
One week left to nominate industry stars for the Foodservice Catey Awards 2018
Top 100: We reveal the most powerful people in hospitality
How to… manage bank holidays and part-time working
Latest news
Carden Park hotel senior sous wins North West Young Chef
A senior sous chef from Cheshire’s Carden Park hotel has won North West Young Chef for 2018 in a six-way cook off held yesterday at Cheshire College South and West.
Gourmet Burger Kitchen closes one site, with five more under threat
Procurement reopened for controversial Bournemouth hotel development
UK hotel investment volumes reach €1.85b
Bartlett Mitchell celebrates ‘consistent growth’ in a ‘harder market’
This week’s issue
In this week's issue...
Raymond Blanc shares his manifesto on what is required to transform the future of hospitality
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Jobs
Compass Group UK Ireland: Cafe Manager - Asda
25 May 2018
Up to £23,000 per annum dependent on experience: ...
Read moreCompass Group UK Ireland: Catering Assistant - Casual
25 May 2018
Meets National Minimum Wage: Compass Group UK Ir...
Read moreCompass Group UK Ireland: Relief Chef
25 May 2018
£10.25 - £12.5: Compass Group UK Ireland: Resour...
Read moreForthcoming events
Chef
Viewpoint: You can’t put a price on knowledge
Industry know-how and a bulging contacts book can take away the pain of decision-making on large catering projects, says FCSI’s Julian Edwards
Latest openings: The Princess Victoria, Restaurant Story, Fayre Share and more
Menuwatch: The Idle Rocks
Flying solo: Tom Brown brings a taste of Cornwall to Hackney with Cornerstone
Minute on the clock: Jonathan Parker, Ascot Racecourse
Menuwatch: Coworth Park, Ascot
Products
Businesses offering free water could attract more custom
JJ Foodservice partners with UK’s top fish and chip shop 2017
This week’s new products: sustainable charcoal from the Oxford Charcoal Co, Oatl...
Eat, drink and be merry: the new pub grub to serve with a pint
Seafish Restaurant of the Year 2018: Open for entries
Diageo Reserve’s GB World Class finalists revealed
@Caterertweets
Chefs and managers from every part of the catering industry can enter their KPs for the award. So whatever type of… https://t.co/HTHe2if0JR
8 hours ago