Top stories
Claude Bosi and John Stauss big winners at this year’s AA Hospitality Awards
John Stauss, former general manager of the Four Seasons Hotel London Park Lane, and Claude Bosi, chef-patron of Claude Bosi at Bibendum, led the winners at last night’s AA Hospitality Awards.
Aramark and Jamie Oliver Group to launch first foodservice sites in months
Best Place to Work in Hospitality 2019 now open
Usain Bolt’s first UK restaurant Tracks and Records to open in London
Latest news
The Caterer’s 2018 Product Excellence Awards: shortlist announced
The Caterer’s 2018 Product Excellence Awards: shortlist announced
‘Strong revenue growth’ for Travelodge cushions impact of cost increases
Aramark and Jamie Oliver Group to launch first foodservice sites in months
Claude Bosi and John Stauss big winners at this year’s AA Hospitality Awards
Usain Bolt’s first UK restaurant Tracks and Records to open in London
This week’s issue
In this week's issue...
Chris Mitchell, managing director of the Genuine Dining Co, on creating a boutique catering brand with big ideas
Read moreHighlights
Kerridge’s Bar & Grill at the Corinthia: Thomas Kochs and Tom Kerridge reveal the secret to a perfect partnership
Read the latest Inside Hotels supplement
Top 100 most powerful people in hospitality
The latest restaurant and hotel reviews
Download report: How to reduce energy costs and boost your green credentials
Check Into Hospitality 2018
Technology Prospectus 2018
Jobs
CH&Co Group: Assistant Cook
24 Sep 2018
Competitive and great benefits: CH&Co Group: One...
Read moreCompass Group UK Ireland: Chef
24 Sep 2018
Up to £10.00 Per Hour: Compass Group UK Ireland:...
Read moreCompass Group UK Ireland: Junior Finance Assistant
24 Sep 2018
Up to £8.50 per hour: Compass Group UK Ireland: ...
Read moreForthcoming events
Chef
Minute on the clock: Colin Clague
Colin Clague has brought Rüya to London at Grosvenor House, a JW Marriott hotel, having established the Anatolian restaurant in Dubai. The chef-patron tells James Stagg how Turkish cuisine provides a huge canvas for creativity
Book review: Pastry School by Le Cordon Bleu
Recipe of the week: Passion fruit chocolate tart
Menuwatch: Inver
Small wonders: Why chefs should consider downsizing their adult menu to cater fo...
Genuine article: Chris Mitchell, managing director of the Genuine Dining Co, on ...
Products
The Caterer’s 2018 Product Excellence Awards: shortlist announced
Christmas products special: Chef Signature seasoning liquid, Yorkshire crisps, c...
Original Sin’s Thomas Loosil wins Copper to Canvas cocktail competition
Bidfood opens new purpose-built depot in West Sussex
Nyetimber estate expects bumper grape crop following warm summer
Cream of the crop: innovations in dairy products
@Caterertweets
'Strong revenue growth' for Travelodge cushions impact of cost increases https://t.co/DMcKCVXVGb https://t.co/vsEimenMUY
2 hours ago