So you think you know about catering… – answers to competition

1. b) Sigi Brauer, regional vice-president and general manager of the Ritz-Carlton, Boston,

Massachusetts.

2. c) 800 million

3. a) British sherry

4. b) 321

5. b) PizzaExpress

6. Holbeck Hall, Scarborough, which fell into the sea last year

7. b) £20 million

8. c) Restaurateurs Association of Great Britain

9. b) 56,000

10. a) WS Gilbert, of Gilbert and Sullivan

11. d) Beetle & Avocado

12. a) Guéridon

13. b) 65%

14. b) 361 million

15. John Jarvis, chairman and chief executive, Jarvis Hotels

16. c) 430 million litres

17. b) 1s 6d

18. a) Hugh Wontner

19. b) Make the bread, dough and pastes

20. b) 1973

21. Elena Salvoni

22. c) 14%

23. c) Felix Kir, a former Mayor of Dijon

24. b) 1943

25. b) 6d to 8d

26. a) Alfred Bird - whose wife was allergic to eggs

27. c) 2.5 million tonnes

28. b) It's made by leaving black grape skins in contact with the fermenting juice just long enough to allow

the colour from the skins to tint the wine.

29. a) 1954

30. b) 52 years

31. Dine-a-Mite

32. b) the end of 1994

33. b) 5s 0d

34. c) At Nottingham City Hospital

35. a) Sandra Taylor of Oakley Court Hotel, Windsor

36. b) He opened a café in Paris in 1670 for the sale

of iced fruit juices.

37. c) 140,000 tonnes

38. a) Alton Towers

39. b) 530mm x 325mm

40. a) 3 minutes 28 seconds