Maria Mellor
Digital content manager – hospitality
Digital content manager for The Caterer magazine and online, organising social media and digital strategy. Maria documents her food adventures on Instagram and TikTok as @menuformaria
Jonathan Parker explains how 1711 caters to thousands of racegoers at Ascot
The managing director of catering arm 1711 by Ascot talks about this year’s chef line-up, from Lisa Goodwin-Allen to Raymond Blanc, to Maria Mellor
Menuwatch: Caravel, London
Lorcan and Fin Spiteri are making waves with their barge-based restaurant and eclectic and indulgent English cuisine. Maria Mellor goes aboard
Book review: Funky by Caitlin Ruth
Book review: The Tinned Tomatoes Cookbook by Samuel Goldsmith
Every green Michelin star restaurant in the UK and Ireland
Looking for a sustainable restaurant? Michelin awards green stars to those with the very best environmental[...]
Three Michelin star restaurants in the UK & Ireland
Here is a comprehensive list of every restaurant in the UK & Ireland with three Michelin[...]
Book review: Madhur Jaffrey’s Indian Cookery
Madhur Jaffrey, originally an actor, has become a key voice in Indian cookery, often credited with[...]
From koji to garumel: how Silo ferments its waste food
Garums, misos and lacto-ferments can be a way to upgrade almost anything a kitchen would normally[...]
6 tips to boost your business on social media in 2024
Social media may feel like an ever-moving target, but the latest tips and tricks can help to make it a little easier. Here's what we learned at The Caterer’s Social Media Summit"
Battersea Power Station: What new restaurants are in the development
Battersea Power Station is a powerhouse of an area. Though it opened in October 2022, new openings bring even more growth and opportunity to the area all the time.
Book review: More is More by Molly Baz
Molly Baz is here in all-American glory to show throwing everything but the kitchen sink at a recipe can make stellar dishes
The Caterer magazine's 2023 covers of the year
The Caterer’s 2023 covers show a glimpse of the year in hospitality, including operators from across[...]
How BloomsYard's Bharti Radix created a success story out of Covid
The founder of café wine bar BloomsYard talks about being head of finance for Jamie Oliver[...]
Michelin star for hotels: All we know about Michelin keys
Hotels are getting their own award from Michelin to reward high standards and unique destinations
Book review: Chetna’s Indian Feasts by Chetna Makan
This book feels like Makan really knows how to give the people what they want
Head of food Jennie Beaumont on what Leon is cooking up for Christmas
The head of food at Leon tells Maria Mellor how the restaurant group gets into the Christmas spirit with new product development"
Book review: The Rice Book by Sri Owen
Every rice-related recipe you could want can be found in the new edition of this 30-year-old cookbook
Menuwatch: The Sea, the Sea, Hackney, London
No meat is allowed at this piscine-only spot, where chef Leandro Carreira implores guests to open their minds to molecular possibilities
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