Hospitality sweethearts 14 February 2020 The couples who make working together and living together a love story
In this week's issue...Hospitality sweethearts The couples who make working together and living together a love story
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The Caterer

Recipe: Strip steak with Worcestershire from South, by Sean Brock
Recipes

Recipe: Strip steak with Worcestershire from South, by Sean Brock

19 December 2019 by

This steak marinates in a Bourbon Barrel Worcestershire-based concoction that I like to call “Love Sauce”.

Recipe: Marcus Wareing's Parmesan, oregano and onion baked pumpkin
Recipes

Recipe: Marcus Wareing's Parmesan, oregano and onion baked pumpkin

12 December 2019 by

Marcus Wareing shares a recipe from his new book Marcus Everyday

Hotel Cateys 2019: Hotel Restaurant Manager of the Year
Curry house owners fined £7,500 after serving peanut dish to teen with nut allergy
News

Curry house owners fined £7,500 after serving peanut dish to teen with nut allergy

28 November 2019

The owners of a curry house in Tyne and Wear have been ordered to pay more than £7,500 after serving a dish containing peanuts to a teenager with a nut allergy.

Latest openings: The Ivy Victoria; Chucs Belgravia; Bong Bong's Manila Kanteen
Openings

Latest openings: The Ivy Victoria; Chucs Belgravia; Bong Bong's Manila Kanteen

26 November 2019

The latest site in the Ivy Collection has opened at London’s Victoria, taking over what was a Jamie’s Italian, one of three sites previously owned by Jamie Oliver’s restaurant group that were bought by Richard Caring’s Caprice Holdings this summer[...]

Tender opportunity: Pernod Ricard
The 2019 CESA Guide: equipment and sustainability
News

The 2019 CESA Guide: equipment and sustainability

13 November 2019

This week’s issue of The Caterer includes the bumper 2019 Catering Equipment Supplier Association’s (CESA) Buying Guide.

Viewpoint: Embrace the sustainability challenge
In-Depth

Viewpoint: Embrace the sustainability challenge

13 November 2019

Change is challenging, but making your business more sustainable can also be an enjoyable process and is ultimately necessary for the survival of our industry, says Skye Gyngell