Analysis and Comment in the hospitality industry
James Walters, co-founder of Arabica Bar & Kitchen in Borough Market in London and supplier Arabica Food & Spice, talks about how his business is raising money for the Soup for Syria campaign
Lisa Osman is the co-owner of All Hallows Farmhouse in Dorset and a specialist in Aga cookery, slow food and making foodies feel welcome at her cookery school. She talks about the path that took her to where she is
Charlie Stockwell, 17, is a Westminster Kingsway graduate and chef at Galvin La Chapelle. He talks about his early professional training and his first steps on the chef’s career ladder
Compass Group UK & Ireland is taking positive action by launching its Women in Food programme. HR director Fiona Ryland tells us more I am really proud of our recent launch of the UK’s first Women in Food programme – a programme that we have set up to address the national shortage of female chefs in the industry.
On 3 May, the government completed its review of tips, service charges and troncs, and gave the industry until 27 June to influence the consultation process. The Caterer, supported by WMT Chartered Accountants, hosted a roundtable of industry employers to thrash out the issues
New in-room entertainment technology that puts guests in control of their own content offers a fresh opportunity to not only market your hotel, but help your bottom line.
The chef-patron of the Michelin-starred Whitebrook in Monmouthshire talks to Katey Pigden about his long journey to opening his own restaurant, local produce and Raymond Blanc
Lutyens, the Boundary hotel, Les Deux Salons and the Albion group in London are all owned and operated by Peter Prescott with legendary designer Sir Terence Conran. He talks to Neil Gerrard about predicting diners’ habits and how to design a timeless restaurant
Mark Hartstone is chef-patron of the six-bedroom La Fosse in Cranborne, Dorset, with his wife Emmanuelle. He explains how he swapped a life as a geologist for that of a full-time B&B owner
Neel Radia talks about his voluntary role as chair of the National Association of Care Catering and his passionate quest to save the Meals on Wheels service for the next generation. Rosalind Mullen reports
With public sector spending on food and catering services over £2b per year and £0.6b spent on imported produce, Julie Barker, chair of TUCO, outlines how caterers should think local when it comes to cost-effective buying
Jan-Paul Kroese arrived at Belmond Le Manoir aux Quat’Saisons in December 2015 to take up the reins left by managing director Philip Newman-Hall, who left the property three months earlier. He talks about his first impressions of working there