Protestors are set to target American-style steakhouse STK London within the ME London hotel on the Strand today (Friday 5 February) over claims that it is not fairly distributing cash tips to staff.
Chris and Jeff Galvin, owners of Galvin Restaurants, are to take over the running of food and beverage operation of the five-red-AA-star, 156-bedroom Athenaeum hotel and residences in London.
The relaunch of the 710-bedroom Renaissance London Heathrow following a £20m refurbishment has been marked by a visit from the Duke of York.
Junior managers, senior supervisors and heads of department working in the hotel industry are being encouraged to apply for the Master Innholders Aspiring Leaders Diploma (MIALD) 2016.
Cookery legends Albert Roux, his son Michel Roux Jr and Roux Jr’s daughter Emily are to open two new fine-dining restaurants in Scotland, named Albert and Michel Roux Jr, at Inverlochy Castle and Crossbasket Castle.
Paul Foster has resigned as head chef at the three-red-AA-star, 31-bedroom Mallory Court in Royal Leamington Spa, Warwickshire, “to pursue personal ambitions outside of the business”.
The British Hospitality Association (BHA) has condemned the theft of an £8,000 Banksy art print from a rented Airbnb flat as further evidence of the group’s lack of data transparency and regulation of users.
We are edging ever nearer to the closing date of The Caterer's Best Places to Work in Hospitality (BPTW) awards. These awards are designed to recognise the employment crème de la crème of our industry, and they are the only awards where employees can tell us what they believe makes a great place to work and where they can judge their employer against these individual criteria.
The UK led the way for hotel investment in Europe last year with £7.1b of acquisitions, an increase of 134% year-on-year, according to CBRE Hotels
In this week's issue of The Caterer magazine - Gordon Campbell Gray talks global hotels; Alain Roux in our first Fork in the Road series on chefs making it to the top; Tony Davison at Marlow Foods on sustainability; the design of Hilton London Bankside; Menuwatch: Romy's Kitchen; and forced rhubarb
Tony Fleming is leaving South Place, the D&D London hotel in the City of London that he joined prior to its opening nearly four years ago as executive chef.
The Shangri-La Hotel, At The Shard, has appointed Gareth Bowen as executive chef, replacing Emil Minev who has headed the kitchens at London’s first elevated hotel since opening in May 2014.