Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Good Week Bad Week: 14.5.10

13 May 2010
Good Week Bad Week: 14.5.10

GOOD WEEK

Blowing the budget London restaurant Boisdale serves up the world's costliest omelette at £90. It is made of gull's eggs and contains lobster, crab and truffles.

Restrictive diets
TV chef Phil Vickery calls on restaurants to provide more gluten-free options on their menus.

Ethical eating
Independent operator Harrison Catering switches the 2.5m eggs it serves annually across its business to free-range.

Pedal power
Former Beautiful South singer Paul Heaton announces plans for a 1,000-mile cycling tour to highlight the closure of British pubs.

BAD WEEK

Naturists
Turkey's first nudist hotel closes just six days after opening because one of the balconies did not conform to the architect's drawings.

Integrity
Marco Pierre White plans co-branded range of turkey products with Bernard Matthews after becoming the new face of the brand.

Hygiene
KFC is fined £19,000 after an inspector finds a cockroach eating a chip near takeaway boxes in the busy Leicester Square branch.

Literary drinkers
The 17th century Fleur de Lys pub in Cranborne, Dorset, which featured in Thomas Hardy's Tess of the D'Urbervilles, closes down.

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