In this week's Caterer and Hotelkeeper magazine
The Caterer and Hotelkeeper Interview: Simon Vincent
Unlocking Cash
Banks aren't the only way to source funding - we look at alternative ways to fund that new concept, site or renovation
Wine: The Undiscovered Old World
New world regions may be popping up all over the globe, but don't disregard the wines closer to home
How Toâ¦Overcome Your Business Fears
Harness your fears and channel your energy into creating a successful business
Wake-up Call
Make sure your employees have up-to-date contracts
Bocuse D'Or 2013 How Adam Bennett from Simpsons restaurant in Birmingham helped the UK achieve its best-ever result
Menuwatch
We look at what's on offer at Rotunda in London's King's Cross, where head chef Nick Foley has created a menu based on foraged ingredients
By Neil Gerrard
E-mail your comments to Neil Gerrard here. If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.catererandhotelkeeper.com/tabletalk
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