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

In this week's issue of Caterer and Hotelkeeper…

07 August 2013 by
In this week's issue of Caterer and Hotelkeeper…

The Hotel Collector
Brownsword Hotels founder Andrew Brownsword speaks about the company's recent growth and consolidation

Colourful Character
How colour can be used in the right scheme to enhance a space

Hotspots
A focus on the inspiration behind the design and suppliers behind Bruno Loubet's critically acclaimed King's Cross restaurant Grain Store

How to… Keep Flying Insects at Bay
A little foresight can stop flying insects from ruining your summer offer

Wake-up Call
In light of concerns over the growing use of zero-hours contracts, we offer advice on what an employer's duty is to its casual staff

Return of the French Brasserie
The new wave of French brasseries and bistros may be a sign of maturity and confidence in the UK restaurant scene

The Caterer Interview
John Williams, executive chef of the Ritz and chairman of the Royal Academy of Culinary Arts speaks to Caterer and Hotelkeeper

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