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 â€" 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 To…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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