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New Charity Campaign Aims To Unite Catering Industry Over Child Poverty

A charity that aims to provide a child in poverty with a school meal is appealing to the catering industry, including restaurants, caterers and educational institutions, for help. The One Feeds Two campaign, which is championed by Richard Branson, is looking to reshape the food and charity industries, challenging businesses and suppliers everywhere to adopt

Groundbreaking Analysis Sheds Light On The Cost Of Taking On Your First Employee

The FSB (Federation of Small Businesses) and the Centre for Economics and Business Research (CEBR) launch groundbreaking analysis today (Thursday 30 October), which estimates the employment costs facing the typical small business.   The UK labour market has made a lot of progress over the past year and FSB research found that a net balance

Wild Rabbit In Kingham Is Named Michelin Pub Of The Year

The Wild Rabbit in Kingham, Oxfordshire, opened by Lady Bamford of Daylesford Organics, has been named Pub of the Year in the 2015 edition of the Michelin Eating Out In Pubs Guide Rebecca Burr, Editor of the guide said, “This Cotswold pub is a chocolate box delight: stylish yet rustic, spacious yet cosy, it offers

Chefs Sizzle At Sussex Young Chef Of The Year Cook Off

The heat was on in The Amex Stadium kitchens yesterday [Wednesday 29th October] as seven of the finest young chefs in Sussex took part in a sizzling ‘MasterChef’ style cook off to decide the winner of the hotly contended Sussex Young Chef of the Year award, sponsored by Sodexo Prestige, as part of the Sussex

New Charity Campaign Aims To Unite Catering Industry Over Child Poverty

Catering-Industry-Over-Child-PovertyA charity that aims to provide a child in poverty with a school meal is appealing to the catering industry, including restaurants, caterers and educational institutions, for help.

The One Feeds Two campaign, which is championed by Richard Branson, is looking to reshape the food and charity industries, challenging businesses and suppliers everywhere to adopt a ‘buy one give one’ model when selling food and in turn, help children at threat from hunger.

Sir Richard Branson is praising the campaign for inviting the food industry to unite around a common purpose that will help to make a difference to children’s lives.

Branson said: “The simple idea that every time you sell a food product or meal you can give a school meal to a child living in poverty is a great example of using business for good. What better way to tackle one of the world’s biggest problems than by uniting an industry around a common purpose that will help to make a difference to children’s lives.”

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Groundbreaking Analysis Sheds Light On The Cost Of Taking On Your First Employee

The FSB (Federation of Small Businesses) and the Centre for Economics and Business Research (CEBR) launch groundbreaking analysis today (Thursday 30 October), which estimates the employment costs facing the typical small business.

 

The UK labour market has made a lot of progress over the past year and FSB research found that a net balance of seven per cent of small businesses want to hire more staff this quarter. To continue this positive trend, the FSB is calling on Government to lower the costs of doing business to encourage more firms to take on staff – including those that currently don’t have any employees.

 

The research estimates that a typical small business pays out on average £189,600 towards staff costs, of which 15.1 per cent are non-wage costs. These include employer’s national insurance contributions, payroll processing and hiring a replacement staff member in the event of a worker being off sick. Total employment costs are estimated to be highest in the health and education services sector (£280,900) and lowest in the accommodation and food services sector (£117,400).

 

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Wild Rabbit In Kingham Is Named Michelin Pub Of The Year

Wild-Rabbit-In-KinghamThe Wild Rabbit in Kingham, Oxfordshire, opened by Lady Bamford of Daylesford Organics, has been named Pub of the Year in the 2015 edition of the Michelin Eating Out In Pubs Guide

Rebecca Burr, Editor of the guide said, “This Cotswold pub is a chocolate box delight: stylish yet rustic, spacious yet cosy, it offers a convivial welcome, knock-out bedrooms and, of course, first-rate food”.

The latest venture from Lady Bamford – of Daylesford Organic fame – this creeper-clad pub has been given a top-to-toe makeover and the result is an understated, ultra-contemporary rural inn with flagged floors, log fires, leather sofas and vast expanses of wood and stone.

“The Daylesford ethos champions the self-sufficient, the sustainable and the organic”, said Burr, “and it is this influence which is at the heart of the pub – and indeed at the core of the menu. The capable kitchen works with the best organic ingredients to produce seasonal cooking which is British at heart and full of flavour.”

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Chefs Sizzle At Sussex Young Chef Of The Year Cook Off

Winning ChefsThe heat was on in The Amex Stadium kitchens yesterday [Wednesday 29th October] as seven of the finest young chefs in Sussex took part in a sizzling ‘MasterChef’ style cook off to decide the winner of the hotly contended Sussex Young Chef of the Year award, sponsored by Sodexo Prestige, as part of the Sussex Food and Drink Awards 2014/15.

Chefs competing were Dan Cotton from The Crabtree Inn in Lower Beeding, Cordelia Friday from Wabi in Horsham, Wade Moss from the Hilton Metropole in Brighton & Hove, Tom Pring from Galin in Heathfield, Tim Sheed from South Lodge Hotel in Lower Beeding, Ben Thomas from the Hilton Metropole in Brighton & Hove and Ryan Tomkinson from the East Sussex National in Little Horsted.

The chefs were asked to create a menu to be served at a special dinner for conference & business media as well as event bookers launching the Amex Stadium’s new seasonal, local menu and showcasing the superb catering offer at the stadium supporting local farmers and growers.

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Updated Salon Culinaire Puts World-Class Culinary Experience on Menu 

Hospitality-881-1The world’s premier culinary competition, Salon Culinaire, will yet again provide a show- stopping spectacle for highly skilled chefs across number of sectors when it returns to grace The Hospitality Show (NEC Birmingham, 19th-21stJanuary, 2015). 

The 2015 event, will once again comprise of three key elements: the exquisite Salon Display, competition classes of Live Theatre and fine dining experience, La Parade des Chefs.

Building upon the enhancements that were made at Hotelympia earlier this year, with the help of a dedicated chef panel including Chris Galvin, Steve Munkley, Simon Hulstone, Cyrus Todiwala and Nick Vadis, Salon Culinaire has been updated in response to feedback from the wider chef community, ensuring the competition remains faithful to the demands of modern chefs while reflecting industry trends.

Changes implemented include a new improved online entry system, the use of iPads for food photography to assist with giving fuller and more constructive feedback, plus there will also be two award ceremonies each day – a new one after lunchtime in addition to the traditional presentation at the end of the day.

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New Features Introduced To The Biggest Hospitality Show In The South And South West!

Demo2AGA Range cookery theatre hi resThe biggest hospitality show dedicated to hoteliers and caterers in the South and South West returns to Bournemouth BIC next year. Event organiser Evisstar is promising a range of new and exciting features to attract the highest ever visitor numbers when doors to the Hotel & Catering Show 2015 open on 17th and 18th March.

Show favourites such as the ‘Liquid’ tasting zone return, with producers and wholesalers showcasing everything from speciality teas, coffees and soft drinks right through to beers and spirits. Mixologists and bartenders from across the region will also be hosting live demonstrations and interactive workshops for visitors.

The ‘Artisan Producers Market’ is back by popular demand – this time with a larger area dedicated to highlighting the very best local and regional produce that the South and South West has to offer. The Live Cooking Stage once again promises demonstrations from a host of leading chefs, who will be on-hand to impart their knowledge, skills and experience.

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Modern Slavery: Home Office Issues Guidance To The Hospitality Sector

Modern-Slavery-LogoThe Home Office has launched a modern slavery marketing campaign to increase awareness that slavery exists in the UK today.

Modern Slavery takes many forms including the trafficking of people, forced labour, servitude and slavery. Recent statistics revealed that 27% of potential victims are trafficked into labour exploitation. Traffickers and unscrupulous recruitment agencies target a range of industries including those involved in hospitality.

With the hospitality sector employing over 2.4 million people and contributing over £34 billion to the UK economy, traffickers and organized criminals are looking for opportunities to exploit the industry. In 2013, 1% (7 victims) of forced labour victims referred to services came from the restaurant or bar sector, and 41% of victims were trafficked for sexual exploitation, with 4% (44 people) sexually exploited in hotels. While the numbers coming to light are small, the hidden nature of this crime means actual numbers are likely to be much higher.

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Arriving Late Is ‘Most Frustrating Diner Behaviour’ According To Survey Of Restaurateurs

ResDiary-CEO-Mike-ConyersDiners who arrive late or turn up to their reservation with more or fewer people in their party than they booked for have been voted ‘the most frustrating’ in a new survey detailing the opinions of more than 100 restaurant operators on the habits of customers.

Online reservation provider, ResDiary, conducted the survey, which also reveals that over 60% of restaurateurs agree that the most frustrating reservation habit of customers is attempting to book a table between 19:30 and 20:00 – traditionally a restaurant’s busiest time.

The poll also discovered that diners are most likely to select a wine based on ‘lowest to highest’ price, but 40% of restaurateurs stated that a recommendation from the sommelier or waiter is the main method of choosing.

ResDiary’s CEO, Mike Conyers, said: “This clearly highlights the importance of staff training and ensuring waiters and sommeliers are equipped with the knowledge to take a customer through the wine list and make the selection based on more than the price point alone.”

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Winners Of 2014 South West Chef Of The Year Awards Announced

Photo supplied by Steve Haywood Photography

Photo supplied by Steve Haywood Photography

The winners of the 2014 South West Chef of the Year, the region’s most prestigious cooking competition, were announced at the Awards Presentation Dinner at Exeter Golf and Country Club this week.

The Overall South West Chef of the Year winner was decided from the winners of each of the classes and was awarded to Elly Wentworth, from The Manor House Hotel, Castle Combe who created mushroom tortellini with celeriac velouté, followed by pan-fried chicken breast, pumpkin purée and calva nero and finishing with burnt butter Panna Cotta with apple textures. The 11 finalists in the Professional, Young Professional and Student Chef Classes cooked up a storm in a tense cook-off final on Monday 27th October at Exeter College to be awarded winners in their own categories.

Finalists in the Professional and Young Professional classes created a three course menu using a mystery box of predominantly South West regional ingredients presented to them just 30 minutes before the competition began.

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Tripadvisor Launches New Personalized Hotel Recommendations

New “Just for You” Feature Makes Travel Planning More Personally Customized

TripAdvisor®, has announced the launch of its Just for You feature that provides more personalized hotel recommendations to TripAdvisor users based on their individual preferences and travel research on the site.

“By virtue of the insights and attributes that we’ve gathered from millions of traveler reviews and opinions, TripAdvisor is uniquely able to match travelers with their ideal hotels,” said Adam Medros, senior vice president, global product, TripAdvisor.  “The new Just for You feature is the evolution of hotel search on TripAdvisor and a natural extension of our ongoing efforts to make every travel-planning experience more helpful and personally relevant for our users.”

When travelers search hotels for a particular destination, they will be presented with a variety of tags allowing them to select their travel preferences, such as travel style, location, price range, hotel class, amenities and brand. Through the new Just for You feature, TripAdvisor will take this feedback into account along with the traveler’s prior research and contributions on the site to deliver better, more personalized results to help the travelers find a better hotel for their needs and interests.

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