What you might have missed on The Caterer this week

Heaven sent

Michael Wignall credits Thomas Keller for his move from making smoked salmon bagels to the hugely successful tasting menu he offers today at the Angel in Hetton in the Yorkshire Dales in Michael Wignall: ‘Anyone who says they don’t want a second star is kidding themselves’. The Californian chef paid Wignall a surprise visit one day, prompting him to get out the best crockery and create a tasting menu on the spot. 

 

And he hasn’t looked back. The Angel has had a refurb that cost "probably four times more than we anticipated” and now the site has the exterior of a lovingly preserved row of stone cottages with an uber slick interior of calming woods and pleasingly minimalist decoration, including in the 16 bedrooms upstairs. The food, meanwhile, reflects this smart and sophisticated direction, with dishes including Anjou squab, celeriac taco with gochujang crispy leg, calves sweetbread and courgette, and a dessert of single estate chocolate, pistachio, yogurt and English cherries. Wignall says he is now firmly in his comfort zone: “It’s more me now and in a more informal atmosphere.”

 

A night to remember

The countdown is on for one of hospitality’s biggest nights of the year, but operators only have until 12 December to sort their premises licence to ring in 2025. Piers Warne described how to apply for a temporary event notice in Will my premises licence spoil the New Year’s Eve party? He explained that operators need to consider that if they want the drinking and dancing to go on into the small hours, they need to look at the small print. For example, if your licence mentions service only by waiters and waitresses and you want bar service after 11pm, you need to sort your event notices now. Forewarned means more fireworks on the night. 

 

The industry’s finest

The Caterer’s Best Places to Work in Hospitality competition gathers the crème de la crème of the industry and previous winners gave their advice to any businesses looking to apply for next year’s accolade in 10 hospitality HR leaders reveal what makes a great place to work.

 

Advice ranged from ensuring your employees are well-fed at the Biltmore Mayfair, where Sting Khumalo, director of HR said: “Our staff canteen is more than just a dining space. It’s a gourmet retreat, offering a level of service and culinary quality that rivals some of London’s finest establishments”, to Paul Robttom of Signature Dining, who believes equality is the way forward. He said: “Our ‘Signature Prime’ seniors apprentice scheme launched this year, which is designed to encourage mature jobseekers over the age of 55 to pursue a career in hospitality. The scheme offers flexibility, on-the-job training and a new lease of career life.”

 

If you think you’ve got what it takes to compete with the best in the industry, take a look at the range of awards on offer this year at the Best Places to Work in Hospitality website. 

 

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