rss feed
News Desk

News Desk

Products

New products: Bridor's Legumi bread, Frigomat's ice-cream maker, Harrison's charcoal oven and more

11 June 2021 by

A look at the latest food, drink and equipment to hit the market.

Chef

Adam Parker, head chef at 7 Saints in Notting Hill, London, reveals all

11 June 2021 by

What is your favourite drink? Sparkling water, Red Bull or Stella Artois

How to get the most out of social media after Covid Advice

How to get the most out of social media after Covid

10 June 2021 by
Recipe: Zoe Alakija's suya-battered vegetable kebabs Recipes

Recipe: Zoe Alakija's suya-battered vegetable kebabs

10 June 2021 by
Reviews: Liverpool is lucky to have Madre, says Grace Dent, while Ravinder Bhogal waxes lyrical about the Wolseley News

Reviews: Liverpool is lucky to have Madre, says Grace Dent, while Ravinder Bhogal waxes lyrical about the Wolseley

08 June 2021 by
Recipe of the week: Whole burnt aubergine with charred egg yolk, tahini and chilli sauce Chef

Recipe of the week: Whole burnt aubergine with charred egg yolk, tahini and chilli sauce

03 June 2021 by

Viewpoint: Staffing solutions for now and for the future Staffing

Viewpoint: Staffing solutions for now and for the future

03 June 2021 by

Henry Seddon explains how to balance filling immediate vacancies with recruiting and retaining talent long-term.

Viewpoint: Making ourselves part of the hospitality recruitment solution, not the problem Staffing

Viewpoint: Making ourselves part of the hospitality recruitment solution, not the problem

03 June 2021 by

Alex Dimsdale explains what Marriott International is doing to solve the staffing crisis, from developing strategic[...]

Three ex-hospitality workers on why they had to leave the industry Staffing

Three ex-hospitality workers on why they had to leave the industry

03 June 2021 by

As employers struggle to boost their workforce, three former hospitality professionals who left the industry within[...]

Reviews: Jimi Famurewa is optimistic for the future of Imad’s Syrian Kitchen, while Fay Ripley visits the Bull and Last News

Reviews: Jimi Famurewa is optimistic for the future of Imad’s Syrian Kitchen, while Fay Ripley visits the Bull and Last

02 June 2021 by

The London Evening Standard’s Jimi Famurewa finds optimism for the future of Imad’s Syrian Kitchen in[...]

Advice

How to digitally transform your business

The pandemic started the ‘hands-off’ way of treating guests, but it’s up to operators to find a way to personalise the service, says Thorranze Cheung."

27 May 2021 by
Recipe of the week: Raymond Blanc's mussel and saffron risotto Recipes

Recipe of the week: Raymond Blanc's mussel and saffron risotto

27 May 2021
by

Mussels and saffron are united harmoniously in this classic risotto. There’s no need for that constant stirring. Instead, the rice is stirred towards the end of the cooking time to activate the starches – a trick you can use with[...]

Reviews: Jay Rayner delights in solid ingredients given Portuguese flair at Casa Madeira in London News

Reviews: Jay Rayner delights in solid ingredients given Portuguese flair at Casa Madeira in London

24 May 2021
by

Jay Rayner delights in solid ingredients given Portuguese flair at Casa Madeira in London, while Giles Coren struggles to describe the Michelin-style Mexican cuisine at Kol in Marylebone, but loves it nonetheless.

Wake-up call: Check your contracts to expect the unexpected Business

Wake-up call: Check your contracts to expect the unexpected

20 May 2021 by

The importance of contract clauses such as force majeure has been emphasised by the pandemic. Peter[...]

Six weeks until The Caterer’s virtual Marketing Summit News

Six weeks until The Caterer’s virtual Marketing Summit

20 May 2021 by

The Caterer’s online Marketing Summit will be held on Tuesday 29 June.

Recipe of the week: Petersham Nurseries' pear and walnut upside-down tart Recipes

Recipe of the week: Petersham Nurseries' pear and walnut upside-down tart

20 May 2021 by

Many people shy away from making caramel, but there’s really nothing to fear. The trick is[...]

Viewpoint: Education courses with thought for food Staffing

Viewpoint: Education courses with thought for food

20 May 2021 by

We need to immerse young people in the rich and exciting culinary world if we want[...]

Business

How the hospitality industry is picking up the pieces to rebuild after the catastrophe of Covid

Restaurants, pubs and hotels are hoping for customers to return in droves after a harsh winter lockdown, but how are our colleagues feeling about this momentous occasion? "

19 May 2021 by
Reviews: Jay Rayner finds the perfect scotch egg at Only Food and Courses and Giles Coren goes to the beach at the Berkeley News

Reviews: Jay Rayner finds the perfect scotch egg at Only Food and Courses and Giles Coren goes to the beach at the Berkeley

18 May 2021
by

The Observer's Jay Rayner has a puntastic time in a shipping container at Pop Brixton’s Only Food and Courses.

Recipe of the week: Elizabeth Haigh's 'Asam Ikan Pedas’ – fish curry Recipes

Recipe of the week: Elizabeth Haigh's 'Asam Ikan Pedas’ – fish curry

13 May 2021
by

This is a classic Nonya dish, traditionally made with fish steaks. It has lots of gravy with hot and sour notes, so you need a fish that can stand up to this.

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

© 2021 All rights reserved. Jacobs Media Group Limited is a company registered in England and Wales, company number 08713328. 3rd Floor, 52 Grosvenor Gardens, London SW1W 0AU.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking