Get the latest hospitality news and inspiration straight to your inbox. Subscribe to our newsletter.

Chef

Book review: The Shore by Bruce Rennie

Book review: The Shore by Bruce Rennie

Bruce Rennie is a chef with a story to tell. A decade ago, he moved from Edinburgh, where he worked under Martin Wishart, to the Cornish coast, eventually opening the Shore in Penzance. So far, so normal, but R ... Read more
Cut rice noodle soup (Cambodia)

Cut rice noodle soup (Cambodia)

Chinese in origin, kuy teav refers to “cut rice noodles” and features a clear pork broth served with thin rice noodles and a variety of proteins. A bowl is accompanied by lime wedges, coriander, pickled Thai ch ... Read more
Bidfood acquires Elite Fine Foods

Bidfood acquires Elite Fine Foods

Bidfood has announced the acquisition of Elite Fine Foods, the latest business to join Bidfood’s network of independent businesses trading alongside other companies in the delivered foodservice sector including ... Read more
Menuwatch: Lorne

Menuwatch: Lorne

Head chef Pete Hall is winning favour by putting flavour at the top of his menu, as Katherine Price discovers Read more
Load more

Start the working day with

The Caterer’s free breakfast briefing email

Sign up now for:

  • The latest exclusives from across the industry
  • Innovations, new openings, business news and practical advice
  • The latest product innovations and supplier offers
Sign up for free