CAMRA, the Campaign for Real Ale, has announced the four pubs in the final of their National Pub of the Year competition – one of which will be crowned the overall winner early next year. The Freshfield in Formby (Merseyside), The Harewood Arms in Broadbottom (Greater Manchester) The Salutation Inn in Ham (Gloucestershire) and The Windmill in Sevenoaks Weald (Kent) (pictured … [Read more...]
Archives for November 2014
BaxterStorey coffee maestro honoured for outstanding contribution
Tim Sturk, head of coffee, training and development at BaxterStorey, was presented with an ‘Outstanding Contribution to European Coffee’ award at the European Coffee Symposium Awards held this week at the InterContinental Hotel in Istanbul. Chosen from a pool of 600 coffee professionals, Sturk was voted for by industry peers and was specifically commended for his commitment … [Read more...]
Startups Awards 2014 unveil their Restaurant of the Year
The national winners of the Startups Awards 2014 – including Restaurant of the Year for The Yorkshire Meatball Compnay - have been announced. Sponsored by Simply Business and organised by Startups.co.uk, the number one website for start-ups and small businesses, the Awards recognise the success of Britain’s newest businesses which have been trading for less than three … [Read more...]
Wine Guild ceremony honours achievements
Loic Avril of The Fat Duck, Bray, and iconic chef and restaurateur Anton Mosimann OBE have been honoured for their achievements in the hospitality and wine industry at The Wine Guild of the United Kingdom’s Winter Banquet, held in London’s historical Vintners Hall. Loic, this year’s Young Sommelier of the Year, sponsored by The Wine Guild, was presented with an engraved … [Read more...]
Coming soon to Notting Hill: The Laslett
The Laslett, a new hotel by Living Rooms – the hotel alternative - will open its doors in London’s Notting Hill next summer. Named after well-loved local Rhaune Laslett – community activist and organiser of the original Notting Hill Festival, which went on to become the world-famous Carnival – The Laslett is inspired by the area’s vibrant cultural heritage while also … [Read more...]
HOSPACE 2014: issues and challenges for 2015
As ever, the recent HOSPACE Conference and Exhibition featured an excellent programme and speakers, combined with multiple opportunities to network as well as meet many of the suppliers who provide essential services to the hotel industry. An intensive day, therefore, but one which can pay for itself many times over in 2015. Here are just some of the points made, issues … [Read more...]
Marston’s solid progress with strategy
Marston’s preliminary results for 52 weeks ended 4 October 2014 show that it continues to pursue its stated strategy, opening 27 new build pub-restaurants, and selling 388 smaller wet-led pubs. Commenting on the results, Ralph Findlay, Chief Executive, said: “This year we have made good progress in transforming the quality of our pub estate through the continuation of our … [Read more...]
SSP: profits up, prospects good
SSP Group, the leading operator of food and beverage outlets in travel locations worldwide, announced its financial results for the year ended 30 September 2014 showing profit up 20.8%, strong performances, and good opportunities going forward. Highlights • Operating profit up 20.8% in constant currency; up 12.3% to £88.5m at actual exchange rates • Revenue of … [Read more...]
Stephen Fry is Pub Pal of the Year!
Actor, writer and presenter Stephen Fry has been named the first ever Celebrity Pub Pal of the Year for 2014. He received the accolade after 2,000 people were asked, ‘Which British celebrity would you most like to have a drink down the pub with?’ Stephen Fry was the most popular suggestion, beating David Beckham and X Factor favourite Cheryl Cole to the top post. The … [Read more...]
NRA to discuss what’s cooking in America’s kitchen at GRIF
The structural business dynamics of the North American restaurant industry are changing dramatically. In an era of diverse consumer preferences, increasing complexities in global supply chains and more regulatory restrictions, restaurant operators across a variety of brands are struggling to stay current. Phil Kafarakis, Chief Innovation & Member Advancement Officer at … [Read more...]
Westmorland acquires Cairn Lodge on A74 in Scotland
The Westmorland Family, which runs Tebay Services, Rheged and Gloucester Services, has acquired the Cairn Lodge motorway service area in Scotland, which serves both sides of the A74(M), 35 miles south of Glasgow. This follows the £40 million development of Gloucester Services on the M5. Gloucester Services Northbound opened in May this year and the Southbound Services will … [Read more...]
Assistant Manager – Cardiff
Type: Permanent Salary: Competitive Salary To assist the General Manager in managing the unit to agreed company standards and ensure that the restaurant has consistent and high levels of customer service. To help manage costs and meets forecast as set out in the budget and to be responsible for grooming a competent team of shift leader, part-time and full time waiting … [Read more...]
Commis Chef – Fresh Food Venue in Central London
Type: Permanent Salary: £14,500 + service charge Location(s): Farringdon, London This role will suit a young and enthusiastic chef that has either recently finished catering college or has 1-2 years experience in fresh food kitchens. It is a great opportunity to join a young and expanding company and the right candidate will progress quickly through the ranks. There … [Read more...]
Deputy Manager – Brighton
Type: Permanent Salary: 20–24k Location(s): Brighton In this hands-on role, you will be responsible for maintaining consistent standards of service and ensuring guest satisfaction while creating a work environment that supports our values. You will contribute to the profitability of the House through the operation of effective cost controls and stock monitoring. For … [Read more...]
Sous Chef – Le Bistrot Pierre – Ilkley
Type: Permanent Salary: £22 - £24k OTE Location(s): Ilkley As the Sous Chef, you would be responsible for running the kitchen in the absence of the head chef, and your primary job would also include training, supervising and coaching junior chefs to ensure they are working effectively. Consistency and quality of food along with hitting our targets are crucial factors … [Read more...]