TripAdvisor has extended Review Express, the travel site’s free review collection solution, enabling hotels to systematically collect TripAdvisor reviews following a guest’s stay. This automation is made possible through an integration with the hotel’s existing technology provider. Over 100 technology providers, including property management systems and booking engines, are … [Read more...]
Archives for April 2015
East-end Classic Revival at Tonic & Remedy, Shoreditch
Chef Paul Welburn, Former Head Chef at Michelin-starred Rhodes W1, opens his first restaurant in Shoreditch, Tonic & Remedy, with its official launch on Tuesday 5 May. Tonic & Remedy celebrates many forgotten dishes, including Welburn's creative take on East-end classic, jellied eel: Smoked eel mousse, with jelly and seaweed scones. After working as Head Chef at … [Read more...]
Boston Tea Party’s new lunch menu
Boston Tea Party, the west country chain of cafes, has revitalised its menu, taking inspiration from current trends – and after comprehensive testing by colleagues and trialling at BTP Harborne. What's new? To kick things off, there’s a mezze (pictured) eaten alone or shared - perfect on a sunny day with a glass (or bottle) of wine. The slow roast lamb or halloumi … [Read more...]
General Manager, Champneys Henlow
Recruiter: Champneys Health Spa Location: Henlow, Bedfordshire Salary: Competitive Salary plus package Closes: 23 May 2015 This is an exciting opportunity which is instrumental in ensuring the consistent delivery of high levels of customer service at resort level, supporting the operational departments in running optimally and applying the Champneys brand … [Read more...]
Footprint Awards shortlist reveals industry’s green leaders
The shortlist for the prestigious Footprint Awards has been announced, revealing the foodservice and hospitality sector’s leading sustainable companies. The annual awards scheme this year celebrates its fifth anniversary, and remains the only initiative to honour the sustainable achievements of companies across the entire food supply chain. It is organised by sustainability … [Read more...]
All Star Lanes’ election-themed sliders add meat to the Campaign Trail
Fancy a Milibacon Burger? Or maybe you would prefer a Dave's Dog or Clucking Clegg? As the campaign trail heats up, All Star Lanes has launched the Election Selection: coalition fries with three mini meat treats for diners to try and cast their vote on their favourite. This meal promises lots of meat, a bit of juice and plenty of sauce! The range of mouth-watering dishes … [Read more...]
Whitbread seeks new CEO
Whitbread PLC has announced that Andy Harrison has decided to retire as Chief Executive by the end of this financial year - February 2016 - ensuring a smooth transition. A succession process, led by the Chairman Richard Baker, is considering external and internal candidates. Richard Baker commented: “Whitbread has gone from strength to strength under Andy’s leadership, … [Read more...]
Iain Watson appointed GM of Menzies Aberdeen Dyce Hotel
Born and raised in Glasgow, Iain Watson learned the ropes of management at an early age as an integral part of his family’s catering business. Having attended to all manner of events, from weddings to lavish banquets where he served each member of the Royal Family between 1975 and 1983, he worked his way up through the ranks at a number of hotels in Scotland, prior to arriving … [Read more...]
Lowry Hotel offers five star fly fishing on the Irwell
Fly fishing for trout is unusual in city locations, but the luxury Lowry Hotel is offering fly fishing trips and tuition in Greater Manchester’s rivers for its residents. The five-star Lowry Hotel’s location on the Irwell, which divides Salford and Manchester, has inspired new General Manager Adrian Ellis to team up with fishing champion John Tyzack, who is a member of the … [Read more...]
Chefs Vegetarian Recipe of the Week, Zesty C-Food Coconut Curry
Ingredients 1 pack of Fry's Meat Free Crispy Prawns 4 tbsp oil 1 Onion, finely chopped 1 tsp Ginger and garlic paste 1 tsp Mustard seeds 2 Green chillies, sliced 1 tbsp Chilli powder 1 tbsp Garam masala 4 Tomatoes, grated 400 ml Coconut milk 400 g can of Chickpeas, rinsed and drained Coriander for garnish 1/2 Lemon, sliced Method … [Read more...]
How’s this for Dinner? Broccoli and Cauliflower Cheese
This recipe shows how vibrant vegetables are when they are cooked in the microwave oven, not to mention how nutritious they are. And of course the quick and easy, lump-free sauce is guaranteed – if it’s made a microwave oven. 21st Century cooking at its best! This recipe serves 8 as a vegetable accompaniment or 4 – 6 as a vegetarian main course. Ingredients 1 large … [Read more...]
FEM’s D-Lux approach to buffet display
New Vollrath D-Lux chafer buffet range available from FEM It is said that customers taste with their eyes before their mouths so it is important to display food in an attractive, appetising and appealing way. However, buffet presentation not only needs to look good, but also needs to keep the food at the required temperature without spoiling. Vollrath’s new D-Lux buffet … [Read more...]
Meet the team that make it happen
H&C News meets with suppliers regularly to keep up to date with the latest product and service innovations, aiming to get the inside track on what companies offer to the market and how it is delivered. This week, we met with Peter Kitchin, Managing Director of C&C Catering Equipment Ltd at their offices in Chester to gain a better understanding of the … [Read more...]
The process of innovation
Polaris Plastics is bringing a radical new refuse sack dispensing system to market in May. This is not a market known for innovation and generally customers don’t expect innovation. Instead for over 30 years facilities managers have coped with the mess that’s inevitable as refuse sacks slip and slide around, however careful the individual who’s handling them. Polaris … [Read more...]
Richard Mann is new Head Chef at The Camellia, South Lodge
Richard Mann is the new head chef at The Camellia, the 2 AA Rosette restaurant at South Lodge, an Exclusive Hotel in Horsham, West Sussex. Taking the helm of a skilled brigade of chefs, Richard has designed an inspired menu of mouth-watering dishes using local Sussex suppliers and fresh vegetables, fruits and herbs from the hotel's walled kitchen garden to create … [Read more...]