Restaurant Associates, the fine-dining sector of Compass Group UK & Ireland, has launched its charity partnership with 2nd Chance with an exclusive dinner held at Roux at Parliament Square. 2nd Chance is a programme that provides a specialist education to employment training course, created to support unemployed 18-25 year olds gain work experience, build confidence and … [Read more...]
The University of Gibraltar and the Hunter Group jointly celebrate a culinary milestone
The University of Gibraltar has entered into a partnership with the Hunter Group through an agreement that sees the Hunter Group operate and develop the University restaurant. Bistro Point opens today, making its spectacular views available to those who wish to dine or simply pop in for a light meal at the University. The Hunter Group will also work with the University to … [Read more...]
Chris Garside appointed Managing Director for Compass Group UK & Ireland
We are pleased to announce the appointment of Chris Garside as Managing Director for Compass Group UK & Ireland, effective from 1 October 2017. Chris, currently Managing Director – ESS and Chartwells, will replace Dennis Hogan. Dennis will return to the United States to take on the role of CEO of Foodbuy, replacing Tony Shearer who will be retiring in 2018. Chris will … [Read more...]
Boathouse 4 launches new menu with Michelin star chef, John Campbell
Special guests were welcomed to an event at Portsmouth Historic Dockyard last week to sample the new autumn/ winter menu, created by newly appointed hospitality provider BaxterStorey. Guests were greeted by the Boathouse 4 hospitality team and Michelin star chef, John Campbell who worked with the team to host the special event. John is one of BaxterStorey’s chef mentors – … [Read more...]
The Langham’s Chris King wows guests with Brigade apprentices at social enterprise supper club
The Brigade restaurant in London Bridge welcomed The Langham’s Chris King to the kitchen on Friday 22nd September to host its third instalment of the pop-up supper club The Social Diner. Chris joined the five strong apprentice team at The Brigade to prepare a gourmet four course dinner for 50 guests, which included seared Scottish squid, veal chop with ceps and vanilla … [Read more...]