This year Coca‑Cola celebrates 100 years of its Contour Bottle. Featuring a sensuous, curvaceous silhouette like no other, the Coca‑Cola Bottle is one of the most famous and unmistakable designs of all time. Created in 1915 by The Root Glass Company of Terre Haute Indiana to stop the efforts of copycat cola brands, the bottle answered a brief that called for “the packaging … [Read more...]
Leading County Chef joins Creed Foodservice
Rob Owen, formerly executive chef of Gloucestershire-based Wesley House Limited, owners of The Royal Oak at Gretton, 2 Rosette restaurant and wine bar, Wesley House in Winchcombe and the Wesley House outside catering brand has joined Creed Foodservice as its new Development Chef. With more than 16 years’ hospitality experience, latterly in Gloucestershire hotels and … [Read more...]
Stonegate’s Classic Estate refreshes food and drinks menu
Stonegate’s Classic Estatehas launched a fresh, new menu for the upcoming Spring season. A wider range of flavoursome dishes have been added to the pub favourites selection and there are also a number of fresh new salads and lower calorie dishes. The new menu sees potted mackerel and salmon pate joining the menu alongside tomato and feta bruschetta as two new starter … [Read more...]
What’s hot in the US restaurant industry in 2015?
U.S. restaurant industry sales reached $683.4 billion in 2014, making the U.S. market the place to discover new trends, exciting technologies and breakthrough innovations. The American National Restaurant Association surveyed nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to find which foods, cuisines, beverages and culinary themes will be … [Read more...]
The Chancery: hidden but sparkling gem
The Chancery was opened by restaurateur Zak Jones back in 2004, and is located just off Holborn/Chancery Lane in central London. Graham Long joined The Chancery as Head Chef in late 2014 – in time to celebrate its tenth anniversary and the pressures of the Christmas period. Alerted by rumours of the quality of his modern European, seasonal menus and the skills he has … [Read more...]