Share in the experience of market leaders How do restaurants like Chiquitos increase profits without reducing their service and quality? How do restaurants like Chiquitos maintain sales and increase their popularity in the face of competition? To stay ahead of the game restaurateurs should look to make small but smart changes to increase revenue and add significant … [Read more...]
Cereals prices to impact on hospitality sector
The NFU reports that there have been mixed yields across the main UK crops, following a summer of persistent and occasionally torrential rain. Wheat was particularly affected – with yield down 14.1% on the five-year average. Spring barley was down 7.4%, but there was better news for winter barley (up 1.6%) and oilseed rape (up 5.9%). The NFU 2012 harvest survey … [Read more...]
A recipe for National Curry Week!
It’s National Curry Week but a recent study shows that around 80% of the nation cannot cook a curry from scratch – so here’s a recipe from Welsh Lamb for a lovely lamb curry. It’s simple to cook, so anyone can have a go this weekend – enjoy! Welsh Lamb Curry Serves 4. Ingredients 500g Welsh Lamb Neck Fillet (diced) 2 White Onions (finely diced) 2 Garlic Cloves … [Read more...]
Chef’s Restaurant of the Week, Adam Gray’s Red Lion
The Red Lion, situated in the village of East Haddon, is set in a much more idyllic location than chef Adam Gray’s last venture. He recently made his mark at Rhodes24, one of the capital’s most high-profile (and high-rise) establishments. However, his reputation followed him and as a result this is by no means a sabbatical in a quiet country … [Read more...]
The Pig – In the Forest wins Sustainable Restaurant of the Year Award
The Pig – In the Forest was honoured by two major accolades at the prestigious National Restaurant Awards 2012. It was a great night for The Pig – In the Forest which won the inaugural Sustainable Restaurant of the Year award, given in conjunction with the Sustainable Restaurant Association (SRA), having scored the highest in the areas of sourcing, environment and … [Read more...]