In a spectacular gala evening in Toronto, TRG Concessions, the U.K's leader in travel hub food and beverage, was honoured by the 2017 Moodie Food & Beverage (FAB) Awards. TRG Concessions received awards for Best Airport Bar (Europe) for The Nicholas Culpeper and Best Casual Dining Restaurant (Worldwide) for Wondertree - both operated at London Gatwick Airport. Both … [Read more...]
How much is the most expensive bottle of wine on your list?
As wine becomes a more premium purchase with average prices rising it is worth testing the boundaries of how much your customers will spend on a bottle of wine. Correctly positioned, the more detailed the story and the more impressive the badge, the more the customer is prepared to pay. It is critical that these products tell their stories at the right time in the right … [Read more...]
Create appoints Sophie Amor to lead their new Business Development
Concerto Group’s bespoke caterer Create has appointed Sophie Amor as New Business Development Manager. Her role will drive new business opportunities within different markets including leisure, sports and heritage sectors. Sophie has extensive experience across the hospitality market, as well as having a proven track record with the Eventist Group and the Smart Group. Create … [Read more...]
Five minutes with…. Simon Ulph
Simon Ulph talks to Hospitality & Catering News two months into his new role as head chef of I'll Be Mother's Kent restaurant The Twenty Six. The 26-year-old worked as a commis at The Swan (when co-owned by I'll Be Mother's Pete Cornwell) before spending a year working with Masahura Morimoto in California. He has spent the last three years working for Robert Thompson on … [Read more...]
Cumbrian chef wins key industry award
A young chef at a popular Lake District inn & restaurant has won a prestigious national award at his second attempt. Arthur Bridgeman Quin, from the Punch Bowl Inn & Restaurant at Crosthwaite has won the 2017 William Heptinstall Award. The Award was first established in 1972 and is made each year to enable a young chef to widen their culinary experience whilst … [Read more...]