The National Railway Museum and official catering partner Levy Restaurants UK in York has achieved a bronze Food For Life Catering Mark. The award provides visitors to the venue a guarantee that they are eating meals which are freshly prepared, healthy and sustainable. Three catering concepts, the Countess of York, Dining Car Café and Mallard Café, all operated by Levy … [Read more...]
Corks & Screwcaps – The Unstoppable Issues
Ever since the first trials of screw caps for wines was done in the 1970’s there has been a consistent debate about different closures in the world of wine. The Aussies were the first declaring that Riesling produced under screwcap aged just as well and was protected far better than with its natural cork competitor. In 2011 90% of Marlborough (New Zealand) wines were closed … [Read more...]
Dan Miles appointed Head Chef at No.15 Great Pulteney, Bath
No.15 Great Pulteney, Bath’s newest boutique hotel, has announced the appointment of Dan Miles as Head Chef. The 29-year-old will bring his infectious enthusiasm for great-tasting simple food and locally-sourced ingredients to No.15 Great Pulteney, fresh from his most recent role as Sous Chef at The Gainsborough Bath Spa. Dan will take up the position on 23 February … [Read more...]
Industry leaders go back to the floor one more time
Former Managing Director of Belmond Le Manoir aux Quat'Saisons Philip Newman-Hall along with fellow Master Innholders Stuart Bowery General Manager of Grosvenor House, A JW Marriott Hotel, Danny Pecorelli Managing Director of Exclusive Hotels & Venues and Jonathan Raggett Managing Director of Red Carnation Hotels, are working together to host the long awaited ‘Back to the … [Read more...]
Hospitality & Catering Supply Chain Roundtable 2017, date announced
As announced in January, Cyrus Todiwala and H&C News are hosting a roundtable event to help attendees and our readership better understand the hospitality and catering industry supply chain. We are pleased to announce that the event date has now been set for Tuesday 25th April 2017. The agenda on the day will address where our food comes from and what is in it? Are … [Read more...]