Accor has announced solid first-half results for 2014 reflecting strong momentum in international markets and the early effects of the Group’s transformation: Revenue up 2.8% like-for-like1 to €2,593 million A significant improvement in EBIT, up 17.6% like-for-like to €219 million Operating profit before tax and non-recurring items up 38.6% like-for-like to €192 … [Read more...]
Head Chef – Banana Tree
Type: Permanent Salary: Competitive Salary Location(s): London At Banana Tree we offer an authentic selection of dishes and specialties from the Indochina region, the lemongrass growing countries of South East Asia that include Vietnam, Laos, Cambodia, Thailand and the peninsula of Malaysia and Singapore. Our Founder and Head Chef William Chow started our journey from … [Read more...]
Head Chef – Hadcroft, Stourbridge
Salary: Competitive Salary Location(s): Stourbridge Closing date: 30th Sep 2014 As an experienced and talented chef, with a flair for presentation and a stickler for quality, you’ll know all there is to know about running a busy kitchen in similar high volume food led business. From online ordering and controlling stock, through portion and wastage control, to a sound … [Read more...]
National Final of Wild Turkey® Bourbon’s UK Cocktail Competition comes to Manchester
Gruppo Campari's Wild Turkey® Bourbon has searched the length of the country for its annual UK Cocktail Competition; seeking out the best whiskey bartender to be judged at the final on the 27th of August at the recently opened bar, Cane and Grain in Manchester. The finalists will be competing not only for the 2014 Title but for a transatlantic trip to the home of Bourbon - … [Read more...]
Foxhills recruits head chef in resort dining upgrade
Foxhills Hotel and Resort in Surrey has appointed Alan O’Kane as executive head chef to oversee and upgrade its three restaurants and sizeable banqueting, conference and weddings business. Most recently, 40-year-old O’Kane has been executive head chef at luxury Wynyard Hall in County Durham, where he saw the restaurant improve from one AA rosette standard to three over 18 … [Read more...]