What is it? The longest-standing French restaurant in London, dating back to the early 40s when Charles de Gaulle came here during the war. Who owns it? Tricolor-flying, moustache-twizzling, 65-year-old Alain Lhermitte . The dashing Frenchman arrived...
Vernes Restaurant and Tea Rooms on the riverside of the Cotswold's Bourton-on-the- Water has been sold for an undisclosed sum after offers in the region of £89,950 were sought for the new lease. The stone property includes a 60-cover ...
Meanwhile, property agents Colliers Robert Barry orchestrated the sale of The Daffodil restaurant in Cheltenham. The brasserie-style venue, which used to be an Art Deco cinema, has been bought by Mark Stephens who was responsible for the site's ...
What is it? A Leeds-institution, this Italian has seen three new looks and homes since 1974. Who owns it? Oliver Teodorani set up the original Bibis in Mill Hill in partnership with Dino Aristotelous. He opened a second Bibis in York in 1979 (sold in...
The highs and lows of energy costs vs energy savings, and some balancing incentives With energy prices at an all-time high, it is becoming increasingly important for restaurants to take a closer look at their energy-saving methods and technologies. ...
While most restaurants feverishly run to stand still, some travel at a more sedate pace and keep well ahead of the field Oversized pepper mills, napkins folded like sail boats, dessert trolleys and lacy doilies… welcome to the retro world of ...
How one restaurant has set the record straight A libel verdict in the Northern Ireland High Court earlier this month may help to give reviewers pause for thought and affronted restaurateurs greater confidence in setting the record straight. In August...
What is it? The glitzy Art Deco-style jewel in the crown of Cardiff-based restaurant group Le Monde, which includes La Brasserie, Shampers and, most recently, Le Monde Bristol. Who owns it? It all started with Galician-style steak restaurant ...
Molehill made out of a mountain Le Mont restaurant, situated on the top of the Urbis building in Manchester, has closed, making it the second of the city's fine-dining restaurants to close in as many months. The restaurant opened in 2002 and, ...
Fay Maschler digests the new-look Red guide to London and is struck by its methods and its madness Derek Bulmer, Editor of Michelin Guide Great Britain & Ireland 2007, has been quoted – in this very magazine – as saying that ...
Here comes Robomoji – praise the Lord and pass the peanuts Robomoji looms over the competition, a robotic machine sporting chain belts, wicked saw-tooth gears and a vice-like appendage that looks ready to break a few bones. Is this an iron ...
Who is he? Colin Wong, Director and Co-Owner of the Aroma Group of restaurants. There are currently nine restaurants in the Group. Eight Aroma Oriental buffet restaurants and Alisan restaurant. Alisan opened in December 2006 and is their first ...
Wizzy Korean restaurant, which opened in London SW6 to great acclaim in spring 2005, has closed, with the site up for lease. Its owner was Hwi Shim, who had previously worked at Hakkasan and Nobu. Harding Chartered Surveyors said it had closed about ..
Tian of Chicken with Coriander, Tomato, Avocado, Curly Endive, Raspberry Vinegar Reduction I have no idea why it is so popular. I guess that people read the description and think ‘that's exactly what I feel like'. It's a little ...
Going all the way to please your guests is a must when it comes to giving exceptional service Service is second nature to the hospitality industry, going out of your way for your guests should be par for the course. Enzo Cassini, General Manager at ...
When buying or selling a restaurant as a going concern the process can be riddled with potential pitfalls. So how can restaurateurs be sure they are making the right decision and ensure they get the best deal? Reasons to buy include: to increase ...
How to prepare for the environmental legislation coming into force in July The WEEE directive, which stands for waste of electrical and electronic equipment and deals with how electrical appliances are disposed of at the end of their lives, will come...
Reading In.gredienti, the self-published cookbook from Chef Massimiliano Alajmo and his brother Raffaele, of Restaurant Le Calandre, near Padova in northern Italy, you get an insight not only into a great chef's food and recipes, but into his ...
Sod the sarnies and have an affaire to remember The Spiel: ;Sweet to savoury crêpes with ingredients that are natural and healthy for people on the go.; says Managing Director Daniel Spinath. Which means? The crêpes are baked ...
Toss the old '70s carcass aside for a sharp new-wave carvery When the news broke that Posh Spice had taken her kids to a Toby Carvery for lunch, the nation gasped. Surely even La Beckham's blessing couldn't save these '70s throwbacks?...
First in a new series that assesses a new concept's potential The Spiel: ;A contemporary twist on the traditional East End pie and mash shop.; Which means? Customers construct their meals from a selection of mashes, sausages or pies, ...
Who is he? Creator and co-owner of Chino Latino fusion restaurants. There are currently three, all in Park Plaza hotels (his co-owner is the hotels' owner): Nottingham opened fi rst in 2003, followed by Leeds in 2004 and then London on the Albert...
The Chef: Giorgio Locatelli Chef/Patron Locanda Locatelli, London W1. The Kit: Ultimate combined pasta machine (with sheeter, cutter) • 95 x 45 x 90cm • 104kg • £5,000 + VAT The sales spiel ;Modula is the ultimate ...
Jean-Luc Naret is the public face of Michelin and the man navigating Les Guides Rouges into the 21st century Jean-Luc Naret has the perfect poker face. Sat in the lounge of Lanesborough hotel, the week before the announcement of this year's Great...
Less is now more at Le Manoir aux Quat'Saisons. Chef patron Raymond Blanc has slashed the number of dishes on offer from 31 to 23 and put up prices. Following a two-year study, Blanc has cut the à la carte menu to nine choices, introduced ..
Santa Maria del Buen Ayre is an amazing success story, so how about the sequel? I first met Alberto Abbate, manager and co-owner of Santa Maria del Buen Ayre, in December 2004, a week before he was due to open his first restaurant in Hackney's ...
How the right soundtrack can set the tills ringing The Performing Rights Society (PRS) has just released a report outlining the benefits of music in restaurants, as part of an awareness campaign to highlight obligations regarding music licensing. ...
The crazy cocktail classes that can pull punters into your restaurant I'm not the most well coordinated person you're likely to meet, so the thought of trying to make cocktails, especially in the company of several London media ladies, ...
Don't trust to providence, provide for yourself If you are a restaurant owner, fit and well with a bustling business, a pension may be the last thing on your mind. After all, your business is your pension, right? Well, maybe, but to ensure you ...
Will Ricker has perfected the pan Asian restaurant formula. Buit with a new venture open and another coming, quality remains his mantra. Will Ricker, godfather of Pan Asian London restaurants, has been a bit quiet of late. The 44 year old Australian ..
Pourcel brothers pull out of Pulze partnership deal at 11th hour The Pourcel brothers have pulled out of the partnership deal with Claudio Pulze to take over ailing fine dining French restaurant W'Sens and turn it into a more mid-market concept....
To win the battle against bacteria, scrub your staff daily and make sure their habits are clean The chef wipes his nose with his hand and then dips a soiled finger into the sauce to taste it. The waiter bringing the starters to the table has an ...
It’s time to sort out the inconsistencies surrounding service charge in the uk. That’s our mission for 2007 and we need you to lead the debate. By 2008 we hope to have a solution that suits everybody.
To help restaurateurs save money and the planet, free workshops are available from the LDA Being energy efficient and minimising waste is not just about benefiting the environment, it is also a great way to save restaurateurs money and improve ...
Knowing about good food and having great presentation skills simply isn't enough if you're thinking about jacking in the day job to become a restaurateur say first-timers You're sociable. You give dinner parties. You have ‘mine ...
Racine founder sells up to concentrate on role with Nick Jones Henry Harris, Chef and joint co-owner of Racine in Knightsbridge, has sold his share of the business to Eric Garnier, with whom he set up the business five years ago. Harris has now ...
The spiel? ;An authentic American diner (so far, one in Soho, one in Shoreditch) with milkshakes, cocktails and beer. We are here for more than just a burger: it's a whole dining experience,; says Co-owner Andreas Akerlund. Which means? ...
Brand extensions of restaurant food can be a lucrative sector to get into, but only if it matches the reputation of your business ;You cannot bottle the experience, but you can ensure that when the customer uses the products at home they are of ...
From fed-up and hard-up to Nobu protégé and celebrating his first year going solo with Dinings Eight years ago, Tomanari Chiba, Chef/Proprietor of Japanese restaurant Dinings, asked his Taiwanese designer friend I Yu if he'd design ..
Pascal Proyart has quietly been waiting in the wings of the London restaurant scene, but now, with a newly refurbished restaurant, it's time for him to take centre stage It was a clear chill day last winter that found Pascal Proyart, me and a ...
PASTA WITH PEDIGREE Whitby Crab with Pasta and Herbs This dish is as simple as you could possibly get – that is why it works. The ingredients are locally sourced, fresh and made to order; the crab is caught in Whitby, the pasta made on-site. It .
Who is he? Owner of the Korova Group, which operates six sites in Liverpool with another two to open by the end of 2007. How did he get into the industry? ;Out of sheer necessity. I was entrepreneurial by nature and I'd been involved in a ...
Gilgamesh in Camden Stables, London has been taken over by the owners of the building – retailer turned restaurateur Richard Caring’s Gilgamesh Camden Ltd – after the previous restaurant owners allegedly failed to meet rent ...
With the fiery owner of L’ortolan at the helm, La Bécasse is aiming to fill the void Hibiscus has left in Ludlow It’s the morning after the much-anticipated first night of La Bécasse, the new kid on the Ludlow restaurant ...
Mauro Colagreco couldn't resist Mirazur in Menton, but how forward-thinking are the blue rinsers of the Côte d'Azur? When Mauro Colagreco first clapped eyes on Mirazur in Menton, he knew resistance was futile. Though he and his ...
Last month it was reported that in Manhattan, Pearl Oyster Bar Owner Rebecca Charles is suing her former Sous Chef, now her business rival, alleging that he has copied “each and every element” of her restaurant – from the grey paint .
Any doubts over La Petite Maison opening in London have vanished in a flood of praise Arjun Waney smiles the smile of a multi-millionaire restaurateur and financier whose new London venture La Petite Maison (;more or less a bit of fun;) has ...
Restaurateurs who have reduced their staff’s working hours or temporarily laid off employees because of the recent floods (or other unheralded situations) should be aware of the legal implications, according to commercial law firm Wedlake Bell. .
The Citrus Café in Headingley, Leeds, has been sold in an off-market deal to a Brighton-based multioperator. The café was set up close to the university in 2001 by Jed McCormack and Phil Timms and has been sold to allow McCormack to ...
Entropy for sale as owners rue the city's lack of enthusiasm for cutting-edge cooking. The former site of Entropy restaurant at 3 Dover Street in Leicester is on the market, and is open to offers for the freehold interest. The three-storey ...
