Daily news, insight and opinion from the world of restaurants
Waiting on tables is all about serving the customer, not a management brief, writes Fay Maschler The brief encounter that is the relationship between a waiter and a customer in a restaurant is fraught with the same difficulties that attended Celia ...
Is it just a fizz? The Champagne houses clearly think not as production is stepped up to meet popular demand The growth in sales of pink wines over the past few years has been exceptional. Rosé Champagne has been particularly successful, with ..
After a High Court case making employers liable for staff harassment, there's a very real risk that robbery could hit you twice over if you don't take precautions Restaurateurs risk claims of negligence if they fail to protect their staff ...
Silver service or pub grub? We ask those behind some of the most successful gastropubs how they strike the balance It's a familiar scenario. You knock back a couple of halves in the downstairs bar, ascend the rickety staircase to the dining room ..
Who are you? An amateur chef who loves food and has just had the doors flung wide open for him. Ah yes, you won MasterChef, congratulations! You've been hard to get hold of – has fame gone to your head already? No, no. I've been in lots .
Heat by Bill Buford Jonathan Cape £17.99 Review by Kayleigh Donahue Five years ago, Bill Buford, former Fiction Editor of The New Yorker, set out to write a profile on Mario Batali, famous in the US as much for his restaurant empire and ...
Who is he? Owner of the Meredith Group which runs gastropubs The House in Islington, The Bull in Highgate and is about to refurbish The Running Footman in Mayfair, which it will reopen in August. How did he get into the industry? He went to Swiss ...
DANNY MEYER IS NEW YORK'S RESTAURATEUR EXTRAORDINAIRE AND THE US BUSINESS COMMUNITY IS CLAMOURING FOR HIS WORDS OF WISDOM. STILL HE FOUND TIME FOR RESTAURANT'S UNIQUE BRAND OF HOSPITALITY Five minutes into my first meeting with Danny Meyer I ..
The boutique hotel and restaurant aiming to claim back the East Sussex town from the blue rinse brigade At first, Rye might not sound like the place for a boutique hotel with a fashionable restaurant. The East Sussex town may be associated, in the ...
‘World's Best Cream Puffs' have landed in the UK – be afraid, be very afraid Those of you unwilling to welcome a potentially addictive custard-filled pastry into your life, look away now, because Beard Papa's cream puffs have ..
Tokyo opening marks the first of many restaurants planned to ‘inject something different' into the Japanese dining scene D&D London has opened its first restaurant in Japan, called Botanica, in partnership with Japanese restaurant group ...
First-timer chooses new development area to open ambitious 100-cover Indian With neighbouring Newcastle currently undergoing something of a culinary renaissance, Gateshead is to welcome the first major restaurant investment to its developing Quayside .
Roka roller to introduce Riviera institution to London Arjun Waney, co-founder of highly acclaimed Japanese restaurant brands Zuma and Roka, has obtained the franchise to the La Petite Maison brand in Nice and plans to open two London sites in the ...
Crab Crème Brûlée ;The only thing that has been on the menu for the entire ten years we've been open is the Crab Crème Brulee. It's an adaptation of something I saw in a magazine ten years ago which called it ...
Bar dining is the height of fashion, with many restaurants catching on. It’s a good look, but only if you get it right Trendwatchers, particularly those who visit New York with any regularity, will be well aware of the trend for bar dining. ...