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Comments by an award-winning London restaurateur that sustainability is “insurance” for restaurant businesses are the most sensible that have come from the latest round of awards for the international and local restaurant scenes.
British born Master of Wine Jane Skilton has been announced as wine education director for Le Cordon Bleu New Zealand.
The co-founder of London’s successful Feng Sushi chain of restaurants, Silla Bjerrum, claims that sustainability is not so much a moral option for restaurants, as it is essential for the health of their business.
The world’s largest drink company, Diageo, has admitted attempting to rig the British Institute of Innkeeping’s annual awards so that independent brewer, BrewDog did not win a major gong. Diageo, as principal sponsors of the annual bunfight, threatened to withdraw their support on the night of the dinner if BrewDog was presented with their trophy as top dog brewer.
A London version of Copenhagen’s 42° Raw cafe has opened in the city’s Tory heartland, Mayfair.
The inaugural Rotorua Hospitality Awards began this week, celebrating the region’s hospo community. Organised by the Restaurant Association of New Zealand, The Rotorua Hospitality Awards will follow a successful formula used in other regions around the country.
New York-based Swiss chef, Daniel Humm has been named Outstanding Chef at the 2012 Beard Awards held in New York earlier today.
Spanish celebrity chef Ferran Adria is being sued by the heirs of his one-time partner, Miquel Horta, claiming he cheated Horta out of fair payment for his share of their famous El Bulli restaurant.
New research by LivingSocial of Chicago, completed for the US National Restaurant Association, shows that 90% of restaurant operators in the United States believe that websites effectively improve their marketing capabilities.
Recent news items about local foods raise an interesting question in this age of demanding food fashions. First there was healthy food, then along came specialist health food, and then food for the dietarily challenged, who have an abnormal reaction to nuts or cheese or meat or gluten, while all the time newly adopted nasties, from saturated fats to sugar and empty calories, gave food choice an extra dimension of danger.
Heritage Boutique Collection has secured Marlborough Vintners Hotel Blenheim as its second South Island hotel to join its rapidly expanding luxury property collection.
The newly launched Hospitality Training Academy (HTA) is intent on improving the profitability of the hospitality sector, according to HTA chief executive, Bruce Robertson.
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