Charles Dickens’ favourite cocktail is among the inspiration behind a new range of cordials for gin, launched by the Sipsmith team.
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Seaweed was largely considered the domain of the Chinese takeaway or the sushi restaurant until it burst into restaurants in late 2014 as a healthy, “alternative” ingredient. MPs from the Parliamentary Save the Pub Group have tabled an amendment to the Infrastructure Bill, seeking to “end the scandal” of pubs being demolished or turned into supermarkets without planning permission. Coup de Pates’ vanilla macaroons were voted one of the ten best new products in Hospitality for 2015 at the Hospitality Show expo on Tuesday 20 January. Source:Coup de Pates' macaroon shells voted one of 2015's best new products at the Hospitality Show The idea: Sale of Christmas trees from the pub’s frontage. Greene King’s Flame Gill has won a national award for the quality of its fish and chips offer. Source:Greene King’s Flame Grill scoops national fish and chip award Capitalising on growing demand for homemade pies could be a key opportunity for chefs to drive food profits, new research suggests. Star Pubs & Bars is providing new lessees with Cloud-based till systems enabling them to generate and view all financial reports whenever and wherever they want. The deadline is approaching for entrants to Bath’s tenth annual Chef V Chef competition. Source:Entry deadline approaching for Bath-based cooking competition Greene King pubs’ Flame Grill is one of five finalists in with a chance to top the Best Multiple Foodservice Operator category at Seafish’s National Fish & Chip Awards. Source:Greene King's Flame Grill among finalists for National Fish & Chip Awards |
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