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Current Issue July 2008

IN BUSINESS: Bartique in Fulham Road links with Japanese neighbour
TOP STORY: Marriott Hotels’ £120million ‘Nip & Tuck’ refurbishments
ON SITE: Raw food chef Chad Sarno gives vegan dishes a twist at SAF
SAVE OUR PORK: Campaign urges restaurateurs to support pig farmers
ISSUE: Hidden dangers of food poisoning in the summer months

NIP AND TUCK

A WELL ESTABLISHED HOTEL GROUP IS INVESTING 120M IN A REFURBISHMENT PROGRAMME WITH A MAJOR PART OF THE SPEND ON FOOD AND EVERAGE OPERATIONS. LES LEONARD MET THE MAN TRAVELLING THE COUNTRY TO ENSURE EVERYTHING RUNS SMOOTHLY More…

Contents In This Issue

IN BUSINESS: Bartique in Fulham Road links with Japanese neighbour

TOP STORY: Marriott Hotels’ £120million ‘Nip & Tuck’ refurbishments

ON SITE: Raw food chef Chad Sarno gives vegan dishes a twist at SAF

SAVE OUR PORK: Campaign urges restaurateurs to support pig farmers

ISSUE: Hidden dangers of food poisoning in the summer months

SAVE OUR BACON

July 2008

AS PIG FARMERS ARE FORCED OUT OF BUSINESS DUE TO THE HIGH COST OF FEED, CATERERS ARE BEING URGED TO JOIN THE INTENSIFIED CAMPAIGN TO BRING ABOUT CHANGES TO SAVE THE INDUSTRY… More…

HIDDEN DANGERS

July 2008

WITH INCIDENCES OF FOOD POISONING INCREASING DURING THE WARMER MONTHS, WE LOOK AT HOW RESTAURANTS CAN AVOID FALLING FOUL OF BAD HYGIENE PRACTICES THROUGH THE SUMMER SEASON… More…

RAW AND REFINED

July 2008

CHEF CHAD SARNO IS GIVING RAW AND VEGAN DISHES A FINE DINING TWIST AT SAF, A NEW RESTAURANT CONCEPT RECENTLY OPENED IN LONDON’S EAST END. KIRSTY COLLINGS PAID HIM A VISIT… More…