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Survey highlights hospitality skills challenge

Survey highlights hospitality skills challenge

15th March 2010

A Government survey has shown the skills gap in the hospitality industry to be wider than in other parts of the UK market. … More…

Herbert Berger wins inspirational dish challenge

Herbert Berger wins 'inspirational dish' challenge

15th March 2010

Chef patron of 1 Lombard Street, Herbert Berger, has won the St Lucia Distillers competition which saw 11 chefs compete to produce the most inspirational dish using Chairman's Rese… More…

New head chef for Wiltshire hotel

New head chef for Wiltshire hotel

12th March 2010, 10:43am

The Bath Arms at Longleat, Wiltshire, has appointed Chris Gregory as the new head chef.… More…

More news

La Tasca launches healthier choice menu

12th March 2010, 7:09am

News in brief

11th March 2010, 12:37pm

The final Salon Culinaire results

11th March 2010, 8:55am

Salon results

10th March 2010, 4:46pm


news Archive

Latest News

Survey highlights hospitality skills challenge

A Government survey has shown the skills… More…

12th March 2010, 3:14pm

New head chef for Wiltshire hotel

The Bath Arms at Longleat, Wiltshire, ha… More…

12th March 2010, 10:43am

Holmesterne Foods crowned Foodservice Pork Product of the Year

A 'Khmer Pork Curry' from Holmesterne Fo… More…

12th March 2010, 9:30am

Three chefs represent Wales in WorldSkills UK

Three young chefs will be displaying the… More…

12th March 2010, 9:11am

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In this current issue…
In this current issue…

March 2010

  • THE VIEW: Simon Chaplin - Christie & Co’s head of restaurants on why the industry’s mood remains cautious
  • ISSUE: Pub saviours- Les Leonard explores the growing trend of communities clubbing together to save their local pubs
  • AT THE TABLE WITH...: Tim Martin - In a rare interview, the Wetherspoon boss talks  usiness, government policy, supermarket booze and why his staff should ‘Tell Tim’
  • TOP STORY: Restaurants vs. Recession - As the industry continues to battle through, we look at methods being used to increase footfall and spend per head
  • IN BUSINESS: From fi eld to fork - How The Field Kitchen is proving a hit with its unusual restaurant concept among the green fi elds of rural Devon

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