Re-visiting the debate: Cutting VAT in hospitality.
In early May I wrote a post about reducing VAT in hospitality to 5%, & why it won’t happen. The lowering VAT movement has been trying to gather traction by announcing a “Tax Parity Day” on Wednesday September 25th, where they will reduce the prices of restaurant bills by 7.5%. Yes, they’re doing it mid … Read more
Out & About ~ The Royal Clarence, Abode Exeter, Devon
The Royal Clarence in Exeter was Micheal Caines’ first excursion into the mid hotel market; now of course there is the whole Abode brand reaching from Glasgow to Canterbury & Exeter, with Chelsea and Manchester in between. It’s been a tough lesson for the two Michelin starred chef, as this area of hotels is a … Read more
Twitter for Hotels & Restaurants.
I remember (back in the day) when my best mate, who works for a multi-national IT company, said to me “get involved with this, it’s the next big thing”. Being a bit of geek, although this has now increased as time has gone on, I took a look. I was pretty au fait with Facebook … Read more
Revelations, The Caterer ~ The Full interview
Revelations, The Caterer ~ The Full interview This week I’ve appeared in The Caterer’s Chef section after answering a tweet sent out by Managing editor Amanda Afiya, asking for chefs to take part. Despite how some chefs deride The Caterer for what it once was (ie lots of pages, but many were adverts), secretly they … Read more
Out & About ~ Gidleigh Park, Devon
There are many questions I get asked about Michelin rated & higher end food; but one that crops up on a regular basis is people enquiring about Gidleigh Park. My reply is always the same. Gidleigh Park is one of the very few places where you can go and be made to feel special, irrelevant … Read more
Words of Advice, The Legends ~ Shaun Hill
The next in our line of ‘Words of Advice’ series of ’5Questions’ comes from what many consider to be the thinking mans chef, Mr Shaun Hill of The Walnut Tree, Abergavenny Wales. He breaks the mould in our line up as he still works 5 days a week in the kitchens and is a current … Read more
