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Now -more than ever - our great British pubs need to get people
through their doors. The British Beer and Pub Association reports that more than 2,000 pubs have closed
since the Chancellor increased beer tax in the 2008 Budget, resulting
in 20,000 job losses over the last year. Nationally, pubs are closing
at the rate of 36 a week.
With a little help from Matt Edwards, from the Yanwath Gate Inn near Penrith, and Richard English, from the
Cavendish Arms, Cartmel, AWOL’s James
Brown looks at some keys to survival.
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Last Updated ( Monday, 06 April 2009 )
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Discerning diners looking for quality beyond stars, rosettes and highly
rated guide entries can now base their choice of restaurant on kitchen
hygiene. Scores on the Doors is a star rating scheme based on the Food
Standards Agency Code of Practice.
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Last Updated ( Friday, 28 November 2008 )
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Everyone wins with an AWOL contract – employers, chefs and us! James Brown explains how AWOL’s way of working keeps everyone happy, even the Inland Revenue. |
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Last Updated ( Friday, 24 July 2009 )
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We have seen the future, and it works. And it’s right here in Cumbria.
AWOL’s James Brown has been inside the new catering facilities at
Kendal College, and he’s well impressed.
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Last Updated ( Saturday, 29 November 2008 )
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Relief chef James New is off to Australia with more than £2,000 in his
pocket, thanks to AWOL. He tells us how working with AWOL has made him
more confident and independent.
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Last Updated ( Friday, 28 November 2008 )
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One of the best places to source your ‘beef bits’ is Lakes Speciality
Foods in Staveley, who offer a fantastic range of locally sourced
meats. They are currently sending out 8-ounce beef daubes, square cut
ox cheek, and oxtail. If you’re not sure about a cut, ask – these boys
really know their stuff.
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Last Updated ( Friday, 28 November 2008 )
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We’ve been doing some research on seasonality, and there is some good material out there. We’re fans of Great British Menu winner Mark Hix, who brings an interesting approach to using seasonal ingredients in different and imaginative ways.
In his latest book, British Seasonal Food, Hix says: ‘a carcass of beef holds many surprises.’
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Last Updated ( Friday, 28 November 2008 )
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Join Cumbria's biggest and best relief chef team. We have vacancies in the South, North and West Lakes. Lots of variety, straight shifts, good money: CALL US TODAY! You could be working next week. Try a new way of catering. Please note you need to be a time served, experienced chef to gain the most benefit. |
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Last Updated ( Tuesday, 29 April 2008 )
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A new report from OC&C Strategy Consultants suggests branded chains will be the main driver behind rapid growth predictions. The UK casual dining market was worth £3.8b in 2007 and is predicted to be worth £4.7b by 2011. AWOL comment: “Casual dining will be less likely to be adversely affected by tough economic conditions, so lose the table cloths and promote good value local produce served in relaxed dining environment” |
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