People
The latest news and updates on people in the industry, from the business journalists at Catering Today. We bring you the latest on what’s happening in the restaurants, bars and catering industry, with exclusive stories, analysis, best practice and industry comment.
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Sep- 2019 -27 September
The Grand Eastbourne appoints new executive head chef
The Grand in Eastbourne has appointed a new executive head chef to oversee all dining across the five-star seaside hotel. Hrvoje Loncarevic returns to The Grand, where he started his career at the age of 20 as junior chef in the hotel’s two AA Rosette Mirabelle Restaurant. As well as…
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19 September
Chef Luke Selby to host pop-up dining experience at National Theatre
The National Theatre has partnered with Sauce Supper Club to deliver a pop-up dining experience at the theatre’s House Bar and Restaurant from 9-10 October 2019. The event will be curated by celebrated chef, Luke Selby and his brothers Nathaniel and Theodore. For the first time, the supper club will…
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16 September
One in seven hospitality workers not receiving holiday pay, report reveals
Workers in the hotel and restaurants sector are missing out on “minimum legal workplace entitlements”, according to a new report by independent think-tank Resolution Foundation. Around one in seven workers in the sector report receiving no holiday entitlement, three times the rate across the rest of the economy, while around…
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13 September
Buzzworks appoints Carole Lamond people director
Buzzworks Holdings, one of Scotland’s fastest growing independent restaurant and bar operators, has appointed a new people director to the business. Carole Lamond, who has over 20 years’ experience in personnel and people development, has joined the award-winning family business to help oversee employee development and retention as Buzzworks focuses…
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11 September
108 Brasserie & Bar appoints Emre Gunes as general manager
108 Marylebone Lane has appointed Emre Gunes as general manager at 108 Brasserie and 108 Bar. Bringing with him over 15 years’ experience in the hospitality industry, Gunes has a wealth of experience across a range of high-end restaurants in the capital. He will be joining 108 Marylebone Lane from…
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3 September
Monty’s Inn appoints Tom Sheppard as head chef
British countryside pub Monty’s Inn, located in the grounds of the Montagu Arms in Brockenhurst, has appointed Tom Sheppard as its new head chef. Sheppard’s cuisine centres around traditional British classics with a twist, making use of seasonal ingredients, often from the hotel’s kitchen garden. New dishes will include blackened…
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Aug- 2019 -29 August
Black and White Hospitality awarded Princess Royal Training Award
Black and White Hospitality has received the Princess Royal Training Award (PRTA) for its on-boarding and brand engagement training programme. Established by global skills development body City and Guilds Group and now in its fourth year, the PRTA recognise employers with “outstanding” training and development programmes that have had a…
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27 August
Number of pubs in the capital remains steady
The number of pubs in London remained stable between 2017 and 2018 after falling by more than a quarter since 2001, according to statistics from City Hall. The figures, published last week, identified 3,540 pubs in the capital in March 2018, an increase of 10 pubs from 2017. A total…
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23 August
Dalmahoy Hotel appoints Bruce Price as its executive head chef
Bruce Price has joined the newly-refurbished Dalmahoy Hotel and Country Club on the outskirts of Edinburgh as its new executive head chef. Price has cooked all over the world from Australia to Switzerland, China and Taiwan, since his early days in his native New Zealand. During his time in Scotland…
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14 August
Aaron Potter joins Petersham Nurseries as head chef of La Goccia
Petersham Nurseries has announced that Aaron Potter has been appointed as head chef of La Goccia, the Italian-inspired restaurant at Petersham Nurseries Covent Garden. Petersham Nurseries said at only 27-years-old, Potter has a “huge wealth of experience in fine dining, with a strong philosophy of using sustainably farmed produce that…
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