“We despise hollandaise, home fries, those pathetic fruit garnishes, and all the other cliché accompaniments designed to induce a credulous public into paying $12.95 for two eggs. Nothing demoralises an aspiring Escoffier faster than requiring him to cook egg-white omelettes or eggs over easy with bacon.”
Take a look at social media and hashtags like #Brunching or #BrunchLife and you’ll see that Londoners love going out for Saturday or Sunday brunch. For restaurants this means brunch is a great opportunity to add this profitable meal service time to your existing offerings and bottomless brunch is a way to differentiate your brunch […]
In Dublin last month, we saw two of the largest industry exhibitions take place giving hoteliers, restaurateurs, chefs, and all involved in the industry a chance to network and showcase under two conference roofs. Hospitality Expo took place in the RDS and Food and Bev Live was held in Citywest Conference Centre.
There’s a reason why fish & chips is one of Britain’s national dishes. And it’s not necessarily down to a good, crunchy batter; the softness of a well-blanched chip; or liberal lashings of salt and vinegar.
January: possibly the most interesting (read: slowest) month for restaurants and bars. The buzz of Christmas and New Year has worn off, and people are generally cash poor – if not avoiding the biting cold by jetting off to Tahiti. It’s a month that’s a curse for many operators, but could it be an opportunity […]