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Wednesday, April 21, 2021
Home Magazine Catering & Hospitality

Catering & Hospitality

Kate Liana Green, Creator: Liana’s Kitchen

Plenty of people have sought to improve their cooking skills whilst stuck at home over the past year, and that’s a trend Kate Liana...

Hannah Grist, Founder: Hannah’s Bakes

Merley-based baker and influencer Hannah Grist chats about starting her own home baking business, the role of social media in propelling sales, and her...

Jai Chandegra, Bar Manager

I have actually lived in Australia a couple of times. I lived in Brisbane for a year-and-a-half, and in Melbourne for a year. In Brisbane, I was just bartending in bars and restaurants, whereas in Melbourne, I was managing venues as well. I would say my favourite place in Melbourne was this little neighbourhood bar called Collection Bar. It was partly owned by this genius dude... I can't remember his name, but I remember this cocktail he created called The Laphroaig Project -- it's amazing...

The Four Horsemen Among Most At-Risk Music Venues in the UK

Amid these difficulties, the #saveourvenues campaign is supporting The Four Horsemen. The national campaign, started by the Music Venue Trust, has raised over £1 million to help prevent the closure of hundreds of grassroots venues. Their initiatives include encouraging fans to "adopt a venue" by donating to their crowdfunders. Organising watch parties on social media is another initiative, for livestreamed shows by artists supporting the campaign...

Business Takes Off for Westbourne’s Delish Deli

It was back in 2008, when Matt and Hilary welcomed their daughter Tallulah into the world, that the original idea was born. During Hilary’s maternity leave, they noticed there weren’t many places where you could take your baby, enjoy a coffee, and spend time together as a family. They started exploring the idea of a soft play, coffee shop, kids entertainment-type area, and the idea grew from there...

Coming Soon: Blended Smoothie Bar

As if being a first-time business owner and launching during a global pandemic weren't challenges enough. Emily explained that the biggest challenge came with deciding the final menu for the bar. "There are endless combinations you could do. I wanted the menu to be quite unique, but also I didn’t want to be too ambitious and have offer too much. I have gone for quality over quantity in that respect. It has also been quite challenging just getting everything ready, as I am having the store redecorated. There has been a lot to juggle, but I am very happy with how it is looking now..."

Tocco: New Italian Restaurant Set for December Launch

The name Tocco comes from "Il Tocco d'Italia", or The Touch of Italy. The restaurant blends the street food of Southern Italy with Venice's renowned cicchetti bars. With this in mind, diners can a wide selection of hand-made pizzas and cicchetti (comparable to tapas), all made in-house from scratch...

Ryan Smith & Stephen Caunter, Founders: No.1 Brasserie and Bar

The initial restrictions such as social distancing were a challenge when you take into account the size of the brasserie. We had to remove tables and ensure the spacing was correct, which left us with just six tables and limited covers...

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