Magazine Archive

You can prove anything with stats, they say. In this edition, we have produced a piece of research to give the trend-watchers and product- pickers the low-down on what’s Hot To Stock. Our in-house research team have spoken to hundreds of chefs in hotel kitchens across the UK to find out what appliances they use. From refrigeration to ovens and frozen chips to procurement technology, we find out which brands have a special place in the hearts of hotel chefs (page 19). Elsewhere, we head to the Hilton Heathrow Terminal 4 to speak to its new executive chef Phillip Clarke to find out the difficulties of having an eternally transient customer base (page 24).

Creating A Hub: Hilton Heathrow T4
Creating A Hub: Hilton Heathrow T4

The glass atrium at Hilton London Heathrow T4 is home to a myriad of drinking and dining concepts, and that’s exactly where they need to be

Read More >>