Vic Laws has had a long and varied career, with many professional achievements, but they have also made many lasting impressions through his personal connections to people in our industry, making him a well-liked and respected individual. He began his career at the...

The Annual Grouse Supper is one of the pivotal events for the Reunion des Gastronomes.  And this year we were delighted that Past President Brian Clivaz was able to host us at his iconic L ’Escargot - London’s oldest French Restaurant. Following a reception of...

The competition has been run by the Academy of Food & Wine Service for seven years and aims to acknowledge and reward the best in the industry – whether small individual boutique establishments, popular fine-dining sites or those part of a larger food and beverage...

The Disciples of Escoffier UK Are very proud to announce The Ninth Chapter of the Disciples Escoffier UK Annual Black Tie Dinner Dance Sunday 8th October 2017 The Royal Lancaster; LANCASTER TERRACE, LONDON W2 2TY TEL: +44 207 551 6000  Cocktail Reception 18:30 Hosted...

Mark Lewis has been appointed the new chief executive of Hospitality Action. He will replace Penny Moore who will be leaving the charity in December this year. Lewis is stepping down from his current role as publisher with the Caterer magazine where he has worked for...

TOM KITCHIN is lugging a crate of grouse into the restaurant, hurling insults in French as young chefs race down the pavement shouting: ‘Chef’s back! Get f***ing plucking!’ Feathers fly and before long the Michelin-starred chef is in the kitchen, butchering the birds....

The Capital Club, Dubai’s premier private business club, has appointed a new General Manager, Ian Palmer, a seasoned hospitality and club expert with three decades of extensive experience in international hotel operations. Palmer hails from London and started his...

Guy Gateau's first draft of modern culinary history Guy Gateau, Maitre Cuisinier de France Monday, April 26, 2004 Translated by Jonathan Day IT IS always a dangerous exercise to put down a point of view on the newest stages in the evolution of gastronomy. Nonetheless,...

Some of my initial thoughts for a vocation had been to become an actor and then a barrister and in the end I found myself going to Surrey University to study Hotel and Catering. Since then I have worked in a variety of high end, high volume establishments covering...

The hospitality sector is by nature a humble one, probably stemming from centuries ago when discretion was deemed a key skill for anyone working within it. The Reunion des Gastronomes was officially formed in 1899 and 118 years later the immense talent, skills and...