Flying solo: Tom Brown brings a taste of Cornwall to Hackney with Cornerstone
Cornerstone, chef Tom Brown’s first restaurant, is a deeply personal affair: funded by family, named after his favourite song and inspired by his mentor and friend Nathan Outlaw. Neil Gerrard meets him Tom Brown can scarcely believe his luck. Most 30-year-old chefs can only dream of owning their own […]
TGI Friday’s warned of “summer of disruption” with staff strikes
Team members from TGI’s in London’s Covent Garden and Milton Keynes have begun a 24-hour walk-out as part of an ongoing dispute with the casual dining chain. In February the restaurant group changed its tipping policy to redistribute 40% of all tips received on credit or debit cards to back-of-house staff. Trade union Unite says the move has angered staff on both sides of the pass, and claims the company is using waiter’s tips to top up the wages of kitchen workers to avoid giving them a pay rise.
The practice is prohibited by Unite’s Fair Hospitality charter, which TGI’s is signed up to. A TGI’s spokesperson told BigHospitality in February that the changes were in the “interest of fairness” and followed discussions with a “large segment of team members” and “research in to industry norms”. But Unite regional office Dave Turnbull warned the restaurant chain was facing a “summer of disruption” if it did not meet with staff to find a “sensible solution” to the dispute.
Woky Ko to double up in Bristol with new Kauto restaurant
Called Kauto, the new restaurant will open in the Clifton area of Bristol and will serve similar dishes to the Woky Ko restaurant at the city’s Cargo development at Wapping Wharf, including bao buns, spring rolls and noodle dishes.
Kauto, which is named after a champion racehorse, is split over two floors and has been designed to be different from the Cargo original. It will feature polished concrete interiors and muted colours and will have ‘the same casual dining ethos but with a Woky edge’.
New dishes on the launch menu include roast char siu with shallot ponzu; Korean fried chicken with ramen noodles, soy egg and umami broth; and clams, wild prawns and rice vermicelli noodles in a tom yum broth.
Seven dessert trends for restaurants to watch
In the world of the tasting menu, restaurants’ dessert options often comprises one or two light bites, invariably made with scattered pieces of meringue, some granita or – if the chef is really pushing the boat out – a chocolate delice. But as à la carte has come back into fashion, so too have bigger, more satisfying, desserts – step forward cakes and tarts…
Talented Development Chef to Boost Valentine/Cuisinequip Business
Experienced development chef Philip Sanderson has been appointed by Valentine Equipment and Cuisinequip in a key business development role to utilise his industry knowledge, contacts and ability to demonstrate equipment.
Talking about his appointment, Phil says, “Joining the team at Valentine/Cuisinequip my aim is to continue to support our distributors with the highest level of customer support and to deliver to our end-users as many solutions and benefits as their businesses demand.
Admiral Recruitment is shortlisted for The Global Recruiter Industry Awards
Hospitality recruitment specialists, Admiral Recruitment, have been shortlisted under the Best Specialist Recruitment Business category of the Global Recruiter Industry Awards 2018. The winners will be announced at the Awards ceremony on June 21 at Café de Paris, London. For the past nine years, The Global Recruiter Industry Awards programme has celebrated the best in recruitment.
Paula Rogers, founder of Admiral Recruitment, said: “It is an absolute honour to be named a finalist, particularly under the ‘Specialist Recruitment’ category because this is for recruiters who can demonstrate that they are truly part of the sector they serve and have knowledge and understanding of their specialist niche.