May 2012
Caterer & Hotelkeeper;5/4/2012, Vol. 202 Issue 4726, p22
Trade Publication
The article presents an interview with Mark Askew, executive chef at Gordon Ramsay Holdings (GRH). Mark says that it was good doing prestigious restaurants all around Great Britain. Marks says that Cirrus is really to be seen as the finance vehicle and the operational vehicle that gets the sites, gets the people and tries to marry the two together.


Related Articles

  • WITHOUT RESERVATIONS. Orovan, Bill // Echo Magazine;7/3/2003, Vol. 14 Issue 21, p71 

    Evaluates the Fate restaurant in Phoenix, Arizona. Comments on the interior of the establishment; Information on its Asian dishes; Prices for the menu.

  • NEW YORK CITY.  // Newsweek (Pacific Edition);10/31/2005 (Pacific Edition), Vol. 146 Issue 18, p71 

    Focuses on five recommended restaurants in New York City, according to the Zagat Survey's restaurant guide. Information on the newest restaurants and eateries.

  • WILD CURRY & CHA GIO CAFÉ. McLaine, Jennifer // Atlanta;Apr2004, Vol. 43 Issue 12, p200 

    Fortunately, some Atlantans realize that creating something new doesn't necessarily mean destroying the old. Those who have for 26 years loved crispy spring rolls at Cha Gio, the city's First Vietnamese restaurant, have yet another reason to continue frequenting the Midtown institution that was...

  • TALKING SCHOP! LA last lil' bits. Harris, Kysha // New York Amsterdam News;9/17/2009, Vol. 100 Issue 38, p24 

    A review is offered for various restaurants in Los Angeles, California including the Pho Café, the Ford's Filling Station and the Mozza.

  • Catering & Dining. Wilkins, Duane // New York Amsterdam News;02/25/99, Vol. 90 Issue 9, p34 

    Features items of culinary and dining interest in New York City as of February 25, 1999. Range of menu offering at Champ's hot dog and hamburger eatery; Bestfoods' presentation of `Courses in Black History', a culinary demonstration program that features Afro-American menus; Black Culinary...

  • ask KRISTINE.  // Sarasota Magazine;Nov2006, Vol. 29 Issue 2, p268 

    The article discusses healthful eating during the holiday and social season. Thyme for Dinner, a restaurant in Sarasota, Florida, is described as a resource for creating healthful and delicious meals, which the customers can assemble themselves. The restaurant's features and food, which ranges...

  • Chinatown Energy Takes Hold in Wheaton.  // Washingtonian Magazine;Dec2009, Vol. 45 Issue 3, p110 

    The article focuses on the establishment of the Chinese restaurant, New Kam Fong in Wheaton, Maryland. It presents the best Chinese dishes of he restaurant which include shrimp dumplings, duck-and-cabbage soup and lamb with ginger. It also mentions the qualities of the manager, Kenny Li, in...

  • REVIEW OF THE REVIEWS.  // Caterer & Hotelkeeper;1/29/2004, Vol. 193 Issue 4308, p17 

    Presents information on the meals served at several restaurants in Great Britain from several periodicals as of January 29, 2004. Information on several courses at Le Mazot at Whatley Manor that contain poultry liver; Discussion on three set courses for dinner served at the Goring Hotel;...

  • 33: DINING AT HOME.  // Restaurant, Food & Beverage Market Research Handbook;2009, p203 

    The article reports on the study conducted by the Food Marketing Institute on consumers who are dining in their home in the U.S. The study found that 93% of consumers ate a home-cooked meal at least once a week in 2008, an increase from 89% in 2007. Also presented are the distribution of dinner...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics