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EAT OUT<br />
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www.eatoutmagazine.co.uk SERVING THE RESTAURANT & PUB BUSINESS<br />
November 2012 issue 92<br />
ROADSIDE ASSISTANCE<br />
Why Little Chef is finally<br />
on the road to recovery<br />
GIGGLING SQUID<br />
Is this the UK's first major<br />
Thai chain?<br />
RULING THE ROOST<br />
Chicken restaurants are big business:<br />
how are operators hatching a plan for success?<br />
WOMEN IN THE WORKPLACE INDIAN FOOD KITCHEN GADGETS<br />
®<br />
Since 1814 we've<br />
been creating<br />
Jeremiah Colman's<br />
fiery blend of<br />
mustard<br />
Today we are still as passionate as ever, sourcing<br />
over 51% of our mustard seed from local UK farms.<br />
David Hoyles is the 4th generation of his family to<br />
supply Colman's. He works as part of our farmers'<br />
cooperative to ensure the best quality mustard seed<br />
arrives at our <a title="Eat Out - November 2012 page 1" href="http://viewer.zmags.com/publication/d0b2af6e?page=1"> t eaout EAT OUT Awards 2013 Get your nominations</a>
<a title="Eat Out - November 2012 page 2" href="http://viewer.zmags.com/publication/d0b2af6e?page=2"> ® Since 1814 we've been creating Jeremiah Colman</a>
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