Horeca
Az exciting course for those who are into sea food – Video of the day
Sushi Kashiba is Seattle’s sushi restaurant from Chef Shiro Kashiba who’s trained by Sushi Master Chef, Jiro Ono. Featured here is the omakase at the sushi bar....
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Magazine: A hurtful loss
Our beloved colleague and MVI member László Jakabffy died in December 2017, after a brief fight with a serious illness. Mr Jakabffy was one of the most colourful figures in Hungary’s...
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Goût de France / Good France 2018
For this fourth edition, Goût de France will involve French embassies abroad and the chefs from some 3,000 participating restaurants around the world. They will all offer “French menus” on...
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French menu in twenty-five restaurants throughout the country
In Hungary, twenty-five restaurants joined the Gout de France / Good France gastronomic world celebration for the fourth time. On 21 March, more than three thousand restaurants offer French menus...
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MTÜ: tourism developments to be started in Baranya in a value of more than 12 billion HUF
Fifteen major tourism developments will be realized in the following years in Baranya County in a value of more than 12 billion HUF – the CEO of the Hungarian Tourism...
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Fresh vegetables in the kitchen – Video of the day
AeroGarden Harvest Elite WiFi with Gourmet Herbs Seed Pod Kit....
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Hungarian success at the international junior chef competition
The Olivier Roellinger contest mobilizes ever more young European chefs regarding seafood preservation. The 2018 edition opens today to all European countries, under the patronage of Nicolas Hulot Minister of...
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Beeryoga became a story – Video of the day
A new fitness craze from Germany, combining traditional yoga poses while drinking bottles of beer, is gaining popularity in Asia....
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Commercial wine competition
This March retail chain CBA organised its traditional spring wine competition for the 12th time. Communications director Attila Fodor told: the contest’s new name 1st Príma Wine Competition reflects the positioning...
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#YouToo, Johnny!
On 8 March Diageo launched the female version of Johnnie Walker: Jane Walker Black Label. Stephanie Jacoby, vice president of the brand told in connection with the launch that nearly 50...
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A victim of Instagram?
Classic croissant has become one of the victims of the recent Instagram craze. The croissant mutations that we can see on Instagram are spectacular and impressive, but they simply kill what...
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Cookie portrait
Personalising sweets in the literal sense of the word: California bakery Parker’s Crazy Cookies makes cookies that actually look like you. All you have to do is send a photo and...
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Reducing food waste
In March the National Food Chain Safety Office started a series of roundtable discussions – for food producers, sellers, charity organisations and the representatives of various authorities – to talk...
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Great in fish!
Two BGE students and a university student from Finland – Norbert Csukás, Barbara Ramocsai and Jonna Rostedt – finished in the first three places in the Eastern European final of...
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Cooking meat from Piemonte
In 2018 Torino will host the European final of the Bocuse d’Or international chef competition. The event will be organised on 11-12 June and Hungary’s representative will be Ádám Pohner, sous...
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Restaurateur of the Year in 2018
In 2018 Szabolcs Dudás and Szilárd Dudás, the owners of Anyukám Mondta Restaurant won the Restaurateur of the Year prize of the Guild of Hungarian Restaurateurs (MVI). The winners received the...
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Modern Enterprises Programme
On 8 March the representatives of the Guild of Hungarian Restaurateurs (MVI) and the Modern Enterprises Programme of the Hungarian Chamber of Commerce and Industry (MKIK) met. Project manager Levente Czimbalmos...
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Fruits, labelled with laser
New technology is etching labels right into the surface of fresh fruits at some markets in Europe. Manufacturers say the labels are safe and help identify where food comes from,...
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Costes restaurant of the year again
Costes is the restaurant of the year with 93 points. Under the lead of Eszter Palágyi the kitchen is focusing to create a fine dining gastronomic culture that connects classic...
Read moreA craft brewery and a spectacular restaurant was opened in Gyula
Ábrahám Csaba created a craft brewery with a spectacular restaurant in Gyula, with a 280 million HUF investment. At the handover ceremony on Tuesday, Ábrahám Csaba told that currently four...
Read moreThe Budapest Airport expects a 15 percent increase in US passenger traffic
The Budapest Airport expects a 15 percent increase in passenger traffic between the United States and Hungary thanks to new direct flights. Kam Jandu, Chief Commercial Officer at Budapest Airport...
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A culinary trip to Bologna
The Guild of Hungarian Restaurateurs (MVI) and Coninvest Kft. are organising a culinary trip to Italy. Participants will visit ice cream company Carpigiani, food-themed park FICO and the Lamborghini factory and museum...
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The field of Bocuse d’Or Europe was announced
The field of this year’s European final of the Bocuse d’Or International Cooking Competition was published; the Hungarian contestant, Pohner Ádám can compete in Turin on the first day of...
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Ötvenmillárdot költhetnek a nyugdíjasok Erzsébet utalvánnyal
A nyugdíjasok már 50 milliárdot költhetnek el Erzsébet utalvánnyal, hiszen kétszer kapnak, ami pedig tekintélyes hányada lehet az Erzsébet utalványos piacnak. Ez az élelmiszer és vendéglátó piacnak, ahol az Erzsébet...
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Fries, a foot long – Video of the day
Harajuku Gyoza in Australia serves fries that are almost a foot long....
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Chicken-concept in New York – Video of the day
Sticky’s Finger Joint makes 10,000 pounds of chicken each week and serves endless combos of chicken and homemade sauces....
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The idea of the milk coffee tax has failed in Britain
The British government has rejected the idea of the so-called milk coffee tax that would be disposed on disposable coffee beans to reduce waste production because the government believes it...
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The average cafeteria is 390 thousand forints
This year, companies spend an average of 390 thousand forints on a worker’s cafeteria, 4.5 percent more than in 2017 – Fata László, cafeteria expert told Világgazdaság. The Monday issue...
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