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On the job at yet another
restaurant with 'junior staff' Stephanie and Madeline |
Husband and wife team Peter and Colleen Grove have
written numerous books in their journalistic careers ranging from
children's books to science fiction and The
Ergo-Economics of Sports and Leisure Facilities to The
National Hotel Directory (Guide to UK Hotels with Leisure Facilities).
Initially trained in economics, Peter moved into
sports journalism as the result of being an international swimmer and
county water polo player and was later joined by Colleen at All
Sports International, supplying international sports news and
information on 82 sports to national newspapers and other media
working closely with both Daily Express and Daily Mail.
In 1989 they produced The
National Restaurant Directory later sponsored by
Carlsberg, which later broke down into The Real
Curry Restaurant Guide which now covers over 6000 Indian
restaurants in UK. They then published The
Oriental Restaurant Guide followed by The
Italian and lastly The Mood Food
Restaurant Guide covering Mexican, Greek, Spanish,
Caribbean etc food.
In 1994 at the request of a group of top Indian
restaurants they set up The National Dome
Grading Scheme which has been providing an inspection
service to the industry ever since and have operated an annual 'Best
In Britain' Awards to highlight excellence in the industry.
As a result of their experience they have written much
of the market research that has appeared in recent years published by
a variety of marketing groups and newspapers and have appeared on
radio and television talking about ethnic food in general and Indian
in particular. They also edited Spice N Easy
and Masala magazines for a short
while and have edited Menu Magazine
for over ten years, in addition to www.menu2menu.com,
an internet restaurant guide started in April 2000, now enjoyed by 1
million visitors a month.
Although they both remain registered sportswriters,
and run the sports journalists website, www.sportsjournalists.co.uk,
the demands of the ethnic food and drink sector leave them little
time for active participation so you are more likely to see them at a
restaurant or chatting to chefs, rather than attending a World Cup or
Olympic Games.
Their forte has always been research and in this
latest work they have tried to provide a standard volume for the
industry that will remain a classic work of reference to many years.
Not content with over two years of research they are already delving
into the archives for their next project.
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