Top five ways to create the perfect F&B mix

Published Date: 12/07/2016

 Tom Rutherford

spice magazine

Emma Gardiner July 12 2016

Spice caught up with event consultant Tom Rutherford about how venues can bring their A-game to catering.

Rutherford shares some of his secrets with us here.

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ASIA-PACIFIC BANKING & FINANCE

Published Date: 01/09/2015

ASIA PACIFIC BANKING & FINANCE

September 2015

His aim is to ensure your event is special, has unparalleled quality in food and beverages, and with appropriate return on investment.

SPICE

Published Date: 01/02/2015

SPICE

February 2015

From chocolate fountains to live cooking stations, oyster bars and everything in between, these industry gurus have seen it all when it comes to event catering.

HOSPITALITY MAGAZINE

Published Date: 23/11/2013

HOSPITALITY MAGAZINE

Danielle Bowling November 23 2013

Sydney catering and events company, Bayleaf Catering, has appointed Tom Rutherford as its CEO and will next year be working with chef Warren Turnbull, of Chur Burger and Assiette fame.

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MANLY DAILY

Published Date: 28/04/2013

Manly Daily

Beverley Hudec April 28, 2013

Sipping an Aperitif on a balmy afternoon, it’s easy to slip into holiday mode. It’s the done thing in a Parisian Bistro, or at a cafe on the Côte d'Azur. Sadly we're not although Palmie's not a bad substitute. Were doing Sunday lunch at Bistro Rivage. The bistro is head chef and owner Tom Rutherford's latest passion.

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Good Food

Published Date: 11/02/2013

GOOD FOOD

Scott Bowles February 11 2013

Celebrity chef Albert Roux is hopping on the Sydney bandwagon with plans to open a restaurant in the city.

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Australian Traveller

Published Date: 28 Jan 2016

Australian TravelLer

April 2013

Paris in Palm Beach
Authentic French food by the sea? Don’t mind if I do!
Sydney haven Palm Beach is now home to Bistro Rivage headed by Tom Rutherford who spent six years at three-Michelin-starred Le Gavroche restaurant in London.

It also promises Parisian-style drinks and live music. See you there.

bistrorivage.com.au

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Yum

Published Date: 28 Jan 2016

Yum

Natashia Bassett March 28, 2013

I’m greeted with champagne, sinking back in my comfy chair. The chanson francaise puts me at ease, and for a moment, I forget where I am.

The dogs, too, are in another world: sprawled out beneath the shade of the white-clothed tables at their owner’s feet, lapping up the autumn breeze.

No, I am not in the south of France. I am at Bistro Rivage, in the heart of balmy Palm Beach, an hour north of Sydney.....

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Miss Dissent Eats

Published Date: 28 Jan 2016

Miss Dissent Eats

Jackie McMillan March 2013

“I make the best tart tartin,” says Tom Rutherford. With a culinary pedigree as long as your arm, and a correspondingly excellent Tart Tartin ($14), Tom can rightfully command a willing audience, even in the far flung reaches of Palm Beach.

I’d drive back, swimming costume firmly in hand, just for another crack at his Steak Tartare ($18.50) – easily one of Sydney’s best.

Tom is an Albert Roux protégé - in fact, for three weeks last year, he and Albert “worked, slept and lived together.”

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INSIDE CUISINE

Published Date: 28 Jan 2016

INSIDE CUISINE

Rebecca Varidel February 2013

Rivage is as classic as they come: a classic French bistro that would make you think you were in Paris. With all the classic French menu choices I found it difficult to make up my mind. Truly, I am usually decisive – aren’t I? Yet I just don’t see these classic French dishes often enough on Sydney menues – what a pity – they never date. Timeless

And knowing that Chef Tom Rutherford was in the kitchen made my selections even more difficult. For any of you who don’t yet know him, Tom Rutherford cooked under Albert Roux at the famous and fabulous Le Gavroche;.....

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The Launch of FNB

Published Date: 23 May 2016

Founder of The Truffle Group, Liquidity and Palm Beach establishment Beach Road, Tom Rutherford is now sharing his expertise with his consultancy company FNB.

EAT, TRAVEL, BLISS

Published Date: 28 Jan 2016

EAT, TRAVEL, BLISS

Andrea February 2013

By now I’m sure you know that I love French food. Recently at the OpenAir Cinema while waiting in the queue we got chatting to the people next to us in the queue. It turns out that that day they had gone to Palm Beach to Bistro Rivage for breakfast (a specially catered event), and I had gone to Palm Beach, to The Boat House. It’s funny that I have driven right past Bistro Rivage many times, on the bend just before the Palm Beach Golf Club / the park leading up to Barrenjoey. And so I just had to get to Bistro Rivage to see what it was like. How close was it to a French bistro? If you know Palm Beach, I’m sure you recognize this. About 5 months ago Bistro Rivage took over the premises from another restaurant.......

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The French Glam and Chick by Laura

Published Date: 28 Jan 2016

The French Glam and Chick by Laura

Laura Laffitte September 2012

Today I would like to talk about a place that I really love. I went to Palm Beach (the northern beaches of Sydney, Australia) last Saturday for a surf lesson and to be honest I usually always have lunch at the Boathouse because I love the place and the atmosphere.

And then after a while I wandered over to be in Palm Beach I fell by chance on a new French restaurant "Bistro Rivage" very recognizable thanks to the French flags. This Bistro is facing the golf course in Palm Beach....

I was with my man, so we sat at a table and we ordered a glass of French Rose for the aperitif. The menu was really appetizing and the prices (for once) were affordable (including wine) . The menu had the same authentic design as a menu bistro in France.......

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Good Living

Published Date: 28 Jan 2016

Good Living

Rob Woodburn February 2010

A plank laden with prime rib cuts and slices of juicy steak used to be the showpiece sampler at Osso Bar Restaurant. Now it's the mixed entree plate of peking duck shanks, twice-cooked pork belly with black vinegar caramel and a delicious three-cheese souffle.

The adjustment in emphasis and flavours at the flagship restaurant in the new-look Penrith Panthers epitomises the food evolution under way at the foot of the Blue Mountains. Fine dining is the future at the biggest club in NSW

Penrith Panthers has a membership of 65,000, welcomes 1.5 million visitors a year and is open 21 hours a day, year-round......

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Mice.net

Published Date: 28 Jan 2016

Mice.net

February 2010

Some of the best events I have worked on came about because the event producer encouraged open and challenging conversations with suppliers and venues.

We all know that an idea gets better as it rolls between a group of professionals, so my challenge to event producers and suppliers alike is – how can you challenge the brief?

When a brief falls on your lap, how many times have you thought, ‘I just know this could be better?’ Encouraging and supporting open and creative conversations with all stakeholders is a great way to push open the possibilities.... (page 52)

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Mice.net

Published Date: 28 Jan 2016

Mice.net

October 2009

Organising the food and beverage for an event brings with it many questions and difficulties, but with the help of a food and beverage expertit could all be a breeze.

My advice to event planners is to spend time on the issues they can influence and let someone else assist them the intricacies associated with food and beverage.

This can be anyone from an experienced caterer or a restaurant owner to and fnb consultant such as myself......(page 90)

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Making Memorable Moments

Published Date: 28 Jan 2016

Making Memorable Moments

August 2009

There are many components to a successful event, however the choices made around food and beverage can make a defining difference.

Too often the entire food and beverage (or fnb) budget – usually significant – is selected from standard packages provided by venues and caterers, without creative input or direction from the event producer. Why is it that we have creative directors for lighting and sound, but not for food?....(page 28)

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Corporate createring with bubbles

Published Date: 15 Mar 2016

Tom's aim is to ensure your event is special, has unparalleled quality in food and beverages, and with the appropriate return on investment.