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Planning for Christmas 2014: Your Christmas menu

A Christmas dinner at The Landmark London in the Tower Suite

In this second part of our special feature on planning for Christmas we look at the latest trends that have cropped up in the festive food and drink world and gather some expert advice on what to consider when putting together the perfect Christmas menu.

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News in brief

43% of guests admit to stealing from hotels

Flight booking company Just The Flight has released results from a new survey on attitudes to stealing from hotels, which could help hoteliers understand why guests do it.

Dish Deconstructed: Mushroom spaghetti with ceps pil pil from Tickets, Barcelona

At the recent Estrella Damm Gastronomy Congress, Fran Agudo – head chef of Tickets in Barcelona – revealed the method behind the restaurant’s mushroom spaghetti with ceps pil pil.

Chicago Rib Shack launches new ‘neighbourhood format’ with latest opening

The Chicago Rib Shack has launched a new site in Clapham as part of its new neighbourhood format and has plans for further expansion in the next year. 

L’Enclume, Fat Duck and Gordon Ramsay make Good Food Guide history

The restaurants scored a 10 out of 10 in Waitrose’s yearly publication – the first time in 15 years that three restaurants got the top mark.

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BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

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