SUBSCRIBE

News > Business

Read more breaking news

 

 

The growing relationship between celebrity chefs and hoteliers

By Luke Nicholls , 23-May-2012
Last updated on 24-May-2012 at 14:02 GMT2012-05-24T14:02:13Z

Chef Mark Greenaway has greatly increased his profile having opened his eponymous restaurant at No. 12 Picardy Place in Edinburgh last year
Chef Mark Greenaway has greatly increased his profile having opened his eponymous restaurant at No. 12 Picardy Place in Edinburgh last year
Loading the player...

The number of restaurants led by big-name chefs in branded luxury hotels has grown significantly in recent years, and having this 'brand within a brand' can, at first glance offer significant advantages for both parties.

Marco Pierre White, Gordon Ramsay, Marcus Wareing, Heston Blumenthal and Aiden Byrne are just some of the chefs that now operate restaurants within hotels; so just how reliant are these hotels becoming on big-name chefs to for greater brand awareness and financial benefits? BigHospitality attended a panel discussion at the Boutique Hotel Summit on Monday to find out more.

The discussion, entitled 'Food for Thought', involves Peter Welling, general manager of Marco Pierre White Wheelers of St James' Kings Arms; Robin Wick, chief executive of Sanguine Hospitality; and Mark Greenaway, chef patron of Mark Greenaway at 12 Picardy Place in Edinburgh.

So... What do you think; is the relationship between celebrity chef and hotelier a marriage made in heaven, and is bringing a big-name chef into a hotel a sure-fire way of guaranteeing increased profits for the business?

Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

How to use Twitter for restaurants

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...

Video: How to cook Thai food

Rosa's Thai Cafe head chef Saiphin Moore on how to cook authentic Thai food

Saiphin Moore, co-founder and head chef at London Thai group Rosa's Thai Cafe, shares...

First Look: Adam Handling’s The Frog

First Look: Adam Handling’s The Frog

Adam Handling, the 27-year-old chef previously at his eponymous restaurant at Caxton at London’s...

Andreas Antona on building great teams

WATCH: Andreas Antona on building great teams

Chef and restaurateur Andreas Antona is best known for his high-end restaurants Simpsons and...

Video: Ginspiration from Gillray’s Bar

Video: Ginspiration from Gillray’s Bar

Watch Sam Mitchell, head bartender at the newly-renovated and relaunched Marriott London County Hall...

Dish Deconstructed: Terre à Terre's Bangkok Broken Balls

Dish Deconstructed: Terre à Terre's Bangkok Broken Balls

National Vegetarian Week takes place this week (from 16 to 22 May), and how...

Dish Deconstructed: Robin Gill’s Galician octopus

Dish Deconstructed: Robin Gill’s Galician octopus

Watch Robin Gill, chef-owner of newly-opened Counter Culture in London’s Clapham, demonstrate how to...

Cyrus Todiwala shares competition success tips as Zest Quest Asia 2017 opens

Cyrus Todiwala shares competition success tips as Zest Quest Asia 2017 opens

Chef Cyrus Todiwala's annual industry competition Zest Quest Asia has opened for entries giving...

VIDEO: Cyrus Todiwala on secret to successful hotel restaurants

VIDEO: Cyrus Todiwala on the secret to successful hotel restaurants

Indian chef Cyrus Todiwala, with his wife Pervin, is the chef-proprietor of Café Spice Namasté,...

In Operation with...Coast to Coast

In Operation with...Coast to Coast

BigHospitality visits Coast to Coast, The Restaurant Group's American restaurant chain, to find out...

Allan Pickett on Piquet and working with the Galvin brothers

Allan Pickett on Piquet and working with the Galvin brothers

Allan Pickett, chef patron and owner of French restaurant Piquet, has seen it all...