Recruitment & training

With an estimated 236,000 extra jobs expected to be created in hospitality by 2015 there has never been a greater need to find the right people to fill them. Recruiting the right staff, developing their skills and retaining them is essential for a successful business, so it is important to know how to do it. Read about the latest trends in recruitment, top tips from experts and more here.


Jason Atherton: "Any chef that says they feel confident over the next five years is a liar"

16-Jun-2017 - Chef Jason Atherton heads up the 17-strong Social Company restaurant group with his wife and business partner Irha. He spoke at Restaurant magazine’s Restaurant Congress about empowering staff, Brexit, and...

Borough Market restaurant left with £50,000 bill following terrorist attack

15-Jun-2017 - Borough Market’s Arabica Bar & Kitchen has been hit with a £50,000 bill after its insurance company refused to pay out for business interruption following the June 3 terrorist attack...

Noble Rot: How to interest customers in good wine

09-Jun-2017 - As a new poll shows the British to be clueless about wine, we asked Mark Andrew, co-founder of Noble Rot wine bar and restaurant for his tips on how to...

General Election 2017: Rights of EU staff biggest issue for hospitality

06-Jun-2017 - Securing the rights of EU workers to stay in the UK is the most important election issue for the hospitality industry, BigHospitality has found.

People on the move in hospitality: May 2017

25-May-2017 - It’s been another busy month in hospitality, we round-up some of the movers and shakers taking on new roles.

Asian restaurants warn of curry crisis over immigration plans

19-May-2017 - Conservative plans to double the charge on employing non-EU staff could prove dire for the UK's curry houses, trade bodies have warned.

Chef Tristan Welch to head up new Cambridge restaurant

16-May-2017 - Former Launceston Place head chef Tristan Welch is returning to the UK to open a new Cambridge restaurant.

The Burlington Restaurant switches to four-day working week

08-May-2017 - The Burlington Restaurant at The Devonshire Arms Hotel & Spa has switched to a four-day working week ahead of the departure of head chef Paul Evans.

Tom Griffiths leaves Brighton's Pascere ahead of opening

04-May-2017 - Pascere, the Brighton Lanes restaurant opening this spring, has announced Johnny Stanford as its head chef in place of Tom Griffiths, who was previously set to take the role.

Simon Rogan to leave Fera at Claridge's and re-open Roganic

26-Apr-2017 - Chef-restaurateur Simon Rogan is to leave his Michelin-starred Fera at Claridge’s restaurant in a 'mutual agreement', and is in talks to re-launch his Roganic concept elsewhere.

Martin Burge joins Farncombe Estate as culinary director

24-Apr-2017 - Martin Burge has been appointed culinary director at Farncombe Estate in the Cotswolds.

What does a 2017 general election mean for hospitality?

18-Apr-2017 - The hospitality industry has welcomed the announcement of a general election on 8 June as a chance to challenge politicians on the issues facing restaurants, hotels and pubs.

Restaurants could keep EU staff under "barista visa" plans

18-Apr-2017 - A new "barista visa" could be introduced to ensure the UK’s restaurants, pubs and coffee shops do not struggle for staff after Brexit.

Raymond Blanc launches Ascot Racecourse chef scholarship programme

12-Apr-2017 - Two-Michelin starred chef Raymond Blanc has launched a chef scholarship programme in partnership with Ascot Racecourse, in the same year as Phil Howard joins the chef team.

Charles Smith named head chef at Lords of the Manor

11-Apr-2017 - Former Young National Chef of the Year (YNCOTY) winner Charles Smith has been appointed head chef at the Michelin-starred Lords of the Manor hotel and restaurant in the Cotswolds.

Claire Clark to open patisserie academy with professional courses

06-Apr-2017 - Pastry chef Claire Clark has confirmed she is to open a patisserie academy with Milton Keynes College.

Ben Tish to leave Salt Yard Group for solo venture

30-Mar-2017 - Chef Ben Tish is to leave the Salt Yard restaurant group to pursue a new solo venture.

Pret promises to pay interns after online backlash

27-Mar-2017 - Pret A Manger has promised to pay teenagers on work experience its starting hourly rate following online criticism.

National Waiters' Day returns to celebrate front-of-house staff

21-Mar-2017 - The industry’s hard-working front-of-house staff are to be celebrated on National Waiters’ Day on 16 May.

Husband and wife team appointed joint chef patrons at Marcus

13-Mar-2017 - Marcus Wareing Restaurants has appointed Mark and Shauna Froydenlund as joint chef patrons at Marcus, at The Berkeley Hotel in Knightsbridge.

Alain Roux says lack of female chefs in Roux Scholarship is “disappointing”

01-Mar-2017 - Chef Alain Roux, chef-patron at the three-Michelin-starred The Waterside Inn, has said the lack of female chefs applying to his family’s prestigious Roux Scholarship contest is “very disappointing”.

UK won't 'shut the door' on EU workers

22-Feb-2017 - Brexit secretary David Davis has offered further hope to the hospitality industry by claiming the UK is not about to ‘shut the door’ on EU workers.

Auberge du Lac relaunches with new kitchen team

16-Feb-2017 - Hertfordshire’s Auberge du Lac has relaunched with a new team led by the chef who headed up the restaurant’s kitchen in the 1990s.

Nieves Barragán Mohacho to leave Barrafina

14-Feb-2017 - Nieves Barragán Mohacho, head chef of Barrafina since its launch nine years ago, is leaving the group at the end of the month to open her own restaurant.

Kim Woodward appointed executive chef of Skylon

10-Feb-2017 - Kim Woodward has been appointed executive chef of Skylon, D&D London’s modern European restaurant within Royal Festival Hotel.