SUBSCRIBE
Loading...

Blumenthal: The World’s 50 Best helped save The Fat Duck

By Becky Paskin , 18-Apr-2011
Last updated on 19-Apr-2011 at 17:00 GMT2011-04-19T17:00:58Z

Heston Blumenthal has said that gaining the number one spot at the 2005 S.Pellegrino World’s 50 Best Awards helped save The Fat Duck from closure.

In an interview for BigHospitality, Blumenthal admitted that his restaurant in Bray was close to going “belly up” if cash flow didn’t improve.

But after winning the World’s 50 Best Awards in 2005, along with his decision to start doing TV work and the addition of a third Michelin star, helped the chef regain control of his business.

Ken Hom masterclass: Whole Stuffed Chicken Skin

Ken Hom masterclass: Whole Stuffed Chicken Skin

During a special masterclass at the School of Wok to celebrate the launch of its...

Ken Hom Chinese Cleaver School of Wok

The art of the Chinese cleaver: a conversation with Ken Hom

On 28 November, the London-based School of Wok welcomed culinary legend Ken Hom for...

60-Second Skill: Katsuramuki (Japanese radish peeling)

60-Second Skill: Katsuramuki (Japanese radish peeling)

BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar...

First look: Dishoom King's Cross

First look: Dishoom King's Cross

Dishoom King's Cross opens today (20 November) on Stable Street, just off Granary Square....

Scott Hallsworth: Beef tataki with onion ponzu and garlic crisps

Scott Hallsworth: Beef tataki with onion ponzu and garlic crisps

In the second of our videos from the Farm Frites Development Chef Food Forum,...

Scott Hallsworth: Kombu marinated salmon sashimi

Scott Hallsworth: Kombu marinated salmon sashimi

In the first of our videos from the Farm Frites Development Chef Food Forum,...

60-Second Skill: Pizza dough

60-Second Skill: Pizza dough

Making the perfect pizza dough can be tricky: measurements need to be precise, and...

#AHC2014: Top 5 hotel sector trends

#AHC2014: Top 5 hotel sector trends

Hotel experts met last week at the Annual Hotel Conference in Manchester to discuss...

National Chef of the Year Award 2014

National Chef of the Year Award 2014

Organised by the Craft Guild of Chefs, the National Chef of the Year competition...

Adam Bennett: 'We can make a dent in the Bocuse d'Or'

Adam Bennett: 'We can make a dent in the Bocuse d'Or'

Speaking to BigHospitality at The Restaurant Show, Adam Bennett, who is representing the UK...

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...