SUBSCRIBE

News > Venues

Read more breaking news

 

 
Loading...

The World's 50 Best Restaurants 2013: Video interviews with Thomas Keller, Heston Blumenthal and Brett Graham

By Peter Ruddick , 02-May-2013
Last updated on 02-May-2013 at 11:31 GMT

As three Michelin-starred El Celler de Can Roca stole the world's best restaurant title from René Redzepi's Noma, BigHospitality was at The World's 50 Best Restaurants to chat to some of the chefs including Heston Blumenthal, Thomas Keller, Brett Graham, Raymond Blanc and Jason Atherton.

Heston Blumenthal was among the chefs who stopped to chat to BigHospitality

In the build-up to, and during, the event the news team was keeping anyone who couldn't make it to this year's ceremony at London's Guildhall updated with all the latest news, pictures and quotes from the leading lights in the industry. 

You can recap what happened by checking out our live blog here.

BigHospitality also interviewed some of the top world chefs who stopped to chat on the purple carpet, give their predictions on the 2013 list and impart their thoughts on the UK dining scene.

In our exclusive video:

  • Thomas Keller reveals why he thought it would be a good night for D.O.M.
  • Jason Atherton explains why the UK chefs on the list have Raymond Blanc to thank.
  • Tom Kerridge correctly predicts a win for El Celler de Can Roca.
  • Glynn Purnell reveals which restaurant in Bray will always be the world's best to him.
  • Heston Blumenthal suggests why some chefs were nervous about their placing on the list.
  • Brett Graham and Michael Jonsson give their thoughts on the UK dining scene and on which British restaurants might feature on the list in the future.
  • Plus see footage of the moment the Roca brothers found out they had won.

Tom Kerridge, Glynn Purnell and Daniel Clifford were among a number of British chefs in attendance

BigHospitality at The World's 50 Best Restaurants 2013

Don't forget you can still check out all of our coverage from before, during and after the biggest night in the restaurant world calendar:

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...

Tom Kerridge pubs interview

Tom Kerridge: 'It’s not about success, it’s about getting better every day'

In an exclusive interview with BigHospitality at the Restaurant Show, Tom Kerridge explained why...

Dish Deconstructed: Salt baked chicken from Mews of Mayfair

Dish Deconstructed: Salt baked chicken from Mews of Mayfair

Michael Lecouteur, executive chef of Mews of Mayfair, recently told BigHospitality the secrets behind...

James Knappett and Sandia Chang: ‘It’s all down to our staff’

James Knappett and Sandia Chang: ‘It’s all down to our staff’

In another BigHospitality interview at the Restaurant Show 2014, James Knappett and Sandia Chang,...

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...

#SocialRestaurant: How to use Twitter effectively

#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...