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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 students the chance to win a once-in-a-lifetime culinary trip to Asia and hone their cooking skills.

Published: 26-Apr-2016

VIDEO: Cyrus Todiwala on the secret to successful hotel restaurants

VIDEO: Cyrus Todiwala on secret to successful hotel restaurants

Indian chef Cyrus Todiwala, with his wife Pervin, is the chef-proprietor of Café Spice Namasté, Mr. Todiwala's Kitchen, and Assado, including sites at the Hampton by Hilton in London's Waterloo and at the Hilton London Heathrow Airport T5. He explains the secrets to a great hotel restaurant. 

Published: 15-Apr-2016

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 how it operates and what is behind its success our latest In Operation with... video. 

Published: 24-Feb-2016

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 in the kitchen and is hoping that his experience of working with the Michelin-starred Galvin brothers can lead to success in his solo ventures.

Published: 17-Feb-2016

First Look: Galvin HOP

Galvin pub Spitalfields first look

BigHospitality takes an exclusive First Look at Galvin HOP, the brand new pub concept from the Michelin-starred Galvin Brothers, which opens today in Spitalfields, London, following a soft launch period.

Published: 27-Jan-2016

First Look: Inamo Covent Garden

First Look: Inamo Covent Garden

Tech-driven restaurant Inamo re-located its St James's site to Covent Garden last week and BigHospitality was one of the first to see it.

Published: 13-Jan-2016

Service hiccups: Gold Service Scholarship finalists 2015

Spotlight on Service

Everyone can have a bad day every now and then, as the Gold Service Scholarship finalists have been discussing. In the latest in our Spotlight on Service campaign, we reveal to you some of the moments that left the best in the business rather red-faced.

Published: 22-Dec-2015

Raymond Blanc: Service is no longer about servitude

Raymond Blanc: Service is no longer about servitude

As part of our Spotlight on Service series we speak to chef Raymond Blanc OBE for his views on life front-of-house. 

Published: 09-Dec-2015

German Gymnasium: Behind the scenes at D&D London’s latest restaurant

German Gymnasium: Behind the scenes at D&D London’s latest restaurant

With the opening of the vast German Gymnasium in King’s Cross as well as a revamp of a number of its most recognisable sites, D&D London has smartened up its act.

Published: 02-Dec-2015

Service Tips: Gold Service Scholarship finalists on how to give great service

Service Tips Spotlight on Service

With our spotlight firmly on service and front of house we asked the finalists of the 2015 Gold Service Scholarship for their best tips for delivering great service.

Published: 25-Nov-2015

The Clove Club: How service makes the Michelin-starred restaurant tick

The Clove Club: How service makes the Michelin-starred restaurant tick

As BigHospitality’s Spotlight on Service campaign gets underway, we chat to the Clove Club’s Johnny Smith about how personalised service at the restaurant improves the guest’s experience.

Published: 18-Nov-2015

How to balance hospitality and technology

How to balance hospitality and technology

Adrian Valeriano, vice president UK of OpenTable tells us how you can get the most from the latest innovations in the world of technology.

Published: 02-Nov-2015

In Operation with...Foxlow

Behind the scenes at Foxlow

Hawksmoor co-founder Will Beckett talks to BigHospitality about the company's recently launched neighbourhood restaurant offering Foxlow and the ethos behind it for our fifth In Operation with... video. 

Published: 29-Oct-2015

No show, no refund: The Clove Club on going ticketed

No show, no refund: The Clove Club on going ticketed

The Clove Club has been running a ticketed system since April in an attempt to combat no-shows and the system is paying off according to its co-owner Daniel Willis.

Published: 27-Oct-2015

James 'Jocky' Petrie on improving innovation at The Gordon Ramsay Group

James 'Jocky' Petrie on improving innovation at The Gordon Ramsay Group

Following his recent appointment as group executive development chef at the Gordon Ramsay Group, BigHospitality caught up with James 'Jocky' Petrie to find out more about the work he's doing there. 

Published: 21-Oct-2015

Gold Service Reward trip: Bordeaux 2015

Gold Service Scholarship Bordeaux

The Gold Service Scholarship has awarded some of the best young front of house staff in the country with a trip to the French wine destination Bordeaux. BigHospitality joined the group to get a taste of the region.

Published: 13-Oct-2015

Sat Bains: Restaurant set for six-figure hit due to four-day working week

Sat Bains four day week

Chef Sat Bains says his Nottingham restaurant with rooms will lose more than £100,000 by changing working practices for staff, but he is willing to take the risk to ensure staff retention. 

Published: 12-Oct-2015

First Look: The new-look Le Pont de la Tour

First Look: The new-look Le Pont de la Tour

D&D London's Thameside restaurant Le Pont de La Tour re-opened its doors this week after a two month refurbishment and BigHospitality was one of the first to see it. 

Published: 30-Sep-2015

Dish Deconstructed: Lobster Thermidor from Le Pont de la Tour

Dish Deconstructed: Lobster Thermidor from Le Pont de la Tour

"Classics never die,” National Chef of the Year and Le Pont de la Tour’s new head chef, Frederick Forster, tells BigHospitality as he demonstrates how to make his Lobster Thermidor recipe.

Published: 29-Sep-2015

In Operation with...Burger & Lobster

Behind the scenes at Burger & Lobster

Burger & Lobster managing director Simon King talks through the systems which make Burger & Lobster a success in our latest In Operation with... video. 

Published: 23-Sep-2015

Dish Deconstructed: Beef Wellington

Dish Deconstructed: Beef Wellington

BigHospitality's Dish Deconstructed series goes behind the scenes at Tom's Kitchen with executive chef Richard O'Connell as he shows us how to make a Beef Wellington.

Published: 01-Sep-2015

In Operation with...Café Rouge

In Operation with...Café Rouge

Café Rouge owner Casual Dining Group is almost a quarter of the way through the refurbishment of its 93 sites as part of plans to revive the 26-year-old French restaurant brand.

Published: 11-Aug-2015

Dish Deconstructed: Mediterranean Fish Soup with Garlic & Saffron Mayonnaise

Dish Deconstructed: Mediterranean Fish Soup with Garlic & Saffron Mayonnaise

In our latest Dish Deconstructed feature Brasserie Blanc executive chef Clive Fretwell shows BigHospitality how to make a Mediterranean Fish Soup with Garlic and Saffron Mayonnaise.

Published: 05-Aug-2015

First Look: Paradise Garage

First Look: Paradise Garage

Paradise Garage is the latest restaurant opening from Robin and Sarah Gill, the team behind the successful The Dairy and The Manor restaurants in Clapham, London. BigHospitality went along in the first week of opening to take a look around the hotly-tipped new restaurant in London’s Bethnal Green.

Published: 28-Jul-2015

In Operation with...La Tasca

In Operation with...La Tasca

In the second video in our In Operation with... series we visit the Covent Garden branch of La Tasca to find out more about the workings of the Spanish restaurant group.

Published: 06-Jul-2015