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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

In Operation with...CAU

CAU video profile

In the first of our In Operation with... video series BigHospitality talks to Graham Hall, the managing director of CAU about the business, its aims and what helps to make it a success on a daily basis. 

Published: 15-Jun-2015

Exclusive Hotels Chefs' Academy: Aiming to train and retain staff

Exclusive Hotels Chefs' Academy: Aiming to train and retain staff

BigHospitality takes a visit to Exclusive Hotels and Venues' new Chefs' Academy to find out how the company is aiming to train and retain its kitchen staff through an extensive two-year training programme

Published: 18-Mar-2015

60-Second Skill: Filleting a fish with a Japanese deba knife

60-Second Skill: Filleting a fish with a Japanese deba knife

BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar in London, to learn the art of filleting a fish with a Japanese deba knife.

Published: 03-Mar-2015

Dish deconstructed: Braised lamb with anchovy, confit garlic and onion soubise from Blanchette Soho

Blanchette Tam Storrar dish deconstructed

BigHospitality caught up with Tam Storrar, head chef at Blanchette in Soho, who revealed the secrets behind his dish of braised lamb shoulder with anchovy, rosemary, confit garlic and sauce soubise.

Published: 05-Feb-2015

James Moyle-Rosser: Braised ox cheek with pancetta infused mash and bourguignon sauce

James Moyle-Rosser: Braised ox cheek with pancetta infused mash and bourguignon sauce

In the fourth of our videos from The Farm Frites Development Chef Food Forum, James Moyle-Rosser, executive chef at pub group Whiting & Hammond talks us through how he makes braised ox cheek with pancetta infused mash and bourguignon sauce.

Published: 13-Jan-2015

James Petrie: Tart of Flowers with muscat grape sorbet and lovage ice cream

James Petrie: Tart of Flowers with muscat grape sorbet and lovage ice cream

In the third of our videos from the Farm Frites Development Chef Food Forum, chef James 'Jocky' Petrie, head of development at The Ledbury talks through how he makes the restaurant's Tart of Flowers with muscat grape sorbet and lovage ice cream.

Published: 05-Jan-2015

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 professional school, The Oriental Culinary Institute , chef and TV presenter Ken Hom demonstrated his legendary Whole Stuffed Chicken Skin for the first time in the UK. Bighospitality was there to capture the action.

Published: 12-Dec-2014

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

Ken Hom Chinese Cleaver School of Wok

On 28 November, the London-based School of Wok welcomed culinary legend Ken Hom for a special masterclass to celebrate the launch of its professional school, The Oriental Culinary Institute  . BigHospitality caught up with Hom and School of Wok founder Jeremy Pang ahead of the evening for this exclusive video.

Published: 08-Dec-2014

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 in London, to learn the art of katsuramuki - one of the most challenging and essential Japanese knife skills. 

Published: 01-Dec-2014

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. BigHospitality talks to owner Shamil Thakrar about the concept, the unique venue, and the Bombay Cafe's philosophy.

Published: 20-Nov-2014

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 demonstrates a favourite on the Kurobuta menu – beef fillet tataki with onion ponzu and garlic crisps.

Published: 11-Nov-2014

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, Scott Hallsworth of Kurobuta creates kombu marinated salmon sashimi while discussing Japanese food and techniques with Restaurant magazine editor Stefan Chomka.

Published: 04-Nov-2014

60-Second Skill: Pizza dough

60-Second Skill: Pizza dough

Making the perfect pizza dough can be tricky: measurements need to be precise, and the effect of the yeast can easily be compromised. Chef Fabio Giuranna of Mayfair Pizza Co shows us the tricks of the trade.

Published: 24-Oct-2014

#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 the future of the sector. Here is BigHospitality's round-up of the top five trends that will shape the industry.

Published: 24-Oct-2014

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 took place during the Restaurant Show.

Published: 20-Oct-2014

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 in the Bocuse d'Or 2015 and recently won his first Michelin Star as chef director of The Cross, spoke about how he prepares for high-profile competition, and British cuisine's status on the world food scene.

Published: 14-Oct-2014

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

Tom Kerridge pubs interview

In an exclusive interview with BigHospitality at the Restaurant Show, Tom Kerridge explained why he believes pubs need to change and revealed the secrets behind his success at the Hand & Flowers.

Published: 13-Oct-2014

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 the restaurant’s Salt Baked Chicken.

Published: 10-Oct-2014

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, the duo behind Bubbledogs and recently Michelin-starred Kitchen Table, talked about the importance of nurturing staff.

Published: 09-Oct-2014

Restaurant Show: Day two highlights

Restaurant Show: Day two highlights

The Restaurant Show continued yesterday (7 October) at Earls Court. Here are some of the highlights of the day.

Published: 08-Oct-2014

Clare Smyth: 'You can never lose focus'

Clare Smyth: 'You can never lose focus'

Clare Smyth talked to BigHospitality at the Restaurant Show 2014, telling us why she doesn't dwell on accolades and who she admires most in the industry.

Published: 08-Oct-2014