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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

Restaurant Show 2014: Day one highlights

Restaurant Show 2014: Day one highlights

The Restaurant Show kicked off at Earl's Court yesterday (6 October). Here is a glimpse of some of the highlights for those who missed it.

Published: 07-Oct-2014

60-Second Skill: The perfect latte

60-Second Skill: The perfect latte

With the growth of coffee culture in the UK in recent years, having a decent coffee offering has become indispensable. Here Andrew Tolley, co-founder of Harris + Hoole and head judge at the UK Barista Championships, demonstrates how make the perfect latte.

Published: 05-Sep-2014

Dish Deconstructed: Mushroom spaghetti with ceps pil pil from Tickets, Barcelona

Dish Deconstructed: Mushroom spaghetti with ceps pil pil from Tickets, Barcelona

At the recent Estrella Damm Gastronomy Congress, Fran Agudo – head chef of Tickets in Barcelona – revealed the method behind the restaurant’s mushroom spaghetti with ceps pil pil.

Published: 22-Aug-2014

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks with an onion base. Here Nigel Haworth, chef patron of the Michelin-starred Northcote hotel, gives BigHospitality the 60-second lowdown on the best way to finely chop an onion.

Published: 08-Aug-2014

Infographic: London hospitality trends

Infographic: London hospitality trends

The rise in property prices in the capital's prime central locations is prompting a change in hotel developers' attitudes, according to Wetherell's 'Sleeping in London' report.

Published: 07-Aug-2014

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full of Spanish flavour: roasted monkfish with black olives, Serrano ham and thyme. 

Published: 05-Aug-2014

Training for staff retention: Jamie's Italian

Training for staff retention: Jamie's Italian

Staff retention can be greatly improved by providing new recruits with the right training. BigHospitality visited a Jamie's Italian kitchen to find out more about the company's training programme.

Published: 21-Jul-2014

VIDEO: National Restaurant Awards 2014

VIDEO: National Restaurant Awards 2014

The National Restaurant Awards 2014 took place in London last week, with the top 100 list revealed alongside a number of special awards celebrating excellence in the UK restaurant industry.

Published: 08-Jul-2014

60-Second Skill: Using #foodporn to your advantage

60-Second Skill: Using #foodporn to your advantage

Customers posting pictures of your food on social media is a trend you can't escape, but by following simple guidelines you can actually use the #foodporn craze to your advantage.

Published: 27-Jun-2014

60-Second Skill: Pouring champagne

60-Second Skill: Pouring champagne

As demonstrated at the Moet UK Sommelier of the Year competition, champagne pouring requires skills and knowledge. BigHospitality gets top tips from this year's winner Kathrine Larsen .

Published: 16-Jun-2014