Oliver Lesnik, executive head chef of Langtrys at The Cadogan hotel in Belgravia, tells Becky Paskin how after years of perseverance and experience working with some of the best British chefs, his passion for a life in the kitchen has flourished
Property investors the Reuben Brothers are in exclusive talks to acquire troubled bar and restaurant chain Premium Bars & Restaurants for the sum of £52 million
A person’s place of birth has a significant impact on their favourite tastes and textures, as each UK region has been found to have its own ‘taste dialect’
Chefs Mark Hix and Heston Blumenthal were among the winners at last nights Guild of Food Writers awards after impressing judges with their latest cookbooks
UK Chocolate Master Mark Tilling has quit his job as head of pastry at Lainston House hotel to work as master chocolatier and tutor at sugarcraft company Squires Kitchen
The British Hospitality Association calls for the industry to adopt a new voluntary code of practice for service charges to help rebuild its reputation following the controversy over tips
The Fat Duck chef will open his first London restaurant in the Mandarin Oriental Hotel next year with food heavily influenced by his interest in historic British gastronomy
Businesses in the hospitality industry have scored an average of seven out of 10 for customer service in a mystery shopper survey by the National Skills Academy for Hospitality
The hotel and conference group brings its portfolio up to 24 after buying The New Connaught Rooms in London and Glasgow Central Hotel from administrators
South Downs College lecturer Iain Baillie receives the Presidents Award from the Duke of Edinburgh in recognition of his work teaching City & Guilds courses
Workers union the GMB stages a protest against pubco Enterprise Inns in support of a publican who may lose his pub and home because he cant afford the fees
Large-scale restaurant and pub operators such as Tragus and Whitbread are continuing to hold their own against competition from supermarkets and other market pressures, according to latest research
Clapham House Groups Greek restaurant chain becomes the first restaurant company to commit to putting the calorie content of dishes on all menus at all branches
Hotel group Macdonald Hotels secures the future of the Scottish resort and saves 300 jobs after reaching an agreement with administrators PriceWaterhouseCoopers LLP
Terence Conran and the team behind Boundary & Albion will open their second project - a French restaurant and bar called Lutyens at the end of this month
With the release of documentary The End of the Line we speak to suppliers and restaurants about what theyre doing to ensure the fish they sell doesnt mean the end of the line for fish stocks or their business
Martin Moore joins Rockliffe Hall Hotel to oversee all catering operations and St James Hotel & Club in London makes two appointments to its sales team
The Somerset country house hotel and spa bought by Mulberry founders Roger and Monty Saul in 1996 looks for a new owner after it falls victim to the economic downturn
Large chain restaurants in the US have agreed to support a new law to make calorie and nutrition labelling on menus compulsory, sparking fears such a move may be implemented in the UK
Diners’ average restaurant spend is set to plummet to 2006 prices, as operators battle to remain competitive and the level of food inflation slows down
The winner of the Chaines des Rotisseurs Young Commis Chef of the Year 2009 has been named as Thomas Helyer from Kinnaird Hotel and Sporting Estate, Perthshire
As the issue of sustainable fishing practices is becoming more prevalent, almost 90 per cent of diners are calling for restaurants to serve only ethically sourced seafood
More than 400 of the capitals restaurants register their interest in the first London Restaurant Festival to celebrate the diversity of the London restaurant scene and drive more customers through the door.
Chris Rawlinson, chef/owner of the Red Cat near Chorley wins Tuesdays cook-off at Manchester College to win the title of North West Young Chef of the Year
BigHospitality finds some of the electronic systems on the market that will help you manage your reservations better and could also help the rest of your business run more smoothly
