Whether it was his advice for young chefs, his memories of working with Gordon Ramsay or his plans for the year ahead, Mark Sargeant revealed all in our Twitter Q&A – here’s a full recap of what he said…
The Lifestyle Hospitality Group has franchised its Moroccan fusion restaurant Casa Maroc with Devon-based business AIS Hospitality Ltd (AIS) and intends to franchise five or six more nationally by the end of the year.
The UK food and hospitality industry gathered at the Victoria and Albert Museum for the Food for Good Ball last week, raising an incredible £132,000 for the ongoing Food for Good campaign.
Heston Blumenthal is temporarily relocating his legendary three-Michelin-starred restaurant The Fat Duck while carrying out a six-month refurbishment of the original site in Bray.
Marriot and Inter Ikea’s economy brand Moxy hotels is looking to open sites in Heathrow, Stratford, London Royal Docks, Ashbourne and Aberdeen in 2016.
Five talented young hospitality managers have made it through to the finals of this year’s Hot Talent awards, which are organised by Hotelympia and supported by BigHospitality and Restaurant Magazine.
New tapas restaurant Taste of the Med @ the Minnis is opening in Kent in May, fronted by chef patron Jason Freedman and situated above his current eatery Minnis Bar & Restaurant.
As BigHospitality's non-alcoholic drinks special feature draws to a close, new coffee capsules brand CaféPod has launched its Origins Inspired range into wholesale.
Are you a budding chef hoping to make it in the restaurant industry? Or perhaps you’re an employer keen to encourage and nurture more young talent? Our upcoming Twitter Interview with chef Mark Sargeant gives you the chance to #AskMark all of your hospitality...
Construction work has started on the new Premier Inn in Yeovil, Somerset, which will bring four restaurants to the area and the potential for more than 100 new hospitality jobs.
New piri piri chicken restaurant Fire and Feathers will be opening in May, situated on London’s Fulham Road and fronted by first time restaurateur Harry Deighton.
Simon Rogan’s new restaurant at Claridge’s will be called Fera, opening in May and offering a selection of multi-course menus featuring ‘the L’Enclume DNA’.
Liberation Foods, the UK’s only Fair Trade and farmer-owned nut company, is launching two of its best-selling snacking products into the foodservice sector.
Despite initially claiming it was ‘difficult to be too positive’ about pub trading conditions in 2013, Suffolk-based brewer, distiller and retailer Adnams reported a surge in pre-tax profits from £3.2m to £4.1m.
Michelin-starred chef Jason Atherton says he wants to ‘give something back’ and send out a strong philanthropic message to the next generation of chefs when he prepares a three-course dinner for Farm Africa tomorrow night (27 March).
The A-listed Hutchesons’ Hall in Glasgow is currently undergoing a £1.3m transformation by independent restaurateur James Rusk in an aim to bring a new dining concept to the city centre.
Orchid Group and Oakman Inns were named as the UK’s best pub employers at the Publican Awards 2014, which took place at the Grovesnor House Hotel in London last night.
Hotel management firm Jupiter Hotels has today (25 March) won the management contracts for five hotels that were operated by Barinbrook Limited – formerly part of Akkeron Hotels – out of administration.
Details have been released for the Columbo Group’s new venture the Blues Kitchen opening in Shoreditch in May, a sister site to the Blues Kitchen in Camden.
City Pub Company, the Enterprise Investment Scheme-funded pub operator, has secured two new venues in central London and an extra £7m in banking facilities to continue its UK expansion.
Anna Carmichael was announced as FutureChef 2014 yesterday (24 March) in Springboard’s annual cooking contest for 12-16 year olds, which is judged by leading industry chefs.
Eclectic Bar Group is using Brighton as the location for another new concept – this time for the launch of premium bar and restaurant brand, Dirty Blonde.
In the final part of our special feature on non-alcoholic drinks, BigHospitality travelled to the London School of Coffee in Kingston to meet artisan coffee producer Paddy & Scott's, and ask what restaurants and bars can do to improve their coffee...
The Professional Association for Catering Education (PACE) awards for outstanding commitments to hospitality training took place last week, with special focus on the Lifetime Achievement and National Chairman’s awards.
Hospitality and restaurant businesses from the Heathrow area have promised 1,066 new jobs for young people by 2015 at the British Hospitality Association’s latest Big Hospitality Conversation.
Mark Slaney was practically born into the hospitality sector – his parents, grand-parents and great-grand parents were hoteliers. He worked as restaurant manager, head of dining, events manager, head sommelier and consultant before joining the Horseshoe...
If this series of special features hasn't already inspired you to take a closer look at your non-alcoholic drinks offering, this picture guide of 10 of the hottest pieces of kit to help to shake up your liquid sales.
In the first part of our special series on non-alcoholic beverages, we look at the astronomic rise of coffee culture in the UK and ask how restaurants, bars and hotels can keep up with increasingly high consumer expectations.
Look for advice or inspiration to expand your non-alcoholic drinks offering? Check out our preview of this year's hottest shows - The London Coffee Festival and Café Culture.
Highfield Awarding Body for Compliance (HABC) are running a workshop Oxford this April for pub landlords and alcohol retailers to learn more about looking after their business and protecting customers.
Rococo Chocolates' principal chocolatier Barry Johnson has been chosen captain the UK team at the 2015 Coupe du Monde de la Patisserie, taking place in Lyon next January.
A pilot scheme running in 11 Scottish restaurants aims to prevent the equivalent of one in six meals going to waste by encouraging customers to take home their leftovers.
