September was another busy month for the hospitality sector, with a former Hakkasan chef opening his first restaurant, new sites from Dirty Bones Burger & Lobster, and Hilton launching its first London hotel for nine years.
The UK’s hospitality and tourism sectors should expect to see an increase in the number of visits from Chinese tourists over the next month as they enter their holiday season, says VisitBritain.
Best Western Great Britain has revealed it is in talks with five star hotels in the UK with a view to adding luxury properties to its BW Premier Collection portfolio for the first time.
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.
Westbury Street Holdings (WSH), the owner of Searcys, BaxterStorey and Beungo, has set up a dedicated restaurants division to support high-profile chefs in launching new ventures.
The husband and wife team behind fast growing London fried chicken restaurant BIRD have said they would ‘love’ to continue expanding the brand in 2016.
"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.
Budget hotel chain Travelodge is looking to grow its presence in Greater Manchester after exchanging contracts on two new hotels in the region and announcing plans to look for a further seven
Compass Group UK & Ireland's sports, leisure and hospitality arm Levy Restaurants UK has won a catering contract worth £7.3m to design and manage food and beverage spaces at three Imperial War Museum (IWM) sites.
The chef shortage problem could be eased temporarily by relaxing Britain's immigration laws to allow a 'freer movement of chef talent' around the globe, the director of hospitality recruitment company The Change Group has claimed.
Sat Bains, Michel Roux Jr and Raymond Blanc are some of the big named chefs who will be sharing some of their trade secrets at The Restaurant Show next week (5-7 October).
Paul Davey, managing director of Davey Co, talks through how restaurant and pub owners can assign the lease on their properties if they want to move on.
Crowdfunding - the practice of funding a project or venture by raising many small amounts of money from a large number of people – is arguably no longer the ‘alternative’ finance method for hospitality businesses.
Starbucks UK has announced plans to raise its average UK wage to just under £8 an hour from November and launched a new scheme to offer interest-free loans to help its staff pay deposits on their housing, BigHospitality's sister title M&C Allegra...
Michelin-starred chef James Close from The Raby Hunt in Darlington is scrapping his weekday lunch service in a bid to improve staff hours and encourage chef creativity.
Richard Bainbridge, chef-owner at Benedict's in Norwich, is returning to Great British Menu next week. He spoke to BigHospitality about launching his first solo restaurant and why this year’s competition will be his last.
Chefs Chris and Jeff Galvin, Richard Corrigan, José Pizarro and Hameed Farook have helped raise £45k for Action Against Hunger by cooking at and hosting the charity's annual Global Gastronomy dinner.
These are the finalists for the Young National Chef of the Year competition which will take place at The Restaurant Show, London Olympia, on Tuesday 6 October.
Burger & Lobster managing director Simon King talks through the systems which make Burger & Lobster a success in our latest In Operation with... video.
UK-based mobile payments app Velocity has taken its 'first major step' in its plan for international roll-out by acquiring US mobile payments app company Cover Inc.
Caprice Holdings has announced that its Asian fish and seafood restaurant, Sexy Fish, will open its doors to diners on 19 October in London’s Berkeley Square.
Political support for Cut Tourism VAT's campaign to reduce VAT on domestic tourism from 20 per cent to 5 per cent is growing with The Liberal Democrats becoming the first main party to back it.
Chef Matt Tebbutt is to oversee Hilton Bournemouth's restaurant Schpoons & Forx and its bar LEVEL8IGHT, The Sky Bar as part of a partnership deal between his company Matt Tebbutt Restaurants Limited and the 172-bedroom hotel.
Hotel operators should stop making decisions around a boardroom table and instead improve their offering based on customer feedback, says Amba Hotels chief executive Belinda Atkins.
BigHospitality introduces you to the new faces in different businesses in hospitality including appointments at Hilton, 1907, Bar, Restaurant and Grill, and Brakspear.
Chefs Mark Sargeant, Phil Howard, Gary Lee and Adam Byatt are among those attending the British Hospitality Association's (BHA) Big Hospitality Conversation in London today (Monday) where they will aim to inspire young job seekers to take up a career...
US Presidential candidate Donald Trump is selling the contents of his Five-Star Trump Turnberry Resort in Scotland ahead of a planned £200m refurbishment of the site.
Guy Arnold, managing director of Sales Through Service, shares his four top tips to avoiding negative reviews of your business online and suggests how to turn them into a positive experience if you do.
Polpo, the Luke Bishop-led restaurant group, is set for its next stage of growth after securing new bank funding and its first regional site in Brighton, according to BigHospitality's sister publication M&C Allegra Foodservice.
Search figures for hotels in Rugby World Cup host cities show a significant year-on-year increase, according to research from hotels booking website Expedia.
British restaurants consume more than £1.3bn in energy each year, but three quarters of restaurateurs don’t know how to reduce costs, according to new research from E.ON.