A new chef training academy is aiming to tackle the industry skills shortage and continue to build on the UK’s Michelin success in to the next generation.
With superfoods predicted to be a growing trend for menus BigHospitality speaks to Dave Pigram, head chef at The Waterleaf Restaurant at Reynolds Retreat in Kent, about how he is using them in his menus and why they can be beneficial to health and business.
Bartenders could be suffering with sore arms during the Rugby World Cup as they could be pulling an extra 25m pints during the tournament, according to the British Beer & Pub Association (BBPA).
Birmingham has become the city holding the most Michelin-starred restaurants outside of London while Manchester has failed to earn itself a star for another year.
Michelin Guide Great Britain and Ireland editor Rebecca Burr’s advice to chefs disappointed at not gaining a Michelin star for their restaurant this year is 'not to cook for Michelin'.
Following Michelin UK’s surprise early announcement upgrading two new restaurants to Two Star status, and awarding 15 new restaurants their first star, BigHospitality caught up with some of the newly Michelin-starred chefs as they begun celebrations.
The Michelin Guide for Great Britain and Ireland 2016 has awarded Two Stars to Japanese restaurants Araki and Umu, in a year that saw Lyle’s and The Man Behind the Curtain receive their first stars.
The UK hospitality and tourism industry employs 4.49m people - approximately 10 per cent of the working population – according to a new report by Oxford Economics.
Employers in the hospitality industry will see their wage bills increase by 3.4 per cent by 2020 with almost half of employees in the sector receiving a pay rise due to the rollout of the National Living Wage (NLW).
Calum Milne, managing director of Llangoed Limited which owns three country house hotels in Wales and Oxfordshire, says the group is aiming to open up to seven hotels in the UK.
A reception is being held at Parliament today (Wednesday) to highlight the importance of the hospitality and tourism industries to the British economy.
Collette's at the Grove head chef Russell Bateman, winner of last year's National Chef of the Year (NCOTY) competition, is one of four chefs taking part in a series of dining events at London department store Selfridges this month.
Fifty-five per cent of diners say that technology plays a vital role in the restaurant experience, according to a recent report, with online menus, reviews and apps having an increasing influence on where consumers choose to eat.
Restaurant staff are being reminded of the Disability Discrimination Act after an incident in Liverpool saw a blind teenager removed from a restaurant for bringing her guide dog with her.
Llangoed Limited, the owner of Llangoed Hall hotel in Wales and Sudbury House near Oxford, has acquired its third property, the Swan at Hay Hotel in Hay-on-Wye.
MOD Pizza, the fast casual artisan pizza restaurant operator led by Seattle Coffee Company founder Scott Svenson, has signed an agreement with Sir Charles Dunstone, the backer of Five Guys in the UK, to make its debut in the UK.
Mikael Jonsson will make radical changes to his celebrated Hedone restaurant next month including halving the number of covers, scrapping the menu and reducing the number of services per week from eight to six.
Restaurant, hotel and pub operators should arm their staff with details of Christmas packages, offers and menus and get them to 'show excitement' when taking bookings for the festive season as research reveals the majority will be made this...
Restaurants, pubs and hotels are being advised to boost the number of gins they stock to capitalise on growing sales and better cater for more informed customers.
Gregor Ritchie, principal at Optimum Hotel & Leisure Management, co-founder and head of consultancy at Exclusive Hotel Management and member of Hospitality Experts, gives his advice on undertaking strategic planning of businesses and upgrading properties...
Christian Grebenstein, executive sous chef at The Ritz London, has been chosen to represent the UK at the European qualifying for the 2017 Bocuse d'Or.
Hotel prices across England and Wales have been blown sky high in the Rugby World Cup’s host cities with Cardiff prices hitting an average of £1018 per night, according to hotel booking website Trivago.
Ossett brewery has launched its third venue in Leeds city centre in the form of Archie’s Bar & Kitchen which as “an equal focus” on fresh food and drinks.
The boss of JD Wetherspoon has warned that the introduction of the National Living Wage will place added financial pressure on pubs in less affluent areas.
Tim Allen, head chef at Launceston Place, has been on our TV screens competing in Great British Menu this week. He discusses the show and his next career move as executive chef of The Wild Rabbit in Kingham.
Jocky Petrie has been a driving force behind The Fat Duck for more than a decade and he’s now bringing this experience to the Gordon Ramsay Group. Restaurant catches up with him on development duty.
The importance of communicating and connecting with hotel guests before, during and after their stay will be the main theme of this year’s Annual Hotel Conference (AHC).
Andy Oliver and Mark Dobbie of Som Saa, a popular Thai cuisine pop-up operating in London, have overreached their crowdfunding target and are ready to move the restaurant to a permanent location within the capital.
Green Tourism - the environmental accreditation body for the hospitality industry - is withdrawing its support for The Rainforest Alliance after a BBC report found ‘digusting and degrading’ working conditions at a tea plantation endorsed by the brand.
The Topland Group has announced Hallmark Hotels, a new mid-market hotel chain for the UK, following the purchase of Hallmark Hotels and Menzies Hotels.
Hotel operators should leave food and beverage (F&B) operations to outside contractors and focus on filling rooms to boost profits, says The ONE Group CEO Jonathan Segal.
With a third Bone Daddies imminent and his Flesh & Buns and Shackfuyu concepts flying, Ross Shonhan is ramping up the ramen. And he’s not stopping there.
Hotel group Accor has appointed Amir Nahai CEO Group Food and Beverage (F&B) as it looks to redefine its F&B objectives and roll out new dining concepts.
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