We give industry leaders the chance to share their views on some of the key issues shaping hospitality, and discuss how their businesses are tackling the latest trends and challenges.
Andrew Scott of Scott Hospitality Services started working as a kitchen porter at the age of 13. Now, 27 years later he runs coffee shop brand Heaven Scent, Kinnairds restaurant at Knockhill Racing Circuit, a vending business, wedding company and an event...
Paul Bayliss, the general manager of the Macdonald Manchester Hotel & Spa and Macdonald Manchester Townhouse and Chair of the Manchester Hotelier’s Association (MHA), talks about how the luxury hotel market can survive faced with such strong growth...
Graham Long joined The Chancery in London last year as executive chef. After a two-year stint working in Hong Kong, where much of the produce is imported, Long became passionate about only using seasonal produce.
Valentina Fine Foods opened its first site as a delicatessen in East Sheen in 1991 and is now operator of seven restaurants, delis and an online shop. Owner Bruno Zoccola talks about how adding to and adapting the business while staying true to its family-run...
Simon Jenkins is the group pastry chef at Marcus Wareing Restaurants. He talks to BigHospitality about why giving pastry chefs more recognition could help make it easier to recruit and retain people in this sector.
Debbie Taylor, managing director for Manchester and the North West at Macdonald Hotels & Resorts, talks about the general optimism for regional hotels and why investing in them and their people can help with continual growth.
Josh Wyatt is a partner at Patron Capital, Generator’s primary investor. He talks about innovations within the hostel world and how the sector is now the 'next major asset class in hospitality'.
Even Frydenberg is senior vice president of operations for Western Europe and global initiatives at Starwood Hotels & Resorts Worldwide. He talks to BigHospitality about the Aloft brand and how mid-scale hotels need to change to remain competitive.
Graham Corfield is the UK managing director of Just Eat. He tells BigHospitality what impact the upcoming allergen labelling regulations are having on restaurants.
Pastry chef Frédéric Bau, principal founder of the Valrhona Chocolate School and author of Chocolate Fusion, recently hosted a five-course chocolate dinner at the Shangri-La Hotel at the Shard.
Robert Crook is the UK managing director of hotel management firm Interstate. He talks to BigHospitality about the state of the market and the similarities between running a hotel and making a cocktail.
Charles Scudamore is the principal and founder of Hetherley Capital Partners (HCP), a specialist hotel real estate investment and asset management firm, based in London. He talks BigHospitality about the current state of the UK hotel investment market...
Will Thompson opened Italian café and bar Vivo on Islington's Upper Street with his brother Ben. He talks to BigHospitality about Italian food culture, the rise of all-day dining in London, and how restaurants can benefit from a more casual approach.
Eric Partaker is the co-founder of Chilango, the Mexican chain that has raised £1.8m via a mini-bond hosted on crowdfunding platform Crowdcube. He talks to BigHospitality about the success of this initiative and why crowdfunding is a great alternative...
