Videos

Ashley Palmer-Watts and Joyce Kadenge, his Kenyan host, take a break from Joyce's daily tasks - they both feature in a mini documentary showcasing Ashley's Chef Africa challenge

Chef Africa: Ashley Palmer-Watts' Kenyan mini-documentary video

By Peter Ruddick

It is just over a month since Ashley Palmer-Watts, the Dinner by Heston Blumenthal head chef, touched down in the UK after swapping his Knightsbridge kitchen for one in a mud hut in Kenya - take an exclusive look at his Chef Africa trip with BigHospitality's...

Sat Bains spoke to BigHospitality following his appearance on centre stage at The Restaurant Show

Sat Bains at The Restaurant Show 2012

By Luke Nicholls

Two-Michelin-starred chef Sat Bains has reveals the secrets to his eponymous restaurant's success and given a hint of what could be next in this exclusive interview with BigHospitality. 

(Top-left to bottom-right): Cyrus Todiwala, Sarah Hartnett, Philip Howard and David Mulcahy will be among the judges for this year's National Chef of the Year final

National Chef of the Year 2012: Last-minute advice for the final eight

By Luke Nicholls & Peter Ruddick

With less than two weeks to go before the final of The Craft Guild of Chefs National Chef of the Year competition, BigHospitality spoke to the competition’s judges to find out exactly what they’re looking for from the eight remaining candidates.

Za Za Bazaar in Bristol can serve up to 4,500 diners a day and is the UK's largest restaurant - BigHospitality took a behind the scenes look at the operation and the secrets of good self-service

Behind the scenes at the UK's 'largest restaurant'

By Peter Ruddick

Self-service and multi-cuisine buffet restaurants are big - in size but also current popularity. However in terms of covers none is bigger than Za Za Bazaar in Bristol and BigHospitality took a behind the scenes look at the operation for a special video...

Jamie Williams, owner of Lock's Drove Farm, and Mark Reynolds, operations director of Renaissance Pubs, investigate the pigs on the farm the pub company invested directly in

How to develop closer links and relationships with food suppliers

By Peter Ruddick

With the popularity for local produce and diner demand for provenance information showing no sign of slowing down, Renaissance Pubs has solved the problem of developing closer links and relationships with suppliers by investing in their own farm.

In an exclusive video interview, Karen Forrester, UK managing director of T.G.I. Friday's, has revealed how she turned the business around and what the future plans for the brand are

T.G.I. Friday's set to open 20 new restaurants in three years

By Peter Ruddick

Karen Forrester, the UK managing director of American restaurant chain T.G.I. Friday's, has revealed the business has plans to open at least 20 new venues in the next three years as the brand reinvigoration continues.

How to make the perfect cup of coffee in a restaurant, hotel or pub and bar was the focus of the latest Restaurant magazine roundtable

How to improve restaurant coffee: Consistency, quality and training

By Peter Ruddick

With the meteoric rise in the UK of the popularity of coffee shops, baristas and a flat white or a latte over a regular filter coffee, keeping the quality up in restaurants can be a grind as BigHospitality discovered in a special video report.