Videos

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.

Uf Ibrahim, BHA chief executive, opened the first ever BHA Summit earlier this month - BigHospitality was there and asked a number of leading industry figures what one change they would like to see to benefit hospitality in the UK

What one change would most benefit the hospitality industry?

By Peter Ruddick

At the first ever British Hospitality Association (BHA) Summit earlier this month there was widespread discussion on what the industry and the Government should be doing to boost the hospitality sector - but what do the experts think?

Three Michelin-starred chef Alain Roux has been at The Waterside Inn for 20 years and has been chef-patron since 2002, BigHospitality caught up with him to talk about the restaurant, his career and the legendary Roux family

Alain Roux on three Michelin stars: Things are never for life

By Peter Ruddick

Alain Roux took over as chef patron of Bray's The Waterside Inn in 2002 and as the restaurant nears its fortieth birthday BigHospitality caught up with him to talk about the pressure of holding three Michelin stars and his passion for nurturing talent.

Rhubarb and Oriel Brasserie have both opened sites at Heathrow's Terminal 3 in the past year

Airport restaurants: the changing face of airside dining

By Luke Nicholls

With up to 30,000 people departing from Heathrow Airport’s Terminal 3 every day, established food concepts and emerging brands are increasingly recognising the potential of such high-footfall transport hubs.

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