Videos

How to run a sustainable restaurant or pub

How to run a sustainable restaurant or pub

By Emma Eversham

It is now almost two years since the Sustainable Restaurant Association launched in a bid to help restaurants, pubs and caterers become more sustainable and hundreds of businesses have since been audited and rated.

Marco Pierre White: I’ve had to evolve

Marco Pierre White: I’ve had to evolve

By Becky Paskin

With a 20-strong stable of restaurants, pubs and inns Marco Pierre White has gone from Britain’s first three Michelin-starred chef to celebrated businessman.

Jamie Oliver: My life is like wrestling an octopus

Jamie Oliver: My life is like wrestling an octopus

By Becky Paskin

It’s been a busy year for Jamie Oliver. The celebrity chef has seen his Jamie’s Italian restaurant chain open its first international site in Dubai; the second series of Jamie’s American Food Revolution is currently airing on Channel 4; and he recently...

UK hotel performance: the past, present and future

UK hotel performance: the past, present and future

By Becky Paskin

Delegates at the inaugural Boutique Hotel Summit this week were told to watch their pricing structure for the 2012 London Olympic Games to avoid pricing themselves out of the market.

Anne-Sophie Pic on life as a female chef

Anne-Sophie Pic on life as a female chef

By Becky Paskin

Anne-Sophie Pic was this week awarded the first ever S.Pellegrino World’s 50 Best Restaurants award for being the World’s Best Female Chef.

Does a big budget equal success at the Bocuse d’Or?

Does a big budget equal success at the Bocuse d’Or?

By Becky Paskin

The Bocuse d’Or, the “Oscars” of the culinary world, sees chef teams from across the world invest thousands of pounds into competing for a coveted trophy of the competition’s founder, Paul Bocuse.

Day one highlights from The Restaurant Show 2010

Day one highlights from The Restaurant Show 2010

By Lorraine Heller

So far The Restaurant Show 2010 has drawn record crowds, with many restaurateurs and chefs descending upon Earls Court 2 to source new suppliers, see chef demonstrations, and watch their peers take part in industry competitions

Behind-the-scenes at St. Martin's Courtyard

Behind-the-scenes at St. Martin's Courtyard

By Becky Paskin

We look at how the restaurants at St. Martin's Courtyard, London's newest dining destination, are operating, and how they expect to trade once the area opens to the public

How to run a multi-site restaurant business post-recession

How to run a multi-site restaurant business post-recession

By Becky Paskin

A selection of R200 members and industry experts, including Jo Barnes from Sauce Communications and Steven Pike from the Mystery Dining Company, give their advice on running a multi-site operation post-recession

Surviving the recession

Surviving the recession

By Becky Paskin

In the third Roundtable event in partnership with Restaurant magazine and Nestle, chefs and restaurateurs discuss what they have learned from the recession in the last 12 months, and how they plan to survive over the next year

World's 50 Best lunch at Bar Boulud

World's 50 Best lunch at Bar Boulud

By Becky Paskin

As the S.Pellegrino World's 50 Best awards drew to a close for another year, BigHospitality caught up with Daniel Boulud at his first London restaurant at Mandarin Oriental Hotel, where he cooked for the top 50 chefs in the world

Behind-the-scenes at Ferran Adria's El Bulli workshop

Behind-the-scenes at Ferran Adria's El Bulli workshop

By Becky Paskin

BigHospitality, Restaurant magazine and a handful of R150 members visited the El Bulli workshop in Barcelona to find out what Ferran Adria's plans are for the future of the restaurant, which will transform into a culinary academy in 2014

Italian food festival returns to London

Italian food festival returns to London

By Becky Paskin

La Dolce Vita, the annual Italian festival in London’s Business Design Centre, is returning for its sixth year next month with a variety of Italian chefs and producers present

Lancaster London hotel and sustainability

Lancaster London hotel and sustainability

By Emma Eversham

As part of BigHospitality's Sustainability week we visited the Lancaster London hotel to find out what managers and staff were doing to help run the business more sustainably.

Michael Caines talks to BigHospitality

Michael Caines talks to BigHospitality

By Emma Eversham

In this exclusive interview chef Michael Caines talks about his plans for the Bath Priory, Abode hotels and his work with Exeter College

The Restaurant Show 2009 gets into full swing

The Restaurant Show 2009 gets into full swing

By Becky Paskin

Yesterday's Restaurant Show at Earls Court 2 saw thousands of visitors enjoy a star-studded line up of top chefs, including Ferran Adria and Simon Hulstone perform live interviews and demonstrate their skills, and today’s show promises to be just...

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