The Gold Service Scholarship has awarded some of the best young front of house staff in the country with a trip to the French wine destination Bordeaux. BigHospitality joined the group to get a taste of the region.
Chef Sat Bains says his Nottingham restaurant with rooms will lose more than £100,000 by changing working practices for staff, but he is willing to take the risk to ensure staff retention.
D&D London's Thameside restaurant Le Pont de La Tour re-opened its doors this week after a two month refurbishment and BigHospitality was one of the first to see it.
"Classics never die,” National Chef of the Year and Le Pont de la Tour’s new head chef, Frederick Forster, tells BigHospitality as he demonstrates how to make his Lobster Thermidor recipe.
Burger & Lobster managing director Simon King talks through the systems which make Burger & Lobster a success in our latest In Operation with... video.
BigHospitality's Dish Deconstructed series goes behind the scenes at Tom's Kitchen with executive chef Richard O'Connell as he shows us how to make a Beef Wellington.
Café Rouge owner Casual Dining Group is almost a quarter of the way through the refurbishment of its 93 sites as part of plans to revive the 26-year-old French restaurant brand.
In our latest Dish Deconstructed feature Brasserie Blanc executive chef Clive Fretwell shows BigHospitality how to make a Mediterranean Fish Soup with Garlic and Saffron Mayonnaise.
Paradise Garage is the latest restaurant opening from Robin and Sarah Gill, the team behind the successful The Dairy and The Manor restaurants in Clapham, London. BigHospitality went along in the first week of opening to take a look around the hotly-tipped...
In the second video in our In Operation with... series we visit the Covent Garden branch of La Tasca to find out more about the workings of the Spanish restaurant group.
In the first of our In Operation with... video series BigHospitality talks to Graham Hall, the managing director of CAU about the business, its aims and what helps to make it a success on a daily basis.
BigHospitality takes a visit to Exclusive Hotels and Venues' new Chefs' Academy to find out how the company is aiming to train and retain its kitchen staff through an extensive two-year training programme
BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar in London, to learn the art of filleting a fish with a Japanese deba knife.
BigHospitality caught up with Tam Storrar, head chef at Blanchette in Soho, who revealed the secrets behind his dish of braised lamb shoulder with anchovy, rosemary, confit garlic and sauce soubise.
In the fourth of our videos from The Farm Frites Development Chef Food Forum, James Moyle-Rosser, executive chef at pub group Whiting & Hammond talks us through how he makes braised ox cheek with pancetta infused mash and bourguignon sauce.
In the third of our videos from the Farm Frites Development Chef Food Forum, chef James 'Jocky' Petrie, head of development at The Ledbury talks through how he makes the restaurant's Tart of Flowers with muscat grape sorbet and lovage ice...
During a special masterclass at the School of Wok to celebrate the launch of its professional school, The Oriental Culinary Institute, chef and TV presenter Ken Hom demonstrated his legendary Whole Stuffed Chicken Skin for the first time in the UK. Bighospitality...
On 28 November, the London-based School of Wok welcomed culinary legend Ken Hom for a special masterclass to celebrate the launch of its professional school, The Oriental Culinary Institute . BigHospitality caught up with Hom and School of Wok founder...
BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar in London, to learn the art of katsuramuki - one of the most challenging and essential Japanese knife skills.
Dishoom King's Cross opens today (20 November) on Stable Street, just off Granary Square. BigHospitality talks to owner Shamil Thakrar about the concept, the unique venue, and the Bombay Cafe's philosophy.
In the second of our videos from the Farm Frites Development Chef Food Forum, Scott Hallsworth demonstrates a favourite on the Kurobuta menu – beef fillet tataki with onion ponzu and garlic crisps.
In the first of our videos from the Farm Frites Development Chef Food Forum, Scott Hallsworth of Kurobuta creates kombu marinated salmon sashimi while discussing Japanese food and techniques with Restaurant magazine editor Stefan Chomka.
Hotel experts met last week at the Annual Hotel Conference in Manchester to discuss the future of the sector. Here is BigHospitality's round-up of the top five trends that will shape the industry.
Making the perfect pizza dough can be tricky: measurements need to be precise, and the effect of the yeast can easily be compromised. Chef Fabio Giuranna of Mayfair Pizza Co shows us the tricks of the trade.
Speaking to BigHospitality at The Restaurant Show, Adam Bennett, who is representing the UK in the Bocuse d'Or 2015 and recently won his first Michelin Star as chef director of The Cross, spoke about how he prepares for high-profile competition,...
In an exclusive interview with BigHospitality at the Restaurant Show, Tom Kerridge explained why he believes pubs need to change and revealed the secrets behind his success at the Hand & Flowers.
In another BigHospitality interview at the Restaurant Show 2014, James Knappett and Sandia Chang, the duo behind Bubbledogs and recently Michelin-starred Kitchen Table, talked about the importance of nurturing staff.
Clare Smyth talked to BigHospitality at the Restaurant Show 2014, telling us why she doesn't dwell on accolades and who she admires most in the industry.
With the growth of coffee culture in the UK in recent years, having a decent coffee offering has become indispensable. Here Andrew Tolley, co-founder of Harris + Hoole and head judge at the UK Barista Championships, demonstrates how make the perfect latte.
At the recent Estrella Damm Gastronomy Congress, Fran Agudo – head chef of Tickets in Barcelona – revealed the method behind the restaurant’s mushroom spaghetti with ceps pil pil.
Being able to chop finely is an essential skill if you want to make sauces or stocks with an onion base. Here Nigel Haworth, chef patron of the Michelin-starred Northcote hotel, gives BigHospitality the 60-second lowdown on the best way to finely chop...
The rise in property prices in the capital's prime central locations is prompting a change in hotel developers' attitudes, according to Wetherell's 'Sleeping in London' report.
At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full of Spanish flavour: roasted monkfish with black olives, Serrano ham and thyme.
Staff retention can be greatly improved by providing new recruits with the right training. BigHospitality visited a Jamie's Italian kitchen to find out more about the company's training programme.
The National Restaurant Awards 2014 took place in London last week, with the top 100 list revealed alongside a number of special awards celebrating excellence in the UK restaurant industry.
Customers posting pictures of your food on social media is a trend you can't escape, but by following simple guidelines you can actually use the #foodporn craze to your advantage.
As demonstrated at the Moet UK Sommelier of the Year competition, champagne pouring requires skills and knowledge. BigHospitality gets top tips from this year's winner Kathrine Larsen.
Every year, the World’s 50 Best Restaurants Awards celebrate the best places to eat around the globe. This year, Noma was voted the best restaurant in the world, stealing the top spot back from El Celler de Can Roca. But what does it take to make it on...
BigHospitality talks to MasterChef: The Professionals 2013 winner Steven Edwards and finalists Adam Handling and Scott Davies about what the show has changed for their business and future plans.
The World’s 50 Best Restaurants Awards 2014 saw Danish restaurant Noma dramatically reclaim the title of world’s best restaurant from El Celler de Can Roca – BigHospitality was there to capture the action and chat to some of the chefs about what it means...
In the final part of our special feature on non-alcoholic drinks, BigHospitality travelled to the London School of Coffee in Kingston to meet artisan coffee producer Paddy & Scott's, and ask what restaurants and bars can do to improve their coffee...
The Mayor of London Boris Johnson got National Apprenticeship Week off to a ‘frying start’, gaining a hands-on experience of hospitality apprenticeships at a budget hotel in the capital.
For the final part of our technology special feature, BigHospitality checked in at one of the country’s most high-tech hotels to bring you an exclusive video report on the business benefits of customer-focused technology.
Hotel housekeepers are the unsung heroes of the industry, but where would we be without them all? The Housekeeping Olympics, held last month in London, gave this labour-intensive and multi-skilled profession the recognition it deserves.
Manchester House, the partnership between chef Aiden Byrne and restaurant and pub company Living Ventures, opened its doors for trade in September with the firm aim of putting Manchester on the culinary map and bagging the city a Michelin star.
