Videos

James Petrie: Tart of Flowers with muscat grape sorbet and lovage ice cream

FARM FRITES DEVELOPMENT CHEF CLUB

James Petrie: Tart of Flowers with muscat grape sorbet and lovage ice cream

By Emma Eversham

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...

Ken Hom masterclass: Whole Stuffed Chicken Skin

Ken Hom masterclass: Whole Stuffed Chicken Skin

By Carina Perkins

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...

Ken Hom Chinese Cleaver School of Wok

The art of the Chinese cleaver: a conversation with Ken Hom

By Carina Perkins

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...

60-Second Skill: Katsuramuki (Japanese radish peeling)

60-Second Skill: Katsuramuki (Japanese radish peeling)

By Carina Perkins

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 founder and owner Shamil Thakrar

First look: Dishoom King's Cross

By Melodie Michel

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.

Scott Hallsworth: Beef tataki with onion ponzu and garlic crisps

Farm Frites Development Chef Club

Scott Hallsworth: Beef tataki with onion ponzu and garlic crisps

By Carina Perkins

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.

Scott Hallsworth: Kombu marinated salmon sashimi

Farm Frites Development Chef Club

Scott Hallsworth: Kombu marinated salmon sashimi

By Carina Perkins

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.

Chef Fabio Giuranna or Mayfair Pizza Co shows BigHospitality how to make the perfect pizza base

60-Second Skill: Pizza dough

By Melodie Michel

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.

Experts share their predictions on the top 5 game changers for hotels

#AHC2014: Top 5 hotel sector trends

By Melodie Michel

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.

National Chef of the Year Award 2014

National Chef of the Year Award 2014

By Melodie Michel

Organised by the Craft Guild of Chefs, the National Chef of the Year competition took place during the Restaurant Show.

Adam Bennett will represent the UK in the Bocuse d'Or competition in January 2015

Adam Bennett: 'We can make a dent in the Bocuse d'Or'

By Melodie Michel

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,...

BigHospitality interviewed Clare Smyth at the Restaurant Show 2014

Clare Smyth: 'You can never lose focus'

By Melodie Michel

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.

The Restaurant Show is at Earl's Court London on 6-8 October

Restaurant Show 2014: Day one highlights

By Carina Perkins

The Restaurant Show kicked off at Earl's Court yesterday (6 October). Here is a glimpse of some of the highlights for those who missed it.

Andrew Tolley of Harris + Hoole demonstrates how to make the perfect latte

60-Second Skill: The perfect latte

By Melodie Michel

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.

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

By Carina Perkins

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...

Demand is high for luxury accommodation in London

Infographic: London hospitality trends

By Melodie Michel

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.

Jamie's Italian infuses its training programme with passion

Training for staff retention: Jamie's Italian

By Melodie Michel

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.

VIDEO: National Restaurant Awards 2014

VIDEO: National Restaurant Awards 2014

By Carina Perkins

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.

Chefs are increasingly using the #foodporn trend to their advantage

60-Second Skill: Using #foodporn to your advantage

By Melodie Michel

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.

Pouring champagne requires skills and knowledge

60-Second Skill: Pouring champagne

By Melodie Michel

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.

Video the future of London dining

The future of London dining

By Melodie Michel

As London's rents continue to climb, restaurateurs are finding innovative ways to open new venues.

Paddy Bishopp, co-founder, Paddy & Scott's

Non-alcoholic drinks: How to improve your coffee offering

By Carina Perkins

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...

Tech-ing the lead: CitizenM hotel in London places technology at the heart of the customer experience

Customer-focused technology: High-tech hospitality in action

By Luke Nicholls

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.

Industry stalwarts: Hotel teams of four descended upon the Millennium & Copthorne Hotel in Chelsea

Housekeeping Olympics: Celebrating the heart of hotels

By Luke Nicholls

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. 

Claude Bosi was interviewed by BigHospitality at The Restaurant Show 2013

Claude Bosi: Hibiscus must evolve to stay on top

By Luke Nicholls

Two-Michelin-starred chef Claude Bosi says he must not turn a blind eye to the increasing ‘casualisation’ of fine-dining as he looks to try and keep people flocking through the doors of his Mayfair establishment Hibiscus.

Beth and Tom Kerridge of The Hand and Flowers. Photo: Rob Lawson.

VIDEO: The National Restaurant Awards 2013

By Emma Eversham

The National Restaurant Awards 2013 took place in London last week, where 100 of the nation's top restaurants heard their place on the prestigious list and picked up a handful of special awards.  

Burger boom: The past year has seen a steady growth in burger restaurants

Burger business: Why quality and traceable beef will prevail

By Luke Nicholls

With London’s burger boom showing no signs of abating, BigHospitality took a trip to a beef cattle farm in Scotland to find out how one of the newest burger joints to hit the capital is championing the quality and traceability of its patties to stand...

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