Videos

The El Celler de Can Roca brothers met BigHospitality the day after The World's 50 Best Restaurants 2013 to talk about its potential impact

World's 50 Best Restaurants 2013: El Celler de Can Roca video interview

By Luke Nicholls & Peter Ruddick

Joan Roca, the co-founder and head chef of El Celler de Can Roca, has told BigHospitality he expects the impact of his restaurant being named number one on The World's 50 Best Restaurants list to be 'huge' - bigger than the effect of other...

In an exclusive video for BigHospitality, leading mixologist and bar owner Tony Conigliaro shows operators innovative ways to make money from non-alcoholic cocktails

Non-alcoholic drinks: Making money from mocktails with Tony Conigliaro

By Peter Ruddick

In the third part of our special feature on non-alcoholic drinks, BigHospitality sat down with leading mixologist and bar owner Tony Conigliaro for an exclusive video on how to make money from mocktails and to discover some current trends and practical...

The performance of the UK team at the recent World Pastry Cup garnered industry attention but are pastry chef careers valued as much in this country as they are in other parts of the World? Photo credit: Sirha

Keeping sweet: Are pastry chef careers valued in the UK?

From William Curley to Claire Clark, the UK has produced some of the leading masters in chocolate, sugar and all things sweet. However employers still report difficulties in filling pastry chef vacancies - so is a career in pastry as valued in this country...

Whitbread's Food & Beverage Skills Academies provide staff training in areas such as food product information, cooking and knife skills

Behind the scenes at Whitbread’s Food & Beverage Skills Academy

By Luke Nicholls

In an industry where staff training is paramount, the UK’s largest hotel and restaurant operator Whitbread is leading the pack, having set up a number of Food and Beverage Skills Academies across the UK in a bid to improve the abilities and brand awareness...

The InterContinental London Westminster

InterContinental London Westminster: BigHospitality's video tour

By Emma Eversham

Last month global hotel company the InterContinental Hotel Group (IHG) opened the doors to its second InterContinental hotel in London and BigHospitality was given the rare chance to take an in-depth look at the property and speak to some of those who...

Tom Davies, chief executive of Brakspear, told BigHospitality why he thinks chefs should look to run pubs in order to start their own food businesses

Tom Davies on Brakspear, beer tax and why chefs should run pubs

By Peter Ruddick

Tom Davies, the chief executive of leased and tenanted pubco Brakspear, is currently at the helm of the company at an exciting time as acquisitions continue and innovative projects, such as a partnership with Michelin-star chef Claude Bosi, start to develop.

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.

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.

Three chefs show us their must-have bit of kit in a Kitchen Equipment Special Feature video

Kitchen Equipment: Top chefs reveal their must-have kitchen kit

By Peter Ruddick

In the latest instalment of our Kitchen Equipment Special Feature we asked chefs working in pub, restaurant and hotel kitchens to tell us the one bit of kit they couldn't live without and we filmed three of them showing us exactly what made the equipment...

Will Torrent gave us his top tips for maximising dessert sales in a low cost, low calorie way ahead of Valentine's Day

Maximising dessert sales with chocolatier Will Torrent

By Peter Ruddick

Ahead of Valentine's Day leading patissier and chocolatier Will Torrent shows us some top recipes for maximising restaurant dessert sales when diners are increasingly looking for lower fat, lower calorie or lower cost options which can provide a...

Recycling food waste is part of the Preston Park Tavern's efforts to become more sustainable

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.

Elena Arzak was on Centre Stage at day two of The Restaurant Show

The Restaurant Show 2011: Day two highlights

By Emma Eversham

Day two of The Restaurant Show is almost at an end. Highlights from today include demonstrations from chefs Ashley Palmer-Watts, Bruno Loubet and Elena Arzak and the National Chef of the Year competition.

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