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...
As three Michelin-starred El Celler de Can Roca stole the world's best restaurant title from René Redzepi's Noma, BigHospitality was at The World's 50 Best Restaurants to chat to some of the chefs including Heston Blumenthal, Thomas Keller,...
In an exclusive video interview filmed at his newest restaurant Social Eating House, chef-restaurateur Jason Atherton has spoken about his ambitions for his growing empire and revealed how he has learnt from Gordon Ramsay as he hands more power to number...
In an exclusive video interview with BigHospitality, Travelodge chief executive Grant Hearn has revealed how he plans to learn from the growth of supermarkets as he leads the budget hotel operator following its turbulent recent past.
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...
In the final part of our series of special articles on technology in hospitality, BigHospitality paid a visit to three of the most high-tech restaurants, hotels and pubs to investigate the business benefits for a special video report.
After saving Luminar from administration in December 2011, Peter Marks labelled the business 'a crash waiting to happen', but the nightclub veteran was convinced he could restore the industry giant to its former glory. Just over a year on, are...
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...
International chef competition The Bocuse d'Or took place in Lyon, France last week with the UK team taking fourth place and winning two of the five special prizes.
In an exclusive video interview, Glynn Purnell, Michelin-starred chef and Great British Menu regular, has revealed he was forced to rebrand The Asquith last year after being let down by the staff in charge who had failed to deliver his vision for the...
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...
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, 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 has announced he is to climb Mount Kilimanjaro for Farm Africa and has challenged other chefs to join him as Bruno Loubet and Paul Foster joined the Dinner by Heston Blumenthal head chef last week to help raise more than £25k for the...
With 75 days to go until the grand final of the Bocuse d'Or 2013, the UK team president Brian Turner has called on Olympics-inspired support for Adam Bennett.
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...
Daniel Clifford, chef-patron of the two Michelin-starred Midsummer House is to return to our TV screens next year for the next series of Great British Menu.
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.
Behind every restaurant industry big name, high-profile restaurateur or Michelin-starred chef is a hard-working chef heading up a kitchen with someone else's name above the door - this month BigHospitality celebrated those hidden heroes with a video...
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.
With Hugh Robertson promoted to the role of Minister for Sport and Tourism in last week’s Cabinet reshuffle, the British Hospitality Association’s chief executive Ufi Ibrahim insists there are still ‘critical barriers to growth’ which must be removed...
Good Food Guide consultant editor Elizabeth Carter has praised the hospitality industry, claiming that consumers are currently enjoying a 'golden age of eating out'.
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...
Jonathan Sheard, UK & Ireland managing director of the Accor brands MGallery and Mercure, has told BigHospitality there are 10 possible locations around the country suitable for an upscale MGallery hotel to join venues in London and now Bath.
In a wide-ranging, exclusive video interview for BigHospitality, Tourism Minister John Penrose has ruled out making a VAT cut for the hospitality industry a long-term ambition for the Government and has said businesses still need to show why a cut would...
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.
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.
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.
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?
BigHospitality’s sister title Restaurant magazine launched a new industry event last week – the Digital Innovation Forum - which presented operators with the very latest developments, products and thinking in restaurant technology.
Mark Hix's latest restaurant, Tramshed on Rivington Street in Shoreditch, has finally opened and BigHospitality sat down with the trend-setting chef, restaurateur and writer to talk about the project and his career in the industry.
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.
The World's 50 Best Restaurants Awards - one of the biggest events in the culinary calendar - took place on Monday night at London's Guildhall with dozens of the world's top chefs, including Rene Redzepi and Ferran Adria in attendance.
On the eve of the unveiling of the 2012 Worlds 50 Best Restaurants list, BigHospitality went to meet the 50 Best Academy - those who head up the voting for the awards - to find out what they look for when choosing restaurants to vote for and their predictions...
In the ten years since the World's 50 Best Restaurants Awards was launched a wide variety of gastronomic and dining styles have been represented in the top 50 so as excitement builds for the 2012 list BigHospitality asked chefs and experts what makes...
Restaurant presentation, whether that be interiors or tableware, can have a huge impact on the diner experience, but how key is it to a business's success?
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.
International Women's Day 2012 is celebrated on Thursday 8 March under the theme 'Connecting Girls, Inspiring Futures'. Ahead of the event BigHospitality spoke to three leading women in hospitality to get their take on the industry approach...
February sees the opening of Gregg’s Table in London’s Bermondsey Square Hotel - the first restaurant for Masterchef’s Gregg Wallace. BigHospitality caught up with him ahead of the opening to talk about his debut as a restaurateur.
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...
Since Mayfair brasserie Hush opened its doors in 1999, founder Jamie Barber has gained a reputation for a hands-on approach to choosing and launching varied restaurant concepts from Kitchen Italia to Villandry so BigHospitality caught up with him to talk...
The director of London 2012 games transport at Transport for London, Mark Evers, has told BigHospitality transport help and advice is available for restaurants, hotels and bars and pubs but hospitality businesses also need to help themselves.
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...
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.
Chef Bruno Loubet talks through his plans for a second London restaurant and gives his views on French restaurants in the UK and Michelin in this exclusive interview with BigHospitality.
Food may have become the saviour of the British pub, but that doesn't mean that operators can get away with sticking a few classic dishes on a menu and hoping for the best.
It has been endorsed by Heston Blumenthal, Ferran Adria, Thomas Keller and David Chang, so it's no wonder that Modernist Cuisine: The Art and Science of Cooking is one of the most talked-about books in the culinary world.
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.
