Videos

James 'Jocky' Petrie on improving innovation at The Gordon Ramsay Group

21-Oct-2015 By Emma Eversham & Liam Garrahan

Following his recent appointment as group executive development chef at the Gordon Ramsay Group, BigHospitality caught up with James 'Jocky' Petrie to find out more about the work he's doing there. 

Video Diary

Gold Service Reward trip: Bordeaux 2015

13-Oct-2015 By Liam Garrahan

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.

Sat Bains: Restaurant set for six-figure hit due to four-day working week

12-Oct-2015 By Liam Garrahan

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. 

First Look: The new-look Le Pont de la Tour

30-Sep-2015 By Liam Garrahan

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. 

Dish Deconstructed: Lobster Thermidor from Le Pont de la Tour

29-Sep-2015 By Liam Garrahan

"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.

In Operation with...Burger & Lobster

23-Sep-2015 By Emma Eversham

Burger & Lobster managing director Simon King talks through the systems which make Burger & Lobster a success in our latest In Operation with... video. 

Dish Deconstructed: Beef Wellington

01-Sep-2015 By Liam Garrahan

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.

In Operation with...Café Rouge

11-Aug-2015 By Emma Eversham

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.

Dish Deconstructed: Mediterranean Fish Soup with Garlic & Saffron Mayonnaise

05-Aug-2015 By Liam Garrahan

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.

First Look: Paradise Garage

28-Jul-2015 By Liam Garrahan

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 Operation with...La Tasca

06-Jul-2015 By Emma Eversham

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 Operation with...CAU

15-Jun-2015 By Emma Eversham

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. 

Exclusive Hotels Chefs' Academy: Aiming to train and retain staff

18-Mar-2015 By Carina Perkins

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

60-Second Skill: Filleting a fish with a Japanese deba knife

03-Mar-2015 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 filleting a fish with a Japanese deba knife.

Dish deconstructed: Braised lamb with anchovy, confit garlic and onion soubise from Blanchette Soho

05-Feb-2015 By Carina Perkins

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.