Videos

Marco Pierre White has moved from Michelin stars to pubs

Marco Pierre White: I’ve had to evolve

By Becky Paskin

With a 20-strong stable of restaurants, pubs and inns Marco Pierre White has gone from Britain’s first three Michelin-starred chef to celebrated businessman.

Jamie Oliver believes there are both strengths and weaknesses to being a celebrity chef

Jamie Oliver: My life is like wrestling an octopus

By Becky Paskin

It’s been a busy year for Jamie Oliver. The celebrity chef has seen his Jamie’s Italian restaurant chain open its first international site in Dubai; the second series of Jamie’s American Food Revolution is currently airing on Channel 4; and he recently...

Sarah Duignan, director of account management at STR Global

UK hotel performance: the past, present and future

By Becky Paskin

Delegates at the inaugural Boutique Hotel Summit this week were told to watch their pricing structure for the 2012 London Olympic Games to avoid pricing themselves out of the market.

John Brennan, chief executive of Jurys Inn intends to continue revamping the mid-market hotel brand

John Brennan: Jurys Inn has been reinvented

By Becky Paskin

Mid-market hotel brand Jurys Inn has spent the last couple of years reinventing its misconceived budget sector image and doubling its UK and Ireland estate.

Jacques Borel is leading the fight for a lower VAT rate for British hotels, restaurants and pubs

Will the hospitality industry back Jacques?

By Becky Paskin

Britain has one of the highest VAT rates for the hospitality industry in the European Union, eclipsing 21 countries that have a lower rate for hotels, and 13 with a lower rate for restaurants and caterers.

The St. Pancras Renaissance has opened exactly 138 years since its first launch

The St. Pancras Renaissance grand opening

By Becky Paskin

Following a two week soft launch period the five-star St. Pancras Renaissance Hotel has now opened – exactly 138 years since the original hotel at St. Pancras International launched.

Anne-Sophie Pic is the first French woman to gain three Michelin stars

Anne-Sophie Pic on life as a female chef

By Becky Paskin

Anne-Sophie Pic was this week awarded the first ever S.Pellegrino World’s 50 Best Restaurants award for being the World’s Best Female Chef.

Charlie McVeigh feels the budget has let him and other pub businesses down

Budget 2011: How will it affect hospitality businesses?

By Becky Paskin

Pub operators were disappointed to hear that Chancellor George Osborne planned to continue with the beer tax escalator in his budget, increasing duty by 7.5 per cent, but his measures are to affect more hospitality businesses than just pubs.

Minister for Tourism John Penrose is behind the paper

Tourism Strategy: the low-down from John Penrose

By Becky Paskin

The government is on the verge of announcing a new tourism strategy that aims to increase the number of international and domestic tourists for the benefit of the hospitality and leisure industries.

The Bocuse d'Or Arena at Eurexpo in Lyon

Does a big budget equal success at the Bocuse d’Or?

By Becky Paskin

The Bocuse d’Or, the “Oscars” of the culinary world, sees chef teams from across the world invest thousands of pounds into competing for a coveted trophy of the competition’s founder, Paul Bocuse.

Ufi Ibrahim, chief executive of the BHA

BHA’s Ufi Ibrahim discusses industry concerns

By Becky Paskin

The British Hospitality Association (BHA) has been representing the industry for over 100 years, championing our priorities through partnerships with government and other organisations.

Leading restaurateurs predict 2011 dining trends

Leading restaurateurs predict 2011 dining trends

By Becky Paskin

Hospitality operators this past year have been pitted against ash clouds, torrential snow and a consumer reliance on discount vouchers, and while many may welcome 2011 with open arms and optimism, the next 12 months are set to present their own challenges.

How to prepare for 2012 London Olympics

How to prepare for 2012 London Olympics

By Becky Paskin

The 2012 London Olympics are just 18 months away, yet many hospitality operators are still unsure of what they should be doing to prepare for the event.

Back Britain's Bocuse d'Or entry

Back Britain's Bocuse d'Or entry

By Becky Paskin

The Bocuse d'Or World Finals are just three months away, and Britain's entrant Simon Hulstone is still desperate for his industry's support

Day two of The Restaurant Show 2010

Day two of The Restaurant Show 2010

By Becky Paskin

The Restaurant Show 2010 is almost at an end, but if you haven't managed to make it down yet you still have today to attend

Day one highlights from The Restaurant Show 2010

Day one highlights from The Restaurant Show 2010

By Lorraine Heller

So far The Restaurant Show 2010 has drawn record crowds, with many restaurateurs and chefs descending upon Earls Court 2 to source new suppliers, see chef demonstrations, and watch their peers take part in industry competitions

Has the National Chef of the Year been diluted?

Has the National Chef of the Year been diluted?

By Becky Paskin

The National Chef of the Year competition has been expanded to include Asian and Mediterranean cuisines, but while some say the new format has diluted the competition, others believe it's now a true reflection of modern British cuisine as a whole

Behind-the-scenes at St. Martin's Courtyard

Behind-the-scenes at St. Martin's Courtyard

By Becky Paskin

We look at how the restaurants at St. Martin's Courtyard, London's newest dining destination, are operating, and how they expect to trade once the area opens to the public

How to brew Real Ale

How to brew Real Ale

By Becky Paskin

Camra’s Great British Beer Festival 2010 is currently underway at Earls Court in London, showcasing real ales, ciders and perries from around the country, as well as a selection of international beers

How to successfully grow your business

How to successfully grow your business

By Becky Paskin

As we look this week at the ways restaurants, pubs and hotels should expand their business across two or more sites, we asked a handful of operators for their own experiences of growing a brand.

Gastronomy Team of the Year 2010

Gastronomy Team of the Year 2010

By Becky Paskin

Now in its second year, the Gastronomy Team of the Year is the only industry competition testing the relationship between front and back of house staff

How to run a multi-site restaurant business post-recession

How to run a multi-site restaurant business post-recession

By Becky Paskin

A selection of R200 members and industry experts, including Jo Barnes from Sauce Communications and Steven Pike from the Mystery Dining Company, give their advice on running a multi-site operation post-recession

Travelodge goes for gold at 2012 Olympic Games

Travelodge goes for gold at 2012 Olympic Games

By Becky Paskin

As Travelodge celebrates the opening of its 400th hotel in London Waterloo, newly appointed chief executive Guy Parsons explains how he will achieve the group's aim of becoming the largest hotel operator in London by the 2012 London Olympic Games

How to lead and inspire a team

How to lead and inspire a team

By Becky Paskin

There's no doubt there are some great leaders in our industry, but what makes a good leader? This was the topic of discussion in the latest Restaurant magazine Roundtable.

R200 list to be revealed next week

R200 list to be revealed next week

By Becky Paskin

Several R200 members including Yo! Sushi's Robin Rowland accompanied Restaurant magazine and BigHospitality on a study trip to Barcelona, visiting the El Bulli workshop

Simon Hulstone prepares for the Bocuse d'Or 2011

Simon Hulstone prepares for the Bocuse d'Or 2011

By Becky Paskin

Simon Hulstone, chef proprietor of The Elephant in Torquay and our British entrant for the 2011 Bocuse d'Or, speaks to BigHospitality about the importance of the competition, and how he is preparing for it

Surviving the recession

Surviving the recession

By Becky Paskin

In the third Roundtable event in partnership with Restaurant magazine and Nestle, chefs and restaurateurs discuss what they have learned from the recession in the last 12 months, and how they plan to survive over the next year

World's 50 Best lunch at Bar Boulud

World's 50 Best lunch at Bar Boulud

By Becky Paskin

As the S.Pellegrino World's 50 Best awards drew to a close for another year, BigHospitality caught up with Daniel Boulud at his first London restaurant at Mandarin Oriental Hotel, where he cooked for the top 50 chefs in the world

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