International contest The Bocuse d'Or is probably the greatest chef's competition in the world, which means it's vitally important that the right person fronts the British team.
Westfield Stratford City attracted 200,000 visitors to its launch on 13 September, who were queuing en masse for a taste of what its 70 restaurants had to offer.
Judges for the 2011 National Chef of the Year competition claim the eight finalists chosen represent the diversity and strength of the British dining scene today.
Earlier this year BigHospitality announced that Jay Rayner, UK chair of the S.Pellegrino World’s 50 Best Restaurants awards would be stepping down from his position of three years.
While beer sales have been steadily declining over the past few years, pub operators could be missing a trick by not addressing the beer buying potential of the female drinker.
We’re moving rapidly towards a cashless society, and with the rise of the smartphone as the one item we cannot live without, it’s inevitable that the future of payment is through our handsets.
If consumers are not willing to recognise calorie information on menus, how much responsibility should the hospitality industry be shouldering for the nation’s expanding waistline?
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.
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...
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.
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.
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.
Mark Sargeant has revealed plans to roll out his new fish and chip concept The Smokehouse across Kent and Sussex coastal towns once his inaugural site in Folkestone launches next month.
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.
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.
Whitbread has invested millions of pounds into developing a strategy that will safeguard its hotels and restaurants against rising energy costs and discerning consumers in the future.
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, 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.
The British Hospitality Association (BHA) has been representing the industry for over 100 years, championing our priorities through partnerships with government and other organisations.
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.
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.
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
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
Simon Hulstone, chef proprietor of The Elephant in Torquay, has achieved acclaim and media attention since winning the National Chef of the Year in 2008
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
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
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.
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
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
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
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.
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
BigHospitality caught up with Jason Atherton and Ashley Palmer-Watts at Identita London last week, to find out how plans for their upcoming restaurants were going
BigHospitality was at the Bocuse d'Or European finals to support British entrant Simon Hulstone, and to find out what makes the competition the biggest in the world
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
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
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
