Videos

James Petrie: Tart of Flowers with muscat grape sorbet and lovage ice cream

FARM FRITES DEVELOPMENT CHEF CLUB

James Petrie: Tart of Flowers with muscat grape sorbet and lovage ice cream

By Emma Eversham

In the third of our videos from the Farm Frites Development Chef Food Forum, chef James 'Jocky' Petrie, head of development at The Ledbury talks through how he makes the restaurant's Tart of Flowers with muscat grape sorbet and lovage ice...

Ken Hom masterclass: Whole Stuffed Chicken Skin

Ken Hom masterclass: Whole Stuffed Chicken Skin

By Carina Perkins

During a special masterclass at the School of Wok to celebrate the launch of its professional school, The Oriental Culinary Institute, chef and TV presenter Ken Hom demonstrated his legendary Whole Stuffed Chicken Skin for the first time in the UK. Bighospitality...

Ken Hom Chinese Cleaver School of Wok

The art of the Chinese cleaver: a conversation with Ken Hom

By Carina Perkins

On 28 November, the London-based School of Wok welcomed culinary legend Ken Hom for a special masterclass to celebrate the launch of its professional school, The Oriental Culinary Institute . BigHospitality caught up with Hom and School of Wok founder...

60-Second Skill: Katsuramuki (Japanese radish peeling)

60-Second Skill: Katsuramuki (Japanese radish peeling)

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 katsuramuki - one of the most challenging and essential Japanese knife skills. 

Dishoom founder and owner Shamil Thakrar

First look: Dishoom King's Cross

By Melodie Michel

Dishoom King's Cross opens today (20 November) on Stable Street, just off Granary Square. BigHospitality talks to owner Shamil Thakrar about the concept, the unique venue, and the Bombay Cafe's philosophy.

Scott Hallsworth: Beef tataki with onion ponzu and garlic crisps

Farm Frites Development Chef Club

Scott Hallsworth: Beef tataki with onion ponzu and garlic crisps

By Carina Perkins

In the second of our videos from the Farm Frites Development Chef Food Forum, Scott Hallsworth demonstrates a favourite on the Kurobuta menu – beef fillet tataki with onion ponzu and garlic crisps.

Scott Hallsworth: Kombu marinated salmon sashimi

Farm Frites Development Chef Club

Scott Hallsworth: Kombu marinated salmon sashimi

By Carina Perkins

In the first of our videos from the Farm Frites Development Chef Food Forum, Scott Hallsworth of Kurobuta creates kombu marinated salmon sashimi while discussing Japanese food and techniques with Restaurant magazine editor Stefan Chomka.

Experts share their predictions on the top 5 game changers for hotels

#AHC2014: Top 5 hotel sector trends

By Melodie Michel

Hotel experts met last week at the Annual Hotel Conference in Manchester to discuss the future of the sector. Here is BigHospitality's round-up of the top five trends that will shape the industry.

Chef Fabio Giuranna or Mayfair Pizza Co shows BigHospitality how to make the perfect pizza base

60-Second Skill: Pizza dough

By Melodie Michel

Making the perfect pizza dough can be tricky: measurements need to be precise, and the effect of the yeast can easily be compromised. Chef Fabio Giuranna of Mayfair Pizza Co shows us the tricks of the trade.

National Chef of the Year Award 2014

National Chef of the Year Award 2014

By Melodie Michel

Organised by the Craft Guild of Chefs, the National Chef of the Year competition took place during the Restaurant Show.

Adam Bennett will represent the UK in the Bocuse d'Or competition in January 2015

Adam Bennett: 'We can make a dent in the Bocuse d'Or'

By Melodie Michel

Speaking to BigHospitality at The Restaurant Show, Adam Bennett, who is representing the UK in the Bocuse d'Or 2015 and recently won his first Michelin Star as chef director of The Cross, spoke about how he prepares for high-profile competition,...