Videos

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

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

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. 

Behind the scenes at Burger & Lobster

In Operation with...Burger & Lobster

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

Dish Deconstructed: Beef Wellington

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

In Operation with...Café Rouge

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.

First Look: Paradise Garage

First Look: Paradise Garage

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

In Operation with...La Tasca

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.

CAU video profile

In Operation with...CAU

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. 

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...

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