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,...

BigHospitality interviewed Clare Smyth at the Restaurant Show 2014

Clare Smyth: 'You can never lose focus'

By Melodie Michel

Clare Smyth talked to BigHospitality at the Restaurant Show 2014, telling us why she doesn't dwell on accolades and who she admires most in the industry.

The Restaurant Show is at Earl's Court London on 6-8 October

Restaurant Show 2014: Day one highlights

By Carina Perkins

The Restaurant Show kicked off at Earl's Court yesterday (6 October). Here is a glimpse of some of the highlights for those who missed it.

Andrew Tolley of Harris + Hoole demonstrates how to make the perfect latte

60-Second Skill: The perfect latte

By Melodie Michel

With the growth of coffee culture in the UK in recent years, having a decent coffee offering has become indispensable. Here Andrew Tolley, co-founder of Harris + Hoole and head judge at the UK Barista Championships, demonstrates how make the perfect latte.

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

By Carina Perkins

Being able to chop finely is an essential skill if you want to make sauces or stocks with an onion base. Here Nigel Haworth, chef patron of the Michelin-starred Northcote hotel, gives BigHospitality the 60-second lowdown on the best way to finely chop...

Demand is high for luxury accommodation in London

Infographic: London hospitality trends

By Melodie Michel

The rise in property prices in the capital's prime central locations is prompting a change in hotel developers' attitudes, according to Wetherell's 'Sleeping in London' report.

Jamie's Italian infuses its training programme with passion

Training for staff retention: Jamie's Italian

By Melodie Michel

Staff retention can be greatly improved by providing new recruits with the right training. BigHospitality visited a Jamie's Italian kitchen to find out more about the company's training programme.


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