Advice

Neil Kirby worked at the  Grosvenor for 28 years

Pearls of Wisdom: Neil Kirby

By Emma Eversham

Neil Kirby worked his way up from pot washer to general manager at London's Grosvenor House before opening his own hotel, The Langham, in Eastbourne in 2005. He has just published his first book, Celebrity Hotel

Operators have come up with  some innovative ideas for  Valentine's Day

What You're Doing: Valentine's Day special

By Emma Eversham

BigHospitality has been in search of some of the more unusual and innovative ideas being run by restaurants, hotels and pubs this weekend to find out how they're intending to grab the Valentine's trade.

Steven Doherty

Pearls of Wisdom: Steven Doherty

By Emma Eversham

Steven Doherty was the first British chef to run a three-star kitchen – Le Gavroche in the ’80s. He now manages Braehead cook school in Scotland and is chef/proprietor of retailer Lakeland’s flagship café in Cumbria

Georgia Hall is sales and marketing  director at Searcy

Pearls of Wisdom: Georgia Hall

By Emma Eversham

Georgia Hall was employed by Searcy as sales and marketing director two months ago to help raise the profile of the company that is behind St Pancras Grand, 40/30 The Gherkin and The Pump Rooms in Bath

Tom Aikens

Pearls of Wisdom: Tom Aikens

By Stefan Chomka

Tom Aikens was the youngest British chef to win two Michelin stars and is chef patron at Tom Aikens in Chelsea

Henrik Muehle, managing director of St James's Hotel and Club

Pearls of Wisdom: Henrik Muehle

By Becky Paskin

Henrik Muehle, managing director of St. James's Hotel and Club in London, shares his thoughts and experiences of working in the hospitality industry

Tom Kitchin

Pearls of Wisdom: Tom Kitchin

By Joe Lutrario

Chef Tom Kitchen chef/patron at The Kitchin in Leith, Edinburgh, shares his experience of working in the hospitality industry

Pam Wilby

Pearls of Wisdom: Pam Wilby

By Emma Eversham

Pam Wilby, general manager of Le Royal Meridien and Grosvenor House West Marina Beach in Dubai shares her experiences of the hospitality industry

Craig Dunn is executive chef at  The Abode in Glasgow

Pearls of Wisdom: Craig Dunn

By Emma Eversham

Craig Dunn, executive chef at the Abode hotel in Glasgow shares his experiences and advice on the industry

Heinz Beck

Pearls of Wisdom: Heinz Beck

By Paul Wootton

Heinz Beck, excecutive chef at the three Michelin starred La Pergola in Rome, has recently launched Apsleys - A Heinz Beck Restaurant at The Lanesborough Hotel in London. He shares his thoughts on the industry

Andrew Swindells, general manager at London's Park Plaza Westminster Bridge hotel

Pearls of Wisdom: Andrew Swindells

By Emma Eversham

Andrew Swindells, general manager of London's Park Plaza Westminster Bridge hotel, shares his experiences of and thoughts on the hotel industry

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