Khun Patara Sila-On founded her restaurant business in 1973 and, as well as four sites in the UK, S&P now boasts the world’s largest group of full-service Thai restaurants

Khun Patara Sila-On: Pearls of Wisdom

By Peter Ruddick

Thai restaurateur, chef and TV cook Khun Patara Sila-On founded her first restaurant in Bangkok in 1973. Since then the S&P syndicate global restaurant, bakery and frozen business she created has opened hundreds including her first in the UK in 1990.

Heiko Figge, managing director of Guoman & Thistle Hotels

Heiko Figge: Pearls of Wisdom

By Peter Ruddick

German-born Heiko Figge was appointed managing director of Guoman Hotels and Thistle Hotels at the beginning of 2010 but his association with the hotel industry and the Thistle brand goes much further back as does his commitment to helping employment...

Fuchsia Dunlop, a leading voice on Chinese food, talks about her work in the industry

Fuchsia Dunlop: Pearls of Wisdom

By Joe Lutrario

A leading voice on Chinese food, Fuchsia Dunlop trained at the Sichuan Institute of Higher Cuisine in Chengdu. The author of several cookbooks, she has been researching regional Chinese food for more than a decade and consults at three restaurants in...

Hotels need to maintain a friendly and welcoming atmosphere but also need to take measures to protect against terror threats


How to protect your hotel from the threat of terrorism

By Chris Phillips

Chris Phillips, a former head of the National Counter Terrorism Security Office (NaTSCO) and a consultant at Wilkinson Construction Consultants outlines how hotels and other hospitality businesses can protect themselves from a terrorist attack.

Ruth Rogers, co-founder of The River Café

Ruth Rogers: Pearls of Wisdom

By Luke Nicholls

Ruth Rogers opened Italian restaurant the River Café on the north bank of the Thames with friend Rose Gray in 1987. Having initially opened as a staff canteen, the restaurant slowly emerged as one of the standout restaurants in London, earning its Michelin...

Ensure you don't end up dealing with a messy split like Gordon Ramsay's restaurant group did when you or your partner leaves the business


How best to manage a business break-up

By Barney Leaf

Many restaurant and hotel businesses are set up through partnerships, but what do you do when one partner wants out? Barney Leaf, an expert in shareholder disputes at Laytons Solicitors, advises on how best to manage a business break-up.

Italian chef Giorgio Locatelli shares his pearls of wisdom

Giorgio Locatelli: Pearls of Wisdom

By Joe Lutrario

One of the UK’s most respected Italian chefs, Giorgio Locatelli is chef patron at Locanda Locatelli in London’s Mayfair and a second restaurant in Dubai. He has featured in three major TV series and has published two books with a third in the works.

Hotel du Vin Poole has launched 'the art of mushrooming' guest package


The art of mushrooming at Hotel du Vin and DJ nights at Aloft

By Luke Nicholls

Hotels including Ruthin Castle, Aloft London Excel, Park Plaza and Hotel du Vin tell BigHospitality about the various special offers and promotions they're running to help attract more customers. 

Mark Derry, chief executive of Brasserie Blanc

Mark Derry: Pearls of Wisdom

By Peter Ruddick

Industry veteran Mark Derry has built a reputation running and advising premium casual dining restaurant brands. In 2007 his Loch Fyne Restaurants company was sold to Greene King; now as chief executive of Brasserie Blanc Derry is leading the group in...

Check that your business complies with fire safey laws to ensure you avoid fines like those charged to the Chumleigh Lodge Hotel


How hotels can comply with fire safety laws

By Geoff Wilkinson

Geoff Wilkinson, a building inspector, fire engineer and managing director of Wilkinson Construction Consultants, explains what hotels and other hospitality businesses need to do to stay within fire safey laws following recent prosecutions.

Park Plaza on the River is offering special Diamond Jubilee packages in their five-star suites overlooking the Thames


The Queen's Diamond Jubilee Special: What's your business doing?

By Luke Nicholls

To celebrate The Queen's Diamond Jubilee next month, BigHospitality has spoken to restaurants, hotels, pubs and bars from across the UK to find out about the Jubilee-themed special offers and promotions they're running to capitalise on the increased...

Rick Stein. Photo: Anna McCarthy

Rick Stein: Pearls of Wisdom

By William Drew

The chef and TV presenter runs three seafood restaurants in Cornwall, as well as two fish and chips shops and numerous related ventures. Now based partly in Australia, he talks fish, fights and fair portions.

Le Cercle Lounge Restaurant is launching a flower menu to celebrate the Chelsea Flower Show


Flower Power at Le Cercle and Champagne Experience at Wynyard Hall

By Luke Nicholls

Restaurants and hotels including Le Cercle, Royal China, Artichoke, Wynyard Hall and The Park Inn tell BigHospitality about some of the special offers and promotions they're running to help attract more customers.

Alan Murchison, head of 10 in 8 Fine Dining Group

Pearls of Wisdom: Alan Murchison

By Luke Nicholls

Alan Murchison took up his first post in the kitchen as a porter at the age of 14. During the 1990s, the Scot worked in a number of Michelin-starred kitchens, including Claridges, Nobu, Le Manoir aux Quat' Saisons and L’ortolan. He returned to the...

Hugo de Castro, concierge at the Grand Jersey Hotel & Spa in St Helier

Pearls of Wisdom: Hugo de Castro

By Emma Eversham

Portuguese-born Hugo de Castro has worked in the hospitality industry for 40 years, 30 of which have been spent as concierge at the Grand Jersey Hotel & Spa in St Helier. He has seen the hotel change hands four times, most recently in August 2011...

Asian restaurant chain Tampopo is launchign a 'What would you like your name to be today?' campaign on 1 April


Name campaign at Tampopo and Earth Hour at Hilton

By Luke Nicholls

Restaurants and hotels including Tampopo, Mango Tree, Hilton and Yorebridge House tell BigHospitality about special events and promotiuons they're running to market themselves more effectively and increase custom.

Sriram Aylur's Quilon restaurant has just reopened following a three-month refurbishment

Pearls of Wisdom: Sriram Aylur

By Luke Nicholls

Chef Sriram Aylur embarked on his culinary career in his own father’s restaurant before working his way up to lead the kitchen at the Taj Gateway Hotel in Bangelore. It was there he launched his own Karavali restaurant which was voted one of the top five...

Gerard Basset

Pearls of Wisdom: Gerard Basset

By William Drew

The owner of Hotel TerraVina in the New Forest and co-founder of Hotel du Vin discusses wine, cheffing and his conversion into a true Brit.

Vivien Sirotkin, operations director, QHotels

Pearls of Wisdom: Vivien Sirotkin

By Luke Nicholls

In a week that marks International Women’s Day, there is no one better placed to give her thoughts on life, her career and hospitality than Vivien Sirotkin. With over 30 years experience in the industry, Sirotkin - currently director of hotel operations...

Park Plaza County Hall hotel has this month launched a special, limited edition martini called the Miss Moneypenny


Miss Moneypenny Martini at Park Plaza and Book Club at The Bingham

By Luke Nicholls

Hotels, restaurants, pubs and bars including Park Plaza County Hall, The Bingham, PizzaExpress and Holiday Inn have told BigHospitality about special events and promotions they’re running to attract new customers.

Training must be engaging, interactive and make wine approachable and simple for staff to understand


How to help staff sell wine with confidence

Lily Brierley, training manager at Enotria, explains how hospitality business owners can make their staff more aware of wine lists and encourage them to openly talk about wine with customers in a bid to maximise drinks sales.

Nick Tamblyn, chief executive of Kornicis Group which operates the Smollensky’s, Jamies Bar and Henry J Beans brands

Pearls of Wisdom: Nick Tamblyn

By Peter Ruddick

Nick Tamblyn has a strong track record in both the business and operations side of running succesful bars; most recently as chief executive of Kornicis Group, which operates the Smollensky’s and Henry J Beans brands. Tamblyn has also worked for First...

Pearls of Wisdom: Jeremy Lee

Pearls of Wisdom: Jeremy Lee

By Stefan Chomka

The newly-installed head chef and partner at Quo Vadis in London reflects on his Soho surroundings after 16 years at Bermondsey’s The Blueprint Café, which is owned by D&D London.

Richard Muir

Pearls of Wisdom: Richard Muir

By Emma Eversham

Richard Muir has worked in the industry for the past 30 years, starting out as a chef before moving into corporate catering. He was managing director of Sodexo’s UK corporate business and opened restaurants for Gary Rhodes before buying and redeveloping...

Davide Scabin

Pearls of Wisdom: Davide Scabin

By Stefan Chomka

The chef-proprietor of Combal Zero in Piemonte, northern Italy – a regular on the World’s 50 Best Restaurants list – is a pioneer of conceptual cooking.

The London Carlton Hotel's owner is looking at whether it is worth opening a permanent restaurant within the property


How to open a restaurant in a hotel: run it yourself or contract out?

Gordon Cartwright, managing director of Visionary Dining, advises hoteliers on what to consider if they want to open a restaurant within their property and looks at the best option for one reader trying to decide between running it in-house or contracting...

Gourmet Burger Kitchen is donating 20p of its promotional burgers to Capital FM’s Help a Child charity


Help a Capital Child with GBK and Healthy Choices at YO! Sushi

By Luke Nicholls

Restaurants and hotels, including Gourmet Burger Kitchen, YO! Sushi, The Chester Grosvenor and Umi hotels, tell BigHospitality about special events and promotions they're running to attract more customers.

Alan Swinson, catering director for Macdonald Hotels & Resorts

Pearls of Wisdom: Alan Swinson

By Emma Eversham

Alan Swinson started his professional life as a chef more than 20 years ago and worked his way up through the ranks to become catering director Macdonalds Hotels & Resorts where he oversees Food & Beverage at 42 of the group's properties.

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