Opinion

Harry Cragoe of The Gallivant on why banning tips is good for business

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Harry Cragoe of The Gallivant on why banning tips is good for business

By Sophie Witts

Harry Cragoe, owner of The Gallivant restaurant with rooms in Camber, pays all his staff a minimum of £9 per hour and has launched the #toohiptotip campaign to ban service charges in restaurants. He believes more hospitality businesses need to use a similar...

Brett Redman of Jidori on the Japanese cuisine explosion

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Brett Redman of Jidori on the Japanese cuisine explosion

By Liam Garrahan

Brett Redman’s Japanese venture, Jidori, follows the trend set by its sister restaurants, Elliots and The Richmond, by being vastly different to each other, yet following the same principles of serving quality produce cooked over a wood or charcoal grill....

Dave Pigram is a big believer in the health benefits of superfoods which he weaves into his menu at Waterleaf Restaurant in Kent

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Chef Dave Pigram on integrating superfoods into menus

By Emma Eversham

With superfoods predicted to be a growing trend for menus BigHospitality speaks to Dave Pigram, head chef at The Waterleaf Restaurant at Reynolds Retreat in Kent, about how he is using them in his menus and why they can be beneficial to health and business.

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