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Tes Ryu sushi counter head chef at Alexis Gauthier’s vegan restaurant 123V

Flash-grilled: Tes Ryu

By James McAllister

The sushi counter head chef at Alexis Gauthier’s vegan restaurant 123V on simplicity in cooking and why her knives are so precious.

Chef Pierre Koffmann and journalist Richard Vines launch website and restaurant review column Koffmann & Vines

The Lowdown: Koffmann & Vines

By Stefan Chomka

Chef Pierre Koffmann and journalist Richard Vines have launched website and weekly restaurant review column Koffmann & Vines.

How I Got Here with Ratnesh Bagdai co-founder of Spanish group Brindisa,

How I Got Here: Ratnesh Bagdai

By James McAllister

The co-founder of Spanish group Brindisa, which recently launched its first restaurant outside of central London in Richmond, on his career, motivations, and thoughts on the service charge debate.

Dong Hyun Kim to step away from Wasabi

Dong Hyun Kim to step away from Wasabi

By James McAllister

Wasabi fouunder Dong Hyun Kim is to step away from the group to focus on developing his other business interests, it has been announced.

Mark Sargeant departs Rocksalt Group

Mark Sargeant departs Rocksalt Group

By Joe Lutrario

Mark Sargeant has walked away from his Rocksalt Group citing “unresolvable differences of opinion” between him and business partner Josh De Haan.

Flash-grilled: Stefan Cosser co-founder of  Restaurant Brands Collective former The Fat Duck Experimental Kitchen chef

Flash-grilled: Stefan Cosser

By James McAllister

The chef and food development consultant who helped launch Restaurant Brands Collective last year on working at The Fat Duck Experimental Kitchen, and why foams in cooking are overrated.

How I Got Here with Arya Razi founder of Mexican-inspired restaurant and bar Caldera in London's Hackney

How I Got Here: Arya Razi

By James McAllister

The founder of Mexican-inspired restaurant and bar Caldera in London's Hackney on sustainability, growing up working in his father's restaurants, and what motivates him.

Meg Greenacre group head chef at vegan restaurant group Erpingham House

Flash-grilled: Meg Greenacre

By James McAllister

The group head chef at vegan restaurant group Erpingham House on her respect for Michel Roux Jr, a disastrous dessert incident, and why she'd ban animal products.

How I Got Here: Helen Hall Peckham Cellar's co-founder

pub & bar

How I Got Here: Helen Hall

By James McAllister

The Peckham Cellar's co-founder on opening a wine bar during a pandemic, getting her start in the sector, and why hospitality can be the best job in the world.

Flash-grilled with Michael Kwan head pastry chef at the Hotel Café Royal in London's Piccadilly Coup de Monde de la Patisserie

Flash-grilled: Michael Kwan

By James McAllister

The head pastry chef at the Hotel Café Royal in London's Piccadilly, who recently impressed at the Coup de Monde de la Patisserie in France, discusses his career to date.

How I Got Here with Little Dish founder Hillary Graves

How I Got Here: Hillary Graves

By James McAllister

The food entrepreneur and Little Dish founder on building her business, and the need for higher nutritional standards in children’s food manufacturing.

Dominique Crenn Atelier Crenn Icon Award trophy The World’s 50 Best Restaurants 2021

Flash-grilled: Dominique Crenn

By James McAllister

The renowned French chef, who received the Icon Award trophy at The World’s 50 Best Restaurants 2021 this week, on her earliest food memory, first industry job, and signature dish.

Sarah Helliwell head of wine Wilding restaurant Eight Stony Street

Uncorked: Sarah Helliwell

By Joe Lutrario

The head of wine at Oxford’s Wilding and Frome’s Eight Stony Street on her top three restaurant wine list and her favourite wine producers.

How I Got Here Jez Rawlinson UK general manager of tech-enabled, boutique apartment-hotel company Sonder

How I Got Here: Jez Rawlinson

By James McAllister

The UK general manager of tech-enabled, boutique apartment-hotel company Sonder on his career so far and why he is passionate about working in the hospitality sector.

Flash-grilled: Kenny Tutt chef patron of PITCH, Ox Block and the recently launched Bayside Social on Worthing Beach

Flash-grilled: Kenny Tutt

By James McAllister

The chef patron of PITCH, Ox Block and the recently launched Bayside Social on Worthing Beach, on going from bank manager to MasterChef winner, and learning from Tommy Banks.

How I Got Here: Stuart Turner founder of premium Japanese ingredients and produce supplier SushiSushi

How I Got Here: Stuart Turner

By James McAllister

The founder of premium Japanese ingredients and produce supplier SushiSushi on building his business, his eclectic CV, and why he'd like to see restaurants be 'less faddy'.

Katie Exton sommelier Lorne wine restaurant London Victoria

Uncorked: Katie Exton

By Joe Lutrario

The sommelier and restaurateur behind Victoria's Lorne on her list, 1928 Maury and wine's ability to trigger memories.

Vitelio Reyes executive chef Amazonico

Flash-grilled: Vitelio Reyes

By Joe Lutrario

The Venezuelan-born executive chef of Mayfair's Amazonico on his love of Daniel Humm and his dislike for bananas.

How I Got Here with Duncan Edwards co-founder of Four Hundred Rabbits London-based sourdough pizza brand.

How I Got Here: Duncan Edwards

By James McAllister

The co-founder of Four Hundred Rabbits, which recently launched a new flagship location at Elephant Park in Southwark, on building his London-based sourdough pizza brand.

Flash-grilled: Santiago Lastra chef patron Kol Marylebone Best New Restaurant in Europe La Liste

Flash-grilled: Santiago Lastra

By James McAllister

The chef patron of Kol in London's Marylebone, which was named Best New Restaurant in Europe this week by La Liste, reflects on his career to date.

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