Hotel

Soul Man: Marcus Samuelsson’s Red Rooster

Soul Man: Marcus Samuelsson’s Red Rooster

By Stefan Chomka

New York chef Marcus Samuelsson opens his legendary Red Rooster restaurant in the new Curtain Hotel in Shoreditch this month. Can Harlem’s king of soul food rule the roost this side of the pond?

General Election 2017: How will you vote?

General Election 2017: How will you vote?

By Sophie Witts

As the UK prepares to head to the polls on 8 June BigHospitality is keen to hear your views on the current political climate and what the vote could mean for the hospitality industry.

Opening of the week: Lympstone Manor

Opening of the week: Lympstone Manor

By Finn Scott-Delany

After 21 years working at two Michelin-starred Gidleigh Park, chef Michael Caines has struck out on his own. We checked out the food and vibe...and, er, learn what it's got in common with a Coldplay gig

New restaurant openings Radar: May 2017

Restaurant Radar: Openings May 2017

By Hannah Thompson

From already-celebrity-filled The Ned, the new Duck & Waffle Local from the sky-high site of the same name, and a higher-end take from the Bao team, we round up this month's openings to watch

Ed Balls to headline 2017 hospitality summit

Ed Balls to headline 2017 hospitality summit

By Sophie Witts

Former shadow chancellor and Strictly Come Dancing star Ed Balls has been announced as keynote speaker at this year’s hospitality and tourism summit in London.

Career Job Changes People Moves April 2017

People On The Move: April 2017

From Simon Rogan leaving Claridge's, Neil Moffitt stepping down from Hakkasan, and new senior roles at The Principal Hotels Group and Hotel du Vin, it's been an eventful month. We round up the key movers

Martin Chiffers / Sugar Championships 2017 senior winner sculpture

Martin Chiffers on why “pastry chefs must do sugar art"

By Hannah Thompson

Martin Chiffers, pastry chef and former president of international Pastry Team UK, co-judged the 2017 UK Sugar Championships last week. We caught up with him to talk key skills, and keeping the art of sugar alive

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