Bread

Fergus Jackson Brick House bakery London

Flash-grilled: Fergus Jackson

By Joe Lutrario

The baker behind Peckham Rye and East Dulwich's Brick House on Twiglets, Simon Hopkinson and toast.

Loafing around: nine bread trends

Loafing around: nine bread trends

By Georgia Bronte

From next level Indian breads and burger buns made from croissant dough to clever use of leftovers, Restaurant brings you the key bread (and butter) trends of 2018.

Chef masterclass: Francisco Migoya's sourdough

Chef masterclass: Francisco Migoya's sourdough

By Bill Knott

The Cooking Lab head chef and author of Modernist Bread - sister publication to Nathan Myhrvold’s Modernist Cuisine - shares his recipe for the most ancient form of leavened bread.

Branded artisan bakery sector rolls out

On a roll: the rise of the artisan bakery sector

By Restaurant magazine

"Everybody loves bread.” So says Alastair Gordon, UK operations director at Ole & Steen Danish Bakery, which landed on these shores with its first London site at the end of 2016. 

L-R: Merlin Labron-Johnson and Stuart Andrew

SMALL TALK

Portland's chefs on opening their second restaurant Clipstone

By Stefan Chomka

Merlin Labron-Johnson and Stuart Andrew, the chefs at Michelin-starred Portland in Fitzrovia, on launching their second, more casual restaurant in Marylebone, and taking inspiration from New York and Ghent.

How do you like your butty? White bread and brown sauce came out on top

Infographic: Bacon butty trends

By Carina Perkins

Brits have voted on what makes the best bacon butty, with some interesting findings for pubs, restaurants and hotels to take note of.

The Brioche Dough Balls come in a chilli variety

Pan’Artisan launches two new dough balls

By Lauren Houghton

Supplier Pan’Artisan has launched two new types of dough balls for operators in the casual dining sector: Naan Bread Dough Balls and Brioche Dough Balls.

The new APS heated bread baskets allow bread to be served warm at the table

Nisbets adds heated bread baskets to range

By Emma Eversham

Catering equipment supplier Nisbets has added a new heated bread basket to its range to allow restaurants, hotels and pubs to provide their customers with warm bread at the table.

The 205-cover venue features natural woods, reclaimed furniture pieces and a copper leaf display adorning the ceiling and rear wall

Urban Meadow springs up in Hyde Park

By Luke Nicholls

A new, British meadow-themed café and bar offering all-day dining has just opened on the edge of London’s Hyde Park.

Lincat's Giga Fast Oven can produce up to 30 pizzas an hour

Lincat launches Giga Fast Oven

By Luke Nicholls

Catering equipment manufacturer Lincat has unveiled the Giga Fast Oven - a versatile, compact, counter-top oven that can cook a fresh dough pizza in just 90 seconds.

Bread du Jour provides artisan bread with an ambient 14-day shelf life

Online bread company Bread du Jour provides fresh bread solution

By Emma Eversham

A new service which allows chefs to order from a range of 13 artisan bake off breads online and have them delivered direct to their kitchen door has been developed to help restaurants offer fresh bread without potential wastage.  

Troels Bendix, founder of The Hungry Guest in Petworth

Troels Bendix: Career Profile

By Luke Nicholls

Danish-born Troels Bendix holds claim to the rare title of Master Baker. He initially trained as a chef at the Culinary Institute of Denmark before moving to London to work at the Sugar Club in 1999. In 2001, he founded Breads Etcetera, growing from a...

Tabletop side plates

Tabletop side plates

By BigHospitality Writer

Arbutus' Anthony Demetre and Will Smith have made a few changes as well as opening new restaurant, Wild Honey in Mayfair. They've upgraded Arbutus' tabletop to include (gasp!) side plates. It's quite an about face for the duo who had...

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