Frenchie chef Greg Marchand interview

The Weekender interview: Greg Marchand

By Joe Lutrario

Greg Marchand open Frenchie in Covent Garden in 2016 following the success of his Paris restaurant of the same name. He now splits his time between London and France.

Gary Foulkes' crab gratin is comfort food par excellence

Chef Masterclass: Gary Foulkes' hollandaise

By Bill Knott

You might think, given the names of some of the sauces in the classic répertoire de la cuisine, that the French admired and borrowed many of their ideas from other nations.

Treacle tart recipe Belen Aloisi chef masterclass

Chef Masterclass: Belen Aloisi's treacle tart

By Bill Knott

The extraordinary thing,” writes Fergus Henderson in his classic Nose to Tail Eating: A Kind of British Cooking, “is that however full you’re feeling, when it comes to treacle tart you can always manage to find space for it.”

The exterior of what will soon be The Manor in Clapham

New venture for The Dairy chef Robin Gill

By James Wallin

Chef Robin Gill has told BigHospitality's sister magazine M&C Report that an open pastry kitchen will be the focal point of his new venture, The Manor.


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