Catering

How I Got Here with chef and The Brewery food director Tom Gore

How I Got Here: Tom Gore

By James McAllister

Tom Gore is food director at London-based event catering and fine dining concept The Brewery.

OKN1: the training restaurant that teaches mindset as well as skills

The training restaurant that teaches mindset as well as skills

By James McAllister

With London restaurants struggling to find chefs, the capital’s catering colleges are once again feeling the heat. Could student restaurant OKN1 in Hackney, which focuses on preparing chefs for the psychological rigours of the workplace, hold the answer?

Social Pantry founder Alex Head

Social Pantry set to expand following investment

By James McAllister

London-based catering company Social Pantry is to put a series of expansion plans into action after receiving a £1.1m investment from investment firm Edition Capital.

The Lowdown: Feast It

The Lowdown: Feast It

By James McAllister

The event catering agency Feast It has partnered with some of London’s top Michelin-star restaurants to launch a ‘unique’ catering experience.

How I got here: Arjun Varma

How I got here: Arjun Varma

By Georgia Bronte

Arjun Varma founded the Indian restaurant Vama in Chelsea, as well as the V8 Gourmet restaurant group. His newest project, Indian restaurant Chakra in Kensington, is set to launch a major expansion drive.

The Pony & Trap's Holly Eggleton on making front-of-house fun

SMALL TALK

Holly Eggleton on working with family and making front-of-house fun

By Michelle Perrett

Holly Eggleton runs the Pony & Trap in Chew Magna with her brother Josh Eggleton where she is responsible for front and back-of-house operations. She is also involved with the Salt and Malt café; the company's outside catering business and new...

The Clink Restaurants reduce prisoner re-offending by 41 per cent

The Clink Restaurants reduce prisoner re-offending by 41%

By Hannah Thompson

The Clink Charity – the hospitality and restaurant training scheme for prisoners operating across the UK – reduces re-offending rates among male ex-offenders by a “statistically significant” 41 per cent, a new report has shown.

ALTAR Furniture's Great Tape tables is part of the Modern Nostalgia trend while Williams' Refrigeration's coldrooms shows how the kitchen is now theatre

Hotelympia 2016 identifies industry trends

By Emma Eversham

The growth of free-from food, de-formalised dining and the kitchen as theatre are some of latest trends in the hospitality sector that will be explored in more detail at Hotelympia 2016. 

How to move into event catering

ASK THE EXPERTS

How to move into event catering

By Richard Groves

Richard Groves, group new business development director at Smart Group, gives tips on how chefs and restaurateurs can successfully move into event catering. 

The new wooden plinths from Craster are designed to add impact and flexibility to Dudson's Modus range

Dudson adds wooden plinths to Modus range

By Emma Eversham

Tableware specialist Dudson has worked with Craster to add three wooden plinths to its Modus range to improve flexibility for a range of occasions such as event catering and buffets. 

Robert Thompson's event catering business will offer catering services for homes, offices and venues across the Isle of Wight

Robert Thompson launches Isle of Wight event catering business

By Luke Nicholls

Michelin-starred chef and Isle of Wight ambassador Robert Thompson has today announced the launch of a new business, Robert Thompson Event Catering, which will provide catering for homes, offices and venues across the island.

Amadeus will now cater for all events at Stoneleigh Abbey in Warwickshire after winning a three year contract

Amadeus wins Stoneleigh Abbey catering contract

By Emma Eversham

Event caterer Amadeus has won a three year rolling contract to be the sole provider of catering for weddings and events at the Grade I Listed Stoneleigh Abbey in Warwickshire.

Redwood’s turkey-style Celebration Roast comes ready-sliced in catering packs

Christmas products: Food

By Luke Nicholls

BigHospitality takes a look at some festive-themed food including Redwood’s turkey-style vegetarian Celebration Roast and Brakes tapas range and game casserole. All of these food products are sure to make your business stand out from the crowd during...

Marlon Abela, chairman of MARC

Pearls of Wisdom: Marlon Abela

By Joe Lutrario

The man behind Marlon Abela Restaurant Corporation (MARC) oversees eight top-end restaurants, split between London and New York, as well as the US-based FPB bakery brand.

Jankel (left) and Tanaka with their Street Kitchen Airstream van

Tanaka and Jankel take Street Kitchen food truck to the City

By Lorraine Heller

Pearl chef Jun Tanaka and Mark Jankel, chef and founder of The Food Initiative, will take their mobile Street Kitchen unit to Finsbury Avenue Square for three months to bring “gourmet grub” to the City’s business population.

Food trucks have soared in popularity in the US

Learning from abroad: Restaurants

By Becky Paskin

The British restaurant industry can often be short-sighted; concentrating too much on what’s happening in their local neighbourhood rather than focusing on the bigger picture.

Rimmer: working with Robinsons

TV chef Rimmer teams up with Robinsons

By Lesley Foottit

Celebrity chef Simon Rimmer is working with Stockport brewer Robinsons to help raise food standards across the company’s tenanted estate.

Businesses could claim back thousands of pounds in VAT on take-away sales

EU rules zero VAT on take-away food

By Lorraine Heller

A European ruling could mean that restaurants and pubs pay no VAT on take-away food and drink, and they could reclaim some of the tax paid over the past four years.

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