Cooking

Tom Kerridge's latest TV show hits screens next month

15-Sep-2014 By Carina Perkins

BBC Two has released further details of Tom Kerridge’s latest TV series, which will see him travel around the UK to cook up innovative versions of some of Britain’s favourite meals.

Small Talk

Josh Eggleton on Salt & Malt and being a young entrepreneur

02-Sep-2014 By Joe Lutrario

Josh Eggleton, the chef behind the Michelin-starred The Pony & Trap in Chew, is preparing to open a new seafood café down the road from his award-winning pub.

Small Talk

Richard Corrigan on his cookery school, winning Great British Menu and plans for a third London restaurant

14-Jul-2014 By Joe Lutratio

Richard Corrigan is the the inimitable chef behind Bentley’s and Corrigan’s Mayfair. He has also enjoyed a wide and varied media career, and was declared winner of Great British Menu no less than four times. He recently bought a cookery school in Cavan,...

Roux Scholarship 2014: In Pictures

16-Apr-2014 By Luke Nicholls

Tom Barnes, sous chef at Simon Rogan’s two-Michelin-starred L’Enclume in Cartmel, has won the 2014 Roux Scholarship. Relive the hotly contested final with BigHospitality in our exclusive photo gallery. 

Classic Cuisine takes global inspiration for new pie range

13-Feb-2014 By Luke Nicholls

Northampton-based frozen ready meal firm Classic Cuisine has launched a new range of pies with flavours taken from around the world. 

Equipping your kitchen: MKN's new FlexiCombi MagicPilot steamer

29-Jan-2014 By Luke Nicholls

The second in our series of new kitchen equipment for this week’s Special Feature is the new ‘FlexiCombi MagicPilot’ combi steamer from German cooking technology manufacturer MKN.

Equipping your kitchen: Rational’s new SelfCookingCenter combi oven

28-Jan-2014 By Luke Nicholls

Kicking off our series of new kitchen equipment for this week’s Special Feature is the revamped ‘SelfCookingCentre whitefficiency’ range from Rational, offering caterers an efficient, easy-to-use and sustainable combi oven solution.

Rene Redzepi: Pearls of Wisdom

06-Dec-2013 By William Drew

The chef-owner of Noma in Copenhagen – three times voted the S.Pellegrino World’s Best Restaurant – discusses losing and rediscovering his creative spark, aided by writing a newly published journal.

Lincat launches Vario Smoker

14-Nov-2013 By Helen Gilbert

Catering equipment manufacturer Lincat Ltd has jumped on the home smoking trend with the launch of a new catering accessory that smokes food as it cooks.

Yau's oriental cooking sauces hits the UK

30-Sep-2013 By Luke Nicholls

A new range of gluten-free oriental cooking sauces is now available to foodservice businesses across the UK as the product’s creators want to help change negative, unhealthy perceptions of Chinese food. 

The Gourmet Food Wrap Company produces Chip Crowns

11-Sep-2013 By Emma Eversham

The Gourmet Food Wrap Company has devised a new way of serving and presenting French fries and other deep-fried products with the Chip Crown, a grease-proof paper wrap.

FSA commissions research to help set sous vide cooking guidelines

15-Aug-2013 By Emma Eversham

The Food Standards Agency (FSA) has commissioned research into sous vide cooking to help produce official guidelines for its use.

ETI launches new Backlit Thermapen thermometer for safe outside cooking

10-Jun-2013 By Peter Ruddick

Thermometer manufacturer ETI has released a new backlit version of its Thermapen to allow caterers to cook safely during the summer's outside events, even those held in the evening or when light is poor.

John Williams: Pearls of Wisdom

31-May-2013 By Peter Ruddick

The son of a Tyneside fisherman, John Williams' distinguished hotel chef career has led him to head up the brigade at arguably one of the most famous hotels in the world - The Ritz London. Now he divides his time between 'evolving' the...

New energy-saving cooker developed for chefs

09-May-2013 By Emma Eversham

A new cooker has gone on trial in commercial kitchens with its creators claiming it can save more energy and water than using a conventional hob, water bath or steamer.

Chef Ben Spalding to hold weekly 'Stripped Back' at returning Street Feast

11-Apr-2013 By Emma Eversham

Chef Ben Spalding's outdoor dining concept Stripped Back is to become a regular feature at Street Feast, the night food market in Dalston, when it returns to a new venue this week. 

Discovering the Great British Truffle: Book launch celebrates 'nature's secret'

10-Apr-2013 By Peter Ruddick

A new book has been launched by two truffle enthusiasts highlighting the culinary benefits of nature's best kept secret' - the British truffle.

Restaurant and bar group Camm & Hooper makes London debut with Tanner & Co

01-Mar-2013 By Luke Nicholls

Camm & Hooper, a new events-driven restaurant and bar group, is set to open its first site in Bermondsey Street in May with plans to expand to six sites across the capital over the next three years, BigHospitality can reveal.

Page turners: UK restaurant industry wins big at Gourmand World Cookbook Awards

26-Feb-2013 By Peter Ruddick

UK chefs and restaurateurs are celebrating after winning a number of prizes at this year's Gourmand World Cookbook Awards in Paris with Michelin-starred chef Sat Bains among the winners.

Mitchell & Cooper launches Bonzer Zip Zester

18-Feb-2013 By Luke Nicholls

Kitchen equipment specialist Mitchell & Cooper has released the Bonzer Zip Zester, allowing UK chefs to zest fruits quicker and easier with minimal mess.

Homeslice Pizza to open Covent Garden restaurant

12-Feb-2013 By Emma Eversham

Homeslice Pizza, the street food operation founded by chef Ry Jessup, will open a permanent restaurant in Covent Garden, London this spring. 

Daniel Clifford: Pearls of Wisdom

08-Feb-2013 By William Drew

The Kent-born chef-patron has held two Michelin stars at Midsummer House in Cambridge for the past eight years. He was also one of the winners of last year’s Great British Menu.

Hole-in-the-wall Egyptian street food comes to London

06-Feb-2013 By Luke Nicholls

Koshari Street, a new ‘hole-in-the-wall’ Egyptian street food concept led by Lebanese-born cook and food writer Anissa Helou, is opening on St Martins Lane in March.

FriFri Vortech high-efficiency fryer receives UK launch at The Hospitality Show

17-Jan-2013 By Peter Ruddick

The FriFri Vortech, a new, high-efficiency gas fryer for caterers, is to be displayed in the UK for the first time at The Hospitality Show next week.

MKN introduces improved Salamander 'energy-saving cooking unit' to UK

18-Dec-2012 By Peter Ruddick

German cooking technology manufacturer MKN has introduced an improved version of its Salamander energy-saving cooking unit to the UK.

Pickles pledges more support for Indian chefs of the future with new scholarship

18-Oct-2012 By Luke Nicholls

Communities Secretary Eric Pickles this week joined Britain’s leading Indian chefs and restaurateurs to launch a new scholarship programme for students to develop their careers in high-end Asian cuisine and restaurant management.

Behind the scenes at the UK's 'largest restaurant'

22-Aug-2012 By Peter Ruddick

Self-service and multi-cuisine buffet restaurants are big - in size but also current popularity. However in terms of covers none is bigger than Za Za Bazaar in Bristol and BigHospitality took a behind the scenes look at the operation for a special video...

Soho House Group taps into chicken restaurant trend

09-Jul-2012 By Emma Eversham

Soho House Group has become the latest restaurant operator to put chicken in the spotlight with the news it is to open a new venue called Chicken Shop in London this autumn serving rotisserie chicken as its only main course.

Food trends 2012: Natural & subtle

03-Jul-2012 By Luke Nicholls

The ‘Rene Redzepi factor’ is set to take the UK by storm, with an increasing number of chefs and restaurants taking a more natural approach to food, using less meat products and incorporating raw ingredients into dishes. 

Cream Supplies' Bradley Smoker

26-Jun-2012 By Luke Nicholls

Cream Supplies has added the Bradley Smoker range to its range of kitchen equipment, allowing chefs to smoke food for less than £1 an hour.

Heinz Kitchen culinary bulk sauces

19-Jun-2012 By Luke Nicholls

Heinz Foodservice has this month unveiled five new additions to its premium Heinz Kitchen range of culinary bulk sauces, specifically developed for the ‘increasingly adventurous consumer palate.’

Monin adds Black Forest gateau syrup to range

06-Jun-2012 By Emma Eversham

Monin, producer of syrups and flavourings for coffees, cocktails and smoothies, has added a Black Forest gateau-inspired syrup to its range. 

Paul Heathcote 'hangs up his apron' and puts The Longridge Restaurant up for sale

15-May-2012 By Peter Ruddick

Lancashire-based, former Michelin-starred chef Paul Heathcote has announced he is to sell The Longridge Restaurant he first opened 22 years ago in order to concentrate on other projects.

Raw food café concept launches in Mayfair

08-May-2012 By Luke Nicholls

42°Raw – a healthy, raw food café concept serving plant-based dishes all cooked under 42° - has opened within the site of The Royal Academy of Arts in the heart of London’s Mayfair.

Imperial launches FWE Cook and Hold Oven with smoking facility

05-Apr-2012 By Luke Nicholls

Catering equipment manufacturer Imperial has launched the FWW Cook and Hold Oven, featuring a new smoking facility.

Former Ritz chef to embark on French terroir and cooking tour

20-Feb-2012 By Peter Ruddick

Sven-Hanson Britt, a chef who trained at the Academy of Culinary Arts, completed an apprenticeship at The Ritz and worked there for more than four years is to embark on a tour of France exploring terroir and cuisine for a reference guide for fellow chefs.

Pearls of Wisdom: Davide Scabin

20-Jan-2012 By Stefan Chomka

The chef-proprietor of Combal Zero in Piemonte, northern Italy – a regular on the World’s 50 Best Restaurants list – is a pioneer of conceptual cooking.

Pearls of Wisdom: Pierre Levicky

04-Nov-2011 By Joe Lutrario

Frenchman Pierre Levicky had an empire of 147 Pierre Victoire restaurants before the group imploded in 1998. Three years ago he returned to Edinburgh and now operates two restaurants in the city.

Wadworth opens cookery school to improve pub food quality

28-Oct-2011 By Luke Nicholls

Family brewers Wadworth has opened the Wadworth Brewery Cookery School, providing training to members of its managed houses and tenanted pubs, in a bid to raise the food standards across its entire estate.

Italian food is nation’s favourite

26-Sep-2011 By Luke Nicholls

Italian cuisine is ranked as the nation’s favourite when dining out, while traditional British food still tops the menu for home cooking, according to the How Britain Eats 2011 Report.

Le Cordon Bleu London offers first scholarship in school's 115-year history

31-Aug-2011 By Emma Eversham

For the first time in its 115-year history, cook school Le Cordon Bleu London is offering one student the chance to gain a scholarship worth £30k.

Essential expands Signature pre-made stocks and sauces range

26-Aug-2011 By Becky Paskin

Essential Cuisine is to introduce three new products to its Signature range of stocks and sauce bases, which will launch at The Restaurant Show on 10 October.

Michelin-starred chefs release iPhone recipe app

15-Jul-2011 By Becky Paskin

A new iPhone app showcasing over 180 recipes from 12 of the UK’s Michelin-starred chefs, including Marcus Wareing, Simon Hulstone, and Martin Wishart, has been launched this week.

Gourmet pop-up restaurant to challenge frozen food perception

13-Jun-2011 By Becky Paskin

Westminster Kingsway College has teamed up with the British Frozen Food Federation (BFFF) to launch a pop-up restaurant serving only dishes that have been cooked from frozen.

Restaurant magazine: Exclusive insight into Modernist Cuisine

03-May-2011 By Joe Lutrario

Pick up this month’s Restaurant magazine for an exclusive insight into Modernist Cuisine, a weighty gastro-tome that lifts the lid on cutting-edge cooking techniques with recipes from the likes of Heston Blumenthal and Ferran Adria.

McCormick launches UK flavour innovation centre

19-Apr-2011 By Lorraine Heller

The herb and spice firm McCormick has opened a Technical Innovation Centre in Buckinghamshire, which it will use as a base for developing high flavour-impact products for the foodservice sector.

Iron Chef winner takes over Harvey Nichols Taste Lab space

22-Feb-2011 By Becky Paskin

Franck Pontais, winner of Iron Chef UK 2010, is to launch a pop-up tasting bar at Harvey Nichols’ flagship store in Knightsbridge next month.

Town & City invests in chef training schools

18-Feb-2011 By Becky Paskin

Town & City Pub Company, operator of Yates’s and Slug and Lettuce, has launched its own chef schools to help chefs and kitchen managers improve their skills.

Pearls of Wisdom: Andrew Pern

24-Dec-2010 By Joe Lutrario

Yorkshire-born and bred, Pern won a Roux scholarship prior to opening The Star Inn at Harome in 1996, aged just 25. Currently the Morning Advertiser’s Gastropub of the Year, it has held a Michelin star for 10 years.

Business profile: Loungers

14-Dec-2010 By Joe Lutrario

Helmed by Alex Reilley, Loungers is turning heads across the industry with its blend of homely surroundings, genuine all-day dining offer and cleverly located units.