Cooking

John Penrose: Bigging up the Bocuse d’Or

14-Dec-2010 By John Penrose, Minister for Tourism

John Penrose, Minister for Tourism, believes cooking is Britain's secret "tourism weapon", and urges the whole country to back Simon Hulstone and his bid for the 2011 Bocuse d'Or trophy...

French cuisine no longer King, says Albert Roux

11-Oct-2010 By Becky Paskin

French chef Albert Roux has claimed that French cuisine is no longer the ‘king’, claiming that some American, British and even Japanese chefs do it better

Three Michelin starred guest chefs at Brunello and cross-dressing dinners from 1901

11-Jun-2010 By Joe Lutrario & Becky Paskin

Restaurants, hotels and pubs, including Brunello at Baglioni Hotel and 1901 at Andaz Liverpool, tell us about the extra activities they're planning to make their businesses more appealing

Pearls of Wisdom: John Campbell

01-Apr-2010 By Joe Lutrario

John Campbell is executive chef at Coworth Park, set to open in September. He left the Vineyard at Stockcross last year, where he held two Michelin stars

Jamie's Italian extends to North West with Liverpool site

19-Mar-2010 By Emma Eversham

Jamie's Italian, the restaurant chain fronted by Jamie Oliver, is to open its 12th site in Liverpool in June

Italian food festival returns to London

10-Feb-2010 By Becky Paskin

La Dolce Vita, the annual Italian festival in London’s Business Design Centre, is returning for its sixth year next month with a variety of Italian chefs and producers present

Rising Star: Alistair Birt

12-Nov-2009 By Emma Eversham

This month's Rising Star is Alistair Birt, a Culinary Arts Management degree student at Thames Valley University, Ealing

Pearls of Wisdom: Antonio Carluccio

06-Nov-2009 By Stefan Chomka

Antonio Carluccio, the Italian restaurateur, celebrity chef and prolific cookery-book writer shares his thoughts

Professional Cookery Diploma scoops top training award

14-Oct-2009 By Jennie Pick

The Professional Cookery Diploma has been recognised with a National Training Award for its outstanding contribution and commitment to training in the workplace.

TV chef Keith Floyd dies aged 65

15-Sep-2009 By Becky Paskin

Keith Floyd, the flamboyant TV chef and restaurateur, has died aged 65 following a heart attack at his partner’s home in Dorset yesterday

Pearls of Wisdom: Simon Hopkinson

03-Sep-2009 By Stefan Chomka

Bibendum's former head chef Simon Hopkinson, now a cookery writer, shares his thoughts on the industry

WestKing student wins Freedom Food menu competition

29-May-2009 By Becky Paskin

Gloria Ford from Westminster Kingsway College has been named the RSPCA’s Freedom Food Young Chef of the Year

National Vegetarian Week: Matt Gillan's Cylinder of Red Onion

21-May-2009 By Becky Paskin

Continuing National Vegetarian Week, Matt Gillan, head chef of The Pass at South Lodge Hotel, shares a recipe for one of his more creative vegetarian dishes, Cylinder of Red Onion

Rising Star: Adam Clark

15-May-2009 By Emma Eversham

Lewisham College Professional Cookery student Adam Clark shares his thoughts on the industry as he prepares for his career

Chef Shaun Hill finds inspiration in Barbados

29-Apr-2009 By Fiona Griffiths

The annual Taste of Barbados food festival saw Walnut Tree Inn chef Shaun Hill turning his hand to the local cuisine. Here he picks two of his favourite dishes from the event

Rising Star: Rory Baynes

16-Mar-2009 By Emma Eversham

Lewisham College student Rory Baynes talks about his admiration for Tom Aikens, reaching the finals of the Nestle Toque DOr and why he wants to work in the hospitality industry

Restaurants urged to highlight pork origin on menus

30-Jan-2009 By Emma Eversham

The British Pork Executive refreshes warnings to restaurants to make it clear to diners where they source their meat from in the wake of Jamie Oliver’s latest TV campaign to champion British pork

Rising Star: Katy Chapman

17-Nov-2008 By Emma Eversham

This months Rising Star on BigHospitality is hospitality management student Katy Chapman, who shares her inspirations and aspirations as she prepares for a career in the industry

Williams Arms chef becomes Big Cheese

11-Nov-2008 By Emma Eversham

Anthony Williams of the Williams Arms in Devon wins over judges with his Really Cheesy Pork Provencal dish

Raymond Blanc receives OBE

27-Oct-2008 By Emma Eversham

The French chef will be officially presented with his honorary award by Culture Secretary Andy Burnham later today

Brits lose touch with basic cooking skills

21-Aug-2008 By Emma Eversham

A poll commissioned by the London Restaurant Awards finds that the basic components of a Sunday roast are some of the most difficult things to cook at home

Swan chef inspires young cooks

19-Aug-2008 By Emma Eversham

The Swan in Kent launches recipe competition to inspire and reward young chefs

Rising Star: Selin Kiazim

15-Aug-2008 By Emma Eversham

Every month here on BigHospitality we bring you an insight into the hottest catering and hospitality talent of the future in our Rising Stars section. This month Westminster Kingsway College student Selin Kiazim talks about her inspirations and aspirati

Perfect A La Carte at Hotelympia

15-Feb-2008 By Rational

Using the SelfCooking Centres Finishing technology, chefs at this years show will deliver perfectly cooked food quickly with minimum hassle.

New KNORR Stock Reduction

07-Jan-2008 By Unilever Foodsolutions

Its got the closest taste, look and aroma to scratch-made stock ever.

Book review - Sergio, by Sergio Herman and Pieter van Doveren

20-Jun-2007 By Restaurant

With his restaurant holding three Michelin stars and a listing in The S.Pellegrino World's 50 Best Restaurants, Sergio Herman of Oud Sluis in Holland is not just another chef. And Sergio is not just another cookery book. Think White Heat meets ...

The Gastrovac - cook food at much lower temperatures and enhance flavour

25-Apr-2007 By Restaurant

For fans of sous-vide, the Gastrovac could represent the logical next step. Self-confessed technophile Simon Rogan of LEnclume tried it for himself I first heard about the Gastrovac from visits to food conferences, like Fusion in Madrid, and I ...

Interview - Simon Rimmer on rebelling with no bike, cooking sans meat and presenting without a clue.

30-Aug-2006 By Restaurant

Your new cookbook is called Rebel Cook and has a photo of you on your motorbike. Trying to give Anthony Bourdain a run for his money? I'm really embarrassed about that. I thought it would look tongue-in-cheek and humorous but I actually look a ...