Great British Bake Off judge and restaurateur Prue Leith to advise on hospital food review announced by government

Prue Leith to advise on hospital food review

By James McAllister

Great British Bake Off judge and restaurateur Prue Leith is to advise on a review announced by the government today (23 August) into hospital food.

The Lowdown how hot is too hot in kitchens?

The Lowdown: how hot is too hot in kitchens?

By James McAllister

The Drapers Arms in Islington has announced it will close its kitchen today (25 July) as temperatures of up to 39°C in southern and eastern England are forecast.

How to kit out and manage your kitchen

sponsored by nisbets in place

How to kit out and manage your kitchen

By Restaurant magazine

The kitchen is the engine room of any restaurant, so it’s essential you kit it out and run it correctly.

Henry Harris on his plan for The Truscott Arms

Former Racine chef Henry Harris on his plans for The Truscott Arms

By Joe Lutrario

The former chef-patron of one of London’s most sorely missed French restaurants – Racine in West London - is to oversee the return of The Truscott Arms in Maida Vale. Harris has been employed by the (as yet unnamed) company behind the relaunch as chef...

Adam Simmonds on that Test Kitchen review and getting honest feedback

Meet the chef who genuinely wants customer feedback

By Stefan Chomka

Many people will be familiar with the following situation: after a long lunch or dinner in a restaurant, where you have been served a procession of small dishes, the chef magnanimously comes out and walks the room speaking to diners about their meal. 

Flagship Brasserie Blanc to be refurbished

Flagship Brasserie Blanc to be refurbished

By Liam Garrahan

Brasserie Blanc, the 17-strong French restaurant chain led by celebrity chef Raymond Blanc, has announced that its flagship restaurant and bar on London’s Southbank will be renovated.

Mark Sargeant's aim for his latest project - the Duke of William - is to provide a welcoming traditional pub environment


Mark Sargeant: Duke William pub to be 'accessible to all'

By Emma Eversham

Mark Sargeant is planning for his first pub - The Duke William - to be an accessible and welcoming environment where customers will be able to order 'simple pub food done well' alongside local ales, drinks and bar snacks. 

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.

There are numerous questions you should be asking yourself when on the hunt for a new bit of kit

Equipping your kitchen: a buyer's guide

By Luke Nicholls

How much should I spend? How long should it last? Do I even really need one? These are the questions every chef and restaurant operator will be asking when on the hunt for a new bit of kitchen kit. Here are BigHospitality’s top 15 tips on what to look...

MasterChef 2011 finalist Tom Whitaker is cooking up British dishes with a contemporary twist

Young’s re-opens Richmond pub with MasterChef star on-board

By Luke Nicholls

London-based brewer and pub operator Young’s has re-opened its riverside White Hart pub in Barnes following a £500k refurbishment, with a MasterChef finalist at the helm of a new dining room housed within the venue.

The Grand Chef Lady is part of the Grand Chef range and features brushed cotton and handmade fabric buttons

Bragard makes premium jacket for female chefs

By Emma Eversham

Kitchenwear brand Bragard has created a deluxe chefs jacket for female chefs to help cater for the growing number of high-profile women working in the industry. 

Electrolux Chef Academy winners Viktorija Bernataviciute, Jonah Keller and Giuseppe Giorgio Finocchio with Jonray and Peter Sanchez-Iglesias

Electrolux reveals Chef Academy winners

By Emma Eversham

Electrolux has named the three young chefs who have won placements in Michelin-starred kitchens through its Chef Academy following the competition's final earlier this week. 

Terre a Terre put this poster with an overriding optimistic message in their window following the fire which has forced them to close over Christmas

Fire-struck Terre à Terre to remain shut for Christmas

By Emma Eversham

Brighton's vegetarian restaurant Terre à Terre, which closed in October after a fire broke out in the kitchen, has been forced to remain shut over Christmas due to 'red tape delays' and a long wait for new equipment. 

Refurbishing the kitchen at Franco's meant a whole new cooking suite could be installed to meet the changing needs of the business

Kitchen Equipment: When it's time to refurbish

By Emma Eversham

Replacing a kitchen is not something you consider every day. When margins are being squeezed in every area of the business it can be hard to see how spending a five or six-figure-sum on new kit will have an immediate effect on your profit margins.

Theo Randall celebrates his fifth year at his restaurant at the Intercontinental in London

Pearls of Wisdom: Theo Randall

By Stefan Chomka

Theo Randall started his career at The River Cafe where he remained for 17 years. Next month he celebrates the fifth birthday of his restaurant at the InterContinental on London’s Park Lane.

Health & Safety: Keep the flow of food in mind when designing your kitchen


Health & safety tips for kitchen refurbishment

BigHospitality shares top tips from Mark Harrington, CEO at health and safety consultants Check Safety First, on what you should keep in mind when refurbishing your kitchen so you tick all health and safety boxes.


Follow us



Hospitality Guides

View more

Featured Suppliers

All suppliers