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.
A survey of UK chefs has found that 81% have experienced poor mental health during their careers and that nearly half believe that not enough is being done to support their mental wellbeing in the workplace.
Employed as executive chef at just 25, Niall Keating has had a job on his hands updating Whatley Manor’s classic country house hotel dining offer, but a special award from Michelin and a shiny new kitchen has helped keep this talented chef on track.
Taster, the delivery-only kitchen concept founded by former Deliveroo executive Anton Soulier, is to launch in London following a three-month trial in Hackney.
Asimakis Chaniotis has been named as the new head chef at Michelin-starred Pied à Terre ahead of a ‘new era’ for the restaurant that will include a ban on swearing.
Former Racine chef patron Henry Harris is teaming up with recently launched pub company Holborn Leisure to open three pubs across the capital this winter.
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...
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.
The Kitchen Counter, from wellness blogger and entrepreneur Ella Mills of Deliciously Ella and the MaE Deli, is to be the group's third site when it opens in London's Herne Hill this Easter.
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.
The team behind pantry dining concept Jack and Alice is planning to open two permanent sites this year following an eight-week trial of a 'pop-in' on Fitzrovia's Foley Street.
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.
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.
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...
In the first of this special feature series, BigHospitality speaks to operators and suppliers to find out how best to equip your restaurant, pub or hotel kitchen, depending on the size you have to work with.
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.
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 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.
Catering equipment manufacturer Burco has launched an innovative ‘Plug and Go’ countertop range of cooking units for chefs looking to make the most of limited kitchen space and reduce overheads.
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.
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 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.
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.
A brilliant dinner, good night's sleep and fantastic walk is ;all they do;, say the modest owners of Lakeland Gilpin Lodge The Cunliffes of Gilpin Lodge in Windermere call themselves hoteliers, not restaurateurs. From setting up their ...
You don't need a big kitchen to produce great food, but you do need to be organised. That's the message from chefs who work wonders in small spaces When it comes to kitchens, it's true that size doesn't matter, it's what you do...
