Marco Pierre White

Flash-grilled: Marco Pierre White

Flash-grilled: Marco Pierre White

By James McAllister

The acclaimed chef, who is currently offering a vegetarian cooking course through BBC Maestro, discusses his career and gives us his recipe for baked celeriac with cheese and truffle

Liquid assets: all the latest drinks launches

Drinks

Liquid assets: all the latest drinks launches

By BigHospitality

A new peaty whisky from Yorkshire, classy new Cawston Press bottles, New Orleans-style cold brew coffee and seaweed-infused rum make up some of this month's most interesting drinks launches.

Brasserie Blanc, the restaurant brand which celebrates its 20th anniversary this year, is looking to collaborate with hotels

Brasserie Bar Co plans hotel restaurants

By Emma Eversham

Brasserie Bar Co, operator of Brasserie Blanc and White Brasserie Company, is looking to open restaurants in hotels as part of its growth strategy.

Marco Pierre White plans to open 50 new restaurants across the UK over the next five years

Marco Pierre White to open 50 new restaurants

By Luke Nicholls

Marco Pierre White has signed a major deal with a hotel development company which will see the ‘godfather of modern cooking’ roll out 50 branded restaurants across the UK and Northern Ireland over the next five years.

Honky Tonk Clapham will be much larger than the original site pictured here in Chelsea

Honky Tonk heads to Clapham, London expansion begins

By Luke Nicholls

The owner of Honky Tonk, the American diner concept which launched in Chelsea last year, has secured a second site in Clapham Common as part of ambitious plans to roll out up five venues a year across London.

Frederic Brugues, director of wine at Sketch says passion for wine, hard work and an approachable nature make a good sommelier

Frederic Brugues: Career Profile

By Emma Eversham

Frenchman Frederic Brugues started his career as commis sommelier for Marco Pierre White in 1996. As wine director for London restaurant Sketch he has steadily built up the wine cellar to over 750 bins. He consults on individual tastes and requirements...

Two pubs previously operated under Marco Pierre White's Wheeler's brand are part of a package of businesses now up for sale after pub company Powder Train entered administration - Photo credit: Gary Williams/kovertuk

Former Marco Pierre White pubs in administration

By Peter Ruddick

Two pubs linked to Marco Pierre White's Wheeler's of St James's brand are among five venues up for sale after pub company Powder Train entered administration earlier this month.

Marco Pierre White, who you won't find in a commercial kitchen or on Twitter

Marco Pierre White: Pearls of Wisdom

By Emma Eversham

Once the holder of three Michelin stars, legendary chef Marco Pierre White is now a regular face on TV, fronting shows such as Hell's Kitchen and Kitchen Wars and is the owner of eight pubs under the Wheeler's of St James name. He also co-owns...

Chef Mark Greenaway has greatly increased his profile having opened his eponymous restaurant at No. 12 Picardy Place in Edinburgh last year

The growing relationship between celebrity chefs and hoteliers

By Luke Nicholls

The number of restaurants led by big-name chefs in branded luxury hotels has grown significantly in recent years, and having this 'brand within a brand' can, at first glance offer significant advantages for both parties.

Frankie Dettori is launching Italian restaurant Sette in Chelsea on the site of his former restaurant Cavallino with Stefano Stecca as head chef

Frankie Dettori relaunches Chelsea Italian restaurant as Sette

By Peter Ruddick

Jockey Frankie Detorri has launched Italian restaurant Sette on the Chelsea site of his former restaurant Cavallino with a new menu and with chef Stefano Stecca heading up the kitchen after leaving fellow Chelsea restaurant Blummyz in March.

Bonnet's Combi Oven ranges span nine different models, allowing caterers to choose a unit that closely matches their practical needs, kitchen size and price

Bonnet launches two new Combi Oven ranges

By Luke Nicholls

Cooking equipment supplier Bonnet, now under the Hobart brand, has released two new Combi Oven ranges, which launched last week at Hotelympia.

Raymond Blanc, Luke Johnson and Brett Graham all feature on the Big Hospitality Top 5 most listened to pieces of audio of 2011

BigHospitality's Top 5 audio of 2011

By Peter Ruddick

Some of hospitality's biggest names have talked to BigHospitality in 2011 about the key issues facing restaurants, hotels and pubs and bars. As the year draws to a close we took the chance to review the most listened pieces of audio gathered at leading...

Heston Blumenthal's interview was one of the most-watched videos on BigHospitality in 2011

BigHospitality's Top 5 videos of 2011

By Peter Ruddick

As Christmas approaches and 2012 beckons, BigHospitality has reviewed our most popular videos of the year to give you the chance to see them again or catch a first viewing before 2011 draws to a close.

Martin Wishart plans to expand The Honours concept to Glasgow next

Pearls of Wisdom: Martin Wishart

By Joe Lutrario

Michelin-starred Scottish chef Martin Wishart is behind two fine-dining restaurants in Leith and Loch Lomond, as well as the recently opened The Honours in central Edinburgh.

Marco Pierre White has moved from Michelin stars to pubs

Marco Pierre White: I’ve had to evolve

By Becky Paskin

With a 20-strong stable of restaurants, pubs and inns Marco Pierre White has gone from Britain’s first three Michelin-starred chef to celebrated businessman.

Simon Cottard, executive chef at Cafe du Marche

Pearls of Wisdom: Simon Cottard

By Becky Paskin

Having worked with the Roux brothers, Pierre Koffmann and Marco Pierre White in his early days, Simon Cottard has now run the kitchen at Café du Marche in Clerkenwell for 20 years

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