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SMALL TALK

Steve Drake on why Sorrel will be his most ambitious restaurant yet

03-Mar-2017 By Sophie Witts

Chef Steve Drake left Drake’s, in Ripley, Surrey, in 2016 after 12 years at the helm. Now he’s back with the launch of his highly ambitious fine-dining restaurant Sorrel, in Dorking, due to open this spring

SMALL TALK

Rudding Park’s Peter Banks on thriving in today’s tough times

10-Nov-2016 By Hannah Thompson

Peter Banks is managing director at independent hotel Rudding Park, in Harrogate, North Yorkshire. He talks Brexit, the independent regional market, F&B, Airbnb, Millennials, and changing times

BIRD considers regional expansion for 2017

23-Mar-2016 By James Wallin

BIRD, the free­range fried chicken concept, will target expansion into the rest of the UK in 2017 with Leeds and Manchester identified as targets. 

Dan Doherty on running a 24-hour restaurant and why TV chefs aren’t helping the chef shortage

20-Nov-2015 By Sophie Witts

Dan Doherty, executive chef at Duck & Waffle, launched the Chefs of Tomorrow programme earlier this year to encourage young talent in to the industry. 

Popular restaurants must treat customers better, says M group founder

09-Oct-2015 By Sophie Witts

M Restaurants founder Martin Williams has criticised the ‘terrible’ treatment of customers at popular restaurants in London.

Majority of diners won’t return to a pub or restaurant with slow service

12-Aug-2015 By Liam Garrahan

A study by HospitalityGEM has shown that 87 per cent of diners would not return to a pub or restaurant if they have experienced slow service from staff.

SMALL TALK

Claude Bosi on Hibiscus reaching its 15th birthday

15-May-2015 By Michelle Perrett

This May Hibiscus, the fine-dining restaurant owned by French chef Claude Bosi, celebrates its 15th birthday. The chef tells BigHospitality about his time at the restaurant in both Ludlow and London’s Mayfair and how he manages to keep things fresh after...

SMALL TALK

Amandine Chaignot on London's restaurant scene, working in a happy kitchen and building repeat custom

20-Feb-2015 By Emma Eversham

Rosewood London's new executive chef Amandine Chaignot, talks about why it's important to have some fun in the kitchen and why she'll be chasing repeat custom over accolades. 

Michelin-starred chef takes over Berkshire pub

03-Jun-2014 By Melodie Michel

Chef Dominic Chapman, who earned a Michelin star during his time as head chef at The Royal Oak, has signed a lease to take over The Beehive, an Enterprise Inns pub in White Waltham, Berkshire.

Equipping your kitchen: How to work with the space you've got

28-Jan-2014 By Emma Eversham

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. 

Hospitality businesses welcome Government's pledge to cut red tape

28-Jan-2014 By Emma Eversham

Restaurant, pub and hotel owners have welcomed the news that the Government will be reducing red tape and cutting business rates for small businesses, but say more could be done to encourage growth across the sector.

Carl Clarke plans to turn Disco Bistro into permanent, multi-site restaurant brand

10-Oct-2013 By Emma Eversham

Itinerant chef and pop-up restaurant 'veteran' Carl Clarke is planning to make Disco Bistro a permanent fixture in East London before turning it into a multi-site restaurant brand. 

National Waiters' Day: Fred Sirieix urges hospitality industry to celebrate waiting staff

28-Nov-2012 By Peter Ruddick

Fred Sirieix, restaurant service expert and general manager of Galvin at Windows, is calling on the entire hospitality industry to back his latest initiative - National Waiters' Day - to celebrate hard-working waiting staff.

Daniel Clifford: "I still have a love affair with Midsummer House"

24-Oct-2012 By Emma Eversham

Michelin-starred chef Daniel Clifford says he would prefer to support his chefs in opening their own restaurants rather than launch another business under his name because he would not want his two Michelin-starred restaurant Midsummer House to suffer.

Knorr & Blue Dragon unite to offer range of pastes and concentrated sauces

04-Nov-2011 By Luke Nicholls

Knorr has partnered with Oriental retail brand Blue Dragon to offer a new range of curry pastes and concentrated sauces specially developed for chefs.

ASK THE EXPERTS

How to find the right location for a pop-up bar or restaurant

10-Oct-2011

Julia Lucas, partner and head of the leisure team at national law firm TLT, guides one reader through the finer points involved in finding the location for and operating a pop-up bar or restaurant.

Wagamama combines food, art and music in new festival format

23-Jun-2011 By Lorraine Heller

The fast casual noodle chain Wagamama is exploring what it hopes to be a successful new format for its brand: an interactive festival restaurant.

Hotel banqueting: a menu’s ‘strategic’ role in event success

01-Mar-2011 By Lorraine Heller

Hotels looking to build their banqueting operations should use their food as an extension of an event’s content in order to engage delegates and event organisers, and ensure repeat business, according to a recent round table discussion.

The future of hotels, through the eyes of top CEOs

26-Nov-2010 By Lorraine Heller

CEOs and top executives at Malmaison & Hotel du Vin, CitizenM Hotels, Best Western Hotels and InterContinental Hotels Group share their views on what’s in store for the industry, and where hoteliers should be focusing

How to turn a single outlet into a chain: Design

29-Jul-2010 By Becky Paskin

Most people rarely get things spot on first time around, and setting up a restaurant, pub or hotel business is no exception. But if you don’t get the design and branding on your second or even third site perfect, you’re in trouble of damaging your business.