Frank Haasnoot, executive pastry chef at chocolate decorations manufacturer Dobla, has been named World Chocolate Master 2011 at the Salon du Chocolat Professionnel in Paris.
Pub companies are ‘stifling’ the UK pub market by behaving in an irresponsible manner not dissimilar to that of country’s banks in the lead up to the recession.
Chris Kenny, junior sous chef at Le Manoir aux Quat’ Saisons and Sophie Henderson, commis de rang at Coworth Park, have been named Young Chef Young Waiter 2011.
With Diwali and Halloween both falling this month, restaurants, bars and hotels including Vinnopolis and Dishoom tell BigHospitality about special events and promotions they are running to attract customers.
Tsuru Sushi, the three-strong London-based Japanese restaurant chain, is set to open a new restaurant featuring an authentic ramen concept and a ‘totally different’ atmosphere to the other sites.
Four former Von Essen hotels - Amberley Castle, Lower Slaughter Manor, Buckland Manor and Washbourne Court - have been bought out of administration by hotelier Andrew Brownsword.
Ashley Shaw, house manager at London’s Westbury Hotel in Mayfair, has been announced as the winner of the Academy of Food and Wine Service (AFWS) Dalmore Award for Excellence 2011.
Kudos, part of the Crown Group, has signed a multi-million-pound contract to provide food and venue management services at Aldermaston Manor Hotel in Berkshire.
Two former senior members of the award-winning healthy fast food chain Leon have revealed that they have set up Public House, a new consultancy for the restaurant, bar, pub and hotel sector.
The UK’s leading industry trade bodies have united to strongly oppose proposals for huge fee rises in the Specially Featured Entertainment (SFE) Tariff, which covers the playing of music at discos in pubs and nightclubs.
The new operations manager at London steak restaurant chain Black and Blue is planning to grab a bigger slice of the lunch market by introducing two new offers suited to the current economic climate.
Zero Waste Scotland has welcomed new proposals outlined by the Scottish Government to increase recycling collections from businesses, which could in effect save Scottish businesses millions of pounds.
Following the warmest September since 2006 and the equal-sixth warmest in the last 100 years, Britains leading pub and restaurant groups saw a significant boost in sales.
Six of London’s top Indian chefs are uniting to prepare an exclusive banquet to celebrate the Hindu festival of light in aid of Action Against Hunger on Sunday 30 October.
Strong performances at Avenue, Royal Exchange and Bluebird have helped push up profits at D&D London over the past year according to the company's financial results released today.
The Savoy general manager Kiaran MacDonald has been announced as keynote speaker at the Annual Hotel Conference (AHC) 2011, which will take place in Manchester next month.
Simon Rogan is to change the focus and style of his casual dining restaurant Rogan & Company by shaking up the menu and reconfiguring the building it is set in.
As next week sees the 2011 World Chocolate Masters Final taking place in Paris, BigHospitality can reveal that the competition will be broadcast through a live stream accessible on our website.
It has been endorsed by Heston Blumenthal, Ferran Adria, Thomas Keller and David Chang, so it's no wonder that Modernist Cuisine: The Art and Science of Cooking is one of the most talked-about books in the culinary world.
Restaurants, hotels and pubs including QHotels and The Slug and Lettuce tell BigHospitality about special events and promotions they are running to attract customers.
The hospitality industry now accounts for eight per cent of the nation’s jobs, offering a financial clout strong enough to help re-balance the economy, according to a report from the British Hospitality Association (BHA).
Chef Joel Antunes has announced plans to open a restaurant at Embassy Mayfair, the members' club owned by hotelier, restaurateur and nightclub owner Mark Fuller.
Whitbread Hotels and Restaurants has teamed up with The Prince’s Trust to offer a programme which will provide disadvantaged young people with the skills and confidence to find a job.
The national media should stop 'talking down' jobs in hospitality and start promoting the industry as a worthwhile career choice for job seekers to enable restaurants, hotels and pubs to fill vacant positions and retain staff.
A new basic online training tool for first-level workers handling food has been launched and is available free on the British Hospitality Association website.
The Urban Pub Company is set to roll out an ambitious expansion programme throughout Scotland’s central belt, which will see three new licenced outlets open their doors under three new brands by the end of this year.
Michelin-starred chef Tom Aikens has teamed up with Le Cordon Bleu to offer a UK student the chance to work with him as an apprentice at his award winning eponymous restaurant.
Frederick Forster, head chef at Nuovo restaurant in Buckhurst Hill, Essex, has been crowned National Chef of the Year 2011 with second and third place going to Alyn Williams of The Wesbury and Hayden Groves of Lloyds of London respectively.
The hospitality industry is experiencing the highest level of job activity for over two years, despite growing fears that the UK is to be hit by a double-dip recession.
Lindsay Mackay and Tobias Wetzler from the Carnegie Club in Scotland have won the 2011 Champagne Jacquart Rising Stars trophy, while Leonid Semakin and Matthew Mawtus from 1 Lombard Street, London, finished runners-up.
Chef Sat Bains, who now holds two Michelin stars to his name, has revealed the secrets to his eponymous restaurant’s continued success during the credit crunch.
Adam Gray is to leave his job as head chef at Gary Rhodes' city restaurant Rhodes 24 to focus on Northamptonshire pub The Red Lion, which he co-owns with his business partner Nick Bonner.
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.
