Paul Skinner, director of food and beverage at The Langham hotel in London, talks about his achievements, helping to win the hotel its recent Tea Guild award and why he loves working in the hotel sector
The British hospitality industry has been urged to lend their support to chef Simon Hulstone, who will next month represent the UK in the European finals of the Bocuse d’Or
Cleaning, while essential, may not be the most exciting aspect of a job in the hospitality industry, but maybe you'll feel inspired with some of these different ideas for keeping things clean.
Clapham House Group has revealed plans to raise £2.2m from a cash placing to fund the rollout of its Gourmet Burger Kitchen brand for the next two years
The volcanic ash cloud hit which caused major disruption to air travel last month hit 90 per cent of The Restaurant Group's airport business and led it to lose £500k of business, the company said today in a statement
If you work in the hospitality industry, you will be in no doubt that it is one of the most heavily regulated business sectors. But do you know what the consequences are for your business and its employees if there is a breach of food safety rules?
As the S.Pellegrino World's 50 Best awards drew to a close for another year, BigHospitality caught up with Daniel Boulud at his first London restaurant at Mandarin Oriental Hotel, where he cooked for the top 50 chefs in the world
The Sustainable Restaurant Association will be giving restaurateurs tips on how to make their business more environmentally friendly at the Real Food Festival Trade Day next week
Belonging to one of the UK's great restaurant dynasties has set the bar high for Prezzo chief executive Jonathan Kaye. He's learned to move with the times - including giving his first media interview
BigHospitality puts one reader's question about the benefits of environmental awards to John Firrell, director of the Considerate Hoteliers Association
At the start of a week-long hygiene feature on BigHospitality, we take a look at why making hygiene practices a top priority for your hotel, restaurant or pub could be the secret to business success.
Mitchells & Butlers has appointed an adviser to look into the disposal of 300 wet-led pubs, as part of its aim to reshape the business into a food-led operation.
Among the most influential chefs in the world, Michel Roux set up Le Gavroche with brother Albert in 1967. Five years later, he left London for the Waterside Inn, Bray, which has now held three stars for 25 years
Noma chef-patron Rene Redzepi talks to Nigel Barden about what it means to win the top accolade in the S.Pellegrino World's 50 Best Restaurants Awards.
As the S.Pellegrino World's 50 Best Restaurants Academy met for the final time before the 2010 list is revealed, BigHospitality was there to find out who the judges thought might be at the top this year
Henry Herbert, head chef at the Coach & Horses in Clerkenwell, London, talks about his fast track to success, appearing on Great British Menu and his future plans
BigHospitality, Restaurant magazine and a handful of R150 members visited the El Bulli workshop in Barcelona to find out what Ferran Adria's plans are for the future of the restaurant, which will transform into a culinary academy in 2014
Meals at some of the S.Pellegrino World's 50 Best restaurants, to be revealed next week, are to be put up for auction on ebay to raise money for Action Against Hunger
The UK’s air traffic control service NATS has advised the current flight restrictions affecting UK travel should not be lifted until 7am tomorrow (17 April), meaning thousands of travellers will be forced to find accommodation for another night
Airport hotels across the country have been enjoying maximum occupancy levels as a cloud of volcanic ash preventing planes from flying, has stranded passengers in the UK
Massimo Tebaldi has been executive chef for Renaissance Pubs for 10 years. Having once worked with John Torode and Canadian singer Bryan Adams, he is now working to transform The White Hart into a fish and chips gastropub called The Tommyfield
A skills shortage for UK restaurants reliant on chefs from outside the EU is looming, after Labour promised to ban entry for the group under the points-based immigration scheme.
Hotel promotions group Best Western has launched its first TV ad campaign as part of a major drive to promote its properties as 'hotels with personality'
The government has vowed to press ahead with its controversial plans to raise National Insurance next year despite widespread criticism from businesses.
Nicolas Clerc joined Le Pont de la Tour last May as head sommelier and manager of the Wine Store. He talks about his career and shares his top tips for success in his field
The British Hospitality Association has prepared its own manifesto ahead of the general election on 6 May, asking all political parties for their support of the hospitality industry
David Niven has led Nando's through the recession by emphasising the company's commitment to its workforce, an act of faith which has paid off handsomely
The fifth series of chefs' competition Great British Menu starts on BBC Two tonight with 24 chefs from eight UK regions set to battle it out for the chance to cook at a banquet hosted by HRH the Prince of Wales
Technology moves faster than Alastair Darling at a pub convention, but one rising trend that looks likely to stick around is the iPhone application, which if implemented properly, can help increase restaurant or hotel bookings
John Campbell is executive chef at Coworth Park, set to open in September. He left the Vineyard at Stockcross last year, where he held two Michelin stars
Hotel groups Rezidor and Wyndham Worldwide have been recognised in the annual list of the world’s most ethical companies, published by the Ethisphere Institute
In the third part of our four-day feature we look at how restaurants, hotels and pubs can use social media networks like Twitter and Facebook to target customers.
A regulatory decision to force pay-TV channels such as Sky to slash prices for domestic users only, has been described as a 'slap in the face' for the pub trade
One of the most effective ways of getting bums on seats and bodies in beds is through the use of email marketing, but how can you ensure your newsletter is even opened?
