Frederic Bau, executive chef and director of Valrhona's Ecole du Grand Chocolat, has compiled a book which aims to share the top tips of working with chocolate from some of France's best pastry chefs.
Luxury linen company Lissadell Liddell has added two anti-allergy products to its range which could enable hoteliers to offer 'allergy free' rooms to their guests.
Tax specialists Ray Chidell and Ian Sutton have written a book specifically for owners of hotels, restaurants and pubs that could help them save tax through capital allowances.
BigHospitality takes a look at some of the Christmas decorations, including contamporary decorations from Ambius and an early bird deal on Christmas trees from Xmastreesales.co.uk. With bookings for Christmas trees and decorations are already up 35 per...
The new products and services of 300 exhibitors will be available to visitors to The Restaurant Show this year with many suppliers using the show to launch brand new innovations.
BigHospitality takes a look at some festive-themed drinks including Crabbie’s Mulled Ginger Wine, Medieval ale, Christmas coffee and Winter Shield ale. All of these drinks are available to the on-trade, and all are sure to make your business stand out...
BigHospitality takes a look at some festive-themed food including Redwood’s turkey-style vegetarian Celebration Roast and Brakes tapas range and game casserole. All of these food products are sure to make your business stand out from the crowd during...
BigHospitality takes a look at some festive-themed deserts including mulled wine and Champagne-flavoured sorbet, frozen tårta, and sherry trifle, which are all sure to make your business stand out from the crowd during the busy Christmas period.
Essential Cuisine is to introduce three new products to its Signature range of stocks and sauce bases, which will launch at The Restaurant Show on 10 October.
Heineken UK is to launch a two-third pint glass or ‘schooner’ as it’s known in Australia, for its trade customers, starting with Heineken, Amstel and Tiger beer branded glassware.
Highland Park whisky has launched the third and final edition in its Magnus Series, the Earl Haakon, which has been inspired by the tale of the untimely death of the Earl Magnus.
A new iPhone app showcasing over 180 recipes from 12 of the UK’s Michelin-starred chefs, including Marcus Wareing, Simon Hulstone, and Martin Wishart, has been launched this week.
Design and glassware firms have joined forces to launch a new pint glass, which they claim is the safest and strongest tumbler produced to date, designed to help cut crime in busy drinking environments.
The Belfast Distillery Company has released a new whiskey brand to commemorate the 100th anniversary of the launch of the Titanic from one of the city's dockyards.
BII, the trade group for the pub industry, has launched a management training programme for business development managers in the leased and tenanted sector of licensed hospitality.
Pick up this month’s Restaurant magazine for an exclusive insight into Modernist Cuisine, a weighty gastro-tome that lifts the lid on cutting-edge cooking techniques with recipes from the likes of Heston Blumenthal and Ferran Adria.
The herb and spice firm McCormick has opened a Technical Innovation Centre in Buckinghamshire, which it will use as a base for developing high flavour-impact products for the foodservice sector.
EBLEX is urging pub and restaurant caterers to use the King Arthur Beef Roast cut this 23 April to maximise sales across the St. George’s Day and Easter weekend.
Denny’s Uniforms has launched a new range of comfortable, hardwearing footwear for both front and back of house staff, including anti-static and washable shoes.
A new partnership between the hotel rate service RateTiger and the software firm Cultuzz aims to make it easier for hoteliers to sell their rooms on eBay.
Tea brand Twinings has released two new products for hospitality operators - a stronger Earl Grey blend, and a special commemorative Royal Wedding blend.
A new company launched this week is designed to help hoteliers improve water and energy efficiency, with the only payment required being a proportion of the hotel’s savings.
Fred Sirieix, general manager at Galvin at Windows, has designed a new board game to help restaurateurs and hoteliers train their staff to deliver the very best service.
Foodservice suppliers Brakes and Unilever are both putting an extra push into their sustainability efforts, which they hope can be handed down to their customers in the hospitality sector.
A new hotel data service has been designed to provide intelligence and benchmarking analysis to a range of businesses with interest in the UK hotel sector.
Restaurants, bars and coffee shops are trialling a new mobile loyalty scheme that allows customers to collect loyalty points on their smartphones, while businesses get a new way to communicate with their clients and detailed analytics on their loyalty...
Tablebook.me, an outsourced reservations service, has joined forces with the booking website OpenTable to help fine dining restaurants maximise their customer service and fill more tables through telephone reservations.
An ecologically-friendly fake wasps’ nest is being promoted to pubs and bars with outdoor areas as an alternative way to ensure their premises are wasp-free in the summer months
EcoPure Waters has launched a new purification system that will allow restaurants and cafes to serve pure filtered water straight out of the tap and into a refillable bottle for the customer's table.
Claude Bosi, chef patron at two-Michelin star Mayfair restaurant Hibiscus, is to take on a pub-with-rooms with brother Cedric, BigHospitality can reveal.
Restaurants, pubs and cafes in London Victoria are trialling a new crime reporting system that aims to create a crime watch network between businesses in order to deter potential thieves
