Generation Next
Santo Remedio’s Natalie Diaz-Fuentes on her restaurant journey so far
The co-founder of the two-strong Mexican group on chillies, balancing being a restaurateur with family life and the perils of opening a restaurant with no Wi-Fi.
Videos
Restaurant Eats Out: Central London
Restaurant took a group of operators to check out three hot places to eat in Marylebone and Mayfair.
Restaurant Eats Out: In and around The City
Restaurant took a group of chefs and operators to check out three of the hottest places to eat in and around The City of London.
Restaurant Eats Out: Notting Hill
Notting Hill has become one of the capital's hottest foodie destinations. Restaurant took a group of chefs and operators to check out three of the best places to eat in the area.
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How does a 48-year-old global restaurant brand turning over $2.9b use technology?
The casual dining brand behind Chili’s® Grill & Bar and Maggiano’s Little Italy® on how it uses technology to serve 1,000,000 guests per day without screwing up.
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Zizzi talks about its huge digital transformation as it prepares to become a super brand
The Azzurri Group is one of the UK’s largest casual dining groups, operating three national brands, ASK Italian, Coco di Mama and Zizzi across over 200 locations, while employing just over 5,500 staff and serving 13 million meals a year.
Bone Daddies enjoys ‘consistent demand’ as revenue rises
Bone Daddies has reported £17.3m in revenue for the year ended 30 September 2022, up 57.5% on the £11m reported in FY21.
Restaurant Eats Out: Manchester
Restaurant took a group of chefs and operators to check out three of the north west city's hottest restaurants.
Restaurant Eats Out: Bristol
Restaurant took a group of chefs and restaurant operators to check out some of the best restaurants the south west city of Bristol has to offer.
Restaurant Eats Out: Mayfair
Restaurant took a group of chefs and restaurant operators to explore some of the best restaurants and bars W1 has to offer.
Protesters target parliament in third demonstration
Hospitality operators from across the UK gathered in Parliament Square this week, in a bid to raise awareness of the sector’s challenges with the Government.
Attendees flock to The Big Hospitality Expo 2022
The hospitality industry came together in their thousands at Olympia London for The Big Hospitality Expo 2022, the leading UK trade show for the hospitality sector.
Restaurant Eats Out: Brighton and Hove
Restaurant by BigHospitality took a group of chefs and restaurant operators to explore some of the best restaurants the city of Brighton and Hove has to offer.
Friday’s UK drives efficiencies with the launch of its first quick service restaurant
The next in a series of operator interviews on behalf of QSR Automations takes a deep dive into Friday’s UK’s fast-paced new brand Fridays and Go.
Inside The Angel at Hetton
Michael Wignall on his progressive Yorkshire Dales venue, which has just been named Gastropub of the Year at the Estrella Damm National Restaurant Awards for the second time running.
Gareth Ward: "We want to put Ynyshir on the world map"
The chef patron of Ynyshir on his restaurant being named the best place to eat in the UK at the Estrella Damm National Restaurant Awards earlier this week.
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Vapiano makes a pivotal change in service style after 18 years
Vapiano UK speaks openly about dramatically pivoting its service style to a fully-digital journey.
PizzaExpress improves efficiences and savings with Qlik Cloud
Qlik’s cloud analytics scales insights via mobile while reducing infrastructure and management costs.
Stephen Terry and Paul Foster on the National Chef of the Year
We caught up with high profile chefs Stephen Terry and Paul Foster to discuss the importance of cooking competitions.
Just Eat: “delivery has become a core pillar of businesses’ revenue streams”
The pandemic and the various lockdowns have changed the face of restaurant food delivery in the UK as well as people’s eating habits, according to Just Eat.
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Using its noodle: how Bone Daddies has survived and thrived
Bone Daddies head of operations Steve Hill kicks off a series of videos that will examine a restaurant brand's vision, values and culture, its journey through COVID-19 as well as its future strategy and growth plans.
Estrella Damm National Restaurant Awards Sessions
Asma Khan: "I want to teach women how to lead”
In the final video in the Estrella Damm National Restaurant Awards' Sessions series Asma Khan talks about moving Darjeeling Express from Soho to Covent Garden and how her new restaurant is teaching women to lead.
Estrella Damm National Restaurant Awards Sessions
Meet the chefs championing fun dining not fine dining
The latest video in the Estrella Damm National Restaurant Awards' Sessions series features Brad Carter, Tom Brown, and Peter Sanchez-Iglesias discussing their attempts to make fine dining a more fun experience.
Gary Usher: "I was ready to film the business going bust"
Gary Usher was prepared to film his restaurant business closing for good as a result of the Coronavirus pandemic, he has revealed.
Estrella Damm National Restaurant Awards Sessions
Jose Pizarro: "I had one day off in five months"
Jose Pizarro says he had only one day off in five months as he fought to continue running his restaurant business during the Coronavirus pandemic.
Lorraine Copes: “Diversity drives businesses”
The founder of BAME in Hospitality on what the hospitality sector can do to be more inclusive, and how her organisation can help.
Estrella Damm National Restaurant Awards Sessions
Liz Cottam: “It is time Home lives in a place in which she deserves to be"
Leeds-based chef and restaurateur Liz Cottam talks about what she got up to over lockdown, developing a more artistic cooking style and the possibility of moving her flagship restaurant Home.
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Recipe: Tenderstem® brococli, miso aioli and sesame
Chantelle Nicholson gives Tenderstem® the Japanese treatment and explains why chefs need to work harder to get more plant-based dishes onto their menus.
Estrella Damm National Restaurant Awards Sessions
Nathan Outlaw on rethinking top-end dining
The next video in the Estrella Damm National Restaurant Awards' Sessions series features Nathan Outlaw, who relaunched his flagship as a much simpler affair earlier this year.
Stephen Harris on terroir, growing his own and the future of The Sportsman
The Estrella Damm National Restaurant Awards' Sessions series kicks off with a detailed look at seminal North Kent gastropub The Sportsman.
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Recipe: Tenderstem® broccoli, onion, cheddar and caper tarts
Chantelle Nicholson creates a delicate yet punchily-flavoured tart using Tenderstem® and discusses sustainability.
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Recipe: Tenderstem® broccoli with chickpeas, salsa verde and créme fraíche
Chantelle Nicholson's dish showcases Tenderstem® broccoli's ability to be the star of the show.
Calum Franklin: “We’ve never been afraid to share our secrets”
The self-proclaimed pastry deviant on his debut cookbook, being a beef Wellington agony aunt and his ambition for Holborn Dining Rooms to win the World Championship of Pâté-Croûte.
Community Heroes: Tom Kerridge and crew
Lockdown saw Tom Kerridge and his team raise over £180,000 and cook 80,000 meals for NHS staff, key workers and people in need in the Marlow area
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Become a pizza delivery pro
The Coronavirus pandemic has brought numerous problems to restaurateurs, either with the enforced lockdown of the summer or the continuing issues around customer distancing and a drop in covers, but many restaurants have tackled the issue head on and...
Sponsored by Ritter Courivaud
Community Heroes: Clare Smyth and her team
During the restaurant lockdown the Core by Clare Smyth chef-patron and her team cooked thousands of meals for people who were hit badly by the pandemic, as our new video series Community Heroes shows.
Graham Hornigold on bringing his high-end pastry credentials to doughnuts
Top restaurant pastry chef Graham Hornigold is ramping up the expansion and reach of his doughnut concept Longboys with plans for two further London locations.
Alex Reilley: “Hospitality has finally got the respect it deserves”
Loungers chairman and co-founder Alex Reilley says that the pandemic has brought about a welcome shift in how the hospitality sector is viewed by both the Government and the public.
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Downtime Development: Alaska black cod with Jersey Royals and petits pois à la Française
Former Elystan Street head chef Toby Burrowes cooks a summery dish that pairs Alaska black cod with Jersey Royals and petits pois à la Française.
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Nilco helps to create one of the safest restaurants in the UK
Nuovo restaurant in Northampton is using Nilco’s range of cleaning and sanitising products to ensure its safe reopening after lockdown.
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Putting the power in the customers' hands
With diners needing more reassurance with health and safety than ever before in a post lockdown world, now is the time for restaurant tech to shine
Re-opening safely post lockdown
Three operators on their plans to ensure the safety of their customers and teams as they re-open their doors for eat-in customers.
Downtime development: Crispy-topped Alaska pollock with beurre blanc
This instalment of BigHospitality’s Downtime Development series sees Etch chef Steven Edwards pair pan-fried Alaska pollock with beurre blanc.
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Downtime development: chicken skin crusted Norwegian haddock, curry sauce and mango
In his second Downtime Development recipe using Norwegian frozen at sea fish, Simon Hulstone has created a twist on the classic deep-fried battered fish.
Video: How restaurants are gearing up for re-opening
As the re-opening date for restaurants approaches, operators’ thoughts are turning to how they can re-open safely and economically. Here restaurateurs in Brighton & Hove discuss the challenges they face as they look to start welcoming their diners back.
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Downtime development: pan-roasted Norwegian cod, pea sauce, asparagus and potato gnocchi
The Elephant chef-patron Simon Hulstone has created a bright dish that hints of the transition from spring into summer
Supported by Arla Pro
The Future of Restaurants - Part Four
In the fourth and final episode of The Future of Restaurants video series, supported by Arla Pro, Tom Barton, co-founder of burger brand Honest Burgers, and Flat Iron managing director Jo Fleet give their perspectives on operating a restaurant post lockdown.
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Downtime Development: Alaska black cod, green curry
Frog chef Adam Handling cooks a Thailand-inspired dish that celebrates Alaskan black cod’s ability to stand up to powerful flavours.
Supported by Arla Pro
Video: The Future of Restaurants - Part Three
Reduced menus, shorter customer dwell time, increased demand for hygiene and a significant step towards cashless payments and pay-at-table ordering will be some of the outcomes of the Coronavirus pandemic, according to two key players in the casual...
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Downtime Development: Plant-based
The pandemic has given the trend for plant-based eating a significant boost and as a result Nestlé Professional is offering chefs inspiration with a series of innovative plant-based recipes.