In the latest instalment of our Kitchen Equipment Special Feature we asked chefs working in pub, restaurant and hotel kitchens to tell us the one bit of kit they couldn't live without and we filmed three of them showing us exactly what made the equipment...
Since Mayfair brasserie Hush opened its doors in 1999, founder Jamie Barber has gained a reputation for a hands-on approach to choosing and launching varied restaurant concepts from Kitchen Italia to Villandry so BigHospitality caught up with him to talk...
It is now almost two years since the Sustainable Restaurant Association launched in a bid to help restaurants, pubs and caterers become more sustainable and hundreds of businesses have since been audited and rated.
Chef Bruno Loubet talks through his plans for a second London restaurant and gives his views on French restaurants in the UK and Michelin in this exclusive interview with BigHospitality.
Food may have become the saviour of the British pub, but that doesn't mean that operators can get away with sticking a few classic dishes on a menu and hoping for the best.
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.
Earlier this year BigHospitality announced that Jay Rayner, UK chair of the S.Pellegrino World’s 50 Best Restaurants awards would be stepping down from his position of three years.
We’re moving rapidly towards a cashless society, and with the rise of the smartphone as the one item we cannot live without, it’s inevitable that the future of payment is through our handsets.
With a 20-strong stable of restaurants, pubs and inns Marco Pierre White has gone from Britain’s first three Michelin-starred chef to celebrated businessman.
It’s been a busy year for Jamie Oliver. The celebrity chef has seen his Jamie’s Italian restaurant chain open its first international site in Dubai; the second series of Jamie’s American Food Revolution is currently airing on Channel 4; and he recently...
Delegates at the inaugural Boutique Hotel Summit this week were told to watch their pricing structure for the 2012 London Olympic Games to avoid pricing themselves out of the market.
Mark Sargeant has revealed plans to roll out his new fish and chip concept The Smokehouse across Kent and Sussex coastal towns once his inaugural site in Folkestone launches next month.
Whitbread has invested millions of pounds into developing a strategy that will safeguard its hotels and restaurants against rising energy costs and discerning consumers in the future.
The Bocuse d’Or, the “Oscars” of the culinary world, sees chef teams from across the world invest thousands of pounds into competing for a coveted trophy of the competition’s founder, Paul Bocuse.
So far The Restaurant Show 2010 has drawn record crowds, with many restaurateurs and chefs descending upon Earls Court 2 to source new suppliers, see chef demonstrations, and watch their peers take part in industry competitions
We look at how the restaurants at St. Martin's Courtyard, London's newest dining destination, are operating, and how they expect to trade once the area opens to the public
A selection of R200 members and industry experts, including Jo Barnes from Sauce Communications and Steven Pike from the Mystery Dining Company, give their advice on running a multi-site operation post-recession
In the third Roundtable event in partnership with Restaurant magazine and Nestle, chefs and restaurateurs discuss what they have learned from the recession in the last 12 months, and how they plan to survive over the next year
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
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
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
Marco Pierre White is encouraging hospitality employers to take on more apprentices, by fronting the National Apprenticeship Service's new viral advertising campaign
La Dolce Vita, the annual Italian festival in London’s Business Design Centre, is returning for its sixth year next month with a variety of Italian chefs and producers present
As part of BigHospitality's Sustainability week we visited the Lancaster London hotel to find out what managers and staff were doing to help run the business more sustainably.
Yesterday's Restaurant Show at Earls Court 2 saw thousands of visitors enjoy a star-studded line up of top chefs, including Ferran Adria and Simon Hulstone perform live interviews and demonstrate their skills, and today’s show promises to be just...
