The Marine Conservation Society says poor information about the sustainability of seafood products sold in restaurants and shops is leading to customer confusion over what fish they should eat and avoid.
Rick Stein, Shaun Hill, and Philip Howard were last night amongst the top industry names to receive accolades at the AA’s lavish 100th birthday celebration
Restaurants and pubs toying with the idea to source their food locally, should make the best of British Food Fortnight and experiment with new dishes on their menus, the event`s organisers are urging
As the days start to get shorter and colder, but energy prices get higher, BigHospitality provides different ways restaurateurs and hoteliers can cut energy consumption and keep outgoings as low as possible
For the second year running, Marcus Wareing has topped the Harden’s London Restaurant Guide as the best top-end restaurant in London, trampling over former mentor Gordon Ramsay’s Restaurant Gordon Ramsay
To celebrate the Speciality and Fine Food Fair Barny Haughton of Bordeaux Quay in Bristol creates two dishes exclusively for Restaurant magazine using ingredients from the event
The lEnclume owner lines up with Marcus Eaves of LAutre Pied and Dominic Chapman of the Royal Oak in Berkshire as individuals to receive recognition in the 2009 edition of the guide
A poll commissioned by the London Restaurant Awards finds that the basic components of a Sunday roast are some of the most difficult things to cook at home
Every month here on BigHospitality we bring you an insight into the hottest catering and hospitality talent of the future in our Rising Stars section. This month Westminster Kingsway College student Selin Kiazim talks about her inspirations and aspirati
The Executive Chef at the Albemarle restaurant at Browns Hotel, London helps speciality egg producer Clarence Court break the world record for the largest Scotch egg
The director of French restaurant group Le Bistrot Pierre says recruiting the right staff and using some culinary creativity can save costs without scaring off customers.