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      <video:title><![CDATA[Restaurant Eats Out: Behind The Scenes ‒ Breddos Tacos]]></video:title>
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    <loc>https://www.restaurantonline.co.uk/Article/2017/04/20/Is-music-right-in-your-restaurant/</loc>
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      <video:title><![CDATA[Pump up the volume: Is the music right in your restaurant?]]></video:title>
      <video:description><![CDATA[Video by Hannah Thompson         Noisy music in restaurants is a contentious issue. Yet for many restaurateurs, music is crucial in adding warmth to their venues. Others are going further, and really rocking out as their USP. Is it time to fine-tune your soundtrack?]]></video:description>
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    <loc>https://www.restaurantonline.co.uk/Article/2017/04/13/Restaurant-Eats-Out-Sam-Hart-El-Pastor-Behind-The-Scenes/</loc>
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      <video:title><![CDATA[Restaurant Eats Out: Behind The Scenes – Sam Hart, El Pastor]]></video:title>
      <video:description><![CDATA[As part of a recent Restaurant Eats Out food tour, we checked out some of London’s most exciting taco purveyors, including Wahaca, Breddos, El Pastor, and Temper.]]></video:description>
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    <loc>https://www.restaurantonline.co.uk/Article/2017/04/10/Indian-restaurants-video-Restaurant-Eats-Out-New-Wave-Indian/</loc>
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      <video:title><![CDATA[WATCH: Restaurant Eats Out: New Wave Indian]]></video:title>
      <video:description><![CDATA[In Restaurant magazine’s third Eats Out event, we explored London’s burgeoning new wave Indian scene, including Tandoor Chophouse, Talli Joe, and Hoppers]]></video:description>
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    <loc>https://www.restaurantonline.co.uk/Article/2017/04/06/Restaurant-Eats-Out-Behind-The-Scenes-Thomasina-Miers-Wahaca/</loc>
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      <video:title><![CDATA[Restaurant Eats Out: Behind The Scenes – Thomasina Miers, Wahaca]]></video:title>
      <video:description><![CDATA[As part of the latest Restaurant Eats Out food tour, we checked out some of London’s most exciting taco purveyors, including Wahaca, Breddos, El Pastor, and Temper.]]></video:description>
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  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2017/03/30/Chaophraya-Newcastle-s-cocktail-demo-gin-Thai-kaffir-lime/</loc>
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      <video:title><![CDATA[Cocktail demo: Chaophraya Newcastle’s gin with Thai-style kaffir lime]]></video:title>
      <video:description><![CDATA[Ben Escobar, bar manager at Chaophraya Newcastle, demonstrates a Reverse Reviver cocktail, one of the restaurant-bar’s most popular and distinctive drinks.]]></video:description>
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    <loc>https://www.restaurantonline.co.uk/Article/2017/03/22/Adam-Byatt-chef-on-his-success-at-Trinity-Clapham-London/</loc>
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      <video:title><![CDATA[Chefs’ Secrets of Success: Adam Byatt]]></video:title>
      <video:description><![CDATA[“Try to be better today than you were yesterday…faster, cleaner, sharper.”]]></video:description>
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    <lastmod>2024-11-14T00:23:38.461Z</lastmod>
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    <loc>https://www.restaurantonline.co.uk/Article/2017/03/16/Sweet-fresh-spicy-How-to-make-classic-prawn-rolls-with-Thaikhun/</loc>
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      <video:title><![CDATA[Sweet, fresh, spicy: How to make classic prawn rolls with Thaikhun]]></video:title>
      <video:description><![CDATA[Sal Taylor, assistant business manager and head chef at Thaikhun at the Metrocentre in Gateshead, is originally from Thailand, but has been a proud resident of Newcastle for almost three decades after moving to the UK with her family when she was nine years old.]]></video:description>
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    <lastmod>2024-11-04T14:52:12.908Z</lastmod>
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    <loc>https://www.restaurantonline.co.uk/Article/2017/03/14/Restaurant-Magazine-London-Taco-Tour/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Restaurant Eats Out: The London Taco Tour]]></video:title>
      <video:description><![CDATA[Restaurant magazine’s second Eats Out event turns its attention to the London’s burgeoning taco scene. Fittingly, our taco tour began at Wahaca, the brand that kick-started the UK’s taco revolution 10 years ago. ]]></video:description>
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    <lastmod>2024-11-14T00:23:33.196Z</lastmod>
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  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2017/03/08/Chefs-Secrets-of-Success-Jonny-Glass/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Chefs’ Secrets of Success: Jonny Glass]]></video:title>
      <video:description><![CDATA[The head chef at the two Michelin starred Dinner by Heston Blumenthal - and Ashley Palmer-Watts' right hand man - explains the advice that got him where he is today]]></video:description>
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    </video:video>
    <lastmod>2024-11-04T14:51:52.592Z</lastmod>
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    <loc>https://www.restaurantonline.co.uk/Article/2017/02/28/Pancake-Day-2017-Mamie-s-London-on-the-perfect-crepes/</loc>
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      <video:title><![CDATA[Pancake Day 2017: Mamie’s London on the perfect crepes]]></video:title>
      <video:description><![CDATA[Mamie’s in London’s Covent Garden is a French creperie, founded in late 2016 by Breton-born Aymeric Peurois, serving crepes, galettes, and cider.]]></video:description>
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    <lastmod>2024-11-04T14:52:27.739Z</lastmod>
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    <loc>https://www.restaurantonline.co.uk/Article/2017/02/15/Watch-Richard-Kirkwood-at-Wright-Brothers-preps-Thai-inspired-seabass/</loc>
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      <video:title><![CDATA[Watch: Richard Kirkwood at Wright Brothers preps Thai-inspired seabass]]></video:title>
      <video:description><![CDATA[The head chef at oyster, seafood and fish restaurant Wright Brothers Spitalfields Market, demonstrates a super-fresh seabass sashimi with hot dipping sauce.]]></video:description>
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    <lastmod>2024-11-21T00:08:20.371Z</lastmod>
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  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2017/02/09/In-Operation-with-White-Brasserie-Co/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[In Operation with...White Brasserie Co]]></video:title>
      <video:description><![CDATA[What happens when you take the menu of an established French restaurant group and place it in to a traditional English pub?]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/FsMTkqW5]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
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    <lastmod>2024-11-04T14:51:13.928Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2017/02/08/Chefs-Secrets-of-Success-Benoit-Blin/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Chefs' Secrets of Success: Benoit Blin]]></video:title>
      <video:description><![CDATA[Benoit Blin is chef patissier at the two Michelin-starred Belmond Le Manoir Aux Quat’Saisons, Raymond Blanc’s renowned restaurant and rooms in the heart of Oxfordshire.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/tMaP2B4C]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
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    </video:video>
    <lastmod>2024-11-04T14:51:02.863Z</lastmod>
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  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2017/02/07/Restaurant-Eats-Out-Shuang-Shuang/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Restaurant Eats Out: Shuang Shuang]]></video:title>
      <video:description><![CDATA[As part of its inaugural Restaurant Eats Out food tour, Restaurant takes a group of restaurant operators to some of London's hottest Asian dining spots. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/PDWr1Pxy]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:29.758Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2017/01/31/Restaurant-Eats-Out-Bo-Drake/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Restaurant Eats Out: Bo Drake]]></video:title>
      <video:description><![CDATA[As part of its inaugural Restaurant Eats Out food tour, Restaurant takes a group of restaurant operators to some of London's hottest Asian dining spots. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/qD9M7cfP]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:22.222Z</lastmod>
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  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2017/01/25/Chefs-Secrets-of-Success-Ashley-Palmer-Watts/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Chefs' Secrets of Success: Ashley Palmer-Watts]]></video:title>
      <video:description><![CDATA[In the latest in our Chefs' Secrets of Success series, we caught up with Ashley Palmer-Watts, executive group chef of Dinner by Heston Blumenthal. He talks advice to young chefs, learning the basics, and the importance of taste.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/q00NPU23]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:21.403Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2017/01/24/Restaurant-Eats-Out-Bao/</loc>
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      <video:title><![CDATA[Restaurant Eats Out: Bao]]></video:title>
      <video:description><![CDATA[As part of its inaugural Restaurant Eats Out food tour, Restaurant takes a group of restaurant operators to some of London's hottest Asian dining spots. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/MMiiPsYU]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:01.431Z</lastmod>
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  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2017/01/17/Restaurant-Eats-Out-Anzu/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Restaurant Eats Out: Anzu]]></video:title>
      <video:description><![CDATA[As part of its inaugural Restaurant Eats Out food tour Restaurant takes a group of operators to some of London's hottest Asian dining spots. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/6LzFb9Kg]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:17.125Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2017/01/11/Chefs-Secrets-of-Success-Nuno-Mendes/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Chefs' Secrets of Success: Nuno Mendes]]></video:title>
      <video:description><![CDATA[In the first of our Chefs' Secrets of Success videos of 2017, we ask Nuno Mendes - formerly of Viajante, and The Chiltern Firehouse, and Taberna do Mercado - his top tips for young chefs]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/yUDQPmXz]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:02.946Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/12/06/Cooking-with-beer-How-to-make-IPA-marinated-sea-trout/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Cooking with beer: How to make IPA-marinated sea trout]]></video:title>
      <video:description><![CDATA[Beer and food pairing is having a moment. Purecraft Bar & Kitchen head chef Andrew Smith demonstrates a sea trout dish with an IPA difference]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/2r22s6Vx]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Trends &amp; Reports</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:04.868Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/11/30/Chefs-Secrets-of-Success-Francesco-Mazzei/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Chefs' Secrets of Success: Francesco Mazzei]]></video:title>
      <video:description><![CDATA[In the latest of our Chefs' Secrets of Success series, we talk to chef-patron of Sartoria Francesco Mazzei about passion, 'superstar chefs', and nurturing new talent]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/I178FvJK]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:27.455Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/11/30/In-Operation-with-Rosa-s-Thai-Cafe/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[In Operation with...Rosa's Thai Cafe]]></video:title>
      <video:description><![CDATA[For the latest video in our series focusing on emerging restaurant groups, we visit Rosa's Thai Cafe, the Thai restaurant brand created by husband-and-wife team Alexander and Saiphin Moore. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/iE1LWdTE]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:42.069Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/11/23/Video-Wright-Brothers/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Video: The Wright Brothers on the magic of oysters]]></video:title>
      <video:description><![CDATA[British consumers now love food and are truly open-minded about trying seafood and oysters. At least, so say Robin Hancock and Ben Wright, co-founders of expanding oyster supplier and London-based restaurant group, The Wright Brothers.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/b2lHuMRm]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:15.076Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/11/16/Chefs-Secrets-of-Success-Tom-Adams-of-Pitt-Cue/</loc>
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      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Chefs’ Secrets of Success: Tom Adams of Pitt Cue]]></video:title>
      <video:description><![CDATA[In the third of our Chefs' Secrets series, we caught up with Pitt Cue's Tom Adams to ask: How does a barbecue food truck grow into a much-loved meat legend?]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Nhoe0mKp]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:36.061Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/11/10/Video-Rudding-Park-s-Peter-Banks-on-thriving-in-today-s-tough-times/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Rudding Park’s Peter Banks on thriving in today’s tough times]]></video:title>
      <video:description><![CDATA[Peter Banks is managing director at independent hotel Rudding Park, in Harrogate, North Yorkshire. He talks Brexit, the independent regional market, F&B, Airbnb, Millennials, and changing times]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/SOi65HVD]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:40.065Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/11/02/Chefs-Secrets-of-Success-Josh-Eggleton/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Chefs' Secrets of Success: Josh Eggleton]]></video:title>
      <video:description><![CDATA[In the second of a series of videos on tips for success, we spoke to Josh Eggleton, chef patron of the Michelin-starred Pony & Trap pub, and fish and chips restaurant Salt & Malt in Chew Magna, director of Yurt Lush Cafe, and regular BBC Great British Menu contestant. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/kY71sG2g]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:25.489Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/10/26/In-Operation-with-Red-Dog-Saloon/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[In Operation with... Red Dog Saloon]]></video:title>
      <video:description><![CDATA[We find out from Red Dog Saloon owner and founder Tom Brooke what's behind the success of his American restaurant chain as it begins its expansion outside London.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/gxACwdrQ]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:42.161Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/10/18/Theo-Randall-s-top-tips-for-success/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Chefs' Secrets of Success: Theo Randall]]></video:title>
      <video:description><![CDATA[In the first of a series of videos on tips for success, we caught up with Theo Randall, former River Cafe star, champion of Italian produce, and chef at London's InterContinental Park Lane and new Theo's Simple Italian restaurant at the Hotel Indigo London Kensington.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/KX3yyfz5]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:29.674Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/10/11/The-Restaurant-Show-2016-This-year-s-round-up/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[The Restaurant Show 2016: This year’s round up]]></video:title>
      <video:description><![CDATA[Held over three busy days at London Olympia, this year’s Restaurant Show 2016 technically housed not one, but four separate shows under one roof.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/9xDTKsGA]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:24.806Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/09/28/In-Operation-with-Dishoom/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[In Operation with...Dishoom]]></video:title>
      <video:description><![CDATA[In this latest video from our In Operation with... series we visit Indian restaurant group Dishoom to find out about its origins, its people focus and future plans. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/rkFxCWLc]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:38.22Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/09/07/First-Look-Cha-Chaan-Teng/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[First Look: Cha Chaan Teng]]></video:title>
      <video:description><![CDATA[Watch our latest video to find out about Cha Chaan Teng, Splendid Restaurants' new Chinese restaurant concept, from its executive development chef Jeremy Pang.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Jvkw3K3G]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:50:42.089Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/08/31/In-Operation-with-Drake-Morgan/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[In Operation with... Drake & Morgan]]></video:title>
      <video:description><![CDATA[The return of our popular video series In Operation with... sees us find out more about the inner workings of bar and restaurant group Drake & Morgan.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/G7R85xQq]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:23.503Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/08/17/Steak-Macellaio-RC-and-the-importance-of-sourcing/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Steak: Macellaio RC and the importance of sourcing]]></video:title>
      <video:description><![CDATA[Macelliao RC might appear to be a complex name for a restaurant, but it’s actually simple - much like its dedication to Fassone beef.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/ISbU3SeE]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:51:25.42Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/07/26/Video-How-to-cook-Thai-food/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Rosa's Thai Cafe head chef Saiphin Moore on how to cook authentic Thai food]]></video:title>
      <video:description><![CDATA[Saiphin Moore, co-founder and head chef at London Thai group Rosa's Thai Cafe, shares her aubergine salad recipe and explains the most important elements of her home cuisine.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/pApbSNkM]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:50:05.396Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/07/20/First-Look-Adam-Handling-s-The-Frog/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[First Look: Adam Handling’s The Frog]]></video:title>
      <video:description><![CDATA[Adam Handling, the 27-year-old chef previously at his eponymous restaurant at Caxton at London’s St Ermin’s Hotel, has launched his first genuinely solo venture, The Frog, in London’s Shoreditch.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/cKbnkAY7]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:49:47.658Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/06/17/Andreas-Antona-on-building-great-teams/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[WATCH: Andreas Antona on building great teams]]></video:title>
      <video:description><![CDATA[Chef and restaurateur Andreas Antona is best known for his high-end restaurants Simpsons and The Cross at Kenilworth, and is now opening Purecraft, a beer-and-food-focused group. He explains the secrets to creating successful teams]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/tOn6T4DP]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:28.323Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/06/08/Video-Ginspiration-from-Gillray-s-Bar/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Video: Ginspiration from Gillray’s Bar]]></video:title>
      <video:description><![CDATA[Watch Sam Mitchell, head bartender at the newly-renovated and relaunched Marriott London County Hall hotel, demo The Jubilee ‒ a summery, gin-based drink ‒ just in time for World Gin Day on 11 June]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/WUyIxgMW]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:50:13.403Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/05/18/Dish-Deconstructed-Terre-a-Terre-s-Bangkok-Broken-Balls/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Dish Deconstructed: Terre à Terre's Bangkok Broken Balls]]></video:title>
      <video:description><![CDATA[National Vegetarian Week takes place this week (from 16 to 22 May), and how better to celebrate it that to check in with Terre à Terre in Brighton, one of the UK’s most well-known vegetarian sites?]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/RsspxVwP]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:50:16.544Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/05/10/Dish-Deconstructed-Robin-Gill-s-Galician-octopus/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Dish Deconstructed: Robin Gill’s Galician octopus]]></video:title>
      <video:description><![CDATA[Watch Robin Gill, chef-owner of newly-opened Counter Culture in London’s Clapham, demonstrate how to cook the restaurant's Galician octopus dish. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/FkINU3qN]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:49:56.3Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/04/26/Cyrus-Todiwala-shares-competition-success-tips-as-Zest-Quest-Asia-2017-opens/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Cyrus Todiwala shares competition success tips as Zest Quest Asia 2017 opens]]></video:title>
      <video:description><![CDATA[Chef Cyrus Todiwala's annual industry competition Zest Quest Asia has opened for entries giving students the chance to win a once-in-a-lifetime culinary trip to Asia and hone their cooking skills.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/4Txr8wmi]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-05T11:22:09.331Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/04/15/VIDEO-Cyrus-Todiwala-on-secret-to-successful-hotel-restaurants/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[VIDEO: Cyrus Todiwala on the secret to successful hotel restaurants]]></video:title>
      <video:description><![CDATA[Indian chef Cyrus Todiwala, with his wife Pervin, is the chef-proprietor of Café Spice Namasté, Mr. Todiwala's Kitchen, and Assado, including sites at the Hampton by Hilton in London's Waterloo and at the Hilton London Heathrow Airport T5. He explains the secrets to a great hotel restaurant. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/FI1K29nc]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-15T00:07:52.144Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/02/24/In-Operation-with-Coast-to-Coast/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[In Operation with...Coast to Coast]]></video:title>
      <video:description><![CDATA[BigHospitality visits Coast to Coast, The Restaurant Group's American restaurant chain, to find out how it operates and what is behind its success our latest In Operation with... video. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/WDadaOK6]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:50:12.729Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/02/17/Allan-Pickett-on-Piquet-and-working-with-the-Galvin-brothers/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Allan Pickett on Piquet and working with the Galvin brothers]]></video:title>
      <video:description><![CDATA[Allan Pickett, chef patron and owner of French restaurant Piquet, has seen it all in the kitchen and is hoping that his experience of working with the Michelin-starred Galvin brothers can lead to success in his solo ventures.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/bcVnpW6t]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:49:42.715Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/01/27/Galvin-pub-Spitalfields-first-look/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[First Look: Galvin HOP]]></video:title>
      <video:description><![CDATA[BigHospitality takes an exclusive First Look at Galvin HOP, the brand new pub concept from the Michelin-starred Galvin Brothers, which opens today in Spitalfields, London, following a soft launch period.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/2DFGuswD]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:49:29.513Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2016/01/13/First-Look-Inamo-Covent-Garden/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[First Look: Inamo Covent Garden]]></video:title>
      <video:description><![CDATA[Tech-driven restaurant Inamo re-located its St James's site to Covent Garden last week and BigHospitality was one of the first to see it.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/ssBZ0FEd]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:49:28.561Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/12/22/Spotlight-on-Service/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Service hiccups: Gold Service Scholarship finalists 2015]]></video:title>
      <video:description><![CDATA[Everyone can have a bad day every now and then, as the Gold Service Scholarship finalists have been discussing. In the latest in our Spotlight on Service campaign, we reveal to you some of the moments that left the best in the business rather red-faced.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Unc8rH90]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:50:33.401Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/12/09/Raymond-Blanc-Service-is-no-longer-about-servitude/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Raymond Blanc: Service is no longer about servitude]]></video:title>
      <video:description><![CDATA[As part of our Spotlight on Service series we speak to chef Raymond Blanc OBE for his views on life front-of-house. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/nCYYQq1H]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:50:14.278Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/12/02/German-Gymnasium-Behind-the-scenes-at-D-D-London-s-latest-restaurant/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[German Gymnasium: Behind the scenes at D&D London’s latest restaurant]]></video:title>
      <video:description><![CDATA[With the opening of the vast German Gymnasium in King’s Cross as well as a revamp of a number of its most recognisable sites, D&D London has smartened up its act.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/m1WfEzRa]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:50:31.163Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/11/25/Service-Tips-Spotlight-on-Service/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Service Tips: Gold Service Scholarship finalists on how to give great service]]></video:title>
      <video:description><![CDATA[With our spotlight firmly on service and front of house we asked the finalists of the 2015 Gold Service Scholarship for their best tips for delivering great service.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Ag2rXgqT]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:50:28.769Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/11/18/The-Clove-Club-How-service-makes-the-Michelin-starred-restaurant-tick/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[The Clove Club: How service makes the Michelin-starred restaurant tick]]></video:title>
      <video:description><![CDATA[As BigHospitality’s Spotlight on Service campaign gets underway, we chat to the Clove Club’s Johnny Smith about how personalised service at the restaurant improves the guest’s experience.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/I8HMDo5L]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:49:08.175Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/11/09/English-lamb-How-to-make-more-of-it-on-your-menu/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[English lamb: How to make more of it on your menu]]></video:title>
      <video:description><![CDATA[Recent consumer research carried out by Agriculture and Horticulture Development Board (AHDB) Beef & Lamb found that diners love the taste of lamb, yet increasingly they are finding the meat difficult to locate on menus when eating out.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/0abV2YoO]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>News</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:48:28.806Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/11/02/How-to-balance-hospitality-and-technology/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[How to balance hospitality and technology]]></video:title>
      <video:description><![CDATA[Adrian Valeriano, vice president UK of OpenTable tells us how you can get the most from the latest innovations in the world of technology.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/WPcgV1hN]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:48:34.027Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/10/29/Behind-the-scenes-at-Foxlow/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[In Operation with...Foxlow]]></video:title>
      <video:description><![CDATA[Hawksmoor co-founder Will Beckett talks to BigHospitality about the company's recently launched neighbourhood restaurant offering Foxlow and the ethos behind it for our fifth In Operation with... video. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/zOScHxcV]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:20:01.7Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/10/27/No-show-no-refund-The-Clove-Club-on-going-ticketed/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[No show, no refund: The Clove Club on going ticketed]]></video:title>
      <video:description><![CDATA[The Clove Club has been running a ticketed system since April in an attempt to combat no-shows and the system is paying off according to its co-owner Daniel Willis.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Hyhs0U9j]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:49:02.771Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/10/21/James-Jocky-Petrie-on-improving-innovation-at-The-Gordon-Ramsay-Group/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[James 'Jocky' Petrie on improving innovation at The Gordon Ramsay Group]]></video:title>
      <video:description><![CDATA[Following his recent appointment as group executive development chef at the Gordon Ramsay Group, BigHospitality caught up with James 'Jocky' Petrie to find out more about the work he's doing there. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/bmgQjc14]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:55.414Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/10/13/Gold-Service-Scholarship-Bordeaux/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Gold Service Reward trip: Bordeaux 2015]]></video:title>
      <video:description><![CDATA[The Gold Service Scholarship has awarded some of the best young front of house staff in the country with a trip to the French wine destination Bordeaux. BigHospitality joined the group to get a taste of the region.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/rjhznKTl]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:48:57.4Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/10/12/Sat-Bains-four-day-week/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Sat Bains: Restaurant set for six-figure hit due to four-day working week]]></video:title>
      <video:description><![CDATA[Chef Sat Bains says his Nottingham restaurant with rooms will lose more than £100,000 by changing working practices for staff, but he is willing to take the risk to ensure staff retention. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/ycjyROHW]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:50.956Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/09/30/First-Look-The-new-look-Le-Pont-de-la-Tour/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[First Look: The new-look Le Pont de la Tour]]></video:title>
      <video:description><![CDATA[D&D London's Thameside restaurant Le Pont de La Tour re-opened its doors this week after a two month refurbishment and BigHospitality was one of the first to see it. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/h7A4I3xh]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:53.109Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/09/29/Dish-Deconstructed-Lobster-Thermidor-from-Le-Pont-de-la-Tour/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Dish Deconstructed: Lobster Thermidor from Le Pont de la Tour]]></video:title>
      <video:description><![CDATA["Classics never die,” National Chef of the Year and Le Pont de la Tour’s new head chef, Frederick Forster, tells BigHospitality as he demonstrates how to make his Lobster Thermidor recipe.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/B4NkCRDv]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:49:11.941Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/09/23/Behind-the-scenes-at-Burger-Lobster/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[In Operation with...Burger & Lobster]]></video:title>
      <video:description><![CDATA[Burger & Lobster managing director Simon King talks through the systems which make Burger & Lobster a success in our latest In Operation with... video. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/PObo85ld]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:21:23.517Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/09/01/Dish-Deconstructed-Beef-Wellington/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Dish Deconstructed: Beef Wellington]]></video:title>
      <video:description><![CDATA[BigHospitality's Dish Deconstructed series goes behind the scenes at Tom's Kitchen with executive chef Richard O'Connell as he shows us how to make a Beef Wellington.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/A5sgBSdk]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:21:50.884Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/08/11/In-Operation-with-Cafe-Rouge/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[In Operation with...Café Rouge]]></video:title>
      <video:description><![CDATA[Café Rouge owner Casual Dining Group is almost a quarter of the way through the refurbishment of its 93 sites as part of plans to revive the 26-year-old French restaurant brand.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Gqzpx55g]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:49:27.238Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/08/05/Dish-Deconstructed-Mediterranean-Fish-Soup-with-Garlic-Saffron-Mayonnaise/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Dish Deconstructed: Mediterranean Fish Soup with Garlic & Saffron Mayonnaise]]></video:title>
      <video:description><![CDATA[In our latest Dish Deconstructed feature Brasserie Blanc executive chef Clive Fretwell shows BigHospitality how to make a Mediterranean Fish Soup with Garlic and Saffron Mayonnaise.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/pCMssKm2]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:48:34.904Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/07/28/First-Look-Paradise-Garage/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[First Look: Paradise Garage]]></video:title>
      <video:description><![CDATA[Paradise Garage is the latest restaurant opening from Robin and Sarah Gill, the team behind the successful The Dairy and The Manor restaurants in Clapham, London. BigHospitality went along in the first week of opening to take a look around the hotly-tipped new restaurant in London’s Bethnal Green.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/JrC29h2c]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:07.792Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/07/06/In-Operation-with-La-Tasca/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[In Operation with...La Tasca]]></video:title>
      <video:description><![CDATA[In the second video in our In Operation with... series we visit the Covent Garden branch of La Tasca to find out more about the workings of the Spanish restaurant group.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/09euJQMW]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:49:17.109Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/06/15/CAU-video-profile/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[In Operation with...CAU]]></video:title>
      <video:description><![CDATA[In the first of our In Operation with... video series BigHospitality talks to Graham Hall, the managing director of CAU about the business, its aims and what helps to make it a success on a daily basis. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/9jiGlqI3]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:49:15.645Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/03/18/Exclusive-Hotels-Chefs-Academy-Aiming-to-train-and-retain-staff/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Exclusive Hotels Chefs' Academy: Aiming to train and retain staff]]></video:title>
      <video:description><![CDATA[BigHospitality takes a visit to Exclusive Hotels and Venues' new Chefs' Academy to find out how the company is aiming to train and retain its kitchen staff through an extensive two-year training programme]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Hy1lXM5y]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:20:53.101Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/03/03/60-Second-Skill-Filleting-a-fish-with-a-Japanese-deba-knife/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[60-Second Skill: Filleting a fish with a Japanese deba knife]]></video:title>
      <video:description><![CDATA[BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar in London, to learn the art of filleting a fish with a Japanese deba knife.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/t6OuSYkB]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:48:55.651Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/02/05/Blanchette-Tam-Storrar-dish-deconstructed/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Dish deconstructed: Braised lamb with anchovy, confit garlic and onion soubise from Blanchette Soho]]></video:title>
      <video:description><![CDATA[BigHospitality caught up with Tam Storrar, head chef at Blanchette in Soho, who revealed the secrets behind his dish of braised lamb shoulder with anchovy, rosemary, confit garlic and sauce soubise.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/e5rIsW3Q]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:48:32.52Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/01/13/James-Moyle-Rosser-Braised-ox-cheek-with-pancetta-infused-mash-and-bourguignon-sauce/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[James Moyle-Rosser: Braised ox cheek with pancetta infused mash and bourguignon sauce]]></video:title>
      <video:description><![CDATA[In the fourth of our videos from The Farm Frites Development Chef Food Forum, James Moyle-Rosser, executive chef at pub group Whiting & Hammond talks us through how he makes braised ox cheek with pancetta infused mash and bourguignon sauce.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/S7qG9u4g]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:23:35.451Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2015/01/05/James-Petrie-Tart-of-Flowers-with-muscat-grape-sorbet-and-lovage-ice-cream/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[James Petrie: Tart of Flowers with muscat grape sorbet and lovage ice cream]]></video:title>
      <video:description><![CDATA[In the third of our videos from the Farm Frites Development Chef Food Forum, chef James 'Jocky' Petrie, head of development at The Ledbury talks through how he makes the restaurant's Tart of Flowers with muscat grape sorbet and lovage ice cream.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/mI2zuyvq]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:48:00.18Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/12/12/Ken-Hom-masterclass-Whole-Stuffed-Chicken-Skin/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Ken Hom masterclass: Whole Stuffed Chicken Skin]]></video:title>
      <video:description><![CDATA[During a special masterclass at the School of Wok to celebrate the launch of its professional school, The Oriental Culinary Institute, chef and TV presenter Ken Hom demonstrated his legendary Whole Stuffed Chicken Skin for the first time in the UK. Bighospitality was there to capture the action.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/26nROSIx]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:34.689Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/12/08/Ken-Hom-Chinese-Cleaver-School-of-Wok/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[The art of the Chinese cleaver: a conversation with Ken Hom]]></video:title>
      <video:description><![CDATA[On 28 November, the London-based School of Wok welcomed culinary legend Ken Hom for a special masterclass to celebrate the launch of its professional school, The Oriental Culinary Institute . BigHospitality caught up with Hom and School of Wok founder Jeremy Pang ahead of the evening for this exclusive video.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/mrhnRHVn]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:58.267Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/12/01/60-Second-Skill-Katsuramuki-Japanese-radish-peeling/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[60-Second Skill: Katsuramuki (Japanese radish peeling)]]></video:title>
      <video:description><![CDATA[BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar in London, to learn the art of katsuramuki - one of the most challenging and essential Japanese knife skills. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/TaLAW7ie]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:48:01.092Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/11/20/First-look-Dishoom-King-s-Cross/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[First look: Dishoom King's Cross]]></video:title>
      <video:description><![CDATA[Dishoom King's Cross opens today (20 November) on Stable Street, just off Granary Square. BigHospitality talks to owner Shamil Thakrar about the concept, the unique venue, and the Bombay Cafe's philosophy.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/SrTQwH31]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:59.371Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/11/11/Scott-Hallsworth-Beef-tataki-with-onion-ponzu-and-garlic-crisps/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Scott Hallsworth: Beef tataki with onion ponzu and garlic crisps]]></video:title>
      <video:description><![CDATA[In the second of our videos from the Farm Frites Development Chef Food Forum, Scott Hallsworth demonstrates a favourite on the Kurobuta menu – beef fillet tataki with onion ponzu and garlic crisps.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/TiYmKMRN]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:40.141Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/11/04/Scott-Hallsworth-Kombu-marinated-salmon-sashimi/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Scott Hallsworth: Kombu marinated salmon sashimi]]></video:title>
      <video:description><![CDATA[In the first of our videos from the Farm Frites Development Chef Food Forum, Scott Hallsworth of Kurobuta creates kombu marinated salmon sashimi while discussing Japanese food and techniques with Restaurant magazine editor Stefan Chomka.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/6qkFzhiU]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:56.995Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/10/24/60-Second-Skill-Pizza-dough/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[60-Second Skill: Pizza dough]]></video:title>
      <video:description><![CDATA[Making the perfect pizza dough can be tricky: measurements need to be precise, and the effect of the yeast can easily be compromised. Chef Fabio Giuranna of Mayfair Pizza Co shows us the tricks of the trade.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Mf5D9uZJ]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:46.01Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/10/24/AHC2014-Top-5-hotel-sector-trends/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[#AHC2014: Top 5 hotel sector trends]]></video:title>
      <video:description><![CDATA[Hotel experts met last week at the Annual Hotel Conference in Manchester to discuss the future of the sector. Here is BigHospitality's round-up of the top five trends that will shape the industry.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/wTc63zs6]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:42.766Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/10/20/National-Chef-of-the-Year-Award-2014/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[National Chef of the Year Award 2014]]></video:title>
      <video:description><![CDATA[Organised by the Craft Guild of Chefs, the National Chef of the Year competition took place during the Restaurant Show.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Io5DW2jj]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:03.555Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/10/14/Adam-Bennett-We-can-make-a-dent-in-the-Bocuse-d-Or/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Adam Bennett: 'We can make a dent in the Bocuse d'Or']]></video:title>
      <video:description><![CDATA[Speaking to BigHospitality at The Restaurant Show, Adam Bennett, who is representing the UK in the Bocuse d'Or 2015 and recently won his first Michelin Star as chef director of The Cross, spoke about how he prepares for high-profile competition, and British cuisine's status on the world food scene.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/3AnBT9Xh]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:30.773Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/10/13/Tom-Kerridge-pubs-interview/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Tom Kerridge: 'It’s not about success, it’s about getting better every day']]></video:title>
      <video:description><![CDATA[In an exclusive interview with BigHospitality at the Restaurant Show, Tom Kerridge explained why he believes pubs need to change and revealed the secrets behind his success at the Hand & Flowers.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/rziwwWqG]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Casual Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:47.061Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/10/10/Dish-Deconstructed-Salt-baked-chicken-from-Mews-of-Mayfair/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Dish Deconstructed: Salt baked chicken from Mews of Mayfair]]></video:title>
      <video:description><![CDATA[Michael Lecouteur, executive chef of Mews of Mayfair, recently told BigHospitality the secrets behind the restaurant’s Salt Baked Chicken.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/i6CesbGQ]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:41.659Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/10/09/James-Knappett-and-Sandia-Chang-It-s-all-down-to-our-staff/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[James Knappett and Sandia Chang: ‘It’s all down to our staff’]]></video:title>
      <video:description><![CDATA[In another BigHospitality interview at the Restaurant Show 2014, James Knappett and Sandia Chang, the duo behind Bubbledogs and recently Michelin-starred Kitchen Table, talked about the importance of nurturing staff.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/srDDFwOX]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:25.519Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/10/08/Restaurant-Show-Day-two-highlights/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Restaurant Show: Day two highlights]]></video:title>
      <video:description><![CDATA[The Restaurant Show continued yesterday (7 October) at Earls Court. Here are some of the highlights of the day.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/hE0zUwJq]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:28.392Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/10/08/Clare-Smyth-You-can-never-lose-focus/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Clare Smyth: 'You can never lose focus']]></video:title>
      <video:description><![CDATA[Clare Smyth talked to BigHospitality at the Restaurant Show 2014, telling us why she doesn't dwell on accolades and who she admires most in the industry.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/FA1LUPop]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:18:59.354Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/10/07/Restaurant-Show-2014-Day-one-highlights/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Restaurant Show 2014: Day one highlights]]></video:title>
      <video:description><![CDATA[The Restaurant Show kicked off at Earl's Court yesterday (6 October). Here is a glimpse of some of the highlights for those who missed it.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/dwh8ySm7]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:15.949Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/09/05/60-Second-Skill-The-perfect-latte/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[60-Second Skill: The perfect latte]]></video:title>
      <video:description><![CDATA[With the growth of coffee culture in the UK in recent years, having a decent coffee offering has become indispensable. Here Andrew Tolley, co-founder of Harris + Hoole and head judge at the UK Barista Championships, demonstrates how make the perfect latte.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/PZNWOuhU]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:18.274Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/08/22/Dish-Deconstructed-Mushroom-spaghetti-with-ceps-pil-pil-from-Tickets-Barcelona/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Dish Deconstructed: Mushroom spaghetti with ceps pil pil from Tickets, Barcelona]]></video:title>
      <video:description><![CDATA[At the recent Estrella Damm Gastronomy Congress, Fran Agudo – head chef of Tickets in Barcelona – revealed the method behind the restaurant’s mushroom spaghetti with ceps pil pil.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/vg7EqtWF]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:43.633Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/08/08/60-Second-Skill-with-Nigel-Haworth-finely-chopped-onion/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[60-Second Skill with Nigel Haworth: finely chopped onion]]></video:title>
      <video:description><![CDATA[Being able to chop finely is an essential skill if you want to make sauces or stocks with an onion base. Here Nigel Haworth, chef patron of the Michelin-starred Northcote hotel, gives BigHospitality the 60-second lowdown on the best way to finely chop an onion.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/kIzXYkt2]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:26.324Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/08/07/Infographic-London-hospitality-trends/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Infographic: London hospitality trends]]></video:title>
      <video:description><![CDATA[The rise in property prices in the capital's prime central locations is prompting a change in hotel developers' attitudes, according to Wetherell's 'Sleeping in London' report.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/wKuXaIvt]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:50.9Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/08/05/Dish-Deconstucted-Jose-Pizarro-s-roasted-monkfish-with-Serrano-ham-black-olives-and-thyme/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme]]></video:title>
      <video:description><![CDATA[At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full of Spanish flavour: roasted monkfish with black olives, Serrano ham and thyme. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/v7gMOC77]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:31.446Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/07/21/Training-for-staff-retention-Jamie-s-Italian/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Training for staff retention: Jamie's Italian]]></video:title>
      <video:description><![CDATA[Staff retention can be greatly improved by providing new recruits with the right training. BigHospitality visited a Jamie's Italian kitchen to find out more about the company's training programme.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/tuUoSEK9]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:33.537Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/07/08/VIDEO-National-Restaurant-Awards-2014/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[VIDEO: National Restaurant Awards 2014]]></video:title>
      <video:description><![CDATA[The National Restaurant Awards 2014 took place in London last week, with the top 100 list revealed alongside a number of special awards celebrating excellence in the UK restaurant industry.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/AlOf8SUu]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:01.52Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/06/27/60-Second-Skill-Using-foodporn-to-your-advantage/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[60-Second Skill: Using #foodporn to your advantage]]></video:title>
      <video:description><![CDATA[Customers posting pictures of your food on social media is a trend you can't escape, but by following simple guidelines you can actually use the #foodporn craze to your advantage.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/xxMVbTjJ]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:13.99Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/06/16/60-Second-Skill-Pouring-champagne/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[60-Second Skill: Pouring champagne]]></video:title>
      <video:description><![CDATA[As demonstrated at the Moet UK Sommelier of the Year competition, champagne pouring requires skills and knowledge. BigHospitality gets top tips from this year's winner Kathrine Larsen.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/ceIZUCkl]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:15.304Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/05/16/Video-the-future-of-London-dining/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[The future of London dining]]></video:title>
      <video:description><![CDATA[As London's rents continue to climb, restaurateurs are finding innovative ways to open new venues.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/z9iHA5C5]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:13.13Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/05/12/World-s-50-Best-Restaurants-Awards-2014-Top-chefs-on-what-it-takes-to-make-it-on-the-list/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[World's 50 Best Restaurants Awards 2014: Top chefs on what it takes to make it on the list]]></video:title>
      <video:description><![CDATA[Every year, the World’s 50 Best Restaurants Awards celebrate the best places to eat around the globe. This year, Noma was voted the best restaurant in the world, stealing the top spot back from El Celler de Can Roca. But what does it take to make it on the list?]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/NRSNxAeO]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:18.041Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/05/07/MasterChef-Professionals-finalists-interview/</loc>
    <video:video>
      <video:thumbnail_loc>https://www.restaurantonline.co.uk/pf/resources/images/logos/websites/restaurant-online/video-thumbnail.jpg?d=129</video:thumbnail_loc>
      <video:title><![CDATA[Exclusive interview with MasterChef: The Professionals winner and finalists]]></video:title>
      <video:description><![CDATA[BigHospitality talks to MasterChef: The Professionals 2013 winner Steven Edwards and finalists Adam Handling and Scott Davies about what the show has changed for their business and future plans.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/WZcvU6Zp]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:12.283Z</lastmod>
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