<?xml version="1.0" encoding="UTF-8"?>
<urlset xmlns="http://www.sitemaps.org/schemas/sitemap/0.9" xmlns:video="http://www.google.com/schemas/sitemap-video/1.1">
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/05/02/World-s-50-Best-Restaurants-2014-Exclusive-video-interviews-with-top-chefs-including-Massimo-Bottura/</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 2014: Exclusive video interviews with top chefs including Massimo Bottura]]></video:title>
      <video:description><![CDATA[The World’s 50 Best Restaurants Awards 2014 saw Danish restaurant Noma dramatically reclaim the title of world’s best restaurant from El Celler de Can Roca – BigHospitality was there to capture the action and chat to some of the chefs about what it means to be on the list. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/khb6c88b]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:49.278Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/03/24/Non-alcoholic-drinks-How-to-improve-your-coffee-offering/</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[Non-alcoholic drinks: How to improve your coffee offering]]></video:title>
      <video:description><![CDATA[In the final part of our special feature on non-alcoholic drinks, BigHospitality travelled to the London School of Coffee in Kingston to meet artisan coffee producer Paddy & Scott's, and ask what restaurants and bars can do to improve their coffee offering.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/cW5ohdMl]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Trends &amp; Reports</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:48:12.448Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/03/05/National-Apprenticeship-Week-2014-Boris-Johnson-hospitality-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[National Apprenticeship Week: The way forward for hospitality]]></video:title>
      <video:description><![CDATA[The Mayor of London Boris Johnson got National Apprenticeship Week off to a ‘frying start’, gaining a hands-on experience of hospitality apprenticeships at a budget hotel in the capital.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Ieh0pP9q]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:22:05.337Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/02/25/Hospitality-technology-CitizenM-hotel-London-Bankside-Video-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[Customer-focused technology: High-tech hospitality in action]]></video:title>
      <video:description><![CDATA[For the final part of our technology special feature, BigHospitality checked in at one of the country’s most high-tech hotels to bring you an exclusive video report on the business benefits of customer-focused technology.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/hkEc8FdX]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:48:03.345Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2014/02/05/UK-Hotel-Housekeeping-Olympics-2014-London-competition/</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[Housekeeping Olympics: Celebrating the heart of hotels]]></video:title>
      <video:description><![CDATA[Hotel housekeepers are the unsung heroes of the industry, but where would we be without them all? The Housekeeping Olympics, held last month in London, gave this labour-intensive and multi-skilled profession the recognition it deserves. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/UE1N1tNk]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:48:11.273Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/12/19/Aiden-Byrne-Manchester-House-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[Aiden Byrne on Manchester House: Business success before Michelin star]]></video:title>
      <video:description><![CDATA[Manchester House, the partnership between chef Aiden Byrne and restaurant and pub company Living Ventures, opened its doors for trade in September with the firm aim of putting Manchester on the culinary map and bagging the city a Michelin star. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/02vTcshN]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:10.258Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/12/11/Hospitality-House-East-Finchley-training-centre-video/</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[Hospitality House: Behind the scenes of the industry’s new home]]></video:title>
      <video:description><![CDATA[The Hospitality Guild’s new hub and training venue aims to help the sector address its skills gap and nurture the talent of the future. BigHospitality headed to the official launch to take a closer look.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/1jtevZ0L]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:22:46.289Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/11/18/Claude-chef-interview-Hibiscus-and-pubs/</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[Claude Bosi: Hibiscus must evolve to stay on top]]></video:title>
      <video:description><![CDATA[Two-Michelin-starred chef Claude Bosi says he must not turn a blind eye to the increasing ‘casualisation’ of fine-dining as he looks to try and keep people flocking through the doors of his Mayfair establishment Hibiscus.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/SaH2v1VR]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:08.196Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/10/28/Chef-collaboration-Angela-Hartnett-and-Luke-Holder-on-working-together-at-Hartnett-Holder-Co/</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[Chef collaboration: Angela Hartnett and Luke Holder on working together at Hartnett Holder & Co.]]></video:title>
      <video:description><![CDATA[Can having two chefs' names above a restaurant door really work? That was one of the questions BigHospitality asked Angela Hartnett and Luke Holder in this exclusive video interview at the Restaurant Show earlier this month. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/unFCCG5f]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:04.055Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/10/15/VIDEO-The-National-Restaurant-Awards-2013/</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: The National Restaurant Awards 2013]]></video:title>
      <video:description><![CDATA[The National Restaurant Awards 2013 took place in London last week, where 100 of the nation's top restaurants heard their place on the prestigious list and picked up a handful of special awards.  ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/u75iefga]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:05.189Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/10/01/Young-National-Chef-of-the-Year-2013-Driving-out-the-best-in-the-industry/</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[Young National Chef of the Year 2013: 'Driving out the best in the industry']]></video:title>
      <video:description><![CDATA[There is just a week to go until the final of the Young National Chef of the Year 2013, when one of eight chefs aged between 18 and 23 will find out if their entry is strong enough to make them the winner of this year's title. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/1sSyWMqz]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:47:01.806Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/08/21/Tom-Kitchin-Dominic-Jack-Scran-Scallie-pub-Edinburgh/</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 Kitchin & Dominic Jack on Michelin stars, the rise of Edinburgh and running a 'gastropub']]></video:title>
      <video:description><![CDATA[Edinburgh's dining scene is almost unimaginable without Tom Kitchin and Dominic Jack, chef-patrons of the Michelin-starred The Kitchin and Castle Terrace restaurants who recently opened their family-friendly dining pub The Scran & Scallie.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/pCluqxjg]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:36.467Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/07/17/VIDEO-London-burger-restaurants-beef-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[Burger business: Why quality and traceable beef will prevail]]></video:title>
      <video:description><![CDATA[With London’s burger boom showing no signs of abating, BigHospitality took a trip to a beef cattle farm in Scotland to find out how one of the newest burger joints to hit the capital is championing the quality and traceability of its patties to stand out from the ever-growing crowd.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/7Nfimlh0]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:07:58.334Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/06/26/The-Shard-restaurants-Aqua-opens-Hutong-video/</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[David Yeo on Hutong at The Shard, restaurant design and operating at height]]></video:title>
      <video:description><![CDATA[Hutong at The Shard - the second of three restaurants to take up residence in the iconic London skyscraper - opens today. Ahead of the opening, BigHospitality was invited to tour the restaurant and meet David Yeo, the owner and founder of Aqua Restaurant Group, for an exclusive video.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/P2JJVVWT]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:54.777Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/06/19/How-to-be-a-maitre-d-or-restaurant-waiter-jobs/</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 Waiters Day: A day in the life of a maître d’ with Paulo de Tarso]]></video:title>
      <video:description><![CDATA[To celebrate the first ever National Waiters Day, BigHospitality decided to discover a little bit more about one of the most important front-of-house restaurant roles - the maître d’. For this exclusive video we spent a morning with Bar Boulud's Paulo de Tarso.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/xFMJO0LJ]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:09.898Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/06/05/Focus-on-wine-What-it-takes-to-be-a-top-sommelier/</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[Focus on wine: What it takes to be a top sommelier]]></video:title>
      <video:description><![CDATA[The Moet UK Sommelier of the Year competition took place in London last week with Clement Robert of Medlar in Chelsea, finally taking the title after five attempts. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/r0I1Rh0N]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:27.056Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/05/29/Jonathan-Neame-Shepherd-Neame-chief-executive-video-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[Jonathan Neame: Beer duty cut has given Shepherd Neame confidence to invest in 40 pub projects]]></video:title>
      <video:description><![CDATA[Jonathan Neame, chief executive of brewer and pubco Shepherd Neame, has revealed the cut in beer duty has given him the confidence to accelerate investment in his company's expanding pub estate. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/nRyGKcui]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:20:03.328Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/05/09/World-s-50-Best-Restaurants-2013-El-Celler-de-Can-Roca-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[World's 50 Best Restaurants 2013: El Celler de Can Roca video interview]]></video:title>
      <video:description><![CDATA[Joan Roca, the co-founder and head chef of El Celler de Can Roca, has told BigHospitality he expects the impact of his restaurant being named number one on The World's 50 Best Restaurants list to be 'huge' - bigger than the effect of other accolades such as Michelin stars.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/WJ4hXAy1]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:32.46Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/05/02/The-World-s-50-Best-Restaurants-2013-Michelin-star-chef-interviews/</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 World's 50 Best Restaurants 2013: Video interviews with Thomas Keller, Heston Blumenthal and Brett Graham]]></video:title>
      <video:description><![CDATA[As three Michelin-starred El Celler de Can Roca stole the world's best restaurant title from René Redzepi's Noma, BigHospitality was at The World's 50 Best Restaurants to chat to some of the chefs including Heston Blumenthal, Thomas Keller, Brett Graham, Raymond Blanc and Jason Atherton.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/wHdMprgN]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:20:07.803Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/04/18/Jason-Atherton-video-interview-at-Social-Eating-House-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[Jason Atherton on ambitions, Gordon Ramsay and why Social Eating House is an investment in talent]]></video:title>
      <video:description><![CDATA[In an exclusive video interview filmed at his newest restaurant Social Eating House, chef-restaurateur Jason Atherton has spoken about his ambitions for his growing empire and revealed how he has learnt from Gordon Ramsay as he hands more power to number two Paul Hood.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/s3bcBK3w]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:18:48.568Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/04/10/Grant-Hearn-Travelodge-chief-executive-video-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[Grant Hearn on learning from supermarkets, beating Premier Inn and making Travelodge better value]]></video:title>
      <video:description><![CDATA[In an exclusive video interview with BigHospitality, Travelodge chief executive Grant Hearn has revealed how he plans to learn from the growth of supermarkets as he leads the budget hotel operator following its turbulent recent past. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/h2J5rHUr]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:48.982Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/03/27/How-to-make-non-alcoholic-cocktails-and-mocktails/</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[Non-alcoholic drinks: Making money from mocktails with Tony Conigliaro]]></video:title>
      <video:description><![CDATA[In the third part of our special feature on non-alcoholic drinks, BigHospitality sat down with leading mixologist and bar owner Tony Conigliaro for an exclusive video on how to make money from mocktails and to discover some current trends and practical tips and recipes for alcohol-free cocktails. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/auEqOylz]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:18:52.838Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/03/01/High-tech-restaurants-hotels-and-pubs/</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[Hospitality technology: Behind the scenes of the hotels, restaurants and pubs of the future]]></video:title>
      <video:description><![CDATA[In the final part of our series of special articles on technology in hospitality, BigHospitality paid a visit to three of the most high-tech restaurants, hotels and pubs to investigate the business benefits for a special video report.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/0VQFLPAl]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:20:09.546Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/02/20/Relighting-Luminar-Peter-Marks-reveals-the-ups-and-downs-of-running-nightclubs/</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[Relighting Luminar: Peter Marks reveals the ups and downs of running nightclubs]]></video:title>
      <video:description><![CDATA[After saving Luminar from administration in December 2011, Peter Marks labelled the business 'a crash waiting to happen', but the nightclub veteran was convinced he could restore the industry giant to its former glory. Just over a year on, are Luminar's lights back on for good?]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/xQzcHshB]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:21:46.836Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/02/13/Pastry-chef-jobs-training-and-recruitment-help-and-tips/</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[Keeping sweet: Are pastry chef careers valued in the UK?]]></video:title>
      <video:description><![CDATA[From William Curley to Claire Clark, the UK has produced some of the leading masters in chocolate, sugar and all things sweet. However employers still report difficulties in filling pastry chef vacancies - so is a career in pastry as valued in this country as it is elsewhere?]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/QNoYAabK]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:18:59.564Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/02/07/The-Bocuse-d-Or-2013-Putting-Britain-on-the-culinary-map/</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 Bocuse d'Or 2013: Putting Britain on the culinary map]]></video:title>
      <video:description><![CDATA[International chef competition The Bocuse d'Or took place in Lyon, France last week with the UK team taking fourth place and winning two of the five special prizes. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/cu9aOkpd]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:01.665Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/01/23/Glynn-Purnell-Michelin-star-chef-Birmingham-video-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[Glynn Purnell on London restaurant offers, The Asquith rebrand and foraging in Birmingham]]></video:title>
      <video:description><![CDATA[In an exclusive video interview, Glynn Purnell, Michelin-starred chef and Great British Menu regular, has revealed he was forced to rebrand The Asquith last year after being let down by the staff in charge who had failed to deliver his vision for the venue.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/PRjInS2R]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:07:55.835Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2013/01/09/Whitbread-Food-Beverage-Skills-Academy-Video-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[Behind the scenes at Whitbread’s Food & Beverage Skills Academy]]></video:title>
      <video:description><![CDATA[In an industry where staff training is paramount, the UK’s largest hotel and restaurant operator Whitbread is leading the pack, having set up a number of Food and Beverage Skills Academies across the UK in a bid to improve the abilities and brand awareness of its restaurant and kitchen managers.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/0oMFvCRd]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:20:48.994Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/12/13/InterContinental-London-Westminster-video/</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[InterContinental London Westminster: BigHospitality's video tour]]></video:title>
      <video:description><![CDATA[Last month global hotel company the InterContinental Hotel Group (IHG) opened the doors to its second InterContinental hotel in London and BigHospitality was given the rare chance to take an in-depth look at the property and speak to some of those who are responsible for its management.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/8SREisOm]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:29.859Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/12/05/Tom-Davies-Brakspear-pubs-chief-executive-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 Davies on Brakspear, beer tax and why chefs should run pubs]]></video:title>
      <video:description><![CDATA[Tom Davies, the chief executive of leased and tenanted pubco Brakspear, is currently at the helm of the company at an exciting time as acquisitions continue and innovative projects, such as a partnership with Michelin-star chef Claude Bosi, start to develop.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/gANHgU9c]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:07:59.714Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/11/21/Ashley-Palmer-Watts-and-Bruno-Loubet-Farm-Africa/</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[Bruno Loubet and Paul Foster join Ashley Palmer-Watts to raise more than £25k for Farm Africa]]></video:title>
      <video:description><![CDATA[Ashley Palmer-Watts has announced he is to climb Mount Kilimanjaro for Farm Africa and has challenged other chefs to join him as Bruno Loubet and Paul Foster joined the Dinner by Heston Blumenthal head chef last week to help raise more than £25k for the charity.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/HPLnRStm]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:47.218Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/11/14/UK-Bocuse-d-Or-team-Olympics/</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[Brian Turner: UK Bocuse d'Or team should channel the London 2012 Olympics spirit]]></video:title>
      <video:description><![CDATA[With 75 days to go until the grand final of the Bocuse d'Or 2013, the UK team president Brian Turner has called on Olympics-inspired support for Adam Bennett.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/XrZv02XZ]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Trends &amp; Reports</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:21:31.83Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/11/07/Ashley-Palmer-Watts-Africa-video-documentary/</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[Chef Africa: Ashley Palmer-Watts' Kenyan mini-documentary video]]></video:title>
      <video:description><![CDATA[It is just over a month since Ashley Palmer-Watts, the Dinner by Heston Blumenthal head chef, touched down in the UK after swapping his Knightsbridge kitchen for one in a mud hut in Kenya - take an exclusive look at his Chef Africa trip with BigHospitality's special mini-documentary video.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/xjg0jJiW]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:16.08Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/10/25/Daniel-Clifford-video-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[Daniel Clifford on Midsummer House, The Cube and why he's going back to Great British Menu]]></video:title>
      <video:description><![CDATA[Daniel Clifford, chef-patron of the two Michelin-starred Midsummer House is to return to our TV screens next year for the next series of Great British Menu.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Aepot8Vb]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:43.822Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/10/03/Behind-the-scenes-of-Michelin-starred-restaurants-and-chefs/</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[Hidden Heroes: Lives of the chefs behind the restaurant industry's famous faces]]></video:title>
      <video:description><![CDATA[Behind every restaurant industry big name, high-profile restaurateur or Michelin-starred chef is a hard-working chef heading up a kitchen with someone else's name above the door - this month BigHospitality celebrated those hidden heroes with a video investigating the lives of the chefs behind the chefs.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/GMm0PU9Q]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:27.834Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/09/26/The-Restaurant-Show-2012-National-Chef-of-the-Year-final/</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 2012: Last-minute advice for the final eight]]></video:title>
      <video:description><![CDATA[With less than two weeks to go before the final of The Craft Guild of Chefs National Chef of the Year competition, BigHospitality spoke to the competition’s judges to find out exactly what they’re looking for from the eight remaining candidates.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Ux83F2yM]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:20:50.713Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/09/12/The-BHA-s-Ufi-Ibrahim-What-the-Government-must-do-for-hospitality-businesses/</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 BHA's Ufi Ibrahim: What the Government must do for hospitality businesses]]></video:title>
      <video:description><![CDATA[With Hugh Robertson promoted to the role of Minister for Sport and Tourism in last week’s Cabinet reshuffle, the British Hospitality Association’s chief executive Ufi Ibrahim insists there are still ‘critical barriers to growth’ which must be removed by Government in order for the industry to prosper.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/4baimLhI]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:40.402Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/08/30/Good-Food-Guide-editor-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[Good Food Guide editor: 'We're in a golden age of eating out']]></video:title>
      <video:description><![CDATA[Good Food Guide consultant editor Elizabeth Carter has praised the hospitality industry, claiming that consumers are currently enjoying a 'golden age of eating out'.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/cOZDQY6X]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:13.858Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/08/22/Za-Za-Bazaar-Bristol-behind-the-scenes/</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[Behind the scenes at the UK's 'largest restaurant']]></video:title>
      <video:description><![CDATA[Self-service and multi-cuisine buffet restaurants are big - in size but also current popularity. However in terms of covers none is bigger than Za Za Bazaar in Bristol and BigHospitality took a behind the scenes look at the operation for a special video report.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/iFR1bHi1]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:31.406Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/08/01/Jonathan-Sheard-Accor-MGallery-Mercure/</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[Jonathan Sheard: Accor has identified 10 possible UK locations for MGallery brand]]></video:title>
      <video:description><![CDATA[Jonathan Sheard, UK & Ireland managing director of the Accor brands MGallery and Mercure, has told BigHospitality there are 10 possible locations around the country suitable for an upscale MGallery hotel to join venues in London and now Bath.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/w0bOOYxU]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:16.864Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/07/24/Tourism-Minister-John-Penrose-video-interview-on-hospitality-and-VAT/</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[John Penrose Video Interview: Hospitality industry still needs to show Government why its VAT cut is different]]></video:title>
      <video:description><![CDATA[In a wide-ranging, exclusive video interview for BigHospitality, Tourism Minister John Penrose has ruled out making a VAT cut for the hospitality industry a long-term ambition for the Government and has said businesses still need to show why a cut would be so beneficial.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/wG0SgMg0]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:16.256Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/07/18/Renaissance-pubs-invest-in-farm/</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 develop closer links and relationships with food suppliers]]></video:title>
      <video:description><![CDATA[With the popularity for local produce and diner demand for provenance information showing no sign of slowing down, Renaissance Pubs has solved the problem of developing closer links and relationships with suppliers by investing in their own farm.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/CDKWLSNJ]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:14.848Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/07/06/Karen-Forrester-interview-on-T.G.I.-Friday-s-expansion/</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[T.G.I. Friday's set to open 20 new restaurants in three years]]></video:title>
      <video:description><![CDATA[Karen Forrester, the UK managing director of American restaurant chain T.G.I. Friday's, has revealed the business has plans to open at least 20 new venues in the next three years as the brand reinvigoration continues.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/drYeixfb]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:22:47.118Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/07/04/Make-the-perfect-cup-of-restaurant-coffee/</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 improve restaurant coffee: Consistency, quality and training]]></video:title>
      <video:description><![CDATA[With the meteoric rise in the UK of the popularity of coffee shops, baristas and a flat white or a latte over a regular filter coffee, keeping the quality up in restaurants can be a grind as BigHospitality discovered in a special video report.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/vdO7P1rH]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:12.74Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/06/20/BHA-Summit-Hilton-Accor-Whitbread-IHG-on-hospitality/</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[What one change would most benefit the hospitality industry?]]></video:title>
      <video:description><![CDATA[At the first ever British Hospitality Association (BHA) Summit earlier this month there was widespread discussion on what the industry and the Government should be doing to boost the hospitality sector - but what do the experts think?]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/ZTeQvZbL]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:32.692Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/06/06/digital-innovation-for-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[Digital Innovation Forum: How to make your restaurant stand out from the crowd]]></video:title>
      <video:description><![CDATA[BigHospitality’s sister title Restaurant magazine launched a new industry event last week – the Digital Innovation Forum - which presented operators with the very latest developments, products and thinking in restaurant technology.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/AtRrYFXA]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:47.759Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/05/30/Mark-Hix-on-Tramshed-the-pressure-to-innovate-and-British-produce/</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[Mark Hix on Tramshed, the pressure to innovate and British produce]]></video:title>
      <video:description><![CDATA[Mark Hix's latest restaurant, Tramshed on Rivington Street in Shoreditch, has finally opened and BigHospitality sat down with the trend-setting chef, restaurateur and writer to talk about the project and his career in the industry.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/1o2tsGyd]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:01.739Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/05/16/Michelin-starred-chef-Alain-Roux-on-life-at-The-Waterside-Inn/</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[Alain Roux on three Michelin stars: Things are never for life]]></video:title>
      <video:description><![CDATA[Alain Roux took over as chef patron of Bray's The Waterside Inn in 2002 and as the restaurant nears its fortieth birthday BigHospitality caught up with him to talk about the pressure of holding three Michelin stars and his passion for nurturing talent.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/vtuUUQDB]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:13.728Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/05/02/The-World-s-50-Best-Restaurants-Awards-2012-Interviews-with-Brett-Graham-Ashley-Palmer-Watts-and-Fergus-Henderson/</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 World's 50 Best Restaurants Awards 2012: Interviews with Brett Graham, Ashley Palmer-Watts and Fergus Henderson]]></video:title>
      <video:description><![CDATA[The World's 50 Best Restaurants Awards - one of the biggest events in the culinary calendar - took place on Monday night at London's Guildhall with dozens of the world's top chefs, including Rene Redzepi and Ferran Adria in attendance. ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/KeufEttn]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:49.035Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/04/18/World-s-50-Best-Restaurants-Awards-What-makes-a-restaurant-world-class/</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: What makes a restaurant world class?]]></video:title>
      <video:description><![CDATA[In the ten years since the World's 50 Best Restaurants Awards was launched a wide variety of gastronomic and dining styles have been represented in the top 50 so as excitement builds for the 2012 list BigHospitality asked chefs and experts what makes a restaurant world class.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/PSHoPZ8s]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:03.715Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/04/04/Design-and-presentation-How-key-is-the-look-of-a-restaurant-to-its-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[Design and presentation: How key is the look of a restaurant to its success?]]></video:title>
      <video:description><![CDATA[Restaurant presentation, whether that be interiors or tableware, can have a huge impact on the diner experience, but how key is it to a business's success? ]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/ckwiMPTQ]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:52.33Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/03/21/Airport-restaurants-the-changing-face-of-airside-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[Airport restaurants: the changing face of airside dining]]></video:title>
      <video:description><![CDATA[With up to 30,000 people departing from Heathrow Airport’s Terminal 3 every day, established food concepts and emerging brands are increasingly recognising the potential of such high-footfall transport hubs.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/uApboE8u]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:04.935Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/03/07/International-Women-s-Day-Angela-Hartnett-Jillian-Maclean-and-Carrie-Wicks-discuss-women-in-hospitality/</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[International Women's Day: Angela Hartnett, Jillian Maclean and Carrie Wicks discuss women in hospitality]]></video:title>
      <video:description><![CDATA[International Women's Day 2012 is celebrated on Thursday 8 March under the theme 'Connecting Girls, Inspiring Futures'. Ahead of the event BigHospitality spoke to three leading women in hospitality to get their take on the industry approach to women.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/5dqI22v8]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:11.306Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/02/22/Kitchen-Equipment-Top-chefs-reveal-their-must-have-kitchen-kit/</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[Kitchen Equipment: Top chefs reveal their must-have kitchen kit]]></video:title>
      <video:description><![CDATA[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 special.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/TiYRCeTF]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-21T00:08:13.989Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/02/15/Jamie-Barber-on-Cabana-choosing-restaurant-concepts-and-learning-from-failure/</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[Jamie Barber on Cabana, choosing restaurant concepts and learning from failure]]></video:title>
      <video:description><![CDATA[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 success and failure.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/yZ4edlPY]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:22:47.246Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2012/01/11/A-day-in-the-life-of-a-kitchen-porter-with-Restaurant-editor-William-Drew/</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[A day in the life of a kitchen porter with Restaurant editor William Drew]]></video:title>
      <video:description><![CDATA[Restaurant editor William Drew heads to the kitchens of Les Deux Salons in London to spend a day as a kitchen porter.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/09CrdsZ0]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:44.288Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/12/01/How-to-run-a-sustainable-restaurant-or-pub/</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 run a sustainable restaurant or pub]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/qAW7hT0o]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:46:02.653Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/11/16/Bruno-Loubet-talks-of-his-plans-for-new-restaurant-and-the-Michelin-Guide/</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[Bruno Loubet talks of his plans for new restaurant and the Michelin Guide]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/jnYsiJuV]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Restaurant Openings</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:23:28.305Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/11/02/How-to-write-and-structure-a-winning-menu-for-pubs/</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 write and structure a winning menu for pubs]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/0WDwgVn0]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:41.756Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/10/14/Modernist-Cuisine-BigHospitality-talks-to-Nathan-Myhrvold-and-Maxime-Bilet/</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[Modernist Cuisine: BigHospitality talks to Nathan Myhrvold and Maxime Bilet]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/7oLUtqNg]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:56.995Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/09/07/Richard-Vines-on-being-UK-chair-of-World-s-50-Best-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[Richard Vines on being UK chair of World’s 50 Best Restaurants]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/kAOM47Zz]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:58.732Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/08/03/How-iPhones-are-changing-the-way-we-pay-restaurant-bills/</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 iPhones are changing the way we pay restaurant bills]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/JcQl1yU2]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:55.975Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/07/06/Marco-Pierre-White-I-ve-had-to-evolve/</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[Marco Pierre White: I’ve had to evolve]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/y2ZAFC4e]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:38.143Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/06/23/Jamie-Oliver-My-life-is-like-wrestling-an-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[Jamie Oliver: My life is like wrestling an octopus]]></video:title>
      <video:description><![CDATA[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 announced plans to roll out a new restaurant chain entitled Union Jacks.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/OP5hcbZQ]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:13.323Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/06/16/UK-hotel-performance-the-past-present-and-future/</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[UK hotel performance: the past, present and future]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/NSdOvTZq]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:20:46.704Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/05/11/Mark-Sargeant-reveals-plans-to-roll-out-The-Smokehouse/</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[Mark Sargeant reveals plans to roll out The Smokehouse]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/cIOuH6sw]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:19:46.778Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/04/20/Anne-Sophie-Pic-on-life-as-a-female-chef/</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[Anne-Sophie Pic on life as a female chef]]></video:title>
      <video:description><![CDATA[Anne-Sophie Pic was this week awarded the first ever S.Pellegrino World’s 50 Best Restaurants award for being the World’s Best Female Chef.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/RWiJFwUD]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:00.983Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/03/17/Whitbread-Why-eco-friendly-hotels-are-good-for-business/</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[Whitbread: Why eco-friendly hotels are good for business]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/DdwCI486]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:02.954Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/03/04/Top-restaurant-operators-reveal-their-service-secrets/</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[Top restaurant operators reveal their service secrets]]></video:title>
      <video:description><![CDATA[Diners are becoming ever more scrutinizing when it comes to service, and less inclined to let a bad restaurant experience slide.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/iE1gBVoI]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:11.1Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2011/02/03/Does-a-big-budget-equal-success-at-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[Does a big budget equal success at the Bocuse d’Or?]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/RycKnnx5]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:44:24.066Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2010/10/12/Day-one-highlights-from-The-Restaurant-Show-2010/</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[Day one highlights from The Restaurant Show 2010]]></video:title>
      <video:description><![CDATA[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]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/XzTWiyrG]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:35.997Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2010/09/29/What-does-local-sourcing-really-mean/</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[What does local sourcing really mean?]]></video:title>
      <video:description><![CDATA[Local sourcing is a term the whole nation is aware of, but what does it really mean?]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/iJA8Xza7]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:44:15.796Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2010/08/11/Behind-the-scenes-at-St.-Martin-s-Courtyard/</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[Behind-the-scenes at St. Martin's Courtyard]]></video:title>
      <video:description><![CDATA[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]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/LnNfcooB]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:33.804Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2010/07/14/How-to-run-a-multi-site-restaurant-business-post-recession/</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 run a multi-site restaurant business post-recession]]></video:title>
      <video:description><![CDATA[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]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/64lyFe4d]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:44:38.291Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2010/05/26/Surviving-the-recession/</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[Surviving the recession]]></video:title>
      <video:description><![CDATA[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]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/rptwZHXn]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:23:26.974Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2010/05/05/World-s-50-Best-lunch-at-Bar-Boulud/</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 lunch at Bar Boulud]]></video:title>
      <video:description><![CDATA[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]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/u7GERMqI]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:44:23.314Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2010/04/27/Noma-s-Rene-Redzepi-talks-about-winning-the-World-s-Best-Restaurant-Award/</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[Noma's Rene Redzepi talks about winning the World's Best Restaurant Award]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/S8uqhzI1]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:25.792Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2010/04/26/S.Pellegrino-World-s-50-Best-Academy-dinner-at-The-Dorchester/</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[S.Pellegrino World's 50 Best Academy dinner at The Dorchester]]></video:title>
      <video:description><![CDATA[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]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/KKne2qL1]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:31.879Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2010/04/21/Behind-the-scenes-at-Ferran-Adria-s-El-Bulli-workshop/</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[Behind-the-scenes at Ferran Adria's El Bulli workshop]]></video:title>
      <video:description><![CDATA[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]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/SOStcXv8]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:23.764Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2010/03/10/Marco-Pierre-White-becomes-advocate-for-apprenticeships/</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[Marco Pierre White becomes advocate for apprenticeships]]></video:title>
      <video:description><![CDATA[Marco Pierre White is encouraging hospitality employers to take on more apprentices, by fronting the National Apprenticeship Service's new viral advertising campaign]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/Tp50OJor]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:06.962Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2010/02/10/Italian-food-festival-returns-to-London/</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[Italian food festival returns to London]]></video:title>
      <video:description><![CDATA[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]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/JkpUqYHL]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Business &amp; Legislation</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:44:56.939Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2010/01/27/Lancaster-London-hotel-and-sustainability/</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[Lancaster London hotel and sustainability]]></video:title>
      <video:description><![CDATA[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.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/ln7vwtAO]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-14T00:18:46.436Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2009/11/25/Michael-Caines-talks-to-BigHospitality/</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[Michael Caines talks to BigHospitality]]></video:title>
      <video:description><![CDATA[In this exclusive interview chef Michael Caines talks about his plans for the Bath Priory, Abode hotels and his work with Exeter College]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/CQJylkLI]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:44:34.406Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2009/10/13/The-Restaurant-Show-2009-gets-into-full-swing/</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 2009 gets into full swing]]></video:title>
      <video:description><![CDATA[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 as big]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/SmLuiMvI]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:44:40.376Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2008/08/19/Alternative-meat-cuts-to-save-restaurants-money/</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[Alternative meat cuts to save restaurants money]]></video:title>
      <video:description><![CDATA[The English Beef and Lamb Executive (EBLEX) is promoting the use of seam butchery in a bid to counteract the rising cost of meat.]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/valaecnW]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:05.48Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2008/08/01/Local-food-could-save-businesses-and-the-economy/</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[Local food could save businesses, and the economy]]></video:title>
      <video:description><![CDATA[Restaurants should realise the benefits of sourcing seasonal food locally extend further than environmental issues]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/gF9a7FaX]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:44:05.834Z</lastmod>
  </url>
  <url>
    <loc>https://www.restaurantonline.co.uk/Article/2008/06/10/Chef-Factor-competition-finds-new-Zilli-chef/</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[Chef Factor competition finds new Zilli chef]]></video:title>
      <video:description><![CDATA[Aldo Zilli appoints young pasta chef after a rigorous cook-off competition for his new Brighton restaurant]]></video:description>
      <video:player_loc><![CDATA[https://cdn.jwplayer.com/previews/fXH9PU3T]]></video:player_loc>
      <video:family_friendly>yes</video:family_friendly>
      <video:tag>Fine Dining</video:tag>
    </video:video>
    <lastmod>2024-11-04T14:45:15.512Z</lastmod>
  </url>
</urlset>