Daily news, insight and opinion from the world of restaurants
The majority of chefs do not know which breed of chicken is on their menu or the provenance of the meat despite its continued popularity over pork or beef, according to a number of industry experts, including Mark Hix and the Sustainable Restaurant...
Welsh chef Adam Gaunt-Evans has returned to his homeland after years working in kitchens across the globe to open a restaurant that champions Welsh seasonal produce.
Birmingham's Bloc Hotel has declared free hotel Wi-Fi internet remains the most crucial feature for corporate guests as it is named the best for business travel by hotel discount specialist LateRooms.com.
Monin, producer of syrups and flavourings for coffees, cocktails and smoothies, has added a Black Forest gateau-inspired syrup to its range.
Wagamama is to present a major challenge to Yo! Sushi’s status as the UK’s only national branded sushi operator after deciding to serve sushi in all its restaurants.
Michelin-starred Edinburgh chef Tom Kitchin has told BigHospitality he views the unofficial role he has taken on as an ambassador for Scottish food and the restaurant industry in Scotland as increasingly important as he begins to branch out a little from...
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.