Ask the experts

Take a look behind the scenes of some of the most credible and successful chefs and restaurants of today. Hear about their equipment heroes and discover the advice that helped them keep their house in order. 

Chinese Democracy

Andrew Wong's latest Kym's restaurant is a play for more mainstream territory and will see the Michelin-starred chef explore the ancient art of Chinese roasting.

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Getting serious about food safety

As recent events have shown, food safety and allergen awareness have never been more important for restaurant businesses.

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Stars in his eyes (and hands)

Mark Birchall’s Moor Hall has won its second Michelin star after less than two years in business. But don’t think for one moment this means he’s taking his foot off the gas.

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In Kitchen Sync

The kitchen is the engine room of any restaurant, so it’s essential you kit it out and run it correctly. As rates and rents increase, kitchens are getting smaller and smaller so making the most of the space is essential.

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A Devil In The Kitchen? Inside the mind of Sat Bains

Chef owner of the “working-class two-star restaurant” RSB, Sat Bains talks pressure, prodigies and how all is fair and a four-day week in the kitchen.

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Lunch at The Ritz

Discover the ins and outs of the iconic five-star hotel The Ritz, as we go behind the scenes with executive chef John Williams and his team for an entire lunch service.

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COUNTRY MANNERS

Employed as executive chef at just 25, Niall Keating has had a job on his hands updating Whatley Manor’s classic country house hotel dining offer, but a special award from Michelin and a shiny new kitchen has helped keep this talented chef on track.

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Lunch at Bibendum

The second edition of our Behind the Brigade series heads to Claude Bosi at Bibendum to see what makes the two-Michelin-starred kitchen tick

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Style Counsel

The overall look and feel of a restaurant has a huge impact on customer experience. Here’s how experienced operators get a consistent and effective look across their venues.

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