Heston Blumenthal
A round-up of the weekend's news affecting the hospitality industry. News includes: Hotels and restaurants exploit loopholes to exploit staff, says report; Pubs among sectors leading surge in company failures and more...
Posted: 06 May 2008 | 10:43
Heston Blumenthal is to create a menu for a Little Chef restaurant as part of his million pound tie-up with Gordon Ramsay, Jamie Oliver and Channel 4.
Posted: 27 March 2008 | 12:31
A representative for Heston Blumenthal and the three-Michelin-starred Fat Duck has spoken out about reports that the chef has sold the restaurant to a relative.
Posted: 20 March 2008 | 17:00
A round-up of the weekend's news affecting the hospitality industry. News includes: Whitbread in talks to merge Premier Inn with Travelodge; M&B mulls minority stake sale; Tate to show super-salad
Posted: 17 March 2008 | 10:59
Heston Blumenthal has recruited former Michelin-starred chef Clive Dixon to push forward the food at his Bray pub, the Hind’s Head.
Posted: 27 February 2008 | 07:00
BBC Masterchef is looking for working chefs to find the UK’s next three Michelin-star holder.
Posted: 27 November 2007 | 10:27
Well, its one for the money, two for the show, three to get ready, now go, cat, go. The panic that has rocked the financial world all the way from the US mortgage crisis to Britain’s Northern Rock building society stepped on the shoes of several leading hospitality firms this week.
Posted: 21 September 2007 | 16:45
The Good Food Guide has named the Fat Duck in Bray, Berkshire, as the UK’s best restaurant in its inaugural gastronomic top 40.
Posted: 15 September 2007 | 07:00
Heston Blumenthal’s three-Michelin-starred restaurant The Fat Duck in Bray, Berkshire has come under fire by neighbouring residents who are protesting against a planned extension.
Posted: 13 August 2007 | 16:31
Heston Blumenthal is one of just three British chefs to win three Michelin stars (and in record time). His reputation rests upon an innovative cuisine that combines classical French styles with a highly scientific approach to techniques and flavours known as molecular gastronomy.
Posted: 21 September 2006 | 00:00
