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Hugh Thomas

Hugh Thomas is a freelance food journalist. Among others, he’s written for The Guardian, Foodism, Time Out, and Great British Chefs. Hugh works closely with British Street Food who, as well as running the annual British Street Food Awards, are busy getting street food into a pub near you. He tweets @hughwrites.
Posts by Hugh Thomas
With Our Compliments: When Should You Dish Out Free Stuff?

With Our Compliments: When Should You Dish Out Free Stuff?

Sometimes, it’s the best you can do. Other times, it’s a simple welcome gesture. Either way, doesn’t free food unanimously…
Hugh Thomas
Pipe down: How and why restaurants should consider reducing noise

Pipe down: How and why restaurants should consider reducing noise

At Brat, the new East London Welsh-ish concept by Tomos Parry, the restaurant has gone out of its way to…
Hugh Thomas
What is the Responsibility of a Chef?

What is the Responsibility of a Chef?

Do chefs have a certain duty? I don’t mean the banal expectations of how to run a kitchen, or what’s…
Hugh Thomas
8 Learnings From The BBC’s Million Pound Menu

8 Learnings From The BBC’s Million Pound Menu

Now set to return for its second series, the Beeb’s Million Pound Menu was a mixed bag on its maiden…
Hugh Thomas
Now or later: If this is the future of how customers pay, do we want it?

Now or later: If this is the future of how customers pay, do we want it?

When thinking about each stage of a restaurant’s interaction with its customers, often the last phase gets, well, the last…
Hugh Thomas
Site-seeing: Why the UK could be entering a golden age for restaurants

Site-seeing: Why the UK could be entering a golden age for restaurants

Don’t take this the wrong way, but how do restaurant operators sleep at night? Read interviews within the industry, attend…
Hugh Thomas
Point and Shoot: Hot Tips From a Pro Food Photographer

Point and Shoot: Hot Tips From a Pro Food Photographer

The power and reach of the image is always growing. Especially now. Just look at the active interest in it…
Hugh Thomas
The modern chef: Less the cook, more the curator

The modern chef: Less the cook, more the curator

Mention to someone you’re a chef, and they’ll think you’re clever with food. Once, this meant they thought of you…
Hugh Thomas
Could this new app address problems in the industry, or make them worse?

Could this new app address problems in the industry, or make them worse?

How do chefs want feedback? The old way, through verbal communication, where servers and diners can have a constructive discussion?…
Hugh Thomas