It was once owned by Winston Churchill – now the Londonderry Arms in Co Antrim will become Ireland’s first ‘whiskey hotel’ in a £2m investment.
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Yas Plaza Hotels creates new culinary sustainability offering with upcycled pasta
Yas Plaza Hotels has launched a new and innovative sustainable culinary project at their Italian restaurant, Filini Garden, led by its chef, Marco Gattone. Called “Il Pane e’ Oro”, the initiative sees the restaurant transforming leftover bread into…
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Guoce Hotel's Master Chef Liujianxin Introduces New High Tea
Liujianxin (Lincoln) is a master chef from Beijing who studied at Cordon Bleu. He is a renowned culinary artist, and among his many certificates and awards, he is a Gold Medal Executive Chef and National Level I Judge of the Catering Industry…
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Keep Michelin men out of our hotels!
It’s probably escaped most people’s attention, what with the football, the election, the Ukraine war, the horrors of Gaza, the assassination attempt and the revelation that the most powerful human on the planet has the intellectual sharpness of a…
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Tom Kerridge on his new book, growing up with Birds Eye and why chef’s have a ‘huge responsibility’
Tom Kerridge is keenly aware of the “huge responsibility” he has as a chef. Not just delivering a cracking meal to diners, but paying proper respect to the people who came before him in the long process of getting food to the table…
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Tom Kerridge hopes pub owner Jeremy Clarkson will flag challenges in hospitality
Chef Tom Kerridge has said he hopes Jeremy Clarkson will shine a light on the challenges of running a pub when he opens his own.
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Menu Price Increases Need a Quick Reverse Course
When industry people get together to talk about hospitality there is never any shortage of enthusiasm. Topics of discussion often include new methods, advancements, current concerns, and directional advice, but how do you know what to accept as…
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On the menu today – F & B profitability
As hoteliers and consultants, we respond to the question of profitability spontaneously. In Asia, most large format hotels have a much more equal distribution of rooms and F&B revenue. In some cases, F&B can be 50% of the total revenue. The question…
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Why the hospitality sector must lead the charge in combating food waste
Hilton’s VP of food and beverage strategy and development for the EMEA region, Emma Banks, shares her learnings on engaging staff and customers in countering food waste.
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Royal Academy of Culinary Arts names Adam Byatt as new chair
Adam Byatt, chef patron of Michelin-starred restaurant Trinity and culinary director of Brown’s Hotel in London, has been announced as the new chair of The Royal Academy of Culinary Arts (RACA).
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How to find a balance between raising prices and lowering food costs
Ray Villaman, CEO/owner of the Tahoe Restaurant Group, said operators should classify all of their menu items to adjust prices accurately.
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Raffles London at the OWO Comes to Life
The transformation of the Grade II-listed Old War Office (OWO) in Whitehall—London’s political hub located adjacent to Buckingham Palace—into Raffles Hotels & Resorts’ first UK property was a daunting challenge…
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Serving up excellence on a plate at Seafield Arms as hotel celebrate double AA honours
THE champagne corks have been popping at the Seafield Arms Hotel in Cullen after being awarded two coveted quality ratings.
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SevenRooms CEO Joel Montaniel Is Solving the Hospitality Industry’s Data Problem
SevenRooms CEO Joel Montaniel speaks about how his CRM company helps restaurants redefine their relationship with customers.
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Hilton trials zero waste menus at four UK hotels
Hilton has introduced zero waste menus at four of its hotels in the UK, coinciding with Stop Food Waste Day.
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Dissecting the challenges of menu innovation in 2024
Operators are doing fresh takes on menus, ingredients, and trends this year, however some things remain the same.
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Everything You Need to Know About the MICHELIN Key for Hotels
In April 2024, the MICHELIN Guide debuts a brand new distinction: the MICHELIN Key. While the MICHELIN Star recognizes the most outstanding restaurants in the world, the MICHELIN Key does the same for outstanding hotels. Here’s everything you need…
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Hospitality and F&B leaders discuss Ramadan 2024 and how business has changed
The Ramadan season in the Middle East has traditionally been a time of reflection and community…
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