Former Hilton Hotel chef opens Uncle Ah Teck’s Noodle House selling laksa in Chinatown
Why did the 70-year-old chef leave his cushy job to slog as a hawker?
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Borough Market vs The TikTokers: Is this hospitality’s Frankenstein moment?
After a food vlogger was kicked out of Borough Market for filming a crumble review on his phone, Hannah Twiggs asks whether restaurants and markets have finally had enough of the social-media generation they helped build – and what that means for…
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China restaurant features villains from martial arts novel who cook using kung fu techniques
Eatery decorated in style of ancient Chinese gardens also puts on daily stage performance in bid to steal a march on business rivals
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Gordon Ramsay's restaurant empire slashes nearly 200 jobs after losses hit £13.2million last year
Gordon Ramsay's restaurant empire has axed nearly 200 jobs after recording a loss of £13.2 million over last year…
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Young adults are drinking less. What can the wine industry do?
The big, bold bottles of wine once guaranteed to impress are no longer cutting through with today’s younger drinks. Young Australians are drinking less wine, and when they do, it’s on different terms. For operators, the challenge is clear — but so…
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The Savoy Hotel sheds jobs as losses widen
Losses widened at The Savoy Hotel as it shed jobs during its latest financial year while a major renovation project started.
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Guy Grossi sells Melbourne Italian institution, buyer revealed
Celebrity chef Guy Grossi is selling Melbourne fine dining institution Grossi Florentino and other restaurants after more than 25 years running the high-profile venue.
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Roundtable: “The changing face of luxury service”
From a more relaxed service style to empowering your team members, how can luxury hotels ensure they are providing the kind of service that modern guests want? In partnership with Leading Quality Assurance (LQA), Boutique Hotelier gathered industry…
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With AI, Could We Lose the Art in Culinary Arts?
AI has many uses and applications, from optimising operations to streamlining service. But when it comes to creativity, where do chefs stand?
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West Belfast-born property investor Paddy McKillen has reportedly been awarded more than £700 million arising from a dispute with the Qatari owners of three upmarket hotels in London.
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A British restaurant is launching the UK’s first water menu
The French are known for their love of fine wines. La Popote, a French-style restaurant in northern England, is no exception.
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Dine And Dash’ Epidemic Compounding Hospitality Crisis
The UK hospitality sector is grappling with a surge in ‘dine and dash’ incidents, as cash-strapped consumers increasingly leave restaurants without settling their bills – delivering another devastating blow to operators already reeling from a…
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The new wave: How Gen Z and millennials are reshaping hospitality
Forget everything you thought you knew about career progression. For the generations now dominating the hospitality workforce, a job is no longer just a job. It’s a stepping stone in a complex web of learning, meaning, and personal reinvention. As…
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Do luxury hotels need a farmer-in-residence?
From Ibiza to Indonesia, hospitality brands are cultivating a new travel experience, where wellness begins in the soil and ends at the table
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Beyond the plate: How Gen Z is driving the rise of immersive dining
Experiential dining is nothing new. It was even parodied on a recent episode of The Simpsons, which famously predicts the future.
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Hospitality needs to watch out for revenge quitting
A rise in “revenge quitting” is putting extra pressure on the UK’s hospitality sector, already strained by staff shortages and rising costs.
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The Wolseley to get hotel spin-off as Minor Hotels announces four new brands
Minor's CCO Ian Di Tullio told BH The Wolseley Hotels is in active talks to come to New York and Dubai, while London would be "a natural fit" for the brand
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Hong Kong’s leading hotels capitalise on the sparkling tea trend
Two of Hong Kong’s 5-star hotels — The Peninsula and The Royal Garden — have launched own-label sparkling tea brands, developing existing tins to reach new consumers.
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