The Ascott take over management of Millennium and Copthorne hotels at Stamford Bridge
The Ascott Limited has announced that it has taken over the management of both the Millennium and Copthorne hotels at Stamford Bridge, Chelsea FC’s home stadium. This partnership is part of a broader sponsorship where Ascott has been named Chelsea’s…
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École Ducasse, founded by chef Alain Ducasse, announces the opening of its new campus in Cairo, Egypt, in partnership with Reliance Egypt. This campus, named École Ducasse Cairo Studio, is expected to open by the end of 2025…
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US National Restaurant Association menu trend forecast 2025
The (US) National Restaurant Association’s 2025 What’s Hot Culinary Forecast is here, revealing top trends set to shape the nation’s menus with a fresh focus on flavour, wellness, and sustainability.
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How the culinary tourism boom is driving hotels and resorts to hire world-class chefs
As more travellers are choosing destinations based on their culinary appeal, hotels and resorts are hiring world-class chefs to create unique dining experiences and enhance their brand, writes Ashish Tiwari, Executive Chef at ANDAAZ Banquets and…
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Choice Hotels introduces Lobby in a Box modular design package
Choice Hotels International has introduced a new modular design package, Lobby in a Box, to enhance extended stay hotel conversions for its Suburban Studios and MainStay Suites brands.
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Swillhouse revelations are the end result of the glorification of hospitality’s toxic culture
From my first job to my last, hospitality businesses have not always been a safe or equal spaces for women. The Swillhouse story is a stark reminder that a toxic culture still prevails in hospitality.
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New tipping law comes into force on October 1 - affecting all pubs, restaurants and cafes
Restaurants, coffee shops, cafes and other hospitality venues will be banned from withholding tips from their staff from today in a major boost for millions of workers.
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What do Sir Winston Churchill and Israeli entrepreneurs have in common? Laurence Geller can explain. The prominent businessman believes they share a can-do attitude and distinct curiosity, traits that Geller – one of the world’s most recognised…
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Is the outdoor smoking ban a smoking gun for hospitality?
London’s D&D restaurant group isn’t the only major player in UK hospitality to significantly invest in outdoor spaces over the past 17 years…
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Insolito Marsala: The New Face of Sicilian Hospitality
In Sicily, summer is known to last longer. This year, in a city historically tied to hospitality and welcome, the atmosphere of vacation and relaxation will linger until October. The city of Marsala is ready to host the first edition of "Insolito…
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Meet the chef: Alex Dilling of Hotel Café Royal
Avid readers of this series, or anyone who moves in culinary circles, will know that those under the tutelage of Alain Ducasse are destined for great things. And when we say great things, we mostly mean Michelin stars…
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Anyone who’s worked with the general public knows how baffling some people’s behaviour can be.
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Iñaki Villaluenga, hotelier, has been established in Morocco for three decades, with various businesses, from textiles to restaurants. In recent years he has made a name for himself after acquiring the Hotel Mandy in Tetouan: a hotel-restaurant…
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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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