Tokyo's Sezanne reigns supreme as Asia's best restaurant
The best restaurant in Asia is Sezanne in Tokyo, according to this year’s Asia’s 50 Best Restaurants list, announced in Seoul on March 26.
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Two luxury Liverpool city centre hotels hit with poor food hygiene ratings
Two high-end Liverpool city centre hotels that both opened in recent years have been hit with poor food hygiene ratings.
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IFTM is in ‘full force’ preparation mode for the 47th WorldSkills Competition
The international vocational skills contest will be held in France this September, with Macao-based lecturer David Charles Wiley Jr. serving as an ‘expert lead.’
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The Caledonian in Edinburgh to drop Waldorf Astoria branding
The Caledonian in Edinburgh is set to reposition itself from a Waldorf Astoria property into a Curio Collection by Hilton hotel this summer following a £35m investment.
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Less than half of hospitality workers paid for overtime, survey reveals
Nearly two thirds of hospitality staff are not paid extra for working additional hours, according to a new survey.
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French chef Damien Selme assumes executive role at Park Hyatt Seoul
Park Hyatt Seoul in Gangnam District, southern Seoul, has appointed Damien Selme as its new executive chef, the hotel announced Monday.
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Time out with Roman Ulyanov, founder and MP of Greeneration
Roman Ulyanov is a serial entrepreneur and visionary of the future. In addition to spearheading Greeneration, a leading food hub in Dubai, he serves as an investment director for a major international company. In this exclusive interview, we learn…
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The Savoy Appoints New F&B Director and Head Bartender for the American Bar
The Savoy has announced two new appointments in its F&B department, with Chris Murphy joining as Director of Food and Beverage, and Angelo Sparvoli returning to the American Bar as Head Bartender.
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High prices and general wedding halls also bear costs
Even though the wedding hall has decreased by 29% in 6 years, Popularity of luxury hotels priced at hundreds of millions of won Reservation for Shilla and Lotte 1 year in advance at a good time It's twice as much as it was before the pandemic. High…
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All About Service: The Golden Hotel’s Tim Gerhold on the Hospitality Road Taken
Tim Gerhold, general manager, The Golden Hotel, Ascend Hotel Collection in Golden, Colorado, definitely has the often-mentioned hospitality gene. That guest-first sensibility was on full display when, mid-interview with LODGING, he didn’t hesitate…
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Bar Antoine at Four Seasons Hotel London launches global bartender series
Bar Antoine, located within the Four Seasons Hotel London at Park Lane, has announced the launch of its Friends of Bar Antoine Guest Bartender Series. The programme is set to bring a selection of the world’s most acclaimed bartenders to London…
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Scotland's restaurant of the year reopens in idyllic seaside hotel after kitchen expansion
The Pierhouse Hotel & Seafood Restaurant at Port Appin overlooks Loch Linnhe and its renowned seafood restaurant serves up some of the best the west coast waters have to offer.
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Celebrated Sligo Chef and Media Personality Joe Shannon Passes Away After Illness
Joe Shannon, renowned Sligo-born chef and broadcaster, passed away following a courageous battle with illness. His legacy lives on through his contributions to the culinary world and inspiring life story…
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The High-End Restaurant Trends Set To Transform The Dining Experience In 2024
In the world of fine dining, pushing the boundaries of culinary creativity is nothing new, but in 2024, we’re seeing chefs go far beyond what was previously possible in a bid to delight and wow diners like never before…
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Surge in plant-based meat dishes
Rakesh Sethi, Corporate Executive Chef, South Asia – Radisson Hotel Group, sets the food trends for 2024. The culinary landscape from a fine-dining perspective will observe these prominent trends.
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What will be the biggest cocktail trends of 2024?
You might not be able to ignore the rise of coffee cocktails, a resurgence of homegrown brands and a big return to no and low-alcohol drinks…
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Grace Choy & A few thoughts on being a guest chef
I have a passion for Cantonese cuisine, and I want to share it with Japan. This is not an easy task, though, and I face an additional challenge — my restaurant is small and it can only accommodate four customers…
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