By tag

“We’re definitely noticing an Ozempic effect,” the chef Stevie Parle told me recently. He was talking about planning the menu for Town, his new restaurant in Covent Garden. 
read more

Preferabli, the AI-driven product discovery platform for wine, spirits, and food, has announced its acquisition of Napa-based Libation Labs, a direct-to-consumer loyalty platform known for its app, Cuvée…
read more

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.
read more

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…
read more

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.
read more

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.
read more

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…
read more

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…
read more

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…
read more

Anyone who’s worked with the general public knows how baffling some people’s behaviour can be.
read more

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…
read more

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.
read more

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…
read more

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…
read more

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…
read more

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…
read more

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.
read more

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…
read more