Hotels articles

Tyrone Blake, head chef, Blue Smoke on the Bay at Low Wood Bay Resort & Spa

Hotel group appoints head chef to lead revamped kitchen with three-metre wood-fired grill

Hotel group appoints head chef to lead revamped kitchen with three-metre wood-fired grill

A North West hotel group has appointed a head chef to run its new restaurant on the shores of Lake Windermere. English Lakes Hotels Resorts & Venues has promoted Tyrone Blake to take the reins at the Blue Smoke on the Bay restaurant, part of the ongoing £16m redevelopment of Low Wood Bay Resort &

Doubletree by Hilton Swindon

DoubleTree by Hilton hotel incorporates Starbucks into beverage offering

DoubleTree by Hilton is stepping up its beverage offering thanks to a partnership with coffee chain Starbucks. The chain’s Swindon hotel will now offer the full Starbucks experience on site for all guests and non-guests. The drinks service will offer both sit in and take away options, meaning that guests can utilise the lobby area

The Ned

Tricon plays key role in kitchen strategy as The Ned comes into fruition

Foodservice consultancy Tricon has capped off three years of work at the already famous Ned hotel in London where it was instrumental in developing a kitchen strategy which allows for effective and discrete food distribution around the listed building.      Tricon worked closely with both architects and engineers to achieve a workable solution, in conjunction

Steve Proud, business development manager

Proud Inns reckons it can slash gas bill by 50% using British-made grills

A growing North East England pub and hotel group has equipped its kitchens with cooking appliances from Synergy Grill as part of an effort to reduce catering bills. Four SG630 Synergy Grills have been installed in each of the four restaurant kitchens run by Proud Inns in Durham and the surrounding area. The group has bought in the

British chef Marco Pierre White poses for a photograph ahead of the naming ceremony for the new P&O Cruises ship at the Ocean Cruise Terminal during the inaugural celebrations and naming ceremony  in Southampton Docks on March 10, 2015. Britannia is the largest cruise ship built for P&O Cruises and will take the fleet to eight ships. She will be able to accommodate up to 3647 passengers and 1350 crew over eighteen decks and will feature a collection of work by contemporary British artists. The Queen has previously launched the QE2 in 1967, Oriana in 1995, Queen Mary 2 in 2004 and Queen Elizabeth in 2010. AFP PHOTO / ADRIAN DENNIS        (Photo credit should read ADRIAN DENNIS/AFP/Getty Images)

Pullman Hotels lands first deal with Marco Pierre White

Marco Pierre White’s Black and White Hospitality company has done its first ever restaurant deal with Pullman Hotels, the upscale hotel chain owned by AccorHotels. The tie-up will see the Liverpool branch of The Pullman Liverpool house the UK’s second Wheeler’s of St. James’ restaurant, with the opening date slated for November this year. Wheeler’s

Adelphi hotel

Britannia Hotels cops £265k fine over string of kitchen failures

Britannia Hotels has copped a fine of £265,000 for food safety breaches in the kitchen and catering areas of The Adelphi in Liverpool.   The operator of the iconic Merseyside hotel pleaded guilty to seven breaches of food safety and hygiene regulations last week. Liverpool City Council health officials carried out three food hygiene inspections

The Beachside Barbecue, St Brides Spa Hotel

Welsh hotel selects solid fuel cooking platform to front refurbished restaurant

A coastal hotel in Wales is hoping its investment in a Mibrasa charcoal oven for a new ‘beachside barbeque’ concept will bolster foodservice revenues this summer. Saundersfoot-based St Brides Spa Hotel has installed the solid fuel oven in its eatery, The Beachside Barbecue, after owner Andrew Evans went in search of the perfect cooking platform for the site’s refurbished

John King, executive chef

Hotel group appoints respected kitchen chief as first ever executive chef

Lifestyle hotel brand Pentahotels has appointed its first ever executive chef in the shape of John King. He is tasked with creating a globally adaptable dining concept that fits the brand’s philosophy. The company currently operates 27 hotels across seven countries over two continents. King is a long-standing member of the company having joined the

Adelphi hotel

Britannia hotel chain faces trial over food safety allegations

Hotel chain Britannia faces a five-day trial over allegations that its Liverpool Adelphi hotel breached food safety laws. The company, which denies the accusations, will face the trial in June after it was adjourned earlier this week by district judge Andrew Shaw. According to the Liverpool Echo, the 400-bedroom is alleged to have contravened legislation

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