The argument over whether ‘going green’ should really be a priority for the hospitality industry is over, writes Keith Broadway at Granuldisk... Sustainability used to
Hotels
Hotel F&B models will need to adapt to the new mindset of consumers once eating out is allowed again
A popular restaurant with rooms in North Wales has put some of its catering equipment up for sale after taking the sad decision to close
Filta Group’s revolutionary new GreaseMaster Cyclone, a ground-breaking new approach to grease recovery units, is supporting kitchen staff at Malmaison in Newcastle with simple, more effective grease management, as FEJ learns... Housed in a converted
A hotel in Aberdeenshire has been enticing customers to return post-lockdown with the introduction of three 'outdoor dining domes'. Meldrum House Country Hotel and Golf
D&D is to reopen the balance of its portfolio of UK restaurants, as well as the South Place Hotel. The venues will open their doors
The Dorchester has announced the promotion of Mario Perera to executive chef. Mr Perera first joined the London hotel more than 18 years ago and has risen through the culinary ranks. He will now assume
The idea that hotels could host ‘dark kitchens’ within their premises for guests that don’t want traditional room service could gain more credence once the
Owner of much-acclaimed hotel business plans to give local workers a taste of the best that the hospitality sector can offer
The Langham’s new cookery school Sauce is giving guests a taste of what is required to produce amazing dishes thanks to a partnership with French cookware brand de Buyer. Prior to the coronavirus pandemic putting