Author: Admin

The familiar fine dining experience – a multitude of courses taken over several hours, the pouring of wine by a sommelier at the guest’s table – poses several problems in a post-lockdown world. So how are chefs planning to strike a balance between creating a memorable meal that is also hands-off and hygienic?

The cellar master at the Newt hotel in Somerset talks to Katherine Price about his passion for everything cyder, cider’s rather more refined cousin, and why more people should appreciate it just like the finest wines

While consumers do have widespread concerns about returning to restaurants, the majority do not want to be served by teams in gloves and face masks, a survey conducted by Michelin-starred chef Marcus Wareing has found.

Technology provider Access Hospitality has launched a guide to help hospitality operators get their venues operational after lockdown.

What was your best subject at school? Maths, and then later cooking when I went to catering school

Magnolia Park Trading (UK) has announced the Magnolia Park Hotel and Golf Club in Buckinghamshire will close on 31 July for redevelopment.

Drinks supplier Diageo has announced the launch of the Keg Destruction Programme, a new programme to support the British drinks trade from the impact of the Covid-19 as it reopens.

Wholesaler Brakes has announced a series of themed menus and events for care homes aiming to boost morale and wellbeing.

Revolution Bars Group, which operates 74 bars across the UK trading under the Revolution and Revolución de Cuba brands, has announced its intention to raise up to £15m by way of share placings.

The art and hotel worlds collide in Number One Bruton in Somerset, where eclectic art collections, vintage curios and a country house aesthetic create a feeling of relaxed luxury.