A man has died while diving into a lake within the grounds of the Hilton Belfast Templepatrick Golf & Country Club to retrieve golf balls as part of a charity event, according to the *Belfast Telegraph*.
Good Food Guide to be given ‘new lease of life’ following purchase
The Good Food Guide will be given ‘a new lease of live’ after being acquired by hospitality membership network CODE Hospitality.
‘Unviable’ plan for redevelopment of fire ravaged Royal Clarence hotel dismissed
The owner of the Royal Clarence hotel in Exeter is developing a new plan for its rejuvenation five years after it was gutted in a devastating fire.
Arena’s Ken Hanna appointed chairman of the Restaurant Group
Ken Hanna has been appointed chairman of the Restaurant Group (TRG) ahead of Debbie Hewitt standing down at the end of the year to pursue her new role as chairman of the English Football Association.
McMillan hotel group for sale in south-west Scotland
The McMillan family has brought their portfolio of three hotels in south-west Scotland to the market on an “offers invited” basis.
The Caterer interview: Paul Jackson, managing director, Searcys
Caroline Baldwin speaks to the managing director of Searcys about the business’s plans to deliver a sparkling Christmas for clients while battling staffing and supply chain challenges
Budget 2021: Chancellor announces hospitality business rates discount and alcohol duty reform
Chancellor Rishi Sunak announced a business rates discount for the hospitality sector this afternoon as well as plans to reform alcohol duty as part of his 2021 Autumn Budget.
Victor Ceserani scholarship set up to support hospitality students
A scholarship to support hospitality students has been set up in the name of inspirational catering educationalist Victor Ceserani.
Amanda Hyndman to depart Mandarin Oriental Hyde Park London
Amanda Hyndman is to leave the Mandarin Oriental Hyde Park London which she has overseen as general manager for the last three years and as area vice-president of London, Munich and Prague.
Raymond Blanc: ‘We need to reinvent hospitality and make it be seen as the most extraordinary industry in the world’
Raymond Blanc has spent lockdown considering how and why to reinvent Belmond Le Manoir aux Quat’Saisons, and he has found his mantras: keep it local, with both people and produce; kindness will save the industry; and overall, keep it simple. James Stagg meets him