Simon Rogan, the chef behind the two-Michelin-starred restaurant L’Enclume in Cumbria, is launching a new culinary academy in collaboration with Kendal College.
Compass Future of Food event: sustainability makes business sense
At an event held in London this week, Compass gathered together partners and sustainability experts to discuss the climate crisis and how, by working together, food businesses can reduce their carbon emissions and help the planet.
Mark Greenaway’s London restaurant Pivot to open in Covent Garden
It has been confirmed that Mark Greenaway’s London restaurant, Pivot, will open in Covent Garden, alongside two other restaurants in the same building.
Net Zero Pubs and Bars initiative to help sector reduce carbon emissions
The Net Zero Pubs and Bars initiative has launched three new developments to support the sector in reducing its carbon emissions, including an industry protocol against which businesses can be certified and receive accreditation to display to customers.
Local hospitality group to operate restaurant at £135m Swansea Copr Bay development
Swansea Council has signed the Secret Hospitality Group to operate the landmark restaurant at the city’s £135m Copr Bay development.
Go-ahead given for new hospitality quarter in Cardiff
A hospitality-focused open-air courtyard in Cardiff’s historic Castle Quarter has been given the green light.
Hayden Groves hits £215,000 with latest charity cycle ride
Chef Hayden Groves has raised more than £215,000 for blood cancer charity Cure Leukaemia after completing the full Tour de France circuit for the third time.
Profile: Cult Hotels opens the George in Cheltenham, a hotel combining small prices with big style
Whether he’s turning his hand to fashion empires or hotel brands, Julian Dunkerton has his finger on the pulse. His latest opening, the George in Cheltenham, part of the Cult Hotels brand, is a hotel combining small prices with big style.
Covid-19 should encourage a narrowing of the gender pay gap, says report
The social inequality highlighted during the pandemic should lead to greater “inclusion, diversity and fairness” across companies operating in the hospitality, travel and leisure (HTL) sectors.
Menuwatch: Wild Honey St James, London
The move from Mayfair to Sofitel’s flagship hotel in St James’s has had no effect on the quality or the independent style of chef Anthony Demetre’s cooking.