After working for Caprice Holdings for 17 years, Mark Hix left his job as chef director in 2008. He now operates four Hix restaurants in London and Dorset, and is director of food at Rocco Forte’s Brown’s Hotel in Mayfair
Danny Pecorelli, managing director of Exclusive Hotels, is passionate about fine food, which is one reason he’s put quality restaurants at the heart of his offering
InterContinental Hotels Group is expanding its Hotel Indigo brand in the UK with the launch of four new sites, the first of which has opened near Tower Bridge, London this week
After announcing plans last week to build a £5m hotel on Southwold Pier, owner and restaurateur Stephen Bournes has decided to sell the Suffolk attraction after failing to secure development funds
Having launched bar-café-deli-diner Giant Robot in May, Jonathan Downey, owner of the Match Bar Group, has opened Redhook, a New York style steak and seafood venue in Farringdon
The UK’s first hospitality forum against fraud and theft has been launched, with Gondola Holdings, Starbucks and Compass Group amongst the first members to sign up
Christina Dixon is guest services supervisor at Jurys Inn Liverpool. She won the prestigious Outstanding Customer Service title at the Enjoy England Awards for Excellence earlier this year and chats about the vaule of looking after your guests
Restaurants, hotels and pubs, including The Cookery School and Butlins tell us about the extra activities they're planning to make their businesses more appealing
Working behind a bar can be a lot of fun but you’re on your feet for most of your shift and thirsty customers can be a demanding bunch. Keeping your bar team on top of their game is therefore vital to your business’s long-term success.
The ability to knock together a decent dish and menu is just one aspect of a head chef’s role in the kitchen. Knowing how to handle and lead a team is another. So what makes a good leader?
