Mark Lewis has been appointed the new Chief Executive of Hospitality Action (HA). He will replace Penny Moore who will be leaving the charity in December this year. Lewis is stepping down from his current role as publisher with the Caterer magazine where he has worked for the past 14 years. Mark has vast knowledge of the hospitality industry and experience of the charity, … [Read more...]
Cameron House Resort boosts team with four new appointments
Five-star resort, Cameron House has bolstered its operations team with the recruitment of a guest relations manager, two wedding and special events planners, and a resort activities manager. Louise Brodie fills the role of guest relations manager, the first of four positions at Cameron House. Brodie brings extensive experience with her; having worked in a similar role in … [Read more...]
Upham appoints ex-punch Area Operations Manager
Upham Pub Company, the south of England’s fastest growing pub and brewery group, has today announced the appointment of Richard Eden as Senior Regional Operations Manager. Eden brings a wealth of expertise to the premium pub collective with more than 23 years’ experience in the hospitality sector, having previously worked at Punch Taverns where he helped launch their Falcon … [Read more...]
Sumptuous Sadler’s – menu tasting
The iconic world-renowned dance theatre Sadler’s Wells conjures images of elegant dancers, contemporary styles and visual arts. When H&C News received an invitation to take a sneak peek at the venue’s new autumn menu, we got just a little bit excited at the prospect of a rather special culinary performance… If the idea of a theatre makes you think of stuffy auditoria … [Read more...]
Nature and Luxury Combined: Introducing HUDSON’S by Craig Atchinson
Hudson’s by Craig Atchinson, the three AA Rosette restaurant at The Grand Hotel & Spa, has re-opened yesterday, following a change of location and renovation within the hotel. As part of the five-star hotel’s £15 million refurbishment, Hudson’s has moved from its previous home to a smaller, adjacent room, reducing covers from 60 to 28 to allow greater focus and culinary … [Read more...]