Independent family brewer and pub operator Wadworth recently presented a cheque for over £13,000 to Wiltshire Air Ambulance supporting the essential work done by the service. The funds were raised with the help of Wadworth’s pub customers who have donated clothing and textiles to the Salvation Army clothing banks located at their pubs. Following the donations, the Salvation … [Read more...]
New Executive Chef at Galvin at The Athenaeum announced
Ian Howard has been appointed Executive Chef at Galvin at The Athenaeum; the Galvin brothers’ contemporary British restaurant housed within the five-star Athenaeum Hotel & Residences in Mayfair. Ian joins the hotel team after a successful career as Head Chef at Borough Market’s infamous Roast Restaurant, as well as Executive Head Chef at Babylon Restaurant and The Roof … [Read more...]
Northampton Saints extend catering contract with Levy UK
Northampton Saints has extended their contract with Levy UK who will continue to be the official food and hospitality partners at the Premiership Rugby Club Franklin’s Gardens stadium until 2025. The contract extension will allow Levy UK to enhance the supporter experience at the 15,000-capacity stadium through the development of new culinary and lifestyle offerings, … [Read more...]
Radisson signals Germany as a key strategic hotel openings focus
Radisson Hotel Group has announced the opening of the first Radisson branded hotel in Germany. Located in the 800-year-old heart of the Hanseatic university city, directly in the seaport of Rostock, the property is set to open in Q3-2020. The new Radisson Hotel Rostock strategy is to roll out further brands in Germany, and we understand is now a key focus country for … [Read more...]
New York sees strong demand for fine and rare wine sales
The finest of fine dining around the world comes with a price tag that makes taking a seat an almost esoteric pleasure few can get more than just a glimpse of. The wines served to the tables of such eateries are rare and expensive assets. They are acquired to meet demand where price sits second to the ambition to realise tasting, and diners perceptions are served to them at a … [Read more...]