Charles Prew has been appointed Chairman of Nadler Hotels with effect from 1 October 2014. He takes up the role following the retirement from the board of Rupert Clarke. The board wishes to thank Rupert Clarke for his valuable guidance during a period of change and growth. Charles Prew brings with him a wealth of experience in all aspects of the hospitality and leisure … [Read more...]
Novus appoints Toby Smith to CEO
Novus Leisure , the premium bar and restaurant operator of 46 high profile bars, restaurants and late night venues in locations in London’s City and West End and regional cities nationwide, has appointed Toby Smith as CEO of Novus, with immediate effect. Toby joins Novus from Stonegate Pub Company where he spent the previous eight years in senior roles, initially with Laurel … [Read more...]
Lexington receives Three-Star Rating from SRA
Hot on the heels of news of its acquisition by Elior, Lexington Catering - one of the leading contract caterers in London - has been awarded the status of Three-Star Sustainability Champion by the Sustainable Restaurant Association (SRA). Lexington received one of the best ever scores for environmental responsibility and one of the highest scores overall achieved by any … [Read more...]
Nicholson’s launches Autumn Beer Festival
From 31 October to 16 November, Nicholson’s Pubs will be launching its Autumn Beer Festival, showcasing a range of dark beers, including 13 ales from some of the UK’s best brewers, and three specialist beers created through a unique “Whose Beer Is It Anyway?” brewing process. Festival beers will include Red Squirrel’s London Porter, Itchen Valley’s Dark Solstice and Wild … [Read more...]
Luke Selby is Young National Chef of the Year 2014
The Craft Guild of Chefs and its competition partner KNORR have announces that Luke Selby from Belmond Le Manoir aux Quat’ Saisons is the winner of Young National Chef of the Year 2014. James Goodyear also from Belmond Le Manoir took second place and Spencer Metzger from The Ritz, London was awarded third place. Luke’s menu of Beef tartare, alliums baby beetroots, mustard … [Read more...]