Lexington had a fantastic year last year, despite the challenging economic environment, turning over £33.2m in 2013 up from £26.4m the year before. The business has grown by over 26% and profit has increased by 29% since 2012, with a sales surge of almost 26%. Mike Sunley, Chief Executive at Lexington said: "We are so proud that the Lexington team continues to deliver … [Read more...]
Centerplate lifts off with Sunderland International Airshow
Global hospitality provider Centerplate has been awarded a three year contract to manage catering and hospitality services at the Sunderland International Airshow – one of the largest free airshows in Europe. Now in its 26th year, the event which was established in 1988 attracts hundreds of thousands of visitors over the course of the weekend, and a launch event at the venue … [Read more...]
B & B Awards 2014: the AA winners
The AA has announced the winners of the AA Bed and Breakfast Awards 2014 at a ceremony held at the St Ermin’s Hotel in London , including the title of Friendliest Bed and Breakfast of the Year. The awards, presented at the annual ceremony, include guest accommodation for England , Wales , Scotland , Northern Ireland and London as well as the awards for Funkiest Bed and … [Read more...]
BDRC Reports on Year of Change for the British Hotel Industry
Specialist hotel research consultancy, BDRC Continental, has launched iys 2014 Global Hotel Guest Survey programme. Total demand up 2% Tim Sander, Director of Hotel Brand Monitoring Services, revealed that total demand for hotel rooms in Britain from British travellers increased by 2% year-on-year, to an estimated 108 million adult room nights, split almost 50:50 between … [Read more...]
National Chef of the Year Semi-Finalists
The Craft Guild of Chefs has named the 40 chefs who will go on to compete in the semi-finals of its National Chef of the Year awards this summer. The 40 chefs were selected from a high number of applications following the paper judging round, where the brief was to submit a creative lunch menu for four guests within two hours. The menu had to reflect Asian; Oriental; Modern … [Read more...]