Created by Olivia Nottin, a nutritional therapist and a French certified Natural Chef, MATCHA AND BEYOND will be an alternative to the high street coffee shop chains, offering premium quality Matcha beverages, Matcha treats and will go beyond… offering speciality coffee, infusions and healthy bites with high quality ingredients. Olivia is passionate about matcha and having … [Read more...]
Quaglino’s Bar explores ‘the science of sustainability’ with its new menu
Quaglino’s Bar, synonymous with style, glamour and great cocktails since its establishment in 1929, is to promote the awareness of sustainability with an innovative and highly conceptual new cocktail menu. Launching on Monday 24th September, ‘The Science Of Sustainability’, is a thought-provoking menu in three parts that explores global environmental issues of the past, present … [Read more...]
JD Wetherspoon plc preliminary results
Commenting on the results, Tim Martin, the Chairman of J D Wetherspoon plc, said: “There will be a huge gain for business and consumers if the UK copies the free trade approach of countries like Singapore, Switzerland, New Zealand, Australia, Canada and Israel, by slashing protectionist EU import taxes (‘tariffs’), on leaving the EU in March next year. “These invisible … [Read more...]
Students can earn and learn (debt free) with Red Carnation Hotels
The Red Carnation Hotel Collection is the first company in the hospitality sector to work with Pearson College London to fund students’ university Business Studies degrees, plus offer real-life work experience in the hotel industry. Big name brands in other industries which are also partnering with Pearson College to offer young people an opportunity to learn and earn … [Read more...]
WOODKRAFT MasterChef champion to launch artisan eatery
A year on from launching his first fine dining restaurant WOOD Manchester, MasterChef champion Simon Wood has announced his next venture WOODKRAFT. Based in the centre of Cheltenham, WOODKRAFT will be an artisan eatery bringing Simon’s love of seasonal produce and informal dining to the town’s thriving cafe culture. The kitchen will embrace the philosophy of farm to fork … [Read more...]