Happy New Year. I hope the festivities were a profitable finish to 2017. But now, it’s already time to move on. It’s a great opportunity to start afresh and begin to create new F&B opportunities for the months to come. In this edition, we visit Ashdown Park Hotel and Country Club and speak to new executive chef Byron Hayter about his plans to update the country house cooking at its two-AA-rosette restaurant Anderida (page 18). We speak to the London Hilton on Park Lane about the changing nature of hotel breakfasts (page 26), and we visit the hidden French gem La Belle Epoque, a three-AA-rosette restaurant at Sofitel London Heathrow (page 34).
In one of the busiest airports in the world, La Belle Époque offers an oasis of quality cuisine, transporting diners with a French & Asian fusion, writes Joe BillRead More >>
Roddy Watt, CEO of The Hotel Management Company, argues that independent hotel owners needn’t fear the likes of AirbnbRead More >>