Magazine Archive

In this issue we look at special dietary requirements and what hotels can do to cater for those with them (page 26), while we also look at the key green issues that affect any F&B operation (page 34). Vegan chef and catering adviser to VegFestUK Tony Bishop-Weston also drops in one of his favourite free-from dessert recipes (page 31). Elsewhere in the magazine, Tristan O’Hana heads to the Mallory Court Country House Hotel in Royal Leamington Spa (page 18), while we also feature Bõkan, the new three-storey restaurant and bar at the top of Novotel Marsh Wall in Canary Wharf (page 22).

The Old and The New at Mallory Court
The Old and The New at Mallory Court

Mallory Court’s blend of historical charm with contemporary amenities makes for an all-restoring retreat, writes Tristan O’Hana

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Review: Dine on the skyline at Bõkan
Review: Dine on the skyline at Bõkan

We visit Bōkan, the new restaurant housed in the top three floors of Novotel Marsh Wall, writes Joe Bill

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