The Future of Food 2.0 targets plant-based investment
The event will feature the world’s top leaders and investors in plant-based innovation including Prince Khaled bin Alwaleed, Founder and Chief Executive Officer of KBW Ventures.
Beirut Express reopening on London’s Edgware Road
Marouf Abouzaki, alongside his wife opened London’s 1st Maroush restaurant on Edgware Road in 1981 with the aim of serving Londoners authentic Lebanese food made the traditional way. Since then, the brand grew to include 16 outlets boasting 5 F&B concepts. These include more formal dining at Maroush Gardens, live entertainment...
Tawlet-Arles solidarity canteen launching in July
The 5th iteration of Rencontres d’Arles, France, taking place between July 1st till September 22nd will host Kamal Mouzawak, founder of Lebanon’s Tawlet, a series of cooperative restaurants established in 2009. This project highlights the ‘savoir faire’ of women hailing from different regions of the country, as well as their...
First standalone restaurant at the Four Seasons Hotel Kuwait At Burj AlShaya opens
Riviera has been designed by Shanghai-based Kokai Studios – which has already worked with Four Seasons on highly-successful projects in Kuwait and Japan.
World’s 50 Best Restaurants announced
Glamour, intrigue, controversy and the planet’s most talented culinary chefs gathered last night at Singapore’s Marina Bay Sands Hotel to attend the 18th iteration of ‘The World’s 50 Best Restaurants’ sponsored by San Pellegrino and Acqua Panna. The annual event, which launched back in 2002, aims at highlighting the diversity of...
New executive chef joins The St. Regis Abu Dhabi
In his new role, Chef Murphy will provide flair and finesse as well as leadership for the team of 70 chefs across the hotel.
Fulcrum wins
Fulcrum; LBACC’s restaurant management division at Rafic Hariri International Airport, had good reason to celebrate this year after being awarded the highest number of gold medals at Salon Culinaire and third place in the Lebanese Barista Championship. Executive chef Camille Wehbe was also awarded as an active member of the Académie Nationale de Cuisine, Ile de France, at HORECA 2019
Global demand for soy and milk proteins is on a growing curve
The inflating disposable incomes are behind this demand. This is coupled by the increasing prevalence of lifestyle diseases and consumers health awareness.
F&B in hotels: Afterthought to forefront?
A couple of decades ago, a hotel restaurant was often little more than a pass-through for guests and an unlikely eatery choice for locals. The general perception was that restaurants located within hotels were conservative, overpriced and underwhelming, available solely as an option for travelers that didn’t want to go out. Chirine Salha, senior consultant at Ulysses Consulting, gives us the rundown on the latest developments in a highly contested part of hotel management
