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In this week’s issue: 5 – 11 October 2018

Written by:
Written by:
In this week’s issue: 5 – 11 October 2018

Leaders of the pack
From a start-up with massive debts to a hospitality powerhouse in 10 years, we follow the rise and rise of Green & Fortune

John Trueman says we should look on the brighter side of Brexit

Hotel design
Glazebrook House, South Brent, Devon

Chef Eats Out
A lucky cohort of chefs join Tom Brown and Udale at Cornerstone

Eckington Manor, Worcestershire

Recipe of the week
Harissa-marinated and grilled partridge breast with orange couscous and pitta bread, from Feathers: The Game Larder by José Souto and Steve Lee

Chef revelations
Tommy Heaney, head chef at Heaney’s Cardiff, tells us his likes, dislikes and a secret

Test the waters
A guide to water filtration systems and how to best implement them into your business

Minute on the clock
Oliver Kahf, general manager of the Hard Rock Hotel London

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