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In this week’s issue: 8-14 February 2019

Written by:
Written by:
In this week’s issue: 8-14 February 2019

The super sommelier
How Alex Freguin at Moor Hall in Lancashire became part of the new, more casual breed of modern sommelier

Hoteliers: now is the time to act
Ideas and business insights from the Master Innholders’ 26th Hotel General Managers’ Conference

Up close and personal
Why WiFi might be the best way to deliver direct marketing to your guests

Top 10
A glimpse behind the scenes at the Bocuse d’Or – the greatest show on earth

Stem, London

Recipe of the week
Fougasse with Gruyère, lardons and caramelised garlic from Crumb by Richard Bertinet

Minute on the clock
Chris Gillard, executive chef, EartH Kitchen

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