Joan Reen, who with her husband created one of the UK's leading country house hotels - the four-red-AA-star Ynyshir Hall in Powys, mid-Wales - has died from cancer. She was 67.
Norfolk chef Mark Dixon has taken foie gras off his Valentine’s Day weekend menu after claiming to have received death threats and threatening phone calls from vegan activists.
Red Hotels, owner of the Scarlet and Bedruthan hotels in Cornwall, has unveiled plans to give all kitchen staff a better work/life balance.
Rumours that Starwood Hotels & Resorts will be taking its W Hotels brand to Scotland to operate the controversial ‘ribbon’ hotel in Edinburgh have not been confirmed by the company.
The Unite union has called for business secretary Sajid Javid to “stop dragging his feet” and to deliver his report on the investigation into tipping practices.
The Samling hotel in the Lake District will be expanding its Michelin-star restaurant to 48 covers – more than double its current offering, which caters for 22 people.
Fera at Claridge’s, the Bombay Brasserie and D&D London’s German Gymnasium have been announced as the three finalists in the Hotelympia 2016 Design Award.
The Celtic Manor Resort has renamed the 148-bedroom Hilton Newport as the Coldra Court hotel ahead of taking over the property at the end of March.
The US-based One Group is due to open its first STK Rebel in the UK, in Edinburgh in 2017. The British-born founder tells Neil Gerrard why he is a strong believer in marketing to women and why the USA’s tipping culture could be about to die out
While the industry has made progress, there is room to drive waste down further, says Winnow founder and chief executive Marc Zornes
The boss of a Newcastle restaurant company has been banned from acting as a director for seven years for allowing her company to employ illegal workers.
The London outpost of New York restaurant Hotel Chantelle has closed little more than six months after it opened behind Selfridges on Orchard Street.
Going up in the world: Daniele Quattromini, the 2016 Gold Service Scholarship titleholder; The Caterer interview: Jonathan Segal of US-based One Group on the UK's first STK Rebel; Yorkshire rhubarb dishes; Menuwatch: Peel's in Solihull; Wake up call: Mind the gender pay gap; Products: Keeping cool: embracing frozen food