In this week's Raymond Blanc guest-edited Caterer and Hotelkeeper magazine…
Exclusive sustainability survey We find out how sustainable operators really are, and what progress they've made towards operating more responsibly. The exclusive research, led by Caterer and Hotelkeeper and Raymond Blanc, lifts the lid on what is done with waste and which initiatives are the most important for sustainability.
Raymond Blanc's alumni In 28 years at Le Manoir aux Quat'Saisons Raymond Blanc has mentored thousands of men and women who have since gone on to independent success. They share how the chef empowered them to reach their goals.
The Caterer and Hotelkeeper interview Gravetye Manor managing director Andrew Thomason discusses the end of the road at Von Essen, a new chapter at the country house hotel and his fond memories of a four-year stint at Le Manoir aux Quat'Saisons.
Sustainable luxury Is it possible to combine luxurious hospitality with ethical business practices? We speak to operators, including Raymond Blanc, who offer their tips for providing the experience without the excess.
The heroes of housekeeping With interior design and recycling in the job spec, it's clear that hoteliers now expect much more from their executive housekeepers than just keeping the property clean. We applaud the contribution of a hotel's unsung heroes.
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