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...
Future proofing Lebanon’s Air Traffic Control training
Air traffic controllers in Lebanon can now train in a ‘real world’ air traffic environment, using highly advanced simulation technology developed in New Zealand.
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...
HORECA Trade consolidating ME presence
One of the leading foodservice distributors in the UAE, HORECA Trade and its sister companies will, starting July, operate under recently rebranded Bidfood name. For 16 years, HORECA Trade has been taking on multiple UAE foodservice channels under its wings, offering an extensive F&B portfolio that boasts iconic and internationally-recognized...
EHL welcomes new advisory board member
Pierre-Frédéric Roulot, CEO of Louvre Hotels group, joins the international advisory board of the prestigious École hôtelière de Lausanne hospitality management school. A leading ambassador of the Swiss hospitality tradition, EHL is a pioneering school, which has been training hospitality professionals since 1893, boasting over 25,000 graduates working in the...
Elevating the culinary arts at Le Cordon Bleu
André J. Cointreau, President and CEO of Le Cordon Bleu talks with HN about the school’s most recent and exciting offerings designed to better equip students with the tools for tomorrow’s hospitality industry. In the wake of an ‘experience’ economy, hospitality has changed into an accommodation model driven by customization...
