The growing appetite for plant-based cuisine
Once regarded as niche or limiting, plant-based dishes are now appearing on mainstream menus thanks to broader wellness trends and changing eating habits. Abdul Kader Saadi, founder and managing director at Eighty6, examines how hospitality professionals are rethinking their approach to this increasingly in-demand, maturing segment.
Minor Hotels launches Colbert Collection with plans for Middle East expansion
Minor Hotels announces the launch of Colbert Collection, a premium soft brand uniting independent hotels through emotionally-driven travel experiences globally.
Mahmood Khaleel Alhashmi on why Ajman offers a unique UAE stay
Ajman is carving a niche as a charming UAE destination with a distinct identity, combining warm Emirati hospitality, cultural attractions and coastal beauty. Mahmood Khaleel Alhashmi, director general of Ajman Department of Tourism, Culture and Media, explains why the emirate is an ideal choice for travelers seeking genuine connections and leisurely paced, meaningful experiences.
An authentic expression of Tuscany with MICHELIN-starred chef Matteo Temperini
MICHELIN-starred chef Matteo Temperini, executive chef of Rosewood Castiglion del Bosco, is celebrated for refined, ingredient-driven cuisine rooted in authenticity. With a deep respect for Italian culinary heritage, he brought a taste of Tuscany to Rosewood Abu Dhabi briefly.
In the kitchen with Rachel Bado, group executive chef
In the kitchen, Rachel Bado, group executive chef creative at SAS Hospitality, finds joy through ingredients, guided by cultures and memories. She shares more in this exclusive interview.
Virgin Limited Edition Marrakech is slated to open in 2027
Limited Edition, part of Virgin Hotels Collection, announces a new luxury hotel development near Marrakech, scheduled to open in 2027.
Stephan Schupbach on Chedi Hospitality’s unbound approach to luxury hospitality
In a buoyant regional market, Chedi Hospitality is expanding its presence through a growth strategy rooted in authentic luxury and cultural stewardship. CEO Stephan Schupbach tells HN how the group is curating experiences that go beyond simple stays to give high-end guests a deeper sense of connection and place.
Regulation is reshaping plant-based expectations, says YOOK CEO Katre Kõvask
Plant-based products are coming under renewed scrutiny as regulation and consumer expectations reshape credibility across regional food and beverage markets.
Accor accelerates premium growth in Cairo with Swissôtel Cairo West
Accor signs Swissôtel Cairo West, marking a milestone expansion reinforcing Egypt as a priority growth market regionally today.
Crafting purpose through pastry with Valérie Kassardjian Danoux
From finance to flour, Valérie Kassardjian Danoux founded Délicieuses, crafting refined pastries inspired by France, Switzerland and Lebanon.
