Spirited Awards’ Regional Honorees

Spirited Awards’ Regional Honorees

The 2019 Spirited Awards nomination process saw a record number of submissions across categories. The Tales of the Cocktail Foundation is thrilled by the hospitality industry’s participation in recognizing the incredible hard work and achievements of all involved and is proud to announce the Regional Top 10 honorees, broken into...

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Souk El Tayeb’s 15th anniversary

Souk El Tayeb’s 15th anniversary

To mark the changes brought about to Lebanon’s food scene, Kamal Mouzawak, Souk El Tayeb’s founder will be celebrating the brand’s 15th birthday with a host of unmissable events at the 2019 annual Garden Show, the venue where it all started.

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Spinneys opens largest Ajman store

Spinneys opens largest Ajman store

Measuring more than 14,000 square feet, the new Ajman store will be the second in the emirate and will create over 35 new jobs for the local community.

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Dark chocolate market to reach USD 60+ billion

Dark chocolate market to reach USD 60+ billion

Dark chocolate, also known as ‘bittersweet’, is made from cocoa butter instead of fats such as palm and coconut oils. It carries a rich and intense flavor.

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Le Sushi Bar’s new design and location

Le Sushi Bar’s new design and location

After two decades of delighting diners in Ashrafieh, Le Sushi Bar is celebrating its 21st anniversary by moving to Downtown!

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Fresh food on high demand in the UAE, driven by health awareness

Fresh food on high demand in the UAE, driven by health awareness

The country plans to have food security and searches for new technology that can cope with the hot weather, limited water supply and soil salinity.

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The China-Aid Lebanese Conservatory project unveiled

The China-Aid Lebanese Conservatory project unveiled

Belt and Road Initiative giving new impetus to China-Lebanon business cooperation.

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F&B industry’s food sustainability initiative

F&B industry’s food sustainability initiative

With sustainability now cemented in the industrial vernacular across almost every industry imaginable, turning business models ‘green’ is not an overnight or cheap transition. Dean Murphy, Director of Operations at JRG Dubai, argues that creating lasting impact for the planet does not automatically mean cost increases for F&B operators… Let’s...

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