Kamil Bouloot at the helm of Seagrass Boutique Hospitality Group
At the helm of Seagrass Boutique Hospitality Group Middle East, MD Kamil Bouloot shares how culinary identity drives operations expansion and consistency. Across this interview, he discusses leadership priorities, upcoming openings, regional growth challenges and why protecting food quality remains central to long-term brand success
4 chefs on why meat is cutting it in 2025
Packed with protein and brimming with creative potential, meat and poultry are enjoying a surge in popularity among both chefs and diners. Four regional experts chew over the latest industry trends, from sourcing locally and ethically to getting clever with off-cuts.
7 industry experts share their must-eat meat ideas for today’s menus
Changing consumer demands and broader industry trends have seen big changes in the meat dishes finding their way into commercial kitchens and onto menus. HN grilled seven experts on the latest developments they’ve noted, from the nose-to-tail cooking phenomenon to fusion creations and the glorious lesser-known cuts that are finally achieving well-deserved recognition.
Meat and other treats
From traditional turkey to out-there oyster wellingtons, these inspirational center-pieces will set the seasonal scene and delight your diners.
Mighty Meat
We sat down with six meat-specialist chefs to get our teeth into the latest trends, what customers are ordering, marble scoring and the grass-fed versus grain-fed debate.
More than meats the eye
Five experts get their teeth into the tasty topic of meat industry trends, sharing their thoughts on everything from getting creative with lesser-known cuts to the importance of careful sourcing and good animal welfare.