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
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.
