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CONTENTS
Company News 04 - 05, 06
Natacha Fazal-Karim: A Vision Rooted in Timeless & Sustainable Luxury 08 - 09
Norðurflug: Iceland’s Premier Helicopter Experience 10
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Industry News 11
Latest Openings 12 - 13, 26, 36
People on the Move 14 - 15
2026 Trend Predictions 16
Interview - Julia Birzele, International Hospitality Pioneer 18 - 19, 20
Interior decoration becomes hospitality 24
Beyond borders: Hospitality’s hunt for new talent amid a perfect storm for the sector in 2026 28
Show Preview - Uncover innovation in hospitality at HRC and Hospitality Tech360 30 - 31
Event News 32 - 33
Technology News 34 - 35
Upcoming Openings 37
Project - Sheraton Grand London Park Lane unveils renovation of Art Deco Palm Court 38
Case Study - Grundon supports Calcot & Spa in sustainability drive 40
Opinion Piece - Moving from ambition to impact in hospitality technology 42
DIM SUM LIBRARY
A new chapter in modern Cantonese dining unfolds this winter, as Aqua Restaurant Group brought its acclaimed Hong Kong concept, Dim Sum Library, to Covent Garden on Monday 8th December 2025 - a date chosen with intention, as the number 8 is considered highly auspicious in Chinese culture.
Designed as an all-day dining destination, it is a space that transforms throughout the day - from casual, quick lunches to leisurely afternoon tea, after-work drinks and dim sum, to pre-theatre dinners.
To mark the occasion, diners were treated to a special opening-day surprise: a giveaway of 888 dim sums - a triple dose of luck.
Making its highly anticipated UK debut, Dim Sum Library opens its first international outpost as the 25th venue from Aqua Restaurant Group.
This new London address will honour the artistry, innovation and elegance that have defined the Hong Kong original since its launch in 2016. Known for
redefining Asian dining through creativity and design, Aqua Restaurant Group now introduces Londoners to a sophisticated interpretation of Hong Kong’s contemporary dim sum culture - creative, inventive and unmistakably modern.
“In the kitchen, Chef Jian Jia and Aqua Restaurant Group’s Dim Sum Master, Chef Leung Kwok Wah, work hand in hand to craft and execute the menu.
Combining their traditional Hong Kong training with their modern approach they bring a shared vision of authenticity, precision, and innovation to every dish.”
The menu reimagines dim sum and classic Cantonese dishes through a modern lens, balancing bold flavours, delicate textures, and impeccable presentation. Signature dishes include Wagyu Beef Puff with Black Pepper - a Hong Kong favourite featuring crisp, seaweed-light pastry filled with tender wagyu beef lifted by a subtle peppery heat; the Dan Dan Xiao Long Bao, which infuses the nutty richness of Sichuan Dan Dan broth into a delicate soup dumpling and the Black Garlic Siu Mai - pork & shrimp dumpling.
DARJEELING EXPRESS STEAMS AHEAD TO NEW UPSIZED LOCATION IN SHAFTESBURY CAPITAL’S PORTFOLIO
Shaftesbury Capital has announced that the pioneering Indian restaurant, Darjeeling Express, will relocate within the leading West End landlord’s portfolio, moving into a larger unit at 38-40 Rupert Street, in the coming months.
Founded by acclaimed restaurateur Asma Khan and celebrated for its allfemale kitchen, Darjeeling Express has proven a standout addition to Kingly Court. The restaurant has partnered with Shaftesbury Capital once again, as it embarks on its next phase of growth.
Launching into a larger 5,600 sq ft space with 130 covers, the new Soho location will enable Darjeeling Express to continue delivering its authentic mix of Bengali, Hyderabadi, and Kolkatan cuisine to an even wider audience.
Darjeeling Express will share Rupert Street with a revered selection of F&B operators, including the likes of The Palomar, Evelyn’s Table, and Speedboat Bar. The street’s repertoire of standout concepts means that Darjeeling Express is well-positioned for further success, highlighting Shaftesbury Capital’s active approach to supporting and nurturing its hospitality operators.
Emma Matus, Head of Restaurant Leasing at Shaftesbury Capital, commented: “Darjeeling Express began its journey with us in Kingly Court, and we are proud to have played a role in its growth. The move to a new home within our portfolio reflects the strength of our ongoing partnership, and quality of the places we are responsible for. We are confident the team will thrive on Rupert Street, next to the likes of Evelyn’s Table and Speedboat Bar,
The experience extends beyond dim sum, with reimagined classics such as the Black Truffle Crispy Chicken and the Steamed Alaskan Black Cod with Sichuan Pepper and the Sweet and Sour Pork, complemented by refined desserts including Oolong Crème Brûlée and Truffle Chocolate Mochi.
At the heart of the restaurant, a Chinoiserie-inspired cocktail bar offers both timeless classics and tea-infused creations such as the vibrant Chinese Whisper - a creative blend of Fenjiu baijiu, Kalhua, shitake bitters and a blend of 5 Chinese spices. The interiors, influenced by Hong Kong’s vibrant street-food culture, strike a balance between cosy and refined. Decorative vintage
Chinese posters add character, while an immersive dim sum creation station at the restaurant’s entrance offers guests a behindthe-scenes glimpse as they pass the main window.
bringing an authentic and celebrated dining experience to a different part of Soho.”
Asma Khan, Founder of Darjeeling Express added: “I’m so proud of how far Darjeeling Express has come in the last few years – what started as a passion project for me has become a mainstay of Indian dining in London, and a successful example of female empowerment in hospitality. As we continue to grow, Shaftesbury Capital has supported us with a space that allows our allfemale team to remain front and centre, while taking the next step in our exciting journey.”
CURIO COLLECTION BY HILTON STRENGTHENS ITS LONDON ROOTS WITH THE BOTREE SIGNING
Hilton has announced a stylish new addition to its Curio Collection in the UK with the signing of The BoTree London, Curio Collection by Hilton. Set in the heart of Marylebone, the hotel is the latest addition to Hilton’s expanding lifestyle portfolio and builds on its long-standing partnership with Shiva Hotels.
Originally opened in 2023, The BoTree is a 200room urban sanctuary with interiors buzzing with wild botanicals, vibrant colours, and natural light. Guests can choose from three distinct experiences: LAVO, a two-storey restaurant celebrating coastal-Italian cuisine; The BoTree Bar, a stylish daytime-to-nighttime social hub; and 77, London’s new premier cultural venue that hosts the world’s finest DJs for exclusive parties and private events in a state-of-the-art environment. For more intimate gatherings, a cosy 33-seat screening room sets the scene for private events.
The hotel uniquely stands at the meeting point of three of London’s most celebrated neighbourhoods – Marylebone, Mayfair, and Soho, allowing guests easy access to the charm of Marylebone’s boutiques and cultural landmarks, Mayfair’s luxury shopping, and is steps away from Soho’s vibrant streets and energy.
Patrick Fitzgibbon, senior vice president, development, Europe, Middle East & Africa, Hilton, said: “The BoTree London is an exciting addition to our growing Curio Collection by Hilton portfolio, bringing a distinctive, lifestyleled experience to one of London’s most dynamic neighbourhoods. Shiva Hotels have a proven track record of creating standout hotels, and The BoTree perfectly captures the energy and individuality that defines the Curio Collection by Hilton brand. With its incredible location, vibrant design, and resort-like feel, The BoTree will be a fantastic base for guests looking to explore London’s culture and creativity.”
FULLER’S PARTNERS WITH ILLY TO CHAMPION PREMIUM, SUSTAINABLE COFFEE IN PUBS
Fuller’s is delighted to announce a new partnership with premium and sustainable coffee brand, illy – which is now available for customers to enjoy in its pubs and hotels.
Oliver Rosevear, Fuller’s Sustainability Director, said: “We are really excited to see illy in our pubs and hotels. illy puts social and environmental responsibility at its core, and our customers can now enjoy high quality coffee that has less impact on the planet and supports its farming communities.
“Fuller’s is committed to being Net Zero by 2040 – with suppliers’ emissions and their own Net Zero targets playing a big role in achieving this.
“Partnering with brands like illy who prioritise sustainability, not only aligns with our value of doing things the right way – but it helps us on our Net Zero journey.”
According to Fuller’s, the partnership with illy will help the company to achieve other targets within its sustainability programme, Life is too good to waste.
“illy’s machines use significantly less energy and there are robust recycling processes for its packaging, supporting us on
our target of being Net Zero operationally by 2030 and reaching a recycling rate of 70% this year,” adds Oliver Rosevear.
Quality coffee has become an increasingly important everyday ritual for UK consumers – and the right coffee with strong sustainability credentials can help to build the role of pubs as an allday destination.
Marcello Canetti, Managing Director UK & IE at illy, said:
“This exciting partnership with Fuller’s brings together two brands with a shared commitment to quality, community and the environment. Pubs have long been at the heart of their communities, offering spaces where people socialise and unwind.
Connecting over quality coffee has become an increasingly important everyday ritual for UK consumers helping to build the role of pubs as an all-day destination.”
ALL BAR ONE INVESTS IN ITS TRANSPORT HUB SITES
Mitchells & Butlers premium bar brand, All Bar One, announces the refurbishment and extension of three of its transport sites. Part of a combined £2.3million investment, All Bar One Birmingham Airport T2 Airside, All Bar One Edinburgh Airport 1 West and All Bar One Birmingham New Street Station are undergoing design-led upgrades tailored to cater for the high-footfall locations.
Each site will feature the bar brand’s trademark interiors with practical layout improvements to enhance guest flow and experience, supporting the growth of all-day trading, whilst offering speed and flexibility for travellers.
Reopened on 19th December, Birmingham Airport T2 Airside offers a new, improved main entrance and a defined dining and bar area, along with upgraded lighting, natural timber floor and brick wall finishes.
This will be followed by the expansion of Edinburgh Airport 1 West, opening on 7th February. Work will see an extension of the site onto the concourse area, adding 30 more covers, alongside enhancements to layout to increase visibility within the terminal.
Birmingham New Street Station will see the most extensive refurbishment, expanding into a new unit within the station with an additional 90 covers, bringing the total capacity to 235, along with a redesigned bar area and new customer toilets. Set to reopen on 6th March, the new larger unit is designed to meet increased commuter and leisure demand.
Operations Director at All Bar One, Menesh Modhwadia, comments: “These refurbishments reflect our continued investment in highperforming transport locations, where both footfall and dwell time are increasing.
“By evolving the design and flow of these sites, we’re able to trade more effectively while staying true to our core focus: serving great food and drink and creating enjoyable moments for guests, whether they’re travelling for business, leisure or simply passing through.”
NATACHA FAZAL-KARIM: A
VISION ROOTED IN TIMELESS & SUSTAINABLE LUXURY
In the sun-drenched hills of Tuscany, where time slows and beauty whispers through olive groves and vineyards, Natacha Fazal-Karim has crafted a world that feels both timeless and profoundly human. A creator, interior designer, humanitarian, and mother, Natacha brings to life spaces that speak the language of the soul, where every scent, texture, and play of light tells a story of care, consciousness, and elegance. Born in Paris and enriched by a life across continents, her aesthetic is guided by authenticity, nuance, and purpose. Through One Belvedere Tuscany, Belvedere 1 Winery, QB Cucina, Locanda Le Piazze, and Tavola di Guido, she redefines luxury: not opulence, but harmony; not excess, but emotion.
One Belvedere Tuscany – A Luxury Wellness Retreat
“Every detail here is a conversation with the soul,” says Natacha Fazal-Karim. Nestled amidst the sun-kissed hills of Tuscany, One Belvedere Tuscany is a luxury wellness retreat where timeless elegance meets contemporary, ecoconscious design. From regenerative gardens to curated wellness experiences, the estate fosters a deep connection to nature, body, and mind. Guests can savor dishes crafted from the premium, locally sourced Tuscan ingredients and partake in bespoke experiences designed to awaken the spirit.
From private vineyard tours, guided olive oil tastings, and cooking classes at QB Cucina to tailored wellness retreats and curated Tuscan excursions, every experience at One Belvedere Tuscany is designed to create lasting memories. “We aspire to create a journey that nurtures the mind, body, and soul,” Natacha adds. Rooted in eco-conscious luxury, every corner of the estate tells a story of craftsmanship, care, and conscious living. One Belvedere Tuscany is not merely a destination but an invitation to pause, reflect, and savor the art of slow, mindful living.
Belvedere 1 Winery: Craftsmanship Meets Ecology
The Belvedere 1 winery is a living testament to the estate’s regenerative ethos. “Winemaking is a story of patience and respect,” Natacha says. “We intervene only when necessary, letting the earth and grapes tell their story.”
The winery’s low-intervention approach emphasizes biodiversity and sustainability, resulting in premium
Chianti wines that reflect the soul of Tuscany’s terroir. Visitors embark on a sensory journey through vineyards, discovering the mastery and heritage behind every bottle. Belvedere 1 Winery embodies the philosophy that true luxury is found in harmony with nature.
QB Cucina – A Delicious Vegetarian Restaurant
“True innovation honors tradition while celebrating the land,” reflects Natacha Fazal-Karim. Led by Chef Federico Viti, QB Cucina is a premier fine-dining vegetarian restaurant in Castellina that pays homage to Tuscany’s rich culinary heritage. Every plate is thoughtfully crafted using locally sourced, seasonal produce, prepared with a mindful, zero-waste philosophy that honors both ingredient and land, showcasing creativity while maintaining authenticity.
Natacha explains, “We aim to transport every guest on a journey, where every bite tells a story of the land, the harvest, and the hands that shaped it.” From degustation menus to curated tasting experiences, QB Cucina reflects an ethos of eco-conscious luxury and mindful indulgence. Guests are invited to connect deeply with the flavors, textures, and aromas that define the Tuscan landscape. QB Cucina transcends conventional dining, offering a holistic experience
One Belvedere Tuscany
Natacha Fazal-Karim
where culinary artistry, sustainability, and conscious hospitality converge. Every visit is a celebration of culture, craftsmanship, and the art of ecoconscious luxury dining.
Locanda Le Piazze – A Luxurious Boutique Hotel
“A hotel is not just a space, but it is an experience,” shares Natacha Fazal-Karim. Locanda Le Piazze, a luxurious ecofriendly boutique hotel in the heart of Tuscany, embodies timeless charm while embracing an ever-evolving, forwardthinking philosophy. Cherished for over a decade by discerning travelers, Locanda Le Piazze balances tradition with innovative design, fostering an environment of mindful luxury. Natacha emphasizes, “We believe in creating moments that leave an imprint on the
heart, blending culture, cuisine, and conscious hospitality.”
From truffle hunting to intimate culinary experiences, Locanda Le Piazze invites guests to explore the authentic rhythm of Tuscany while enjoying the utmost in comfort and refinement. Here luxury meets meaningful experiences.
Tavola di Guido – A Farm-To-Table
Restaurant
“Dining should be a journey, not just a meal,” says Natacha Fazal-Karim. Tavola di Guido is a farm-to-table restaurant in Castellina, offering a culinary voyage that celebrates both Tuscan tradition and global innovation. Led by Chef Guido Haverkock, every dish is an inspired creation rooted in honest, authentic Tuscan cooking, slowly and lovingly prepared just as grandmothers once did, blending time-honored recipes with
modern techniques that reflect the chef’s worldly experience and a deep respect for how food nourishes the body. Natacha adds, “We design every meal to tell a story, where flavors, textures, and aromas evoke emotion and connection.” Tavola di Guido’s philosophy prioritizes authenticity, locally sourced ingredients from One Belvedere Tuscany farm, and thoughtful craftsmanship, ensuring every bite is both memorable and meaningful. The restaurant offers curated tasting menus and seasonal specialties, each harmonizing with the rhythms of the region. Tavola di Guido is more than a restaurant; it is a celebration of Tuscan culture and slow cooking, where honest, farm-to-table food is prepared with care, rooted in sustainability, respect for ingredients, and an understanding of how food nourishes the body.
Follow Natacha Fazal-Karim on LinkedIn and explore her Tuscan sanctuary of luxury.
QB Cucina
Chef Federico Viti
Locanda Le Piazze
Chef Guido Haverkock
NORÐURFLUG: ICELAND’S PREMIER HELICOPTER EXPERIENCE
For discerning travelers seeking the extraordinary, Norðurflug stands as Iceland’s leading helicopter tour provider, offering an unmatched gateway to the island’s breathtaking beauty. With the largest fleet, the most experienced team, and a reputation for personalized service, Norðurflug elevates luxury travel above the clouds—literally.
A Journey Beyond the Ordinary
Imagine soaring above Reykjavik’s vibrant cityscape, the golden hues of geothermal fields, or the dramatic contours of Iceland’s volcanic heartland. Norðurflug’s diverse range of tours invites guests to discover the country’s
wonders from a privileged perspective— where every flight is tailored for awe and adventure. Whether it’s a city sights tour, a Golden Circle adventure, or a custom private charter, each journey is meticulously crafted to suit the desires of luxury travelers.
Experience and Safety at the Forefront
What sets Norðurflug apart is not just its expansive fleet, but the depth of expertise behind every flight. The company’s pilots boast between one and eight years of professional flying experience, combining technical excellence with a passion for Iceland’s landscapes. Safety is paramount; Norðurflug’s impeccable record and rigorous standards provide guests with complete peace of mind, allowing them to relax and immerse themselves in the experience.
Personalized Service, Unforgettable Memories
Luxury is personal, and Norðurflug’s approach reflects this ethos. From the initial inquiry to the final touchdown, guests are welcomed with warmth and professionalism. The team’s attention to detail ensures that each tour—whether a romantic escape, a family adventure, or a corporate event—is seamless, memorable, and tailored to individual preferences. Flexible tour options and bespoke charters mean that no request is too ambitious; Norðurflug delights in exceeding expectations.
The Ultimate Way to See Iceland
In a destination renowned for its raw beauty and dramatic contrasts, Norðurflug offers the ultimate vantage point. Guests consistently describe their flights as “unforgettable” and “the best way to see Iceland’s beauty.” The company’s commitment to excellence, safety, and service has earned it a loyal following among luxury travelers and industry partners alike.
For those seeking to elevate their Icelandic adventure, Norðurflug delivers not just a tour, but a transformative experience—one that lingers long after the helicopter’s rotors have stilled.
Discover more or book your exclusive Icelandic helicopter journey at Norðurflug.
£1 BN LOCAL BUSINESS BOOM EXPECTED AS UK’S NEXT THEME PARK TAKES SHAPE
Plans for Universal Studios’ first European theme park, set to open in Bedfordshire in 2031, could spark an unprecedented wave of local investment worth up to £1billion in new hotels and restaurants alone, according to analysis by Approved Business Finance.
With the park expected to attract 8.5 million visitors annually and create 28,000 jobs, the development is being tipped as one of the most significant boosts to the UK tourism economy in decades. But research reveals that Bedfordshire will need to transform quickly to cope with the crowds.
Opportunities for local business In a data-led study, Approved Business Finance analysed theme park infrastructure around the world to understand how many hotels and restaurants will need to be constructed to fulfil visitor demand.
The area that will house the theme park is currently mostly open space, with no real amenities that could service the needs of millions of annual visitors. According to the research, the local area around the park will need at least 19 hotels nearby to accommodate guests. Right now, there aren’t enough to come close. For comparison:
• Disneyland California has 80 hotels within two miles.
• Magic Kingdom Florida has 22 hotels within walking distance.
• Even Thorpe Park, with less than a quarter of the expected footfall of the new Universal park, has 12 hotels nearby.
And it’s not just beds that are in short supply - it’s food, too. To meet visitor demand, the Bedfordshire site will need around 93 restaurants in its immediate surroundings. At present, there are only four. That’s a shortfall of 89 restaurants. By comparison:
• Alton Towers has 78 restaurants nearby.
• Disneyland California has nearly 200.
• Tokyo Disneyland boasts 177 within two miles.
“It is fantastic that Universal have chosen Bedford as the site of their first theme park in Europe, demonstrating the importance of tourism to attract inward investment, drive economic growth and create jobs. It is exciting to see that visitors will be able to enjoy more state-of-the-art film and TV-related experiences right here in Britain once the theme park opens in 2031.”
The project will create 28,000 jobs and spark investment across construction, hospitality and retail, providing a
massive boost to the local and national economy. Construction cost estimates for hotels and restaurants alone could be between £240m and £1.1bn, depending on the size and standard of the new premises.
Mark Kozo, Commercial Director at Approved Business Finance, commented:
“The sheer scale of the Universal development will create unprecedented demand for local infrastructure. With the right investment, Bedfordshire could become a hotspot for entrepreneurs and national chains alike. The opportunity here for local businesses is exciting, and one the area can really benefit from.
“Through commercial mortgages and asset finance, we’re ready to help local and incoming businesses access the funding they need. Whether that’s building a hotel, fitting out a restaurant, or expanding a logistics operation – this is a once-in-a-generation opportunity, and businesses that act early will be best placed to benefit.”
David Jazani, Senior Lecturer in Building Technologies and Construction at the University of Bedfordshire, added:
“I expect a lot of the work on the park itself to be carried out by specialist contractors from outside of the area, but certainly some support work may come from local businesses.
“Primarily, I see opportunities for the service and hospitality industry emerging from the development, and the impact on housing would be quite high. Bedford Council needs to start preparing now to meet requirements.”
Patricia Yates, Chief Executive of VisitBritain/VisitEngland, said:
“It is fantastic that Universal have chosen Bedford as the site of their first theme park in Europe, demonstrating the importance of tourism to attract inward investment, drive economic growth and create jobs. It is exciting to see that visitors will be able to enjoy more state-of-the-art film and TV-related experiences right here in Britain once the theme park opens in 2031.”
ICEHOTEL 36 NOW OPEN IN JUKKASJÄRVI, SWEDEN
ICEHOTEL in Jukkasjärvi, Sweden, has now opened the doors to this year’s winter hotel, ICEHOTEL 36. Here, guests from all over the world can sleep surrounded by shimmering art made of
ice and snow, created by 33 artists from 12 countries. A highlight this year is a grand piano – a full-scale piano made of ice – which will be played during the winter season.
Upon entering ICEHOTEL’s iconic doors, guests arrive in the 30-metre-long Main Hall, Cathedral Grove, where a glistening forest of icy treetops stretches all the way up to the ceiling. In the Ceremony Hall ECHO, wedding couples can say yes to love, and visitors are welcome to sit among the art to quietly experience the beauty and silence.
The creation of ICEHOTEL began already in March, when ice was harvested from the Torne River. Construction of the
2,800-square-metre winter hotel started in November. Under the direction of ICEHOTEL’s Creative Director Luca Roncoroni, a team of 89 builders, artists, lighting designers and art support worked side by side to transform ice and snow into world-class art.
“I am very proud of each and every one who contributed to ICEHOTEL 36, some of the artists came with years of experience and others never worked in snow and ice before. Thanks to hard work and a positive spirit we managed to get everything ready on time! Another thing we’re especially proud of is the grand piano made of ice. Assembling it was both nerve-racking and magical — we didn’t know if it would hold until the very last minute. Now we look forward to hearing music echo through the corridors of ICEHOTEL,” says Luca Roncoroni, Creative Director at ICEHOTEL.
Soap bubbles, black holes, an Arctic story archive, and stormwinds of ice and snow
ICEHOTEL 36 features twelve art suites created by artists from twelve countries – here, you can sleep in the eye of the storm in Sweep Me Off My Feet, settle in and read one of the stories from the frozen ICEHOTEL Archive, lose yourself in a world of soap bubbles in Soap Bubbles, or experience the force of a black hole in Spaghettification. Read more about the twelve art suites here.
In the year-round section, ICEHOTEL 365, guests will find 18 art and deluxe suites, an Ice Gallery and ICEBAR In Orbit.
In addition to the Art Suites, Main Hall and Ceremony Hall, a grand piano of ice, this year’s winter hotel includes an outdoor art project, a design installation, and another 20 Ice Rooms. In the yearround section, ICEHOTEL 365, guests will find 18 art and deluxe suites, an Ice Gallery and ICEBAR In Orbit. Those who prefer a warm bed can choose from cosy hotel rooms and cabins. ICEHOTEL is more than a hotel – it is a living art exhibition, filled with ephemeral art that melts back into the Torne River each spring.
Arctic experiences and local flavours
Every year, ICEHOTEL attracts visitors from around the world — many experiencing life north of the Arctic Circle for the first time. Everything here is created on nature’s terms: the ice is borrowed for a short moment before returning to water, and both activities and culinary experiences draw inspiration from the surrounding wilderness.
At ICEHOTEL Restaurant, local ingredients are at the centre. Guests can enjoy the four-course Ice Menu, where parts of the meal are served on crystalclear ice blocks from the Torne River — with flavours such as Kalix vendace roe, reindeer, sea buckthorn and cloudberry.
At the Veranda, guests can enjoy a Chef’s Table with a twelve-course tasting menu inspired by the eight Sámi seasons. The chefs transform local ingredients into an artistic culinary journey that delights all the senses.
Outdoors, the Arctic experience continues: try ice sculpting, join a snowmobile tour to witness aurora stronger right now than any in the past decade, go dog sledding across river and forest, take part in a traditional sauna ritual, and end the day with a wilderness dinner by open fire.
At the Veranda, guests can enjoy a Chef’s Table with a twelve-course tasting menu inspired by the eight Sámi seasons.
“At ICEHOTEL, the guests truly become part of nature. Sleeping among art made of ice and snow, feeling the cold and the deep silence, or standing on the frozen Torne River watching the stars and the Northern Lights — something happens inside you. These are the moments we hope our guests bring home with them: quiet, beautiful, unforgettable,” says Marie Herrey, CEO of ICEHOTEL.
GLENCRAFT APPOINTS THREE BUSINESS LEADERS TO STRENGTHEN ITS MISSION
Glencraft, a social enterprise with 182 years of history, has appointed three new trustee directors to help it continue creating jobs for people who face barriers to work.
Glencraft manufactures luxury mattresses and other soft furnishing products from its facility and showroom in Aberdeen.
The appointments of Rachel Jones, Steven Mearns and Jack Scott – each bringing strong business expertise and entrepreneurial spirit – take the charity’s board to seven members. Their addition supports Glencraft’s wider UK and international growth strategy.
Donald MacKay, chief executive of Glencraft, said: “The extensive business experience of our new directors will strengthen the work under way to position Glencraft as one of Scotland’s leading social enterprises, extend our reach into new markets at home and overseas, and build on our heritage of craftsmanship and social impact.”
Rachel is an entrepreneur with third-sector experience through Smart Works Scotland and as an associate with Social Investment Scotland. She has founded and grown three companies, including SnapDragon Monitoring, which received the King’s Award for Enterprise for the International Trade.
Steven is a chartered accountant and a director at TaxAssist Accountants, which has offices in Aberdeen, Banchory and Inverurie. He also serves on the board of the Aberdeen & Grampian Chamber of Commerce.
Jack brings strong experience to Glencraft having most recently served as investment director at a London-based private equity fund. He offers valuable market access and commercial expertise to Glencraft.
Jonathan Smith, chair of Glencraft, said: “Welcoming three new directors is an important step for Glencraft. Their experience will strengthen the work already under way across the organisation.
“I also want to acknowledge the leadership of our CEO, Donald MacKay, whose focus has driven our recent progress. The added support of these directors will help Donald and the wider team continue to advance Glencraft’s impact.”
THE ST. REGIS LONDON ANNOUNCES ROBERT AIKENS AS EXECUTIVE HEAD CHEF FOR 2026 LAUNCH
The St. Regis London announces the appointment of Robert Aikens as its Executive Head Chef, in advance of the named chef and restaurant as the hotel prepares to open in mid2026. Under the leadership of General Manager Marco Novella, the team will bring to life a flagship property for the St. Regis brand.
With his upbringing in a small farming village in Norfolk, his mother’s wonderful home cooking and beautiful garden, his father’s wine business exposing him to upscale restaurants of France, Chef Robert Aikens was inspired to pursue a career in the culinary arts. Upon graduating, Robert moved to London to work with the famed Roux brothers for the next three years, including the three-star Michelin-rated restaurant, Le Gavroche.
In 1991, Robert continued his culinary path in the US at former Rockefeller Camp, The Point, and The Lake Placid Lodge, after which he joined Sanford Weill, CEO of Citigroup as his personal private chef.
In 2002, Robert returned to London to work alongside his twin brother Tom Aikens with the launch of his first restaurant, Tom’s Kitchen and Tom Aikens Restaurant before returning to the US in 2008 to join the Starr Restaurant Group, and then overseeing the iconic Rainbow Room at Rockefeller Centre as Executive Culinary Director.
Now, with his return to London, Robert will take on the role of Executive Head Chef in the soon to be announced restaurant at the St Regis London.
ART’OTEL, THE ARTS AND PREMIUM LIFESTYLE BRAND, ANNOUNCES
PROMOTION OF CHRISTIAN MASTERS TO GENERAL MANAGER OF ART’OTEL LONDON HOXTON FLAGSHIP PROPERTY
art’otel, owned by the PPHE Hotel Group, is pleased to announce the promotion of Christian Masters to General Manager of art’otel London Hoxton, marking the next chapter in his accomplished career with the Group.
Masters joined art’otel in 2023 as Hotel Manager for the 357-room art’otel London Hoxton, where he played a pivotal role throughout both the pre-opening period and the successful launch and operational stabilisation of the hotel, instrumental in establishing the hotel’s reputation from day one.
Throughout his near 20-year career in the hospitality industry, Masters has built a track record of operational excellence and high-performing team leadership. His previous roles include Director of Event Management at the St. Pancras Renaissance Hotel, Director of Rooms Operations at Conrad London St. James, Hotel Manager at Montcalm East, Autograph Collection, and General Manager at The Ministry, the premium shared
workspace concept created by Ministry of Sound. Across these positions, Masters has consistently demonstrated his ability to deliver exceptional guest experiences, nurture talent, and drive operational performance.
Christian Masters, General Manager, commented: “I am incredibly proud to take on the role of General Manager at art’otel London Hoxton.
“Having been part of this property’s journey from pre-opening through to a thriving operation, it’s a privilege to continue leading such a talented team.
“art’otel London Hoxton is a vibrant and creative destination, and I look forward to building on its momentum as we deliver exceptional experiences for our guests and our community.”
Opened in 2024, art’otel London Hoxton is a celebration of art across 26 floors, brought to life by Signature Artist D*Face - recognised as one of the most prolific contemporary urban artists of his generation. It is also home to two Banksy originals preserved and on public display.
2026 TREND PREDICTIONS
As we’ve reached 2026, we’ve spoken to some of the UK’s most forward-thinking chefs to reveal the flavours, ideas and shifts they believe will shape the year ahead.
From menus to mindsets, consider this your first taste of what’s next.
COMMUNAL & LATE-NIGHT DINING
Carlo Scotto | Chef Patron, BEAR by Carlo Scotto
“In a world of technology, people are seeking meaningful connection, so communal dining is quietly finding its way back into restaurants. Strangers sharing the same table and experiencing the same dish together breaks down walls: what better way to bond than over food?”
Benjamin Ferra Y Castell | Executive Chef, Michelin-starred Pavyllon London
“In 2026, people are seeking flexibility and connection, with dining experiences that bring them together. Late-night dining is making a comeback, opening up the city’s after-dark scene, with some incredible offerings and special menus post 9pm.”
POPULAR CUISINES & FLAVOURS
Brian Hennessy | Head Chef, Winter Garden Restaurant at The Landmark London
“French-inspired dishes and ingredients are firmly on the menu. Pâté en croûte is seeing a revival, while classic offal dishes like pig’s trotter, calves’ liver and tripe are being reimagined with finesse.”
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In 2026, people are seeking flexibility and connection, with dining experiences that bring them together.
Tim Dela Cruz | Head Chef, Smiths of Smithfield
“Southeast Asian and Middle Eastern cuisines will continue to increase in popularity, with ingredients like ube, pandan and tamarind showing up on menus. The nostalgia trend will see forgotten flavours and dishes, such as suet pies and school cakes with custard, returning to menus with a more elevated approach.”
TRADITIONAL COOKING & FARMING
Luca Mastrantoni | Head Chef, Ekstedt at the Yard
“We’ll continue to see a focus on slow, hands-on cooking methods, especially those using open flames and ancient techniques that involve curing and preserving. There’s a growing appreciation for time, care and craftsmanship in the kitchen.”
Elliot Day | Co-Founder of FieldGoods
“I think regenerative agriculture will be a focus, looking at how we cultivated land centuries ago and utilising those methods in farming practices today. It’s always been essential to farm in a way that works in harmony with nature, and it’s something consumers are beginning to prioritise.”
STREET FOOD STEPS UP
Kerth Gumbs | Chef De Cuisine, Sky Garden, Fenchurch
“I think street food will step up as diners increasingly crave theatre and craft from their casual dining. I expect we’ll see chefs pairing accessible, affordable ingredients with playful presentation and layered flavours, letting each dish tell its own story.”
PROTEIN-RICH PLATES
Robert Pearce | Executive Head Chef of Down Hall Hotel, Spa & Estate
“Next year people will focus on eating with intention, with a big focus on proteinrich plates that fuel the body. With more than half of the UK looking more at their protein intake, every element should earn its place feeding the gut, strengthening the body and connecting diners to how their food is grown.”
ELIMINATING WASTE
Vivek Singh | Founder & Executive Chef of The Cinnamon Collection
“We will see more examples of dishes using every part of an ingredient and reducing waste. For example, I think we will see more chefs using offcuts to make preserves, pickles and ferments to complement their dishes and eliminate waste.”
Natalie Coleman | Head Chef, The Garrison
“Zero-waste cooking is growing in UK restaurants, with chefs like Adam Handling creating world-class dishes from ingredients that would normally be discarded. From a cost-of-living perspective, it’s a smart move too, as using every part of an ingredient helps boost margins while supporting sustainability.”
INTERVIEW WITH JULIA BIRZELE
Julia Birzele, is a pioneer in the international hospitality scene, with a career spanning over a decade in lifestyle hospitality, Julia has established herself as an international operator and trusted troubleshooter across her portfolio of brands. She has successfully delivered high-profile projects in more than 10 countries including the UK, Spain, Italy, Greece, USA, Egypt, Mexico, and Turkey, launching and directing iconic venues such as Lío London and the Casa Cook collective, whilst leading operational and brand strategies for global names like Pacha Group and Lío Group.
Julia’s expertise lies in brand management and expansion, strategic project delivery, and operational excellence. She is as comfortable building and leading multinational teams as she is negotiating partnerships, overseeing financial performance, or shaping guest experiences that drive brand loyalty. Whether managing complex new openings or aligning global brand consistency, Julia thrives in fast-paced environments where adaptability and precision are paramount.
This year Lío group has celebrated 15 years of extravagant entertainment at the flagship ibiza location and a record breaking season across their international venues.
JULIA DISCUSSES WITH LUXURY HOSPITALITY MAGAZINE HER CAREER AND THOUGHTS FOR THE FUTURE OF THE INDUSTRY.
What inspired you to pursue a career in international hospitality, and how did you first get started?
That was actually never planned, but just happened naturally. I always wanted to become a TV producer and did a degree in Media Economics at an internship with a major German TV station, where I realised that without a network this would be a long long way to go. So after I finished my degree, I decided to take a 6 month break to go and work in Ibiza for the summer. I fell in love with the island, got a stable job at Coco Beach and then decided to stay. I guess the international melting pot visiting the white isle, the level and the lifestyle of Ibiza’s hospitality scene naturally forms you into a 360-hospitality professional that sets a perfect ground for an international career.
Having launched and led venues across more than 10 countries, what are the key challenges of adapting a brand to different cultural markets?
Every market has its own rhythm — what works perfectly in Ibiza might fall flat in Dubai or London. The main challenge is finding that balance between staying true to the brand’s DNA and making it feel authentic locally. You can’t just copy-paste a concept; you have to understand the local audience, their social habits, even how they like to celebrate or dine.
Pictured: Julia Birzele, International Hospitality Pioneer
The other big challenge is managing people. Leadership and communication styles vary hugely across cultures, so it’s about being observant, respectful, and adaptable. Once the team feels understood and the brand feels relevant to its guests, everything else tends to fall into place.
Can you share a particularly memorable project or opening that tested your operational and strategic skills?
One project that really shaped me was a hotel opening on Egypt’s North Coast. It was a tight timeline, a new market for me, and a completely different cultural environment. I went in with a very German, efficiency-driven mindset and quickly learned that this approach wasn’t going to get the best out of the local team.
The culture there is far more relationshipfocused and based on trust. You build success through people first, then process. Once I shifted my style, slowed down, and embraced their way of working, everything clicked. We delivered a strong opening, the partnership was fantastic, and the local owners even asked if I could stay on permanently.
It really reinforced something I now consider one of my strengths: adapting my leadership to the culture I’m in. It taught me that cultural intelligence isn’t just useful; it’s critical to leading internationally.
How do you balance maintaining a consistent brand identity while allowing for local flavour and cultural nuances?
For me, the key is knowing what’s nonnegotiable. Every brand has a core, its DNA and soul, and that must remain consistent wherever you go. With Lío for example: glamour, playfulness and world-class entertainment are not up for debate.
But how that soul is expressed should flex. Music, food, humour, even pacing of the night, that’s where local insight is essential.
What trends are you currently seeing in lifestyle hospitality, and how are they shaping guest expectations globally?
Attention spans are getting shorter, travel is faster, and bucket lists are getting longer. Guests today want more in less time, and they’ve already seen a lot. A nice photo for Instagram is no longer enough.
What people are really looking for are experiences that feel personal and emotional — something that surprises them, makes them laugh, or genuinely connects them to the moment. And because expectations are higher than ever, the pressure on operators is to deliver that “wow” feeling throughout the whole journey, not just with one hero moment.
In short: in my opinion the future belongs to concepts that combine great storytelling with real depth. Places that stay with you long after you’ve gone home.
With Lío Group celebrating 15 years in Ibiza, what do you think has been the key to its longevity and continued success?
When Lío opened 15 years ago, it was actually one of the very first dinner shows in the world. We helped kick off the whole “dining with entertainment” concept that’s now become a global trend.
From the beginning, we’ve never stood still. Every year we create a completely new show from scratch, from choreography and music to handmade costumes and stage design. That constant reinvention keeps it exciting for both our audience and our team.
I also think the world has shifted in our favour. Since the pandemic, people value experiences more than ever, they want to feel something, not just go somewhere. And that’s exactly what Lío offers. It’s immersive, emotional, and a little bit unpredictable, which is probably why it’s still thriving after 15 years.
How do you approach team building and leadership across multinational teams?
For me, team building starts with genuine curiosity. I like to get to know my people as individuals - everyone has a story, and when you take the time to listen, you unlock so much trust and creativity.
When I build new teams for openings, we always do simple bonding exercises, like “two truths and a lie.” You wouldn’t believe the surprising things that come
Every market has its own rhythm — what works perfectly in Ibiza might fall flat in Dubai or London. “ “
out of those conversations. At one point, our DJ booker turned out to be a trained architect. These moments instantly break down barriers and remind us we’re more than just our job titles.
Once people feel seen and valued, collaboration becomes natural. Then it’s about giving them space and autonomy. Different perspectives are what keep ideas fresh in our industry, and my role is to connect those strengths and guide everyone toward the same goal.
Looking ahead, what innovations or experiences excite you most in the future of international hospitality?
I think we’re at a fascinating moment where hospitality is being redefined. Concepts are blending. Restaurants, hotels, entertainment and lifestyle no longer sit in separate boxes. Guests want something that feels complete: a place to dine, dance, connect and discover in one flow. The pandemic accelerated that shift. If people go out now, it’s with intention, they want an experience that feels worth it.
At the same time, guest behaviour is changing fast. People are more healthconscious. They’re going out earlier, drink less alcohol, prefer lighter food options, and are looking for experiences that make them feel good on every level. Hospitality has to evolve with those values.
And of course, AI and technology will play a huge role. The beauty of our industry is, that it will always need the human element in it, but technology can help to elevate this not replacing the human touch, but enhancing everything around it: personalisation, seamless journeys, smarter operations.
So what excites me most is this blend of creativity and intelligence. Concepts that surprise us emotionally, while being designed around how people actually want to live today. We’re entering a new era of hospitality — and I’m excited to be part of shaping it.
WHAT 2025 TAUGHT US ABOUT INTERIOR DESIGN – AND HOW IT’S SHAPING 2026
By Gary Farrell, Founder of Nth Degree, designer of luxury outdoor furniture
Interior design in 2025 taught us that great spaces aren’t just about what looks good on day one, but what feels right six months later. From biophilic elements and thoughtfully designed outdoor areas to evolving spatial planning, last year showed us what works – and what doesn’t.
Design trends move incredibly fast, so it can be difficult to know which ones are worth investing in. To help make sense of it all, I reflect on what 2025 taught us about interior design and which trends to carry forward into 2026.
1. Colour drenching had its moment (but it didn’t last)
Colour drenching was a huge trend in 2025, delivering bold, dramatic spaces.
At first glance, this trend feels design-led, but in reality, living in a fully saturated room is more challenging than it looks on social media.
Over time, interiors that embrace colourdrenching become visually tiring, with many homeowners craving contrast and softness just months after implementing an all-over colour scheme. The lesson here is that applying a statement colour works best in considered moments, rather than overwhelming an entire room.
2. Outdoor spaces stopped being an afterthought
In 2025, we saw homeowners treat their outdoor areas as a true extension of their home, rather than a seasonal extra. Patios, balconies and gardens were designed with the same level of care and thought as interior living spaces. Temporary, trend-led furniture fell out of favour, with homeowners instead making considered choices that favoured refined, minimal designs that elevate outdoor spaces.
The lesson for 2026 is clear: design with longevity, comfort and aesthetics in
mind, and your outdoor spaces become fully functional rooms, rather than spaces that you occasionally use.
3. Biophilic design isn’t a trend. It’s here to stay
Biophilic design is timeless, but it was especially prominent in 2025. Homes continue to embrace elements of nature in their interiors, whether this be greenery and natural lighting or organic textures; we saw it all last year. It’s clear to see why this approach appeals to homeowners; it brings calm, connection and the outdoors inside. In 2026, biophilic design isn’t going anywhere – natural, restorative interiors are here to stay.
4. Defined spaces sounded good in theory, but open-plan still wins
Last year, many interiors experimented with highly defined, segmented rooms, aiming for more purpose-built spaces. On paper, these layouts promise privacy and comfort, but in practice, they often feel restricted and cramped.
Open-plan layouts remain the most versatile choice, allowing spaces to adapt for work, entertaining, and everyday
life, while offering better flow. They also foster sociability, making it easier for families to connect, something separate rooms can restrict.
In 2026, remember that walls aren’t always the answer. Subtle zoning utilising lighting, rugs and furniture creates a functional living space without sacrificing flow or connection.
5. The Rise of Afrohemian Interiors
Afrohemian design is set to make a major impact in 2026, according to the latest Pinterest Predicts report. Blending African and bohemian styles, this look embraces rich woods, woven details and globally inspired patterns to bring warmth and character into the home.
Searches for “rattan accent chairs” have risen by 50%, signalling growing demand for natural textures in the home, while durable alternatives like woven rope are offering a longer-term option.
Afrohemian design leans into earthy materials and subtle patterning, creating interiors that feel homely and welcoming. One thing’s for certain: we will be seeing much more of this style in 2026.
From bold colour choices to liveable luxury and natural, restorative spaces, 2025 taught us plenty about interior design. “ “
From bold colour choices to liveable luxury and natural, restorative spaces, 2025 taught us plenty about interior design. As we head into 2026, it’s the perfect time to take these insights and create interiors – and outdoor areas –that look the part and stand the test of time.
Wall/Pepper® wallcovering adorn the interiors of the 10 Manzoni Aparthotel in Cremona.
In the heart of Cremona (known worldwide as the Italian city of music for its centuries-old tradition in violin making), just a short walk from Piazza Duomo, stands the 10 Manzoni Aparthotel, a prestigious Liberty-style building transformed into an exclusive accomodation facility through a careful restoration that has brought back the original charm of the historical architecture, and an interior design project with a highly distinctive aesthetic language. Fusing historical memory with an original contemporary flair, the 10 Manzoni Aparthotel now embodies a new concept of hospitality.
The building is made up of eight ‘homes,’ each accessible from a large and
evocative communal hall, the convivial heart of the project. The interiors stand out for their bespoke elegance, balancing refined design with period architectural details, crafted by renowned early 20thcentury designers.
Each apartment is conceived as a unique entity, designed to offer a comfortable and immersive stay: here, the independence and privacy of a private residence are seamlessly blended with the comforts of a tailor-made hospitality, including exclusive services typical of high-end hotels, state-of-the-art home automation technologies, and a constant focus on guest well-being.
Each residence interprets a different mood, defined by colour palettes, furnishings, and stylistic choices that express its personality and enhance its uniqueness. The character of each space is suggested by the very name of the apartment, becoming the starting point for a narrative made of atmospheres, materials, and colour.
Wall/Pepper® wallpapers have played a leading role in defining the visual identity of the various spaces within the 10 Manzoni Aparthotel. Strategically placed in each unit, they have created refined combinations or
harmonious contrasts that generate new perspectives, transforming the walls into dynamic ‘sets’ that enhance the distinct personality of each individual apartment.
“The desire to distinctly characterise all the spaces and offer guests different living solutions led to the decision to personalise the walls of the eight units with aesthetically striking and technically flawless wallpapers,” says the project curator, Michele Bianchi, from the ARKPABI Architecture Studio. “Wall/ Pepper® responded impeccably to the project’s needs, thanks to a rich and varied catalogue of decorative solutions and, above all, the ability to customise colours, geometries, and scale relationships of the different graphics. This added value influenced our choice.”
Beleza Rodizio SETS NEW UK BENCHMARK AS THE ONLY RODIZIO RESTAURANT TO OFFER UNLIMITED WAGYU
Beleza Rodizio is the only rodizio-style restaurant in the UK to include unlimited Wagyu 9+ cuts as part of its elevated dining experience, available exclusively at its Stratford-upon-Avon and newly opened Solihull locations.
With established restaurants in Hull, Stratfordupon-Avon, and Solihull, the brand has consistently focused on quality and guest experience over volume-led dining, with Stratford-upon-Avon and Solihull showcasing its most premium unlimited Wagyu offering.
While rodizio is often associated with scale and quantity, Beleza takes a different approach. From the outset, the brand has structured its offering around premium sourcing and tableside execution, integrating one of the world’s most sought-after beef grades into the traditional rodizio format without compromise.
Wagyu is defined by its exceptional intramuscular marbling, delivering superior tenderness, flavour depth and consistency when compared to conventional beef. Beleza exclusively serves Wagyu graded 9+, ensuring the highest standard across every cut, from Brazilian classics to steakhouse favourites.
The Wagyu range is carved tableside by trained passadores and includes Picanha, Alcatra, Contra File sirloin, Bife Ancho ribeye, Maminha, Bavette D’aloyau, and slow-cooked Wagyu Costela short ribs. This approach preserves the theatre at the heart of rodizio dining while clearly elevating the quality of the product being served.
Beef & Bass OPENS ITS DEBUT RESTAURANT ON THE KINGS ROAD
The Sloane Stanley Estate has announced that Beef & Bass has opened its first-ever standalone restaurant at 356–360 King’s Road. This new opening joins a collective of F&B debuts across the neighbourhood and further strengthens the hub of high-quality dining options within the Sloane Stanley Estate.
Beef & Bass has opened its restaurant concept from Alessandro Verdenelli, the man behind KX Private Members’ Club, and Daniele Pampagnin. Spanning 4,512 sq ft, the restaurant celebrates premium cuts of beef and wild sea bass, offering an immersive dining experience with an open kitchen, charcoal grill, and discreet private dining room. Guests can also enjoy a 14-cover speakeasy bar, creating a sophisticated yet relaxed atmosphere.
This latest addition joins an impressive line-up of culinary destinations across the Sloane Stanley Estate, including the newly opened The Chelsea Grill as well as Sloane Stanley favourites, Claude Bosi’s Josephine, Beaufort House, Bluebird, Alley Cats, and Pizza Pilgrims, reinforcing the King’s Road as one of Chelsea’s most vibrant and evolving F&B scenes.
Daniele Pampagnin, Founder of Beef & Bass, also said: “Launching Beef & Bass on the King’s Road felt like a natural fit. When opening a debut restaurant, location is everything, and the energy, community, and prestige of the Sloane Stanley Estate make it the perfect home for us. We’re thrilled to bring our vision to life here.”
BAIJIU & FOOD. PERFECT PARTNERS.
BAIJIU SOCIETY IS A LOVE LETTER TO A REMARKABLE ANCIENT SPIRIT, CREATED TO PLACE BAIJIU INTO MODERN ASIAN RESTAURANTS SO THAT THE DRINKS OFFERING TRULY MATCHES THE QUALITY AND EXCITEMENT OF THE FOOD EXPERIENCE.
THE MODERN ASIAN FOOD SECTOR IS BUZZING. HOWEVER, IT IS STILL LARGELY FUELLED BY WESTERN DRINKS OFFERINGS, AT BEST ADAPTED INTO ASIAN-STYLE COCKTAILS. EVEN GLOBAL ASIAN
BAIJIU SOCIETY CHANGES ALL OF THIS.
IT OFFERS A COMPLETE RANGE OF CAREFULLY CRAFTED AND INFUSED CONTEMPORARY BLENDS DESIGNED TO COMPLEMENT MODERN ASIAN MENUS IN TERMS OF FLAVOUR,
INSPIRED BY CHINA AND DISTILLED IN THE UK, OUR SPIRITS ARE BURSTING WITH UNIQUE FLORAL AND RIPE FRUIT NOTES THAT ENHANCE FOOD RATHER THAN OVERPOWER IT.
BOTH OUR BEERS AND OUR SPIRITS ARE A TRUE TASTE OF ASIA, BLENDED SPECIFICALLY TO WORK WITH ASIAN FOOD. BEYOND THE FOOD SECTOR, BAIJIU SOCIETY BRINGS AN EXCITING AND CONTEMPORARY OPTION FOR MIXOLOGISTS AND COCKTAIL CREATORS. OUR COMMITMENT TO RESPECTING THE CHARACTER OF BAIJIU, WHILE PRESENTING IT IN A REFINED AND MIXABLE FORM, ENSURES OUR SPIRITS WORK BEAUTIFULLY IN COCKTAILS AND PAIR CONFIDENTLY ACROSS A MENU.
BEYOND BORDERS: HOSPITALITY’S HUNT FOR NEW TALENT AMID A PERFECT
STORM FOR THE SECTOR IN 2026
Ned Gammell, VP of Sales and hospitality expert at Quinyx describes how rising costs, talent shortages, and shifting immigration rules will threaten the sector next year.
UK hospitality businesses are heading into 2026 facing a perfect storm of rising costs, talent shortages, and shifting immigration rules, warns leading workforce management provider Quinyx.
And, as the sector battles to fill thousands of vacancies, many operators are looking beyond borders to secure the skills they need. However, with visa restrictions tightening and wage bills soaring, the challenge isn’t just finding people - it’s managing them effectively.
“Hospitality has always relied on a diverse, global workforce,” says Ned Gammell, VP of Sales and hospitality expert at Quinyx. “But the landscape has changed dramatically. Employers are under pressure from every angle - higher wages, stricter visa requirements, and unpredictable demand. Success now depends on how quickly businesses can adapt their workforce strategies.”
Hospitality remains one of the UK’s largest employers, contributing over £93 billion annually to the economy, yet the sector grapples with an estimated 84,000 unfilled positions.
Gammell explains: “Historically, more than 20% of the workforce came from overseas, but new immigration reforms have raised barriers. For instance, over
180 hospitality roles have been removed from visa eligibility. Plus, sponsorship costs for employers have surged, whilst at the same time, wage pressures are mounting. 2026 looks set to be hugely challenging for these people-centre businesses.”
From April 2026, the National Living Wage will rise to £12.71/hour, adding an estimated £1.4 billion in extra costs for hospitality businesses annually. Combined with frozen tax thresholds and higher NI contributions, operators are facing unprecedented financial strain.
Quinyx’s own State of the Frontline Workforce research highlights the human side of this challenge: 65% of hospitality staff experience job-related stress, and nearly half (49%) said their job has had a negative impact on their physical or mental health. According to the global research, UK workers increasingly value flexible scheduling and better tech tools—areas where hospitality businesses can make a real difference.
“This isn’t just about filling gaps,” Gammell adds. “It’s about creating an environment where people want to stay. When you’re managing teams
from multiple countries, with different languages and visa conditions, complexity skyrockets. That’s where technology becomes a game-changer.”
Looking ahead, Quinyx predicts that 2026 could be a tipping point for UK hospitality. “Unless businesses embrace smarter workforce planning and retention strategies, we risk a black hole where demand outstrips available labour,” he warns.
“Overseas recruitment will decline sharply due to higher visa salary thresholds and reduced eligible roles. At the same time, reliance on flexible, tech-enabled scheduling will surge as operators seek to maximise productivity from smaller teams. Those who fail to adapt could see service levels and profitability collapse, while businesses leveraging AI-driven workforce management will maintain resilience.”
Gammell concludes: “When scheduling runs smoothly, managers have more time to focus on what really matters— motivating their teams and delivering exceptional customer experiences. The businesses that win in this new era will be those that combine global talent with smart, tech-driven workforce planning.”
In the high-stakes world of hospitality, true excellence is found not just in the dishes served, but in the technology that make it all possible. For the industry’s most discerning professionals, efficiency and reliability are non-negotiable.
That’s why when it comes to POS systems, the best choose WRS.
Robert Thompson, recently crowned Chef of the Year at the British restaurant Awards, relies on WRS as his sole POS provider. His reason is simple and powerful:
At WRS, we do POS differently. A fully connected platform that adapts to your business. Scalable, seamless, and supported by real people. No friction. Just one system built for what’s next.
Visit wrssystems.co.uk to learn more about our tailored solution.
UNCOVER INNOVATION IN HOSPITALITY AT HRC AND HOSPITALITY TECH360
HRC returns to Excel London from 30 March to 01 April 2026 as part of Food, Drink & Hospitality Week, bringing together hospitality’s most forwardthinking brands, operators and leaders at a pivotal moment for the sector.
Taking place alongside new launch Hospitality Tech360, the show offers a joined-up view of how premium hospitality businesses are evolving, from the products shaping guest experiences to the systems supporting people, performance and profitability.
HRC provides a comprehensive showcase for hotels, restaurants, bars and caterers looking to refine their offer and stay competitive. More than 1,500 suppliers will present new products and solutions across food, drink, equipment, furniture, interiors and tableware, with dedicated sections including Street Food, Pastry, Pizza & Pasta and a brand-new Street Food Section for 2026. Buyers can explore everything from menu development and premium ingredients to design-led front-of-house concepts and high-performance back-of-house equipment.
Content remains a core draw, with stages including the Vision Stage and the Future of Drinks Stage delivering insight into the commercial, cultural and operational forces shaping hospitality today.
Alongside this, Chef Publishing will curate Chef HQ and, new for 2026, Pastry HQ, providing practical inspiration and skillsled sessions from leading culinary voices.
Running in parallel, historic chef competition International Salon Culinaire adds a competitive edge to the show floor, celebrating culinary excellence through one of the industry’s most prestigious programmes of chef competitions.
Sitting alongside HRC, Hospitality Tech360 offers a focused platform for hospitality technology, designed for operators navigating digital change across every part of their business. From property management and booking systems to workforce tools, data, payments and guest engagement, HT360 brings together technology providers and hospitality leaders to explore how digital solutions can support more efficient, people-centred operations.
Across two stages, hospitality professionals will have the opportunity to hear a wide range of industry leaders discussing topics including smart uses of AI, the future of automated hospitality, the leap from generative to agentic AI, data integration and much more.
Together, HRC and Hospitality Tech360 reflect the breadth of modern hospitality, where exceptional guest experiences are built on strong teams, smart systems and well-considered supplier partnerships.
With The Pub Show, IFE, IFE
Manufacturing and International Salon Culinaire also taking place across Food, Drink & Hospitality Week, the three days at Excel London offer senior hospitality professionals an unrivalled opportunity to discover, connect and plan for the year ahead.
Find out more about everything happening as part of this year’s event, and register for your free trade ticket, at hrc.co.uk.
YOU A SEAT!
HRC & International Salon Culinaire are back for 2026, serving a future-ready experience where chefs, caterers, and big thinkers can pull up a chair, explore what’s fresh, and celebrate the craft that keeps hospitality thriving.
If you work in the foodservice or hospitality industry, this is your place.
See what’s on the menu:
Food, Drink & Hospitality Week is the UK’s largest celebration of industry innovation, uniting six industry-leading events at Excel London from 30 March - 01 April 2026. Your badge grants you unlimited access to all six events.
FEA AND HRC TEAM UP TO OFFER NEW SUPER LOW-COST EXHIBITOR PACKAGE FOR 2026 SHOW
FEA has teamed up with the HRC exhibition organisers to give its members an exceptionally lowcost way to exhibit at the show. The FEA Member Spotlight Zone will be a dedicated area within HRC where selected exhibitors can present their products, promote their brand and host meetings with prospective customers. With a price point of just £2,500, including lights and power, the Zone package offers FEA members outstanding value and the opportunity to have a presence at the UK’s leading hospitality and foodservice exhibition.
“This is a truly affordable way for our members to put themselves in the spotlight in front of the market,” says Jocelyn Shawyer, events and membership manager at FEA. “HRC remains the top UK foodservice show, attracting thousands of quality visitors from across the industry.”
Each exhibitor in the Zone will get a 2x2m stand, a plug socket, three LED spotlights and electrical point testing, as well as registration and an exhibitor profile. The normal rate for the package would be almost £3,400 – so FEA members taking advantage of the deal save close on £900.
The Zone package is flexible, so if a member wanted a larger stand, at the same per square metre cost, then FEA can arrange it. Extras, such as furniture, can be included for an additional charge. Each exhibitor will be responsible for their stand’s branding.
“FEA Members often tell us that they’d like to exhibit at HRC but it’s too expensive. Now FEA has negotiated a superlow entry price for its members and we’re already getting lots of interest.”
But members wanting to take the deal will have to move fast as the deadline for booking into the FEA Member Spotlight Zone is February 6th.
“Anyone interested in taking up the offer should contact us as soon as possible,” says Shawyer.
For information and to make a booking email Jocelyn Shawyer: Jocelyn.Shawyer@FEA.org.uk.
West London’s Brasserie Constance has officially been added to the Michelin Guide, embodying the easy elegance of modern British dining: thoughtful, seasonal and warmly inviting.
Set within Fulham Pier on the stands of Fulham FC’s stadium, Brasserie Constance has challenged the very idea of what stadium dining can be, replacing clichés of pints and pies with worldclass cooking. Its inclusion in the MICHELIN Guide marks validation following glorious reviews from leading critics including Giles Coren and Jay Rayner
Created by Michelin-star chef Adam Byatt, Brasserie Constance reimagines the traditional stadium experience through a distinct restaurant format rooted in British culinary heritage inspired by Fulham-born food writer and florist Constance Spry. With floor-to-ceiling views across the Thames, the restaurant delivers modern, seasonal British cooking with a French influence.
Brasserie Constance is the latest addition to Byatt’s London portfolio, which includes the Michelin-starred Trinity, Bistro Union, and Charlie’s at Brown’s Hotel.
Working alongside Byatt is Head Chef Charlie Crote, whose experience spans The Ritz under John Williams and Patrick Powell’s Allegra and The Midland Grand Dining Room.
CHINA TANG WELCOMES LUNAR NEW YEAR 2026
China Tang at The Dorchester welcomes Lunar New Year 2026 with a series of celebrations honouring Cantonese tradition, renewal and prosperity, set within the restaurant’s unmistakable 1930s Shanghai-inspired surroundings.
Located on Park Lane, the Mayfair institution remains one of London’s most celebrated dining addresses, where authentic Cantonese cuisine, richly layered interiors and Art Deco details create an elegant backdrop for meaningful celebrations with family, friends and colleagues.
Marking the arrival of the Year of the Horse, a symbol of vitality, perseverance and success, China Tang will celebrate with symbolic décor, traditional performances and a collection of Chinese New Year special dishes, available alongside the main menu. On the evenings of 17 and 18 February, guests will be welcomed by a traditional Lion Dance, a time-honoured ritual believed to usher in good fortune and prosperity for the year ahead.
Under the direction of Executive Chef Chong Choi Fong, the Lunar New Year offering will centre around a series of ten auspicious dishes, each selected for its symbolic meaning and association with prosperity, abundance, unity and happiness.
The celebration begins with Lo Hei, the traditional Raw Fish Salad or Abalone Salad, symbolising rising success and shared good fortune. Dishes such as Sea Moss and Bamboo Heart with Chinese Mushrooms reflect wishes of wealth and prosperity, while Lobster with XO Sauce on Crispy Noodles represents ambition and strength.
Further highlights include Wok Fried Whole Tiger Prawn, symbolising courage and determination, and a celebratory Cornucopia of Mixed Seafood and Poultry, served with either Japanese or Australian abalone, representing the “Five Blessings” descending upon the home.
Traditional symbolism continues with Steamed Whole Dover Sole, a classic expression of surplus and abundance year after year, followed by Red Cooked British Squab, associated with good luck and fortune. Seasonal balance is brought through Snow Pea Shoots topped with
White Crab Meat, celebrating renewal and the return of spring.
To conclude, guests may enjoy Pan Fried Traditional Chinese Rice Cake, symbolising progress and advancement
in the year ahead, followed by a Year of the Horse Celebration Dessert, created exclusively for Lunar New Year.
Alongside these special dishes, China Tang’s signature menu remains central to the experience, from delicate handcrafted dim sum to the restaurant’s famed Peking Duck, while the private dining rooms Ping, Pang and Pong offer refined settings for Lunar New Year celebrations.
The Bar at China Tang offers one of Mayfair’s most atmospheric settings for Lunar New Year cocktails, blending classic signatures with the Art Deco Cocktail Flight inspired by 1930s Shanghai.
Commenting on the celebrations, Nathalie Ford, VP Europe and Middle East for China Tang, says:
“China
Tang has always been a place for celebration, a restaurant where guests come together to share exceptional food and memorable moments. This time of year brings such energy and excitement to China Tang, whether it’s a festive lunch, a New Year toast or a Lunar New Year gathering, our guests know they can count on an atmosphere that’s unmistakably China Tang.”
SUITEPAD NAMED BEST IN-ROOM TABLET AT THE 2026 HOTELTECHAWARDS FOR THE 7TH YEAR
SuitePad has been named Best In-Room Tablets at the 2026 HotelTechAwards by HotelTechReport, marking the seventh consecutive year the company has led its category. More than a milestone, the recognition reflects long-term trust from hotels worldwide, built on consistency, adaptability, and everyday usability.
Over the years, in-room technology has evolved from a digital replacement for printed guest directories into a core communication channel that supports service requests, on-property revenue, and operational efficiency. SuitePad’s continued leadership mirrors this development, evolving alongside hotels while remaining reliable in daily operations, even as guest expectations and operational demands increase.
The HotelTechAwards are based on verified hotelier reviews and independent performance data, including integration compatibility, market adoption, organizational health, partner ecosystem strength, and quality of customer support. With millions of hospitality professionals relying on HotelTechReport each year, the awards are widely regarded as one of the most trusted benchmarks in hotel technology.
SuitePad’s continued presence at the top of the category is closely tied to how the product is developed and refined. Feedback from hotel teams is used as an ongoing input, helping prioritize adjustments and additions that support daily use, rather than introducing change for its own sake.
This balance between reliability and innovation has shaped SuitePad’s product philosophy from the beginning.
“Winning once shows momentum. Winning seven times shows reliability,”
says
Moritz von Petersdorff-Campen, Co-Founder and Managing Director of SuitePad.
“Hotels value solutions they can depend on, but also ones that continue to improve based on real feedback and industry changes. This award reflects the long-term partnerships we’ve built by listening carefully and evolving thoughtfully.”
As hotels deal with changing guest expectations, staffing challenges, and tighter budgets, reliability and ease of use remain important factors when choosing technology. SuitePad’s seventh consecutive HotelTechAward reflects how these priorities continue to matter to hotels.
Pictured: Moritz von Petersdorff-Campen, Co-Founder and Managing Director of SuitePad
UK HOTELS FACE REPUTATIONAL RISKS IF I.T ISN’T MODERNISED
With hotel guests expecting a seamless blend of human service and smart technology where they stay, technology experts AMiTEK warn that the industry should modernise IT to stay competitive.
Research shows that hospitality businesses in the UK and Ireland lose on average 13 per cent of operational expenditure due to unconnected systems, equating to lost time, revenue, and frustrated staff. This fragmentation can lead to inefficiencies, manual workarounds, and increased risk of service failure.
Hotels that implement guestexperience technology have reported up to 20 30 per cent uplift in repeat visits within six months of deployment, demonstrating the direct return on investment of modern IT.
“Technology is no longer a nice-to-have for the industry; it is mission-critical,”
said
Danny Tagg, Technical Director for AMiTEK.
“Hoteliers need to unify systems, streamline operations, and prioritise guest-facing technology to boost satisfaction and loyalty. Every Wi-Fi drop or failing smart control is a lost opportunity in a world where guests review their experience instantly.”
Hoteliers report wasting 286 hours per year as a result of having to switch between disconnected systems. This not only contributes to poor work motivation among staff, but it compromises guest satisfaction at a time when guest expectations of a smooth check in/out, high speed Wi-Fi, and responsive in room controls are at unprecedented levels. A UK report found that 78 per cent of consumers stayed in a hotel in 2024. Meanwhile, more than half of travelers have abandoned an online booking due to a poor digital experience, highlighting
the risk of weak guest-facing technology. Most importantly, in an era where mobile devices are always to hand, failing to meet expectations can trigger damaging online reviews and ultimately lose future business.
“Digital transformation in hotels is not just about cost saving, it’s about protecting reputation and staying competitive,” continued Danny.
“The hospitality sector may be worth a whopping £27.5 billion each year, but there is immense competition, and a seamless IT system is often the main contributor in helping staff stay informed and efficient so that they can provide the personal level of attention that guests value.”
Emelina: MICHELINRECOGNISED CHEFS OPEN AN 18-SEAT TASTING COUNTER IN WEST PALM BEACH
Opening in late January, Emelina is the newest concept from APM Restaurant Group (Michelin-starred Ogawa, Hiyakawa, Midorie) in partnership with husband-and-wife team Chef Osmel González and Chef/Operator Camila Salazar, part of the team behind Miami’s acclaimed pop up, EntreNos.
Emelina is an intimate 18-seat chef’s counter offering a single tasting menu in West Palm Beach’s up and coming Flamingo Park district.
At Emelina, Cuban cuisine is not recreated as it is known today; instead, it is reimagined through a speculative lens: What might Cuban food have become if it had been allowed to evolve
without the constraints of communism—shaped instead by freedom of movement, global dialogue, creativity, and abundance.
Drawing on the couple’s experience in some of the world’s top kitchens, the menu honours the flavours and memories of their upbringings while embracing Florida’s seasons, its coastline, and its producers, creating a cuisine that feels both distinctly Cuban and unmistakably of this place and moment.
With roots that span Miami, Spain, California, and Japan, González and Salazar bring a global point of view grounded in responsibility and respect for ingredients.
At Emelina, they work closely with Florida farmers, fishermen, and small producers, weaving local harvests into a narrative that speaks to migration, memory, and possibility. The tasting menu will evolve frequently with the seasons, but guests can expect thoughtful expressions of the tropical pantry reframed through modern technique and a fine-dining lens—always anchored in story, restraint, and a deep sense of place.
Emelina also reflects the couple’s ongoing commitment to sustainability and mindful hospitality, values that helped earn them a Michelin Star in 2024 and 2025 and a Green Michelin Star in 2025 at EntreNos. While details of the beverage program and full menu will be revealed closer to opening, the experience at Emelina is designed as a cohesive journey: an 18-seat counter, two seatings per evening, and a team fully focused on each guest.
Emelina takes its name from Chef Osmel’s grandmother, whose grace, warmth, and effortless glamour embodied the Cuba that once was—and the Cuba that still lives in the dreams of many who left. “This restaurant is for her, and for that imagined Cuba,” says González.
“It’s a way to honour where we come from while cooking the food we might have cooked if history had been different.”
NATIVE BY NUMA ANNOUNCES FOUR NEW UK OPENINGS FOR 2026
Leading aparthotel group Native by Numa is set to strengthen its UK presence with four new properties opening in 2026. Recently rebranded as the premium, lifestyle-luxury arm of Numa Group following its acquisition of Native Places, the brand brings together warm hospitality, design-led spaces and local connection, all supported by smart digital solutions to make every stay seamless and comfortable for everyone.
Native Fulham Broadway, London –opening Spring 2026.
Set in the lively heart of West Brompton, Native Fulham Broadway will open in Spring 2026 with 41 thoughtfully designed studios, one-bedroom and two-bedroom apartments. Drawing inspiration from the area’s bustling market culture, each space is crafted to echo its neighbourhood surroundings, offering guests an immersive and community-minded stay in one of London’s most vibrant pockets.
Native Fitzrovia, London – opening Autumn 2026.
Opening in Autumn 2026, Native Margaret Street will introduce 30 designdriven units in a prime central London location. Influenced by the building’s distinctive architecture and the energy of the capital, the interiors will showcase bold forms, rich colours and striking visual depth – capturing the city’s dynamic character while offering a stylish urban retreat.
Native Edinburgh, Thistle Street, New Town – opening Autumn 2026.
Launching in Autumn 2026, Native Edinburgh on Thistle Street will bring 72 elegant apartments to the Georgian heart of Edinburgh’s New Town. Designed to reflect the area’s architectural heritage and creative spirit, the property will offer guests a refined yet original Edinburgh experience, surrounded by independent cafés, boutiques and galleries.
Native Leith, Edinburgh – opening Winter 2026.
Arriving in Winter 2026, Native Leith will unveil 45 characterful units in one of Edinburgh’s most storied neighbourhoods. Inspired by the building’s industrial steelwork and 1950s warehouse heritage, the interiors will blend exposed structural elements with retro furnishings, contemporary forms
and primary colour accents – creating a stylish, comfort-led space that pays homage to Leith’s historic personality.
Native Hyde Park – refurbishment completion in February 2026.
Native Hyde Park has unveiled its refurbishment, ready to welcome guests from January 2026. The elegant GradeII listed aparthotel boasts 62 rooms, including newly refreshed Double Rooms alongside Native’s signature Studios, One-Bed and Two-Bed apartments.
Overlooking Hyde Park and set amid Paddington’s leafy squares and mews, the interiors combine timeless midcentury shapes, warming terracotta and green tones, and original period features, creating a stylish urban sanctuary.
SHERATON GRAND LONDON PARK LANE UNVEILS RENOVATION OF ART DECO PALM COURT
Sheraton Grand London Park Lane, a five-star Mayfair hotel overlooking Green Park, has unveiled the newly renovated Art Deco Palm Court Lounge & Bar — home to the hotel’s celebrated afternoon tea and lively cocktail bar. The transformation marks a key milestone ahead of the hotel’s centenary in 2027, reimagining a heritage space for the modern guest, just in time for the festive season.
EVOKING AN ERA OF ART DECO ELEGANCE
The redesign, led by London-based Areen Design, introduces refreshed interiors that blend the spirit of the 1920s with contemporary style. Palm Court now unveils a sophisticated new look featuring faux shagreen finishes,
elegant brass detailing and dramatic onyx pendant lighting. These features are complemented by stylised wall panels and a striking geometric carpet inspired by the work of celebrated textile designer Marion Dorn, whose designs have graced London landmarks such as Claridge’s and The Savoy.
Framed by intricate fern and feather motifs and geometric glass screens that nod to classic Art Deco design, the space is crowned by a 1927 stained-glass dome, a composition of chevrons, sunbursts and jewel-toned panels in emerald, cobalt and amber. Onyx pendants illuminate a backlit marble bar edged in brass, and the revitalised space flows naturally between lively bar seating and more intimate tea corners, capturing the glamour and vitality of the Jazz Age in a setting that feels both elegant and effortlessly timeless.
The atmosphere is further elevated by live piano performances from Thursday to Sunday, bringing the charm of Mayfair’s Jazz Age into the heart of Palm Court.
A REFRESHED ALL-DAY DINING AND AFTERNOON TEA EXPERIENCE
To mark the reopening, Sheraton Grand London Park Lane unveils a renewed food and beverage programme that celebrates the glamour of its Art Deco heritage. The new afternoon tea, crafted by Head Pastry Chef Biju Joshwa, is inspired by the indulgence and precision of the 1920s. Highlights include a Golden Lemon Meringue Dome, created
as a subtle tribute to Palm Court’s domed stained-glass ceiling, alongside a selection of refined savouries and pastries.
The refreshed all-day dining menu continues this spirit of modern nostalgia, featuring elevated classics such as a contemporary Croque Madame, Cornish dressed crab and John Ross smoked salmon blinis and a Jam & Jubilee pudding.
A thoughtfully curated cocktail list, including the Moderne Malt Fashioned and the Golden Hour Punch, complements the experience, with each drink designed to reflect the golden age of Mayfair.
CELEBRATING A CENTURY OF ART DECO HERITAGE
Originally opened in 1927 as The Park Lane Hotel, Sheraton Grand London Park Lane was designed by Adie, Button & Partners in the grand Art Deco style, building upon an early concept by C. W. Stephens, the architect behind Harrods. The Grade II-listed building remains one of London’s finest examples of the era, featuring a full-size Art Deco ballroom and the iconic Palm Court—long celebrated as the hotel’s social heart for afternoon teas, live music, and elegant gatherings.
The renovation coincides with the centenary of the Art Deco movement in 2025, honouring a design legacy that continues to shape the hotel’s distinctive character.
GRUNDON SUPPORTS CALCOT & SPA IN SUSTAINABILITY DRIVE
Grundon has partnered with Calcot & Spa, as the luxury Cotswolds hotel bids to become recognised as one of the UK’s most sustainable destinations.
Some 43 hotels in the UK have met the stringent standards needed to become EarthCheck accredited and of these only 17 are outside London.
Calcot Manor and Spa, near Tetbury, is one of just five outside the capital which has achieved the prestigious Silver Certified status. Hotel management are now on a five year journey to reach the gold standard.
To help reach the qualification the business decided it needed a waste management partner which shared its values and could provide the data required to satisfy the award criteria.
Calcot chose Grundon, and figures show that since 2024 its recycling rates have risen significantly from 57 per cent to 68 per cent of the 74 tonnes of waste produced this year.
“We’re a big site, with the hotel, the spa and a new gym which now has 900 members,” said Sarah Stratford (pictured below left), sustainability coordinator at Calcot Manor and Spa.
“So we produce a lot of waste from across our operations, and we’re constantly finding new ways to minimise what we produce, to recycle as much as we can. We’re focused on decreasing things like energy and water usage year on year, and managing waste streams is a major factor for us, too.
“Grundon has been great in supporting our objectives and we’re confident they’re the right partner in our journey towards become Gold Certified by EarthCheck. There aren’t many which have achieved such as standard so we’ll be delighted if we get there.”
Innovative sustainability measures being deployed at Calcot Manor and Spa include a rewilding land management project on 220 acres of farmland owned by the site, the construction of two new treehouses and also the re-use of discarded coffee grounds which, when mixed with unwanted newspaper, are formed into logs to feed the open fires around the spa and hospitality areas.
Nick Malvern (pictured below right), regional sales lead for Grundon, said: “Calcot’s innovation in reducing waste is matched by our ability to deploy the full range of services in minimising the environmental impact of waste. We’ve introduced dedicated collections for food waste, for example, and it’s taken to a nearby anaerobic digestion plant, where it is turned into fuel and fertiliser.
“We’ve labelled bins clearly and helped train staff in a new culture of sustainability so that they recognise the repercussions of various practices.
“Of course we also bring our own culture of flexibility and responsibility, so that Calcot know we’re here to support whenever they need us.”
In additional to mixed recycling and food waste, the hotel also has collections for general waste and glass. General waste is taken to an energy from waste facility where it is turned into electricity, and glass is taken back to Grundon’s materials recovery facility near Cheltenham before being sent on for recycling.
MOVING FROM AMBITION TO IMPACT IN HOSPITALITY TECHNOLOGY
When it comes to hospitality technology in 2025, Peter Moore, CEO and founder of Lolly, believes it has been dominated by conversation, ambition and expectation, but 2026 will be defined by outcomes. Here, he shares his thoughts on the key technology developments shaping the industry, and what they could mean for the year ahead.
AI - turning expectation into delivery
Artificial intelligence has unquestionably been the loudest voice in hospitality technology over the past year. Almost every provider has positioned it at the centre of their offering, promising transformation, efficiency and insight. However, despite the noise, genuine, deployed AI solutions that are driving measurable change remain limited.
Many organisations have focused on future roadmaps rather than present delivery, creating an industry-wide sense of anticipation that has yet to be fully realised. As we move into 2026, operators will become far more selective, prioritising solutions that are proven, practical and capable of generating real operational impact, rather than aspirational concepts.
Ethical AI and the influence of the Alpha generation
One of the most important shifts emerging beneath the surface is the
growing influence of ethics in technology adoption. This change is being driven not by regulation alone, but by the next generation entering the purchasing cycle.
Generation Alpha (those born from the early 2010s onwards, now beginning to influence purchasing decisions through family and education) in particular, places significant value on environmental impact, transparency and corporate responsibility. For them, sustainability and ethics are not marketing messages; they are decision-making factors. Brands that fail to demonstrate responsible use of technology, data and energy will increasingly be overlooked, regardless of their size or heritage. As a result, AI adoption in 2026 must be as much about how technology is used as what it delivers.
Robotics, digital signage and shifting expectations
Different technologies are progressing at varying speeds, often reflecting where the industry is able to generate the most immediate value. Service robotics continues to evolve, with adoption moving forward in a more considered and targeted way as operators focus on long-term integration, operational fit and return on investment. While widespread rollout will take time, robotics remains an important area of development with clear potential as the technology matures.
At the same time, digital signage and visual communication have accelerated more rapidly than many expected. While AR, VR and holographic menus continue to develop, it is digital signage that has delivered the most visible and practical change to date.
Cybersecurity - staying ahead in a complex digital world
As hospitality becomes more datadriven, cybersecurity has moved from a background concern to a Board-level priority.
Looking ahead, the emergence of quantum computing introduces an additional layer of complexity. Data compromised today could potentially be decrypted years from now, creating longterm risks that businesses must start planning for immediately. Cybersecurity in 2026 will no longer be about prevention alone, but about futureproofing data against threats that are still evolving.
Sustainability - closing the gap between intention and action
Sustainability continues to feature prominently in industry discussions, but practical implementation remains uneven. While many businesses acknowledge its importance, investment often falls short when financial pressures arise.
However, the increasing energy demands of AI, combined with rising environmental expectations from consumers and regulators, will force a change. Reducing waste, optimising power consumption and using data to drive efficiency will become nonnegotiable elements of hospitality operations.
Looking ahead to 2026
The defining challenge for hospitality in 2026 will not be access to technology, but the ability to adopt it with purpose. Operators must embrace innovation while fully understanding its impact, operationally, ethically and environmentally.
Technology should not replace people but work in unison with them. Businesses that take this balanced approach will move forward with confidence. Those who delay risk being left behind in an industry that is rapidly redefining what “progress” really means.
Written by Peter Moore, CEO and founder of Lolly.
NEW PREMIUM BEAN-TO-CUP SOLUTION FROM L’OR
It's about empowering hoteliers to deliver the premium coffee experience their guests truly desire, seamlessly integrating quality coffee into every aspect of the guest journey, while simplifying operational intricacies.
In September, L’OR unveiled its new bean-to-cup barista style coffee offering, specifically designed to deliver a premium coffee experience across core high footfall touchpoints during busy breakfast hours. Available in both elegant counter and convenient self-serve formats, the package offers a complete branded coffee experience, featuring a wide café-style menu using L'OR high quality responsibly sourced coffee beans, elegant accessories, and sophisticated point-of-sale materials to elevate every moment.
The L'OR solution is available in two distinct options, tailored to a multitude of consumption occasions and operational needs:
• L’OR Barista Style Countertop Coffee Solution - Ideal for cafés, bars, and restaurants, the solution empowers staff to craft a wide array of L'OR hot beverages to elevate any coffee moment with consistency, delivering a served coffee that exudes quality.
• L’OR Barista Style Self-Serve Coffee Solution - Addressing the demand from 61% of hotel guests who consider a 24/7 self-serve coffee machine important*, this premium self-serve solution, complete with a dedicated L’OR furniture unit, is perfect for hightraffic, convenient locations such as hotel breakfast buffets, receptions, lobbies, and executive lounges. It provides guests with 24/7 access to barista-style coffee, catering to those on-the-go and extending the coffee experience beyond traditional service times which can unlock new potential revenue streams for hotels by capturing occasions from guests checking out early or waiting to check in.
At JDE Peet's, we understand the intricate dynamics of the hospitality sector – where every detail contributes to a memorable guest journey, and coffee is far more than just a beverage. That’s why our L'OR Professional package offers a complete and considered coffee
experience, with all the accessories and little details included that elevate every moment. It's about empowering hoteliers to deliver the premium coffee experience their guests truly desire, seamlessly integrating quality coffee into every aspect of the guest journey, while simplifying operational intricacies.
Full package details below:
L’OR premium, barista style self-serve coffee solution - A fully automatic beanto-cup machine offers a premium, selfserve solution bringing barista-quality coffee on-the-go to areas such as hotel lobbies, where premium quality and high capacity are essential.
• Offers user friendly, café-style, baristaquality wide menu variety under the L’OR brand at the touch of a button.
• Hassle free 24/7 self-serve solution, Ideal for hotel reception area
• Premium and stylish furniture appearance including a user-friendly Schaerer Soul coffee machine with a 12-inch L'OR branded interface to enhance the guest experience.
• Includes L'OR high quality responsibly sourced beans, L'OR branded point of sale and accessories
• Payment system available at the unit
• Ingredients, installation, servicing, maintenance and training included*
• No upfront investment and competitive commercial arrangement
* Based on commercial model agreed
L'OR premium, barista style counter service coffee solution – A full experience, for the ultimate coffee pleasure.
• Offers user friendly café-style, baristaquality wide menu variety under the L’OR brand at the touch of a button.
• Ideal for cafes, bars or breakfast countertop service
• User-friendly Schaerer Soul coffee machine with a 12-inch L'OR branded interface to enhance the guest experience.
• L'or 1kg premium, responsibly sourced beans
• Includes L’OR branded point of sale and accessories
• Ingredients, installation, servicing, maintenance and training included*
• No upfront investment and competitive commercial arrangement
* Based on commercial model agreed
Out Of Home Coffee Trends
The power of brand and trust
60% of guests are more likely to buy coffee if it’s a known brand, especially
Gen Z who are 77% more likely to be swayed*
• A recognisable coffee brand builds confidence. Guests are more likely to buy coffee if it’s a known brand.
Quality & choice
• 72% of UK consumers consider coffee quality important*
• 77% associate recognised brands with quality*
Today’s consumers demand café-quality. With coffee drinkers considering quality important, offering diverse, high-quality beverages is no longer optional. This is further reinforced by the fact that a significant proportion of consumers associate recognised brands with quality, highlighting the importance of both inherent quality and the perceived assurance that a known brand can offer.
The growing importance of sustainability
• 14% actively seek responsibly sourced coffee*
Conscious consumers value responsible practices and a commitment to sustainability.
The JDE Peet’s Common Grounds programme embodies our ambition to positively impact people, our planet, and the future of coffee and tea. Common Grounds is comprised of three pillars: Responsible Sourcing, Minimising Footprint and Connecting People. Bringing all our ongoing sustainability work together under one programme.
Hotel Coffee Trends
The rise of convenience and 24/7 access
• 64% of guests drink coffee in the morning*
• 61% consider a 24/7 self-serve machine important*
• 11% of guests drink coffee in the evening*
Our research shows the demand for accessible, high-quality coffee beyond traditional service hours. While the morning remains the dominant time for coffee consumption during a hotel stay, a notable percentage of guests also enjoy coffee in the evening, lunch time, and afternoon. This diverse consumption pattern further underscores the need for convenient, round-the-clock coffee options to cater to guests’ varied routines and preferences.
The need for smooth service
• 26% of guests prioritise good customer service and speed for their hotel coffee*
Long queues frustrate guests and disrupt operations, ensuring efficient service within high throughput occasions is important.
Hannah Morris, Head of Out of Home at JDE Peet’s UK&I, shares some key tips for operators looking to make the most out of their coffee offering:
• Ensure smooth service and guest flow in high footfall areas – “With 26% of guests prioritising good customer service and speed when enjoying coffee during their hotel stay*, it is important to consider the right coffee solution.
Continued >>>
Today’s consumers demand caféquality. With coffee drinkers considering quality important, offering diverse, high-quality beverages is no longer optional. “ “
• Operators need to serve drinks quickly and efficiently, ensuring a seamless experience that keeps guests moving, happy, and ready to fully enjoy their visit. In high-footfall areas like bustling breakfast rooms and conference breakout areas, pace of service is key.”
From the bustling breakfast buffet to the serene lobby lounge, and even in-room dining, they anticipate a diverse café-quality menu – lattes, cappuccinos, flat whites, and even hot chocolates – all delivered with consistent excellence.
• Offer a diverse range – “Today’s hotel guest expects more than just a standard cup of coffee. From the bustling breakfast buffet to the serene lobby lounge, and even in-room dining, they anticipate a diverse café-quality menu – lattes, cappuccinos, flat whites, and even hot chocolates – all delivered with consistent excellence. Hotel operators need to meet this demand not just with variety, but with the capacity to handle high volumes during peak periods without compromising quality or service. Whether an early-morning commuter or a leisurely holidaymaker, it is important to offer guests their preferred beverage, consistently prepared, every time.”
• Keep it simple – “Today’s hotel guest expects more than just a standard cup of coffee. From the bustling breakfast buffet to the serene lobby lounge, and even in-room dining, they anticipate a diverse café-quality menu – lattes, cappuccinos, flat whites, and even hot chocolates – all delivered with consistent excellence. Hotel operators need to meet this demand not just with variety, but with the capacity to handle high volumes during peak periods without compromising quality or service. Whether an early-morning commuter or a leisurely holidaymaker, it is important to offer guests their preferred beverage, consistently prepared, every time.”
*This research of 2,000 UK-based adults in the UK who have stayed in a hotel in the past 12 months commissioned by L’OR and conducted by Mortar Research in July 2025.
THE L’OR BEAN-TO-CUP
Barista-Style Coffee Offering INCLUDES Machine, Beans, Accessories Installation & Servicing * AND Competitive Commercial Arrangement
