Why It’s Not Too Late to Stage Your Own Oktoberfest Beer Festival

October is here, and you might think you’ve missed the boat on hosting your own Oktoberfest celebration. 

But don’t pack away the lederhosen just yet – it’s definitely not too late for pubs, bars, and hotels to run a mini beer festival that will bring in new customers, boost sales, and create a memorable seasonal experience.

Why Oktoberfest Still Works in October (and Beyond)

Traditionally, Oktoberfest in Munich kicks off in late September and runs into early October. But in the UK, the public often associates the whole month with Bavarian-style beer, bratwurst, and steins. 

That means you’ve got the entire month – and even into early November if you frame it as a “last call for Oktoberfest” – to get in on the action.

Customers are already in the mood for autumnal events, hearty food, and social gatherings before the Christmas rush. A beer festival taps into all of that perfectly.

Easy Ways to Launch a Late Oktoberfest

You don’t need months of planning to stage a great event. With a little creativity, you can still put together a themed weekend or week-long special:

1. Showcase Seasonal Beers

Partner with local breweries and beer suppliers – many still have seasonal Märzen, festbiers, and other German-inspired brews in stock. A small “Oktoberfest Tasting Menu” of 3–5 beers is enough to make it feel special.

2. Add Simple Food Pairings

You don’t have to reinvent your kitchen. Classic beer hall favourites like pretzels, bratwurst, schnitzel, and potato salad can be added as specials or sharing platters. Even a “beer and sausage” pairing board works brilliantly.

3. Create an Atmosphere

A little décor goes a long way: blue-and-white bunting, long tables, beer steins, and some German music playlists. Encourage staff to dress up for the weekend – customers will love the effort.

4. Theme Your Promotions

Run a “Stein Night” where customers get a discount if they buy a litre pour, or offer a special price on a beer-and-brat combo. Promote it as “our Oktoberfest – better late than never!”

5. Extend Into November

If your diary is already busy in October, consider an “End of Oktoberfest” party in early November. You’ll stand out as everyone else winds down, and it bridges the gap before Christmas events begin.

The Business Benefits

Extra Footfall: A themed event gives people a reason to choose you over the competition.

Increased Spend: Beer festivals encourage customers to try more drinks, order food, and stay longer.

Social Media Buzz: Photos of customers clinking steins and enjoying themselves are perfect content for your channels.

Customer Loyalty: Seasonal events show you’re proactive and fun – giving guests a reason to come back for future occasions.

Final Pour

It’s not too late to tap into the Oktoberfest spirit. Whether you go all-out with a full Bavarian beer hall experience or keep it simple with a handful of festive specials, the important thing is to do something. A late Oktoberfest event could be just the boost your pub, hotel, or bar needs before the festive season kicks in.

So, raise your steins – there’s still time to say Prost!

How to Flood-Proof Your Hotel, Restaurant, Café or Pub Before the Heavy Rains Arrive

For hospitality businesses in the UK, autumn and winter often bring with them not just chilly weather, but heavy rains and the very real threat of flooding. 

Even a minor flood can disrupt trading, damage valuable stock, and harm your reputation with guests and customers. 

Preparing your hotel, restaurant, café or pub before the worst of the weather hits is one of the smartest investments you can make.

Here are practical steps you can take to flood-proof your premises:

1. Clear Your Gutters and Drains

Blocked gutters are one of the leading causes of localised flooding around buildings. Leaves, moss, and debris can stop rainwater from draining properly, sending it down your walls and into your property instead. Arrange for your gutters, downpipes, and drains to be cleaned before heavy rainfall is forecast. This simple measure alone can save thousands in water damage repairs.

2. Check Your Flood Risk

Use the Environment Agency’s online flood maps to assess the risk level in your area. If your premises are in a medium or high-risk zone, you’ll want to take additional measures such as sandbags, flood barriers, or even permanent flood doors.

3. Install Flood Barriers and Door Guards

Removable flood barriers, door dams, and airbrick covers are a cost-effective way of keeping floodwater out of your premises. These can be fitted quickly when warnings are issued and stored away when not in use.

4. Protect Electrical Systems and Appliances

If your property is at risk of flooding, consider raising electrical sockets, wiring, and key appliances above expected flood levels. For kitchens, this can mean elevating fridges, freezers, and other costly equipment.

5. Create a Flood Emergency Plan

Make sure your staff know exactly what to do if a flood warning is issued. This should include shutting off electricity and gas safely, moving stock and furniture to higher ground, and deploying barriers or sandbags. Training your team reduces panic and speeds up response time.

6. Review Your Insurance Cover

Check that your insurance covers flood damage and business interruption. Many policies exclude certain flood-related losses, so now is the time to clarify and, if necessary, upgrade your protection.

7. Secure Your Outdoor Areas

If you have a beer garden, pavement seating, or outdoor equipment, make sure items can either be brought inside quickly or secured firmly. Loose tables, chairs, and bins can be swept away in fast-flowing water, causing damage and safety hazards.

8. Work With Neighbours

Flooding often affects entire streets. Work together with neighbouring businesses to share resources like pumps, barriers, or sandbags. A collective response can be faster and more effective.

Flood-proofing your hotel, restaurant, café or pub isn’t just about preventing water damage, it’s about ensuring business continuity, protecting your staff and guests, and avoiding costly downtime. Start with simple preventative measures such as clearing your gutters and drains, and then build up your resilience with barriers, emergency plans, and the right insurance.

Preparation today could mean staying open tomorrow.

https://www.floodre.co.uk for information on flood insurance

http://www.floodmary.com the official website of Flood Mary, aka Mary Long-Dhonau OBE.

The Vicar and the Hotelier Accidentally Meet for Afternoon Tea at The Star Hotel, Alfriston

In a chance encounter that could only be described as highly erendipitous, renowned English Tea Room Guide expert, the Reverend Joe Ellis, crossed paths with illustrious hotelier Alex Polizzi, famously known as The Hotel Inspector, at The Star hotel in Alfriston, East Sussex.

During his visit to The Star hotel for a review of its afternoon tea service, Ellis was pleasantly surprised to find Alex Polizzi already on-site. 

The two industry experts found themselves face-to-face unexpectedly, and a momentous brief discussion ensued.

Reflecting on the encounter, Ellis told That's Food and Drink: "I knew Alex owned three hotels, but I didn't realise she was so hands-on. It was a delightful surprise to bump into each other at The Star. The scones were exceptional, as was the tea, and the hotel itself is one that I can highly recommend. 

"I frequent many upmarket hotels throughout England and stayed at the five star Waldorf Astoria in New York but, with hand on heart, you’ll find it hard to find a hotel to equal Alex’s. Staff are super engaging; I even had one of the chefs walk past me with a smile and a wave. The whole experience was so special.”

The brief yet impactful interaction between Ellis and Polizzi at The Star hotel brought together two pillars of the hospitality industry. With Ellis’s expertise in English tea rooms and Polizzi’s reputation as a discerning hotel owner and critic, their chance meeting added a layer of intrigue and camaraderie to the culinary scene in Alfriston.

Despite their divergent areas of expertise, Ellis and Polizzi found common ground in their shared passion for exceptional hospitality and culinary experiences. The impromptu photo taken during their encounter captured a moment of mutual respect and admiration between the two experts.

As news of their meeting spread, excitement rippled through the local hospitality community, with many eagerly anticipating any potential collaborations or insights that may arise from the encounter between the tea room expert and The Hotel Inspector.

The Star hotel in Alfriston emerged as the perfect backdrop for this unexpected convergence of industry titans, showcasing its commitment to excellence in both its accommodations and culinary offerings. The unexpected encounter between Ellis and Polizzi serves as a testament to the vibrant and interconnected world of hospitality.

Learn more about Joe Ellis’ Tea Room Guide at https://tea-room-guide.org.uk

Professionally, Joe Ellis is an 8th Dan Black Belt within karate of international repute, held in high esteem in the martial arts. He is the part time CEO to the National Governing Body for martial arts, NAKMAS https://nakmas.org.uk and has been practising and coaching karate for almost five decades

Joe was also ordained in May 2020 and is now legally known as the Reverend Joe Ellis https://revjoeellis.church

To learn more about The Star Hotel visit https://thepolizzicollection.com/the-star

25 Things We Absolutely Hate in an Eating Place

Let’s be honest, while dining out is often a treat, it can sometimes turn into a trial. Whether it’s a high-end restaurant or a humble local café, there are certain things that simply ruin the experience. 

Here are 25 things people really hate in an eating place – and once you notice them, you can’t unsee them…

1. Sticky Menus

If your menu feels like it’s been dipped in syrup, that’s not just gross, it’s a hygiene red flag.

2. Overly Bright Lighting

Unless it's a canteen or a dentist’s waiting room, there’s no need to feel like you’re under interrogation lights while trying to enjoy your lasagne.

3. Loud Music

You shouldn’t have to lip-read your dinner companion because the restaurant thinks it’s Ibiza 2007.

4. Dirty Tables

Wipe them down properly. Crumbs and sticky patches are not part of the décor.

5. Obnoxious Smells

Whether it’s burnt oil, bleach or something more mysterious, unpleasant odours can kill an appetite fast.

6. Miserable Staff

No one’s expecting jazz hands, but basic courtesy goes a long way.

7. Menus with No Prices

If you have to ask, you probably can’t afford it – and that’s never a good look.

8. Ridiculous Portion Sizes

Either insultingly tiny or cartoonishly massive – just serve normal food, please.

9. Complicated Menus

If it takes longer to read the menu than eat the meal, it’s too long.

10. Wobbly Tables

Ever tried to cut a steak while your drink threatens to slosh over the edge? Exactly.

11. Tacky Décor

Fake vines, flashing fairy lights, and dusty plastic fruit should’ve stayed in the 90s.

12. Hidden Service Charges

If you’re adding 15% without warning, at least print it somewhere people can see.

13. Toilets That Smell Like Hell

Clean facilities aren’t a luxury – they’re the bare minimum.

14. Too Many Specials

Six pages of daily specials? Just admit it’s your backup menu.

15. Weirdly Themed Everything

A subtle theme is fun. A pirate-themed sushi bar? Slightly terrifying.

16. Overattentive Staff

Don’t hover, don’t ask if everything’s alright every 3 minutes – we’ll raise a hand if we need help.

17. Undercooked or Cold Food

If it’s meant to be hot, make sure it actually is. Lukewarm chips are just sad.

18. Overuse of Truffle Oil

You’re not fooling anyone. A drizzle does not make it fancy.

19. Pretentious Menu Language

Just say “chicken with mash”, not “free-range poultry atop a heritage potato puree”.

20. Overpriced Tap Water

£3.50 for a carafe of ‘filtered house water’? Behave!

21. Slow Service When It’s Quiet

If there are four diners and ten staff, why are we waiting 30 minutes for toast?

22. Kids' Menus with Just Nuggets

Children deserve variety too. Give them a pasta option at least.

23. Uncomfortable Chairs

Design is nice, but not when your bum goes numb after five minutes.

24. WiFi That Doesn’t Work

If you’ve given out the password, make sure the signal works beyond the entrance.

25. Noisy Hand Dryers Right by the Tables

Nothing ruins your pudding quite like a thunderous blast of warm air two feet away.

Final Thoughts

Eating out should be a joy, not an endurance test. If any of these gripes sound familiar, maybe it's time we all start expecting – and demanding – better. Clean tables, honest menus, decent service and edible food. It’s not too much to ask… is it?

Have any more pet hates in a restaurant, café or bistro? Drop them in the comments – let’s make the world of dining less irritating, one meal at a time!

25 Things We Absolutely Love in a Great Eating Place

Because a meal out is about more than just the food…

There’s something special about finding an eating place, whether it’s a cosy café, a rustic pub, or a sleek modern restaurant, a hotel dining room, that just gets it right. 

It’s not just about what’s on the plate. The atmosphere, the service, and the little touches all add up to create a dining experience we want to repeat. 

Here are 25 things we absolutely love in a great eating spot:

1. A Warm Welcome

A friendly greeting when you walk through the door sets the tone for the entire visit.

2. Comfortable Seating

Whether you're perched on a bench or sunk into a plush chair, comfort matters when you’re lingering over food.

3. Well-Trained Staff

Knowledgeable, courteous, and attentive without being intrusive – it makes all the difference.

4. Menus with Personality

A well-written menu (even better if it's seasonal and handwritten on a chalkboard) shows care and creativity.

5. Locally Sourced Ingredients

We love a place that champions nearby farms, dairies, fisheries, and breweries.

6. Decent Portion Sizes

Whether it’s a hearty Sunday roast or a dainty afternoon tea, the balance should feel just right.

7. Cleanliness

From cutlery to the loos – cleanliness is non-negotiable.

8. Background Music at the Right Volume

The right soundtrack enhances the vibe without drowning out conversation.

9. Thoughtful Lighting

No one wants to eat under stark strip lights or in the dark. Cosy, warm lighting wins every time.

10. Free Tap Water Without a Fuss

Being handed a carafe of water without needing to ask twice is a subtle sign of hospitality.

11. Menu Variety

Enough options to please everyone without being overwhelmed by a novel-length list.

12. Clear Labelling for Allergens and Dietary Needs

We love places that take allergies, vegetarian, vegan and gluten-free diners seriously.

13. Decent Coffee and Tea

For many, the hot drinks are as important as the meal itself. A good builder’s brew or freshly ground espresso? Yes, please.

14. Homemade Desserts

It’s always obvious when the puds are made on-site – and we appreciate the effort.

15. Stylish but Not Stuffy Décor

A place with character is more inviting than one trying too hard to be ‘on trend’.

16. Decent Value

We don’t mind paying for quality – but overcharging for mediocrity is a no-go.

17. Child-Friendly Options

Whether it’s a good kids’ menu, baby-changing facilities or colouring-in sheets, thoughtfulness goes a long way.

18. Well-Stocked Bar or Drink Selection

Craft ales, great wine, mocktails, local soft drinks – options are always welcome.

19. Quick but Not Rushed Service

Perfect timing feels effortless, but it takes real skill to get it just right.

20. Tables with a View

Whether it’s a window seat or a lovely garden terrace, a good view makes a meal more memorable.

21. Sustainable Practices

We appreciate venues that reduce plastic, recycle, compost and use ethical suppliers.

22. Accessible Facilities

Wheelchair access, step-free entrances, and accessible loos should be standard, not a bonus.

23. Daily Specials

Fresh ideas and a changing specials board keep things interesting.

24. Loyalty Perks or Community Spirit

From a stamp card to fundraising for local causes, we love when places build bonds with their patrons.

25. Happy Atmosphere

When the staff are smiling, the diners are relaxed, and the air feels full of good cheer, you know you’re in the right spot.

Every great eating place tells a story – not just on the plate, but through the little details that show heart, thought, and pride. What do you love most in your favourite café, restaurant or pub?

Let us know in the comments or tag us on social media with your best dining finds!

How to Find a Decent Hotel, Pub, Café or Restaurant When You're Away from Home

Whether you're heading off for a business trip, a countryside weekend break, or a coastal holiday, finding a reliable place to stay, eat or grab a coffee can make or break your experience. 

But with so many options available, how do you separate the gems from the duds—especially in unfamiliar areas?

Here are some tried-and-tested tips for finding a decent hotel, pub, café or restaurant when you’re away from home, including a handy mention of the Wetherspoon app and hotel list for reliable budget-friendly choices.

1. Use Trusted Review Platforms

Websites and apps like TripAdvisor, Google Reviews, and Yelp are your first port of call. They provide up-to-date feedback from real customers and usually include photos, menus, and info on opening hours and amenities. Be sure to read both the good and bad reviews to get a balanced perspective. Pay particular attention to recent reviews to gauge consistency.

2. Ask the Locals

Taxi drivers, shop staff, and hotel receptionists are often fountains of local knowledge. If you want somewhere authentic and not too touristy, ask a local where they go for lunch, a pint, or Sunday dinner. You're more likely to discover hidden gems this way.

3. Look for Busy Spots

A full café or pub is usually a good sign. If the locals are flocking there, chances are the food and service are worth it. Conversely, an empty establishment during peak hours might be a red flag.

4. Check for Hygiene Ratings

In the UK, food hygiene ratings are public and searchable online through the Food Standards Agency. Look for establishments with a rating of 4 or 5 stars for peace of mind. Many places display their rating sticker in the window or door, always worth a glance before you walk in.

5. Use the Wetherspoon App and Hotel List

If you’re unsure where to go and want a safe bet, Wetherspoon pubs can be a reliable fallback. With hundreds of locations across the UK, including hotels, they offer consistent food, affordable prices, and usually free Wi-Fi.

Wetherspoon App: This free app allows you to find your nearest Wetherspoon pub or hotel, browse menus, and even order food and drinks straight to your table without queuing at the bar.

Wetherspoon Hotels: The chain now offers over 50 hotels in historic buildings and central locations across the UK. They tend to be clean, centrally located, and very reasonably priced, too. So ideal for solo travellers or families on a budget. You can browse the full list and book directly via the Wetherspoon website.

6. Social Media and Local Blogs

Instagram and TikTok are packed with foodie reviews and travel tips. Try searching hashtags like #BestBrunchIn[CityName] or #HiddenGemsUK. Local bloggers often share honest reviews and up-to-date recommendations on where to eat or stay.

7. Check the Menu First

Before committing to a meal or drink, take a moment to look at the menu outside or online. Is there a good variety? Are there vegetarian, vegan or gluten-free options if needed? Are the prices reasonable for the area? All of this can help you avoid disappointment.

Finding a decent place to eat, drink or stay doesn’t need to be stressful. With a bit of local knowledge, a quick online check, and the help of user-friendly tools like the Wetherspoon app, you’ll be well on your way to enjoying your time away from home.

Happy exploring, and may your next cup of coffee, pint or overnight stay be exactly what you hoped for!

Have a favourite app, method or place to recommend when you're away from home? Let us know in the comments below!

What to Do If You Need to Change Your Establishment’s Menu

Whether you're running a bustling café, a fine dining restaurant, or a cosy pub, there comes a time when your menu needs a refresh. 

Perhaps customer tastes have shifted, ingredients have become harder to source, or you're simply looking to keep things exciting and seasonal. 

Whatever the reason, changing your menu is a big decision—and one that requires careful planning.

Here’s a step-by-step guide on what to do if you need to change your establishment’s menu:

1. Identify the Reason for the Change

Start by asking why the menu needs updating. Common reasons include:

Falling sales or customer feedback

Rising costs of ingredients

Seasonal availability

Shifting brand focus or target market

New food trends or dietary requirements (e.g. more vegan/gluten-free options)

Understanding the motivation behind the change helps guide the type of changes you make—whether it's a full overhaul or minor tweaks.

2. Review What’s Working—and What Isn’t

Before scrapping any dishes, analyse your current menu:

Top sellers: What do customers rave about?

Low performers: Which dishes are consistently left untouched?

Profit margins: Which items bring in the most revenue after food costs?

Prep time and complexity: Are some items too labour-intensive?

Keep your strong performers, and use insights from underperforming dishes to guide your updates.

3. Involve Your Team

Your kitchen and front-of-house staff have invaluable insight. Involve them in brainstorming new ideas or adapting current offerings. Chefs may suggest ingredient substitutions that maintain quality but cut costs. Servers can relay common customer requests or complaints.

You’ll get better buy-in—and potentially brilliant ideas—when your team is part of the process.

4. Research Trends and Local Preferences

Food trends can spark inspiration, but always consider your core audience. A fine dining menu in London may benefit from different tweaks than a country pub in Yorkshire.

Sources of insight:

Social media and foodie blogs

Competitor menus

Seasonal produce calendars

Customer surveys or comment cards

You might discover that plant-based options, heritage ingredients, or hyper-local sourcing are what your customers crave.

5. Update Your Suppliers and Costings

Menu changes affect your supply chain. Contact suppliers to check availability, lead times, and pricing for any new ingredients. It’s also essential to update your costing sheets to ensure new dishes align with your desired profit margins.

Don’t forget to factor in training, waste reduction, and storage space too.

6. Test New Dishes

Trial new items before launching them fully. This could involve:

Staff tastings for honest feedback

Limited-time specials to gauge customer interest

Small-scale launches during quieter hours

This testing phase helps iron out issues with portion size, prep time, or presentation.

7. Update Your Branding and Marketing Materials

When the new menu is ready, make sure all your materials reflect the change:

Printed menus and chalkboards

Website and online ordering platforms

Social media profiles

Third-party listings (e.g. Google, TripAdvisor, Just Eat)

Tease the new dishes in advance on social media and email newsletters to build excitement.

8. Train Your Team Thoroughly

A successful menu rollout depends on your staff. Provide detailed training on:

New recipes and cooking methods

Ingredients (particularly allergens)

Presentation standards

How to confidently describe dishes to customers

Well-informed, enthusiastic staff can make a huge difference to customer experience.

9. Gather Feedback Post-Launch

After launching the new menu, ask for customer feedback—formally or informally. Monitor sales patterns and reviews. Be ready to make small adjustments as needed.

Sometimes a dish that looks great on paper doesn’t work in practice. Stay flexible.

10. Celebrate the Change

Highlight your new menu with a launch event, social media campaign, or feature in the local press. Reward regulars with a sneak peek or tasting session. Use the change as a positive story that reinforces your brand’s creativity and commitment to quality.

Final Thoughts

Changing your menu is more than swapping out a few dishes—it’s a strategic move that can boost profitability, improve customer satisfaction, and re-energise your team. With proper planning and communication, a refreshed menu can set your establishment up for success for months (or seasons) to come.

How to Organise a Quiz Night at Your Pub, Café, Restaurant or Bar – and Raise Funds for Charity

Are you looking to add a lively and rewarding event to your venue’s calendar? 

Hosting a quiz night can draw a great crowd, boost sales, and – best of all – raise money for a good cause. 

Whether you run a cosy café, a bustling bar, or a welcoming pub, restaurant or a hotel, here’s how to pull off a successful charity quiz night that your guests will talk about for weeks.

1. Choose Your Cause

Start by selecting a charity that resonates with you, your team, or your customers. Whether it's a local food bank, a health-related charity, or a national appeal, make it personal. If you're unsure, ask your regulars or run a quick poll on social media.

Tip: Reach out to the chosen charity – they might offer promotional support or donate prizes.

2. Pick the Right Night

Midweek evenings like Tuesdays or Wednesdays tend to work well – they’re quiet enough not to disrupt weekend trade but still busy enough to attract interest. Avoid clashing with major events like big sports matches.

3. Plan the Format

Decide on your structure:

Number of rounds: Typically 5–8 rounds, with 8–10 questions each.

Topics: Mix general knowledge with themed rounds (e.g. film, music, sport, local history).

Bonus rounds: Include a picture round or music clips.

Tie-breaker: Always have a tricky final question just in case.

Optional: Introduce a fun twist like a “Beat the Bartender” round!

4. Set Entry Fees and Fundraising Goals

Charge a small fee per player or team (e.g. £2 per person or £10 per team), with all proceeds going to your chosen charity. You could also include a donation box or raffle on the night to boost fundraising.

5. Promote the Event

Advertise your quiz night across all your channels:

Posters and flyers in your venue

Facebook and Instagram posts/stories

Event listings on your website or local forums

Email newsletters

Mention the charity, prizes, and how people can book.

Pro tip: Add a QR code on posters that links to your booking form or event page.

6. Sort the Practicalities

Make sure you have:

Pens, answer sheets, and clipboards

A mic and speaker system (or good vocal projection!)

Tables arranged with space between teams

A scorekeeper or helper if possible

A running order with clear timings

7. Secure Some Prizes

Ask local businesses to donate items or vouchers in return for a shout-out on the night. Popular prizes include:

Bottles of wine or spirits

Gift vouchers

Free meals

Hampers or goody bags

Even “booby prizes” for the lowest-scoring team can add humour.

8. Host with Energy and Fairness

The quizmaster sets the tone. Be friendly, clear, and fair. A bit of banter can go a long way, but always keep things inclusive and light-hearted. Encourage teams to grab drinks and snacks during the breaks – it’s good for business!

9. Say Thanks and Share the Results

After the event, thank everyone who took part, especially donors and volunteers. Share how much was raised and post pictures from the night on social media. If you plan to run another quiz, tease the next date.

Final Thought

Quiz nights aren’t just great fun – they bring communities together and show that your business cares. Whether it’s your first time hosting or part of a regular calendar, a well-run quiz night can build buzz, fill seats, and make a real difference.

Is Your Pub, Restaurant, Café or Hotel Disabled-Friendly? Are You and Your Staff Disability-Aware?

When was the last time you evaluated your venue through the eyes of a disabled customer? 

Whether you run a cosy countryside pub, a bustling high street café, a fine dining restaurant, or a boutique hotel, accessibility should never be an afterthought. 

In the UK, over 16 million people live with a disability—yet many still face barriers when it comes to enjoying a meal out, staying in a hotel, or simply using public facilities.

So ask yourself: Is your business truly disabled-friendly? And perhaps more importantly: Are you and your staff disability-aware?

Accessibility: More Than Just a Ramp

Making your venue accessible doesn’t stop at installing a wheelchair ramp or an accessible loo. True inclusivity means taking a holistic approach. Consider the following:

Entrance and Exit: Are your doors wide enough for wheelchair users or people using mobility aids? Are there steps that lack handrails or alternative access?

Floor Plan: Is there enough space between tables for easy navigation? Are trip hazards, such as rugs or uneven flooring, addressed?

Toilets: Are your accessible toilets clean, clearly signposted, and actually accessible—not used as storage rooms or blocked? You do have accessible toilets, don't you?

Menus: Do you offer large-print menus, braille versions, or easy-read formats for people with visual or cognitive impairments?

Lighting and Noise: Is your environment too dim or too loud for people with sensory sensitivities, autism, or hearing impairments?

Digital Accessibility: Don’t Overlook Your Website

Disabled friendly hotel rooms: Do you have any guestrooms equipped for disabled guests? 

Before visiting, most customers will check your website or social media. If your site is cluttered, difficult to navigate, or lacking basic accessibility information (such as whether you have step-free access or accessible parking), you might be unintentionally turning away customers.

Ensure your website is screen reader-friendly, uses alt text for images, and clearly outlines the facilities and services you offer for disabled guests.

Staff Awareness: A Make-or-Break Moment

A venue can be physically accessible, but if staff don’t know how to interact respectfully and appropriately with disabled customers, the entire experience falls apart.

Training should cover:

Disability etiquette – e.g., don’t lean on someone’s wheelchair, speak directly to the person rather than a companion or carer.

Hidden disabilities – including autism, chronic pain, or mental health conditions, which may not be immediately obvious.

How to assist – understanding how to offer help without being patronising or overbearing.

Inclusive language – using respectful terms and avoiding outdated or offensive language.

Consider investing in Disability Awareness Training, many of which are available online through organisations like AccessAble, Disability Rights UK, or VisitEngland’s accessibility resources.

The Business Case for Inclusion

Being inclusive isn’t just the right thing to do—it’s good for business. The “purple pound” (the spending power of disabled households) is worth £274 billion to the UK economy annually. 

Yet, according to a survey by Scope, 75% of disabled people have left a business or chosen not to spend money there because of poor accessibility or customer service.

By ensuring your venue is inclusive, you’re not only expanding your customer base—you’re building loyalty, positive word of mouth, and a reputation for care and quality.

Final Thoughts: Take the First Step

Accessibility is an ongoing journey, not a tick-box exercise. Start by conducting an honest audit of your venue, engaging with disabled customers for feedback, and providing regular training for your staff.

Being disability-aware isn’t just about compliance with the Equality Act 2010—it’s about treating all your customers with the dignity and respect they deserve.

So, is your business truly accessible?

Resources:

AccessAble https://www.accessable.co.uk

Disability Rights UK https://www.disabilityrightsuk.org

VisitEngland: Accessible Tourism https://www.visitbritain.org/business-advice/make-your-business-accessible-and-inclusive/visitengland-accessible-and-inclusive

Scope: Disability Facts and Stats https://www.scope.org.uk/media/disability-facts-figures

JING™ Chosen as Full Supply Tea Partner at New Park Hyatt London River Thames

JING™ is thrilled to announce it's been selected by the new Park Hyatt London River Thames to be its full supply tea partner, providing exceptional handcrafted, single garden teas to guests throughout their stay and also taking centre stage in the hotel's TAMISé Wine Library and Tea Lounge, which was launched on 14th February.

Says Melanie Tricklebank, CEO of JING™: “We're delighted to have been appointed tea partners for this extraordinary new hotel in London. JING™ travels the world to responsibly source the highest quality single garden teas directly from tea origins across Asia. 

"We are as excited by the captivating stories of each tea maker we meet and origin we explore as we are about their distinctive, delicious teas. We're passionate about changing guests' perception of tea. It is a real testament to the authenticity and intriguing qualities of our unparalleled range and tea serves that Park Hyatt London River Thames has chosen to partner with us to elevate their guests' experience.” 

Melanie continues: ”We share Park Hyatt London River Thames' passion for delighting visitors with curated experiences and are thrilled that guests in the new TAMISé Wine Library and Tea Lounge will be able to choose from twelve of our unique loose-leaf teas under the expert guidance of their tea sommeliers. Guests will enjoy an exclusive journey, indulging in the delicate artistry of our incredible teas and their expert preparation at table.”

Rike Erdbrink, who is General Manager, Park Hyatt London River Thames says: “We are delighted to be serving JING™ tea throughout our new hotel and delighted that these teas will be a key feature at TAMISé Wine Library and Tea Lounge. 

"Each tea selection tells a story and were thoughtfully chosen by our sommeliers, who are on hand to guide guests through the diverse collection. The team at JING™ has provided outstanding support, expertise and training to ensure that our tea sommeliers encompass the knowledge and skills to enchant each guest with a perfect tea experience.”

Twelve of JING™'s exquisite loose leaf teas will be available in the TAMISé Wine Library and Tea Lounge including Jasmine Silver Needle, Dragon Well and Ali Shan. JING™ has trekked across the world and curated remarkable teas from some of the world's most talented artisan tea producers, each with their own story to tell.  

Every sip of JING™ tea tells a tale. Their transparent supply chain comes from meaningful and long lasting relationships they forge with them which helps them survive and thrive.

How Restaurants, Hotels, and Pubs Can Achieve Fame with a Dedicated Cookery Book or Guidebook

In an era where storytelling and personalisation reign supreme, restaurants, hotels, and pubs have a unique opportunity to stand out by crafting their own dedicated cookery books or guidebooks. 

Such publications not only serve as a testament to their culinary or cultural excellence but also create lasting connections with patrons. 

Here’s how your establishment can achieve fame by venturing into the world of publishing and we share some practical steps to bring your vision to life.

Why Publish a Cookery Book or Guidebook?

Enhance Brand Identity: A well-crafted book embodies the essence of your establishment. It tells your story, highlights your values, and showcases your unique offerings.

Build Customer Loyalty: Guests appreciate being able to recreate their favourite dishes or relive their experiences at home. A guidebook keeps your brand present in their daily lives. And they can share the book with family or friends.

Create Additional Revenue Streams: Selling your book on-site, online, or through retail outlets provides an extra source of income.

Attract Publicity: A distinctive book can generate buzz, attract media coverage, and position your establishment as a trendsetter.

Preserve Your Legacy: For long-standing establishments, a book is a tangible way to document history and celebrate milestones.

Steps to Creating Your Own Cookery Book or Guidebook

Define Your Vision

Decide on the purpose of the book: Will it be a collection of recipes, a travelogue of your region, or a combination of both? Perhaps you can include the history of your establishment? 

Identify your target audience. Are you appealing to food enthusiasts, tourists, or locals?

Collaborate with a Ghostwriter

A skilled ghostwriter can transform your ideas into engaging prose. Look for professionals with experience in food writing or travel guides.

To find a ghostwriter:

Use specialised platforms like Reedsy or The Writers’ Guild of Great Britain.

Seek recommendations from industry peers or literary agents.

Post detailed job descriptions on freelance websites such as Upwork or Fiverr.

Ensure the ghostwriter captures your establishment’s voice and ethos.

Engage a Designer

A visually stunning book is essential. Invest in a professional designer to create layouts, choose fonts, and incorporate imagery that reflects your brand.

Look for designers with a portfolio of similar projects on platforms like Behance or Dribbble.

Collaborate closely to ensure the design aligns with your vision.

Source High-Quality Photography

Exceptional photography is crucial, especially for cookery books. Hire a food or lifestyle photographer to capture your dishes, interiors, and surroundings.

Ensure the photos are styled to evoke the mood and character of your establishment.

Work with a Printer

Choose a printing service known for producing high-quality books. Look for options that offer:

Eco-friendly materials.

Flexible print runs (small or large quantities).

Customisation options like embossed covers or unique paper finishes.

In the UK, companies such as CPI Books or Pureprint Group are excellent choices.

Plan Distribution

Sell the book in your establishment, on your website, and through online retailers like Amazon.

Partner with local shops, bookshops, or tourist centres to expand your reach.

Offer signed copies or limited editions for added appeal.

Marketing Your Publication

Host a Launch Event: Celebrate the book’s release with a special event at your venue. Include live cooking demonstrations, book signings, or themed tastings.

Leverage Social Media: Share behind-the-scenes content, such as the making of the book, on platforms like Instagram and TikTok.

Collaborate with Influencers: Send copies to food bloggers, travel writers, and influencers to generate reviews and buzz.

Pitch to Media Outlets: Reach out to local and national media with press releases and sample copies.

A Legacy in Print

Creating a cookery book or guidebook is more than just a business venture; it’s a way to immortalise the spirit of your establishment. 

With the right team of ghostwriters, designers, and printers, you can craft a publication that not only brings fame but also deepens the connection with your patrons. Start your journey today and let your story shine through the pages.

https://reedsy.com

https://writersguild.org.uk

https://www.upwork.com

https://pro.fiverr.com

https://www.behance.net

https://dribbble.com

https://www.cpi-print.co.uk

https://www.pureprint.com

Why Restaurants, Pubs, and Hotels Should Approach Menu Changes with Great Care

"Where's the beef?" "Sorry, Sir. Beef's off the menu"

In the hospitality industry, a well-crafted menu is more than just a list of food and drink options: It’s a central part of the establishment’s identity and a key element in building customer loyalty. 

Whether it’s the warm familiarity of a local pub, the seasonal variety of a hotel restaurant, or the inventive flair of a trendy café, the menu reflects the values and tastes that define a place. 

Making changes to this carefully balanced list is therefore no small decision. Here’s why restaurants, pubs, hotels, and other eateries should approach menu changes with great care, considering their clientele's preferences and even seeking input from regular diners.

1. Consistency Is Key to Customer Loyalty

For many patrons, the familiarity of a menu is part of what draws them back time and again. Each establishment has its signature dishes, whether it’s the classic fish and chips at the corner pub or the gourmet burger at a local diner. 

Regulars appreciate the certainty of knowing their favourite items will be available whenever they visit. Abruptly changing a menu without considering regulars can leave these loyal customers feeling alienated, causing them to seek out alternatives where their expectations are met.

2. Balancing Tradition with Innovation

Adapting menus can indeed be essential, especially for keeping up with culinary trends, seasonal ingredients, or dietary demands. 

But it’s crucial for eateries to balance innovation with tradition, maintaining elements of the menu that have historically proven popular with regulars. 

Some diners may embrace the excitement of trying new dishes, but others prefer the comfort of the familiar. A menu that offers a blend of both can keep long-standing customers happy while attracting new ones.

3. Understanding Customer Preferences through Feedback

An often-overlooked aspect of menu changes is customer feedback, particularly from those who visit frequently. 

These patrons have a vested interest in the success of the establishment and are likely to have valuable insights into which dishes resonate and which ones don’t. 

By soliciting feedback, whether through in-person surveys, comment cards, or social media, restaurants can gain an honest understanding of what their core audience wants, helping to avoid costly mistakes. 

After all, implementing a new menu that doesn’t align with customer preferences can result in reduced satisfaction and a drop in repeat business.

"Mummy, I don't like my meat!"

4. The Financial Risk of Unpopular Menu Changes

Introducing a new menu requires an investment in ingredients, training for kitchen staff, and potential adjustments to supply chains. 

If customers react negatively to the new selection, it can lead to unsold stock, wasted resources, and a tangible impact on profits. 

Restaurants can minimise this risk by carefully testing new dishes with a small sample of loyal customers or by introducing a “specials” board to gauge interest before committing to a permanent change.

5. Building a Sense of Community with Regular Diners

When eateries invite input from regular diners, they foster a sense of community and loyalty. Patrons feel valued when their opinions are sought, making them more likely to stay loyal and even recommend the place to others. 

This inclusive approach signals that an establishment genuinely cares about its customers’ experience. Furthermore, engaging with customers about potential changes can generate a positive buzz, creating anticipation for new menu items and strengthening the diner-restaurant relationship.

6. Keeping Up with Dietary and Lifestyle Preferences

As diets and lifestyles evolve, so do customers’ needs. From plant-based diets to gluten-free options, more diners today have specific dietary preferences. By involving regular patrons in discussions about menu changes, restaurants can ensure they’re catering to these preferences in a way that feels inclusive and genuine. Letting the chef "have their head" (just because they are the chef) and change the menu at their caprice isn't necessarily good for business. 

After all, whilst "canard rôti à la sauce à la bave d'escargot" might look good on the menu (and on the chef's CV) how many diners would happily eat roast duck in snail slime sauce?

 A dedicated effort to meet customer needs, not just jumping on dietary trends, or fads of the moment, will more likely result in sustainable popularity and customer satisfaction.

7. Crafting an Experience, Not Just a Meal

Menus serve not only as a food list but as a reflection of the entire dining experience. A pub that removes its beloved Sunday roast from the menu, for instance, risks eroding its place as a cosy weekend staple for families. 

By considering changes carefully, eateries ensure they maintain the atmosphere and experience that diners cherish. 

A thoughtful menu change preserves the essence of the establishment while enhancing the customer experience, creating a lasting impression.

A restaurant that my wife and I patronised at least twice a week won't be seeing us dining there again any time in the near future. 

They previously had a lunch menu of a wide variety of genuinely gourmet sandwiches. Imagine our disappointment and displeasure when we found that the entire menu had been stripped of all sandwiches and that the menu now consists of scorched and somewhat tough paninis, some potted meat things, flavoured butter on a roll of bread and that was about it.  

Final Thoughts

Restaurants, pubs, hotels, and other eateries that approach menu changes with great care and consideration build trust and loyalty among their patrons. By seeking feedback from regular diners, establishments can better understand their customers’ preferences, balancing tradition with innovation and making choices that resonate with their audience. Thoughtful menu changes, implemented with an inclusive approach, can lead to a richer dining experience for all, strengthening the relationship between the establishment and its patrons.

In the end, a carefully curated menu isn’t just good business, it’s a reflection of an eatery’s commitment to its customers.

Why pubs, restaurants, cafes, hotels, nursing homes and hospitals should NEVER use eco settings on dishwashing machines

Is your dishwashing machine a health risk?

In today’s world, where sustainability and energy efficiency are at the forefront of many business decisions, it’s tempting for pubs, restaurants, cafes, hotels and nursing homes, etc to opt for the lower eco settings on their dishwashing machines. 

After all we have had the ideal of "saving the environment" rammed down our throats for the past several decades.

These settings are often marketed as a way to reduce energy consumption and water usage, which can be appealing both from an environmental perspective and in terms of cost savings. 

However, when it comes to maintaining cleanliness and high standards of hygiene, choosing lower eco settings can be a costly and potentially dangerous mistake.

Hygiene Should Always Be a Priority

The primary purpose of a dishwashing machine in any food establishment is to ensure that all dishes, glasses, and utensils are thoroughly cleaned and sanitised. 

This is not just about removing visible dirt but also about eliminating harmful bacteria and pathogens that can cause foodborne illnesses. (Lower temperature dishwashing often leaves lipstick marks on glasses and particles of food stuck to cutlery or plates.)

Lower eco settings typically use cooler water temperatures and shorter wash cycles, which may not be sufficient to kill these harmful microorganisms.

The UK Food Standards Agency (FSA) sets out clear guidelines for the temperature and conditions required to sanitise food contact surfaces effectively. 

For most commercial dishwashers, this means reaching temperatures of at least 82°C during the final rinse cycle. Lower eco settings often fail to meet these requirements, leading to the risk of inadequate sanitation and potential health hazards for customers and staff alike.

Reputation and Customer Trust

For any pub, restaurant hotel or nursing home, the trust of its customers and service users is invaluable. Patrons expect a high level of cleanliness, and any lapses can quickly damage a business's reputation. 

Instances of food poisoning or even minor cases of stomach upset linked to your establishment can lead to bad reviews, loss of customers, and even legal action. 

Maintaining high hygiene standards by using the appropriate dishwashing settings is a fundamental way to protect your reputation and ensure customer safety. After all, it's not rocket science, it's just good hygiene practices. 

The False Economy of Lower Eco Settings

While the immediate cost savings of using lower eco settings might seem attractive, the long-term consequences can be far more expensive. Health issues stemming from poor hygiene can result in hefty fines, compensation claims, and a loss of business. Furthermore, the costs associated with dealing with a health and safety violation can far outweigh any savings made on energy bills. 

Additionally, the potential need to rewash items that aren’t properly cleaned or sanitised on the first pass also negates any initial savings. Inefficiencies like these can lead to increased water usage and energy consumption over time, defeating the purpose of the eco settings in the first place. And could cause blockages in drains and sewers helping to cause so-called fatbergs.

The Role of Proper Maintenance

It’s also worth noting that a well-maintained dishwashing machine is more efficient, even when operating on higher settings. Regular maintenance and servicing ensure that the machine runs optimally, preventing breakdowns and ensuring that it cleans effectively at the necessary high temperatures. 

This further underscores the importance of investing in proper care for your equipment rather than cutting corners with lower eco settings.

A Balanced Approach to Sustainability

Sustainability is undoubtedly important, and pubs and restaurants can still take steps to reduce their environmental impact without compromising hygiene. Investing in energy-efficient appliances that still meet health and safety standards, training staff on efficient dishwashing practices, and reducing overall water and energy use elsewhere in the business are all effective strategies.

Ultimately, the health and safety of your customers should always come first. By ensuring that dishwashing machines are used on settings that guarantee proper sanitation, pubs and restaurants can maintain the highest standards of cleanliness, protect their reputation, and promote long-term sustainability in a responsible way.

Hithe + Seek Announces Collaboration with Hannah Crosbie

The partnership will begin with an intimate supper club on Wednesday 7 February & pairing menu available throughout the month of love  

Located within The Westin London City Hotel, Hithe + Seek, is pleased to announce an exclusive partnership this February, with wine expert and Dalston Wine Club Founder, Hannah Crosbie. 

To celebrate Valentine’s Day, Head Chef, Fabio De Paolis, has collaborated with wine connoisseur Hannah Crosbie, to create a unique and very special six-course wine-pairing menu that combines elegance and taste, and aphrodisiac-imbued dishes. 

Food being the modern-day love language, Hannah and Fabio have worked collaboratively to curate a menu that is the epitome of romance, with playful takes on the dish's names such as “The Booty Call” and “The My-Type-on-Paper.”

Ingredients like scallops and Chilli mango mousse with a dark chocolate sphere are sure to get hearts racing. Guests can expect meticulous attention to detail with contemporary dishes which have been created to complement the experience and surroundings flawlessly. 

Hithe + Seek provides the perfect intimate and immersive setting, with picturesque views overlooking the River Thames. With Fabio de Paolis’ knowledge of ingredients, combined with Hannah Crosbie’s open-minded and exceptional taste in wine, the pair will host a ticketed supper club on Wednesday 7 February to celebrate the launch of the exclusive six-course menu.  

The six-course tasting menu is priced at £99 per person, which includes a cocktail, six plates with five matching wines and one dessert wine. The menu will run alongside Hithe + Seek’s usual menu from the 8 February – 2 March.  

Hannah Crosbie comments “It’s been such a joy to work with Hithe + Seek on this wine pairing menu. They’ve given me the green light to go ahead with some really exciting, alternative pairings, which I can’t wait to pour for guests at the launch”.  Menu highlights include: 

‘The Catfish’ - Torched king oyster scallops, oyster leaf, parsnip purée  with Taittinger, ‘Nocturne Sec’ 

‘The Anniversary’ - Sea bass carpaccio, compressed tomato, basil crumble, Champagne granita with Balfour, ‘Skye’s Chardonnay’ 

‘The My-Type-On-Paper’ - Langoustine & smoked cheese risotto, citrus bisque foam with Vavasour, Pinot Gris 

‘The Situationship’ - Pork tenderloin, cardamom sweet potato mash, blueberry jus, chicharron with M. Chapoutier, Gigondas 

‘The Booty Call’ - Lamb shish, mint tzatziki, padron pepper  with COS, Frappato 

‘The Ex’ - Chilli mango mousse, dark chocolate sphere, edible rose petals with Ruffino, ‘Serelle Vin Santo del Chianti’ 

Cocktails specially created by Hannah Crosbie will complement the menu, the “Dalston Clover Club”, which pays tribute to Crosbie’s first love, her Dalston Wine Club, as she continues her mission to make the bottle brigade more inclusive. The “Virgin Club” will also be available for those looking for a more frigid non-alcoholic option alongside Hithe + Seek’s extensive list. 

Hithe + Seek x Hannah Crosbie supper club tickets and February bookings for the tasting menu can be found here:- https://www.opentable.co.uk/r/hithe-and-seek-london

Pricing 

Set Menu - Cocktail, 6 plates with 5 x 125ml matching wines and 1 x 100ml dessert wine; 

£99.00 per person 

One plate with its matching wine - £16.50 per person  

Cocktail -  £15 each 

Celebrate Valentine's Day with a multi-sensory afternoon tea at the Great Scotland Yard Hotel

To celebrate Valentine’s Day, the 5* Great Scotland Yard Hotel, London, is launching a special, sumptuous absolutely multi-sensory Valentine’s Afternoon Tea, available from 12th to 18th February, in collaboration with the iconic perfumery, Floris London.

Taking place in their sumptuous Parlour, which is a relaxed lounge within the prestigious hotel, the Valentine’s Afternoon Tea is elevated to new heights with a unique twist that combines the aromas and flavours of Floris London’s iconic fragrance, Santal, with exquisite pastries and teas. 

Experience top notes of Bergamot and Cardamom, heart notes of Lavender and Nutmeg and base notes of Amber and Vanilla.

Guests will be able to indulge themselves in ‘Wild mushroom and rocket quiche’, ‘Smoked salmon, caviar, horseradish cream on malted bread’, ‘Chestnut, Blackcurrant & hazelnut Love sponge’ and ‘Bergamot & Jasmin Mousse Heart.’

Freshly baked, warm scones will also be served, alongside delicious Cornish clotted cream and Rhubarb and rose jam. 

Created by the hotel’s Head pastry Chef Veronica Garrido Martinez, this afternoon tea will allow guests the perfect opportunity to explore this exclusive scent whilst enjoying the flavoursome, romantic afternoon tea.

Pricing begins at £59 for a standard booking and £70 for a Champagne booking. Guests can also book an Infinite Champagne booking for £89 for an hour and a half.

Valentine’s bookings can be made online, here or by calling 0207 9254 700. 

For more information about the Great Scotland Yard Hotel, visit www.greatscotlandyard.com.

Fallowfields restaurant Unveils 'Jewels of the English Sun' Set Menu

A leading and innovative Cornish restaurant is aiming to keep things fresh for summer with its latest menu update which is  called 'Jewels of the English Sun' which launched earlier this week.

Fallowfields, located within the Housel Bay hotel on the Lizard Peninsula, has updated its tasting menu with an assortment of summer-inspired dishes aimed at giving its guests and diners a taste of some of the best the season has on offer.

Commenting on the menu, Head Chef Joseph Fallowfield said: “At Fallowfields, we focus on delivering the best locally-sourced seasonal dishes which means regular menu updates are required as we chop and change the ingredients we use as the seasons develop and change.

“Now we're full swing into the sunny months, we felt that we wanted the menu to showcase a selection of ingredients that range from beloved summer favourites to some unique flavour options exclusive to our location. Our goal is to leave diners yearning for just one more bite!"

He went on to say: “We create our dishes from the ground up, focusing closely on several key ingredients; with this approach, nothing beats fresh, seasonal and locally sourced.”

The 'Jewels of the English Sun' tasting menu features a variety of dishes, examples of which include:

Miniature sea lettuce loaf with whipped dulce butter

Cornish mozzarella with heritage tomato, thyme, peach sorbet and peach ash

Lobster & prawn bisque with carrot, ginger, Fowey mussels and saffron

Cucumber tart with berries, pistachio macaroon and basil

Joseph added: “The reception we've had from diners at Fallowfields continues to blow us away. We're in an isolated location on the very tip of the coast and to see increasing numbers who are making their way down just to try our food is really fantastic for us.”

The new menu joins another recent change to the hotel's food offering, Seafood Sundays, which swaps out the more usual traditional Sunday roast for something a little more coastal-inspired with a selection of lobster and seafood dishes taking the spotlight.

The full tasting menu is £65 per person or £110 with paired wines. The short tasting menu is £45 per person or £70 with paired wines.

Fallowfields is open from Wednesday to Saturday evenings with bookings available from 6pm – 8.30pm.

The 'Jewels of the English Sun' tasting menu is available now at Fallowfields. Reservations can be made online via https://www.houselbay.com/eat-drink.

Cornish Clifftop Hotel Launches Special Summer Package Offer

The boutique Housel Bay hotel is dramatically perched on the cliff's edge on the Lizard Peninsula in Cornwall. And it's is now offering its Taste of the Season package during the summer months due to exceptional demand.

The Taste of the Season package, which skilfully combines a three-night stay at the hotel with an expertly curated bounty of local, seasonal food and delectable drinks at the hotel's on-site restaurants, has previously run throughout spring, autumn, and winter. 

The latest offer named 'Taste of the Summer' is the first time the package is now available throughout the months of July, August and September.

General Manager, Alfred Mesropians said: “A stay at Housel Bay is all about slowing down and taking time to unwind and get back to nature, something our fantastic location on the coast makes very easy for our guests.

“We are very fortunate that our location shines no matter which season we're in, but summer is a particularly special time as guests can make the most of walking the South West Coast Path or swimming in the sea at Housel Bay, both at the bottom of our garden, or a peaceful yoga session in our new yoga studio.”

In an isolated position on the southernmost tip of the UK, Housel Bay hotel is surrounded by nature and sits mere metres from the wild Lizard coastline and secluded Housel Bay beach.

Commenting on the Fallowfields tasting menu included in the package, Head Chef Joseph Fallowfield said: “I'm delighted to include our brand new summer tasting menu, Jewels of the English Sun, in the package which will give guests a fantastic opportunity to experience the amazing local produce we have in Cornwall, as well as some unique combinations that they might never may have tried before.

“The Fallowfields tasting menu changes every six weeks, so each Taste of the Season package will include a different menu which is specifically tailored to that season to enable guests to capture the true essence of each season.”

The Taste of Summer package is running from now until September 20, 2023. Prices start from £428 for a single guest and £610 for two guests, sharing.

Guests staying at the hotel on a bed and breakfast basis can treat themselves to the long or short version of the Jewels of the English Sun tasting menu with or without paired wines at the hotel's two-rosette restaurant, Fallowfields, as it extends its opening hours to include Wednesdays throughout the summer months. Dishes include Cornish mozzarella with heritage tomato, thyme, peach sorbet and peach ash, and lobster and prawn bisque with carrot, ginger, Fowey mussels and saffron.

The hotel is also currently running its seafood-themed Sunday lunch menu, appropriately named 'Seafood Sundays', consisting of a local Cadgwith lobster and a variety of other seafood dishes, sides and desserts.

For more information on Housel Bay Hotel's Taste of the Summer package please visit https://www.houselbay.com/events/taste-the-season.

Hotel Chocolat To Give Away 190,000 Prizes This Easter!

Luxury British chocolatier and cocoa grower, Hotel Chocolat, is launching its biggest and most exciting promotion yet with 190,000 prizes to be given away in stores across the UK, from 12th March to Easter Sunday.

Customers will be given an exclusive Room Key inviting them to check-in and collect their prize from the nearest Hotel Chocolat store. Every Room Key will win a prize, which also allows customers to enter the Prize Draw – to win an all-expenses-paid, dream holiday to The Hotel Chocolat on the stunning Caribbean island of Saint Lucia.

Prizes on offer range from irresistibly cute, bite-sized Egglets, through to Hotel Chocolat’s signature Extra Thick Eggs and the magnificently large Ostrich Eggs – the company’s flagship Easter egg that regularly stuns people into silence!

What’s more, 70 chocolate lovers will win what could be their ultimate dream come true, a year’s supply of chocolates. Customers can also enter the exciting giveaway online at Hotel Chocolat’s Facebook page facebook.com/hotelchocolat and find their nearest store online at www.hotelchocolat.co.uk/stores

Mint Hotel Creates The 45-Minute Lunch Hour for a Tenner!

Mint Hotel, the award-winning city-centre hotel brand, is celebrating summer in novel style by launching a 45-minute express lunch, available from just £10 per person, across the group’s City Café restaurants.

For that amazing price guests get to enjoy two-courses from the restaurant’s Market Menu coupled with a drink, including any house wine, spirit and mixer, beer or soft drink – all of which the group pledges to serve within 45 minutes.

The £10 ‘Fresh this Summer’ offer is available in City Café restaurants at Mint Hotel Glasgow, Mint Hotel Birmingham, Mint Hotel Bristol, Mint Hotel Leeds and Mint Hotel Manchester. In London, the offer is priced at £10.95 at Mint Hotel Westminster and £12.50 at the new Mint Hotel Tower of London. At Mint Hotel Amsterdam, which opened its doors in June, the express lunch offer is priced at just €15.00.

Guests choosing the ‘Fresh this Summer’ offer will also be handed a City Café loyalty card, entitling them to receive a complimentary two-course lunch (exclusive of drinks), after five return visits to the restaurants – a great excuse to keep coming back. What’s more, the loyalty card can be used through across all City Café restaurants in the Mint Hotel group, and lasts until 30 March 2012.

The fantastic lunch offers are available between 12–1 pm weekdays, and 12.30–3pm on Saturdays, with the promotion lasting until 3 September 2011.

City Café offers diners a modern European cuisine experience with the Market Menu focusing on locally sourced, seasonal produce, all created under the careful guidance of group executive chef Scott Macdonald. Summer dishes in the offer include breast of chicken with roast pumpkin, curly kale and caper jus, or fillet of mackerel, steamed bok choi, spring onion, red watercress, grapefruit and ginger reduction. As City Café’s Market Menus change weekly, regular diners can expect new dishes based on the freshest seasonal, regional ingredients throughout the summer.

The offer guarantees that guests will be wined and dined within a 45-minute time window – ideal for busy city workers, locals and visitors wishing to sample the delicious cuisine of City Café. Mint’s 45-minute pledge does not apply to diners who wish to add a third course to their meal, available for an additional £3.

Mint Hotels is dedicated to creating fresh, contemporary hotels thoughtfully designed to blend with each property’s cityscape. The group has eight properties - seven in the UK and its first international location in Amsterdam. People are put at the heart of each Mint hotel, with the customer truly coming first and Mint’s staff empowered to deliver memorable service.

Please visit www.minthotel.com/freshsummer for further information.


(EDITOR: Right! The That's Food and Drink team know where WE are going to be dining when we next visit the big city!)

Macdonald Craxton Wood Hotel announces Aiden Byrne to open third restaurant within their hotel

Macdonald Craxton Wood has announced that Aiden Byrne will be launching his third restaurant on July 29th 2011. Working in collaboration with Macdonald Hotels, Byrne is to take over the operation of the 120 seater restaurant at the 72 bedroom Craxton Wood Hotel on the Wirral, Merseyside, where he will showcase his cooking in a new 'British Grill' concept that will carry his name.

Byrne who currently operates the 3 AA Rosette Church Green Pub in Lymm, and The Collingwood in West Kirkby, confirmed his pleasure with the collaboration with Macdonald Hotels and the hotel in Chester.

Byrne also pointed out he will be looking to introduce the style of dishes already established in his other two establishments. “The 'Aiden Byrne British Grill' concept is going to pick up the breezy comfortable style of cooking that has thrived at The Church Green and The Collingwood,” said a spokesman.

Byrne explained: "It's a venue for everyone. We're looking to enrich the dining experience by blending traditional British cooking with a relaxing venue in tune with what the public want."

The 'Aiden Byrne British Grill' will begin trading as new refurbished restaurant on the site of the Craxton Wood hotels former dining room; The Garden Room. David Guile, CEO of Macdonald Hotels, is keen to confirm another headline chef to work alongside the Macdonald brand.

Byrne continued: "The food and beverage culture within the collection has been particularly strong in recent years. Bringing Aiden onboard allows us to diversify with unique skills we know our hotel guests will find memorable and ultimately enjoy."

Aiden Byrne, is very experienced and was previously head chef at the famed Dorchester has enjoyed a stellar career having enjoyed spells working alongside Tom Aikens, Paul Rankin and David Adlard.

His numerous TV appearances have enabled audiences to explore his dynamic cooking on shows like Master Chef, Saturday Kitchen plus the highly popular Great British Menu.

Macdonald Hotels won AA Hotel Group of the Year in 2007 and over the last 5 years has become a self-styled industry leader in the hotel dining market. In 2010 it boasted 40 AA Rosettes across its collection, nationwide.

Food and beverage director Alan Swinson said: "There are locations around the UK which lend themselves very well to joint ventures with top chefs. Delivering added value to our hotel guests is key to what we do."