Raymond Blanc has been appointed the first president of the Sustainable Restaurant Association (SRA). Marking his appointment, the chef-patron of the two-Michelin-starred Le Manoir aux Quat'Saisons in Oxfordshire called on UK chefs and restaurateurs to become world leaders in sustainability.
A successful hotel or restaurant is a wonderful thing. Nurtured and well-looked after staff will serve happy guests and customers within a business which shows a healthy balance sheet and is sustainable for the future. Unfortunately, though, this is not always the reality. Insolvency figures show that the hospitality industry frequently records more than 100 closures every month.
Andrew Thomason was appointed managing director of Gravetye Manor, one of the UK's most iconic country house hotels, last month. He tells Janet Harmer why he is so thrilled about his new role, the ups and downs of working for Von Essen and his fond memories of a four-year stint at Le Manoir aux Quat'Saisons
Brasserie Blanc, led by the values of chef-patron Raymond Blanc, launched its flagship restaurant in London's Covent Garden on Wednesday. The iconic 95-cover Brasserie Blanc Opera Terrace occupies a landmark site in Covent Garden, previously occupied by a former Chez Gerard restaurant.
Philip Newman-Hall has risen from the ranks of a waiter in an Eastbourne hotel to become managing director of one of the UK's most lauded country house hotels, Le Manoir aux Quat'Saisons in Great Milton, Oxfordshire, and right-hand man to its inspirational creator, Raymond Blanc. He speaks to Janet Harmer
Sustainable luxury is not an oxymoron. It can be found throughout some of the UK's leading hotels, but today it is more about the basics than the bling. Emily Manson reports on a new, carefully considered approach to business