This week, Steven explores how 2025 is bringing exciting menu changes to UK hospitality. From restaurants to hotels and cafes, food trends are shifting toward fresh, creative, and locally-inspired dishes. Today’s guests crave more than just great food—they want variety, unique experiences, and menus that reflect the latest in food culture.
As Donald Trump’s first 30 days of his second term as President draw to a close, Martin looks at the flurry of Executive Orders, the constitutional challenges they represent, and what the Democrats are – or aren’t – doing…
Valentine’s Day in hospitality is a funny one, isn’t it?
Labour may only be six-months into government – but they’re running out of time already.
Steven discusses work ethic. It’s one of those things that everyone talks about, but no one quite defines the same way.
Steven looks back on the Art of Hospitality Winter Conference highlights.
Jim worries that the Chancellor is relying on the south of England too much in her dash for growth.
Steven discusses how the hospitality industry has evolved and so have the opportunities available to those who work within it.
Jo asks why is Whitehall not recruiting more people like Dame Louise Casey? And why are successive governments not implemented her recommendations?
Gen Z has transformed Dry January into a full-on movement. But what is the best way for hospitality venues to beat the slump?
New Year, New President. This week, Martin looks forward to the inauguration and wonders what we should expect from Trump 2.0…
For years, bars, restaurants, and clubs have relied on New Year’s Eve to bring in packed crowds, but something feels like it is shifting.
