The UN Tourism Global Conference on Wine Tourism took place in Plovdiv, Bulgaria, on 6–7 October 2025. Under the theme “The Art of Wine Tourism”, the event explored the synergies between wine tourism, art, and culture, showcasing its role as a catalyst for innovation, job creation, and regional development.
The Hospitality Sector Council, in partnership with corporate innovation leader L Marks and the Department for Business and Trade, has announced the launch of the first sector-wide Hospitality Innovation Lab. The initiative is designed to accelerate innovations that support workforce excellence and strengthen the sector’s future.
Following the recent appointment of Michael Caines MBE as Culinary Strategist at The Stafford London, the Stafford Collection is delighted to announce that Lympstone Manor—Caines’ acclaimed hotel, restaurant, and vineyard in Devon, and a member of Relais & Châteaux—will be joining the group as an associate member. Lympstone Manor will now sit proudly alongside The Stafford London and Norma, further enriching the Collection’s esteemed portfolio with its award-winning hospitality and culinary excellence.
Condé Nast Traveller, the global authority on high-end travel, announced the winners of its second annual UK’s Top New Restaurant Awards, celebrated at an event hosted by Condé Nast Traveller’s global editorial director, Divia Thani, at Ambassadors Clubhouse in London.
In the heart of Warsaw, where cobblestone streets meet sleek skyscrapers, there’s always a story waiting to be discovered — especially through its cuisine. As part of Radisson Collection’s Taste of Heritage Series, Radisson Collection Hotel, Warsaw, invites guests to discover an iconic dish steeped in history that once graced the tables of Poland’s finest feasts: Goose.
Waldorf Astoria London Admiralty Arch, London’s most highly anticipated luxury opening, today announces Clare Smyth and Daniel Boulud as its official chef partners. The two renowned chefs, who together hold seven Michelin stars, will each oversee one of the hotel’s signature restaurants when it opens its doors in 2026.
The fourth edition of the series takes travelers to Georgia’s capital of Tbilisi and renowned wine region Kakheti. Uniquely located on the famed family estate of the 19th-century aristocratic poet and winemaking pioneer Prince Alexander Chavchavadze, Tsinandali Estate, A Radisson Collection Hotel is a paradise for gastronomy and literature lovers alike. Radisson Collection’s new guide offers travelers local insight into the best wining and dining destinations, and how to experience the ultimate epicurean delights in this breathtaking region.
The third edition of the Taste of Heritage gastronomy series features a collaboration between Radisson Collection Hotel, Gran Vía Bilbao and local gastronomy content creator Alejandro Biel (@gastro_barna) to create a gastronomy video and guide to the city. Additionally, the brand has created a print culinary guide to the city of Bilbao and the surrounding Basque region curated in collaboration with three-Michelin starred Chef Eneko Atxa, who also heads up the signature restaurant Eneko Basque at the Radisson Collection Hotel, Gran Vía Bilbao.
Auberge Resorts Collection, the award-winning portfolio of one-of-a-kind luxury hotels, resorts and residences, has been selected by The Bastion Collection to manage The Woodward, Switzerland’s most celebrated luxury hotel and epicurean hotspot, ushering it into its exciting next chapter. Auberge will assume its new management role beginning February 1, 2025. Behind its iconic 1901 Belle Époque façade at Geneva’s most exclusive address, the Three Michelin Key, all-suite Swiss jewel reveals contemporary Pierre-Yves Rochon interiors, two floors of wellbeing centered around The Guerlain Spa, and 26 unique and expansive suites, almost all with panoramic lake and Alpine views. From sanctuary to social nexus, The Woodward also encompasses a constellation of exceptional dining venues, curated by The Bastion Collection, including Geneva’s only Two Michelin Star restaurant, L’Atelier Robuchon, Le Jardinier, and Bar 37.
During its annual convention held on Monday, November 25, Teritoria—the first mission-driven voluntary chain chaired by Alain Ducasse—presented a review of the commitments required of its 430 members one year ago.
The Luxury Hotelschool Paris and Culinary Arts School Lenôtre have signed an unprecedented partnership to promote their respective expertise both in France and abroad.
Institut Lyfe, a renowned French school recognised globally for excellence in the culinary arts, pastry, hospitality, and restaurant professions, has partnered with Yannick Alléno, a world-class chef who has earned multiple Michelin stars, including two awards of 3 stars. Together, they are proud to present Pavyllon, a training restaurant by Yannick Alléno and Institut Lyfe LYON. This new venture strengthens the longstanding partnership between Yannick Alléno and Institut Lyfe, based on a modern approach to cuisine and the transmission of knowledge to future generations - just as the collaborative establishment of the School of Sauces did in 2021.
Radisson Collection and Gambero Rosso Unveil "A Roman Guide for Foodies" in the "Taste of Heritage" Gastronomy Series Building on the success of its "Taste of Heritage" Gastronomy Series, Radisson Collection continues its journey of connecting guests with authentic local experiences. The latest edition, "A Roman Guide for Foodies," is crafted in collaboration with Gambero Rosso, Italy’s renowned wine and food experts.
La Dolce Vita Orient Express, the first Italian venture in luxury rail hospitality, makes a stop in Verona with its curated ‘Vinitaly Lounge’ at Vinitaly, an international wine and spirits exposition in Northeast Italy. The mockup of the train will be present during the event in outdoor area Hall 9-11, marking the first public presentation of the new partnership with the prestigious oenological Salon.
Condé Nast Traveller, the global authority on high-end travel, has released the results of its inaugural UK’s Top New Restaurant Awards for the best dining spots and chefs in Britain. Winners of the awards will be celebrated this evening at an event hosted by Condé Nast Traveller’s global editorial director, Divia Thani, at Shoreditch Arts Club.
At EHL Passugg, a pivotal experience awaits hotel management students in their 4th semester—the Concept Week, a highlight in their academic journey. This immersive undertaking serves as a paramount opportunity for students to apply their acquired knowledge in a practical setting. The primary objective is to collaboratively conceive and execute an F&B pop-up concept. During this week, the entire class forms a cohesive group, dividing themselves into specialized departments such as marketing, finance, kitchen, service, and logistics.
Condé Nast Traveller, the global authority on high-end travel, has launched their inaugural Top New Restaurant Awards. The awards will showcase the best of what’s new on the UK food scene. From fine dining spots in major cities to cool new concepts off the beaten track – as well as up-and-coming and game changing talent – the awards will highlight the best from across the country.
The renowned Michelin Guide Switzerland 2023 has awarded one Michelin Star to the fine dining restaurant Cà d'Oro, located at the Grand Hotel des Bains Kempinski St. Moritz in recognition of its unparalleled culinary excellence and innovative dining experience. This prestigious accolade is a remarkable milestone for Cà d'Oro, now in its second season under the guidance of Head Chef Leopold Ott, as it attains even greater culinary mastery.
Waldorf Astoria Edinburgh – The Caledonian is located in the heart of Edinburgh, Scotland, and is steeped in hundreds of years of royal history. Housed inside a former Victorian-era railroad station, the hotel offers views of Edinburgh Castle, and is within walking distance to The Royal Mile (that leads to Holyrood Palace) and Princes Street Gardens.
This autumn, Locke’s latest European opening - WunderLocke, in Sendling, Munich, will unveil a food and drink concept unparalleled in Germany in the form of ‘Mural Farmhouse’: five food and drink destinations spread across seven floors following one strict culinary concept: From farm directly to table.