Publique launches new daily cheese menu

by Dina Maaty | 22 Aug 2019

Alpine-style restaurant and bar Publique has announced the launch of a new daily cheese menu, offered from noon onwards. The restaurant, located in Souk Madinat Jumeirah, will be serving cheese alongside complimentary grape, including Tartfiflette for AED 220, fondue for AED 230 and a Raclette or Pierrade plate for AED 290 for two. Publique comprises

Massive burgers and juicy briskets: the world of all-American cuisine

by Dina Maaty | 22 Aug 2019

From massive burgers to juicy briskets, American cuisine is big on flavours and even bigger on portions. We chat with Chef Gregory Cordice, head chef at Perry & Blackwelder’s and Chef Orelle C. Young, chef de cuisine and pitmaster at The Blacksmith Smokehouse for hot-off-the-grill insights on favourites from the 50 states. What would you

Clean Middle East Expo to be held in Dubai

by Dina Maaty | 22 Aug 2019

Clean Middle East Expo is set to take place in Dubai from October 15-17 at the Dubai World Trade Centre, showcasing technology advances that will transform the once labour-intensive industry into an automated arena for a greener and more cost-effective environment. “Technology is now an essential element in the competitiveness of both cleaning suppliers and

Fifty housekeeping teams set to compete at The Hotel Show

by Dina Maaty | 21 Aug 2019

Fifty teams are set to compete at the 3rd Middle East Housekeepers League of Champions competition, which will be one of the highlights at The Hotel Show taking place as a part of the inaugural Middle East Design and Hospitality Week. Participating teams be judged on skill, speed, spirit and teamwork while resetting a thoroughly

Restaurants in Dubai are hardly consistent: Little Miss India chef de cuisine

by Dina Maaty | 21 Aug 2019

Chef Arif Mohammad, chef de cuisineat Little Miss India and Chef Vinu Raveendran, executive chef at Carnival by Trèsind, know all about striking the perfect balance – while still spicing things up.   What would you say is the essence of Indian cuisine and how do you ensure that your dishes have the right components?

Radisson to open two new midscale hotels in Saudi Arabia, appoint first female GM in the Kingdom

by Dina Maaty | 21 Aug 2019

Radisson Hotel Group is set to launch two new midscale signature Park Inn hotels by Q4 this year, namely Park Inn by Radisson Hotel Riyadh and Park Inn by Radisson Jeddah Madinah Road. The Group has recently opened Park Inn by Radisson Makkah Aziziyah in July 2019, and currently has over 40 hotels, resorts and

Interview: Training future general managers

by Dina Maaty | 21 Aug 2019

Marriott International’s Tahseen programme was created to develop Arab talent with a very specific long-term goal, but what really goes into training future leaders? We speak to David Leman, chief human resources officer, Middle East and Africa at Marriott International. Tell us more about the Tahseen programme, when and why was it first launched? Tahseen

Mokha 1450 to offer 2-for-1 Jamaica Blue coffee

by Dina Maaty | 20 Aug 2019

One of the most difficult coffees in the world to source, specialty coffee boutique Mokha 1450 is offering 2-for-1 Jamaica Blue coffee from August 20-27. “Many specialty coffee shops around the world carry Jamaica Blue Mountain Coffee in small quantities because of the exceptionally high price, and the coffee is generally consumed by coffee aficionados,

Ras Al Khaimah expected to offer more than 12,000 keys by 2022: RAK Tourism CEO

by Dina Maaty | 20 Aug 2019

Raki Phillips is no stranger to the art of envisioning phenomenal experiences for guests and bringing them to life. Here, the CEO of Ras Al Khaimah Tourism Development Authority, tells Hotel & Catering News Middle East about what’s coming for the emirate, which has attracted 1,072,066 visitors from domestic and key international markets during 2018.

Kibsons expands vegan range

by Dina Maaty | 19 Aug 2019

Kibsons, the online food delivery company, has introduced new items to their Vegan category. Oumph! The Chunk is a new plant-based food made from Soya protein, extracted from Non-GMO, sustainably sourced soya beans. As for Coconut Kefir Milk, it’s made using traditional age-old methods by fermenting organic coconut milk with live, vegan kefir cultures. Another

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