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Prêt to Go opens first Abu Dhabi outlet

by Dina Maaty | 06 Mar 2016

Prêt to Go, the home-grown F&B grab-and-go concept founded by entrepreneur Kunal Lahori will expand to Abu Dhabi with its sixth regional outlet. The 80m2 Abu Dhabi venue located in Terminal 1 of Abu Dhabi International Airport is the brand’s first franchised unit. It also marks the first step in Prêt to Go’s GCC expansion

Spill the Beans: Bombay Brasserie, Taj Dubai

by Dina Maaty | 06 Mar 2016

Jitin Joshi, executive chef, Taj Dubai tells Catering News how he makes his fine-dining Indian restaurant Bombay Brasserie shine in the competitive marketplace of Dubai Please describe the menu concept of Bombay Brasserie: Bombay Brasserie is a contemporary Indian restaurant. Miniature paintings exclusively commissioned for the dining room reflect Indian heritage and the food is

Majid Al Futtaim malls participate in Dubai Food Festival

by Dina Maaty | 06 Mar 2016

To mark Dubai Food Festival, Majid Al Futtaim’s malls in Dubai—in partnership with Dubai Festivals and Retail Establishment (DFRE)—is offering visitors a programme of culinary activities. Until 12 March, competitions are being held and celebrity chefs are taking part in live performances at Mall of the Emirates, City Centres Deira, Mirdif and Me’aisem malls. “DFF

Nobu and Bread Street Kitchen join Taste of Dubai

by Dina Maaty | 06 Mar 2016

Nobu and Bread Street Kitchen by Gordon Ramsay have been confirmed as the latest to join Taste of Dubai, which takes place as part of Dubai Food Festival from 10 – 12 March 2016. Gordon Ramsay’s fourth Bread Street Kitchen opened its doors at Atlantis, The Palm last year, and offers a British European menu.

The Chedi Muscat selected to take part in global French cooking event

by Dina Maaty | 04 Mar 2016

The Chedi Muscat has been selected to participate in ‘Gout de France’, also known as ‘Good France’ a global event during which one thousand selected chefs across the world prepare a special French dinner. French-born executive chef at The Chedi Muscat, Sébastien Cassagnol will be leading the event with his culinary team at The Beach

MKN celebrates double win at Gulfood Awards

by Dina Maaty | 03 Mar 2016

MKN took home two awards at Gulfood Awards, which took place on 21 February at Conrad Dubai. The kitchen equipment supplier won ‘Best Heavy Equipment Innovation’ and ‘Best New Catering Equipment Innovation’ for its Flexicombi ovens, the newest addition to the range being the Flexicombi Team. “It was expected to get some awards because we

German chef Heiko Antoniewicz teams up with TSSC to showcase sous vide

by Dina Maaty | 03 Mar 2016

Heiko Antoniewicz, one of the world’s best known chefs on sous vide cooking and author of eight cook books, including Cooking Sous Vide, attended Gulfood alongside Technical Supplies and Services Co. L.L.C. (TSSC) to demonstrate sous vide cooking. TSSC and Fusionchef by Julabo joined forces with Henkelman to showcase vacuum packing and sous vide equipment.

Salon Culinaire takes dedication says DWTC chef

by Dina Maaty | 03 Mar 2016

This year’s Emirates Culinary Guild Salon Culinaire, the biggest F&B competition at Gulfood brought together 1,300 professional chefs demonstrating their skills and expertise via a series of practical and display-based cooking demonstrations. The competitors at the salon were judged by a panel of 30 international adjudicators, each one of whom is an approved international judge

Scanbox to ramp up investment in the Middle East

by Dina Maaty | 02 Mar 2016

Swedish manufacturer of food holding and transport equipment, Scanbox told Catering News it is looking to invest more in the Middle East region. The company’s carts are popular for hotel lounges, banqueting and external catering events, since they come in a range of sizes and can store hot and cold food simultaneously. “If we look

Sparrow international expands portfolio into cooking equipment

by Dina Maaty | 02 Mar 2016

Gelato and coffee supplier Sparrow International is looking to diversify its product range, with the introduction of more cooking equipment.  New blast freezing solution, The One was launched at Gulfood, and combines slow cooking, thawing, chilling and blast freezing – a technique which reduces freshly prepared hot food to temperatures as low as -30°C to









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