Lolly, the PoS and payments specialist, is pleased to announce its integration with the mobile and online pre-order and collect technology, Preoday. Uniting these technologies delivers a digital ordering service designed to help hospitality providers reduce queues and maximise customer throughput during busy service periods.

Meet Reece Collier, British pâtissier extraordinaire.

Hailing from London, Collier’s flair for creativity and commitment to his unique trade began in 2005 at Westminster Kingsway. Here, Collier worked under legendary industry leaders such as Javier Mercado, Andrea Ruff and Gary Hunter. During Collier’s studies, he mastered the unparalleled precision of pastry-making and the regimented attention to detail required to create the perfect piece de la resistance pastry, it was also here where his ethos that ‘flavours always deliver’ began to blossom.

A new basement bar, Camera, has opened up in the Newington area which is proving popular with locals and tourists alike. The bar opened at the end of March 2019, and comes from Trisha McCrae and the team behind Restaurant Sonder, along with bar consultant Phil Robins.

The new bar is located under the restaurant at 74-78 Clerk Street, and has its own private access door, fitted with its own doorbell which visitors ring for entry.

In May 2019, Gleneagles will relaunch its famous restaurant, the Strathearn following a design transformation by Ennismore Design Studio.

The space – which has welcomed a host of famous faces over the decades, from Vivien Leigh, Sir Laurence Olivier and Sir Sean Connery, to John Travolta, Bob Hope and Her Majesty The Queen – is to unveil a show-stopping new look inspired by the golden age of railway travel, when glamorous socialites would travel in style from London to Gleneagles to enjoy summer seasons of country sports and decadent dining.

As the application process opens for the inaugural Andrew Fairlie Scholarship, Hospitality Industry Trust (HIT) Scotland announce the line-up of prestigious judges tasked with awarding the “ultimate scholarship” to aspiring Scottish chefs.

The expert panel for the Andrew Fairlie Scholarship will be made up of Michelin star chefs Tom Kerridge and Sat Bains, alongside Masterchef winner and National Chef of Scotland, Gary McLean and Head Chef Stephen McLaughlin and Lorna McNee of Restaurant Andrew Fairlie.

For the first time in its 37-year history, Pride of Britain Hotels has reached its self-imposed limit of 50 hotels, with the introduction of The Royal Crescent Hotel & Spa, Bath, into its collection of luxury independently-owned hotels.

The AA five red star property enjoys a privileged position in Royal Crescent, an iconic example of Georgian architecture, just moments from the historic centre of Bath. Each of the 45 individually-designed bedrooms and suites features spectacular views of either Royal Crescent lawns or the hotel’s secluded gardens. Located in the grounds, The Garden Villa is a prestigious private residence with two luxury suites, two Deluxe Rooms and a private south-facing walled garden.

The Arch London will be participating in this year’s Feast on London dining festival and to mark the occasion they have shared the recipe for the exclusive Hunter Around The Clock cocktail.

The specially crafted cocktail will be available with The Arch’s Feast on London Menu throughout April 2019.

Cleaning and hygiene are fundamental for the catering and hospitality industry. Jangro CEO, Joanne Gilliard, explores the multi-benefits of ensuring a positive washroom experience and how, with proper planning and innovative technology, businesses can achieve best results.

In an age of social media, where negative comments can quickly tarnish a reputation, it has never been more important for bars, restaurants and hotels to make, and keep, a good impression amongst its clientele. Of course, swish furnishings, quality food and drink and attentive staff all play their part, but one of the most understated indicators of an establishment’s image is its washroom. Arguably the least glamorous of all spaces, the health and hygiene of a washroom is often perceived as an accurate reflection of the overall establishment, and can influence a customer’s decision to return or recommend. It therefore pays dividends to invest in the washroom experience, not only to keep customers safe, but to protect its reputation, and therefore boost its bottom line.

The curtain has been raised on Hotel Indigo® London – 1 Leicester Square: a new boutique hotel opening at London’s most iconic address.

1 Leicester Square has been dramatically transformed into a show-stopping hotel, with a sky-high rooftop restaurant and bar: the only one with a terrace in Leicester Square. From this unique vantage point, guests will be able to experience both a sweeping panorama of London landmarks and glamorous film premieres on the streets below.

Maintaining the cleanliness in hotels, restaurants and cafes is paramount, not only for reputation but for guests’ health. When it comes to choosing which cleaning products to use, many will base their decision primarily on cost per unit and opt for traditional chemical cleaners seemingly to keep their outgoings down. However, biological cleaners, which may appear to offer less value for money compared to their cheaper chemical counterparts, could offer a cost-effective alternative for the hotel, restaurant and cafe (HoReCa) industry when looking at the broader picture.