Food for thought

There are a lot of restaurants these days, both in hotels and standalones – that try so hard to find a point of differentiation that they can become a little desperate.

Does anyone remember chef Aubrey’s horrendous ‘fusion’ recipe ideas in Mike Leigh’s film Life is Sweet? I have to admit I am reminded of that horrendously awkward scene far too often when visiting new eateries.

So it was a genuine breath of fresh air to see that lifestyle hotel chain Pentahotels has appointed an executive chef whose primary goal is to provide “good, honest comfort food”. This is especially unexpected when you consider Pentahotels’ stated target market is “travellers looking for non-traditional hotel experiences and a sense of community, probably aged between 25 and 40”.

The company is also looking to expand in a big way in China – it will be fascinating to see how executive chef John King interprets his brief in that market.

There will be a session on informal F&B in hotels and how to get it just right at the  2017 Boutique and Lifestyle Hotel Summit. Panellists include Simon Taylor, head of business development at Condé Nast International Restaurants and Alison Sawyer, co-founder of SALT Restaurant Marketing.

To see the full agenda for the event click here, and to book tickets click here.

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