HoReCa News
New MD for Burgess & Leigh
New dining concepts at Hilton London Heathrow Airport Following a £3million refurbishment, Hilton London Heathrow Airport has launched three new dining outlets for guests and visitors. The three outlets, the OXBO experience at the OXBO Café, OXBO Kitchen and OXBO Bar will offer a wide range of food and drink options to guests throughout the day and night. With an emphasis on locally sourced ingredients and inspired by nature and “agricultural heritage”, the dining spaces have been designed to celebrate the hotel’s location but also be multi-functional for travellers at any time of day. The three outlets will each have their own distinctive
food offering, including a range of dishes suitable for vegans and vegetarians. OXBO Café will offer both dine-in and take away options in an informal setting with menu items such as pastries, salads, tray bakes and breakfast goods. OXBO Kitchen will feature a buffet breakfast, followed by an a la carte menu during the day which includes a “feasting” menu that is designed to be shared. OXBO Bar will offer drinks and casual dining options with a range of unique signature drinks and cocktails. As part of the nature ethos the new outlets are following, guests will be given a plantable seed card with their bill, which they can take home and grow.
Spotlight on Portman Marylebone As hospitality venues are reopening after lockdown, The Portman Estate is welcoming multiple British and international food and drink operators to Portman Marylebone over the coming months. Roketsu, KOL, Chourangi, and Nobu Hotel London Portman Square add to the strong mix of pioneering independent brands and luxury boutique hotels that can be discovered across the 110 acre central London estate. Adding to the impressive line-up of independent operators is Japanese restaurant, Roketsu, which is set to launch soon. As one of very few Kaiseki masters globally, and a protégée of seven-Michelin-starred chef Yoshihiro Murata, Chef and owner Daisuke Hayashi, will be the first to bring this form of dining to London in a permanent space, following his residency for the concept at Brown’s Hotel in Mayfair. Daisuke Hayashi, said, “When this site on New Quebec Street came to our attention we knew it was the perfect opportunity to bring our traditional Japanese Kaiseki concept to life. The space, designed expertly by the Nakamura family business, provides the ultimate authentic dining environment for patrons.” Chourangi, is set to open this summer on the Estate’s newly redeveloped pedestrian focused space on Old Quebec Street by Marble Arch. The restaurant will serve traditional Bengali dishes and showcase the little-known delights of East-Indian cuisine.
12 TABLEWARE INTERNATIONAL: HoReCa
The Nobu Hotel London Portman Square is due to open this spring and features a signature Nobu Restaurant & Bar, a year-round outdoor terrace and other features alongside its 249 rooms. Mexican chef Santiago Lastro opened the doors to his new restaurant, KOL, back in Autumn 2020. The restaurant boasts a ground floor restaurant, chefs table. Philip Norris, Director – Commercial Asset Management at The Portman Estate, said, “We are continuing our commitment to support our growing community of independent retailers and restaurant operators across Portman Marylebone. Over the last decade we have actively encouraged growth across our streets – and we are pleased to welcome such exciting new additions to the area which will further enhance our neighbourhood’s exceptional culinary offering.”
Jim Norman has been promoted to Managing Director of Burgess & Leigh, the makers of the iconic Burleigh ware and Poole Pottery. Jim joined the business in 2015 as Marketing Manager & Business Team Leader from Parker Pens, where he worked on re-positioning the brand in UK. Jim was then promoted to Commercial Director at Burgess & Leigh where he grew Burleigh's customer base with both retail and HoReCa customers. Jim’s enthusiasm for sharing Burleigh's stories of design, provenance and authenticity goes hand-inhand with Burleigh's growing significance and desirability around the globe.
New hires join Mikasa hospitality team Mikasa Hospitality, part of the Lifetime Brands, Inc. family, announced the addition of Mary Agnes Palumbo, Jean Fritsche, and Michael Butler to its food service team. All three new hires are reporting to David Mackrell, president Tabletop/ Food Service, Lifetime Brands, Inc. Mary Agnes Palumbo is vice president of national accounts for Mikasa Hospitality, while Jean Fritsche joins as vice president of sales, with responsibility for the West Coast and Michael Butler is the new vice president of sales for the East Coast.
