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Historic Bingham Riverhouse reborn

A gem of a hotel by the Thames in west London has been relaunched. Now officially transformed into the Bingham Riverhouse after a month...

Renowned country retreat undergoes dramatic transformation

Molly and Robert Hardie, owners of Keswick Hall, announced the resort’s multimillion-dollar transformation and partnership with globally renowned Chef Jean-Georges Vongerichten, who will oversee...

Iberostar announces 7 new hotel openings in 2019

Last year proved crucial in the consolidation of Iberostar’s positioning strategy, with the hotel chain making major progress in this area. Iberostar Group’s turnover...

‘The Palace’ – first Asian all-inclusive “luxury cruise ship within a...

Dream Cruises, Genting Cruise Lines’ luxury cruise brand, has announced a collection of new benefits and services to enhance the travelling experience of guests...

Princess Cruises welcomes Alipay and WeChat Pay

Princess Cruises today announced that Chinese guests onboard Ruby Princess have the option to utilize both Alipay and WeChat Pay payment options while shopping...

New London meetings venue hires new leaders

With eleven years of GM experience under his belt, a new GM is taking on the rigors of launching a new venue and establishing its place in the London market. 

Walt Disney World Swan and Dolphin Resort names new executive chef

The Walt Disney World Swan and Dolphin Resort has promoted Dan Herman to executive chef from his previous role as executive sous chef. Chef Herman...

Centara Unveils Majestic Hotel in the Heart of Doha’s Business District

Centara Hotels & Resorts, Thailand’s leading hospitality group, has made its debut in Qatar with the launch of a spectacular new seaview hotel in Doha,...

How to stop confusing tourists about Korean food

At the entrance of a Korean restaurant in an Insa-dong alley stands a large menu board introducing their dishes in Korean, English, Japanese and Chinese, an effort to attract foreign tourists. We asked an American passing by if he can figure what anything is by looking at the menu. "'Bean-curd refuse stew?’” he said.

New airline food makes critics eat their words

“The meals on this airline are terrible — and the portions are so small!” Airline food has been the province of stand-up comedians for years, but the new offerings for sky-high dining are no joke — at least not in first and business class, and especially not on leading international carriers that use food and drink to woo customers.
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