BOOKER OPENS CHRISTMAS HUB FOR FOODSERVICE OPERATORS TO MAKE MORE OF CHRISTMAS
Elevated nostalgic dishes and world flavours are set to dominate menus this festive season, and Booker has launched its dedicated online Christmas hub and guide, packed with menu inspiration and ingredients to support foodservice operators through the busy party period.
Booker’s 2026 Christmas collection leads with the strapline Make More of Christmas, designed to help operators get ahead of the curve to drive footfall and bookings, and in turn, to maximise profits and deliver an enjoyable, successful dining experience for customers throughout the holiday season.
Newstalgia is the buzzword this Christmas, and it’s about balancing familiar favourites and comfort foods with world flavours and contemporary updates to make menus feel on-trend and indulgent without losing their core seasonal appeal.
Booker’s selection of own brand starters, main meal components, meat-free dishes, sides and accompaniments helps busy kitchens deliver high-quality, seasonal menus quickly and efficiently, offering ready-to-cook and partially prepared options that save time and labour, while still allowing chefs to add their own creative touch.
Promising to bring more value, quality and choice, Booker also offers a selection of British and global cheese options, a comprehensive portfolio of beers, wines, spirits, no and low alcohol drinks, as well as tableware, crackers and decorations.
Menus for making merry
Starter dishes include Chef’s Premium Coquille St Jaques, Smoked Salmon Terrine and Cheddar Cheese Souffle, offering time-saving, luxurious seasonal appetisers.
For the main event, contemporary options such as Venison and Duck Pie, Brie, Pancetta and Cranberry Mac and Cheese bring something unusual to the table, while crowd-pleasing classics such as Carvery Gammon, Pork Joint and Stuffed Turkey Breast Joint appeal to those seeking traditional favourites.
At the butchery counter, operators continue to access bespoke advice and custom meat cuts and joints to suit their specific menu requirements, from prime beef, gammon and pork, and turkey including chilled and frozen whole birds, crowns and ready-to-slice cuts.
Beyond meat, Booker stocks fresh fish fillets and prepared seafood main courses, as well as plant-based options such as The Fat Chef Beetroot and Butternut Squash Wellington and Mediterranean Vegetable Tart, offering alternatives that appeal to meat-free and flexitarian diners alike.
Sharing boards and group grazing have been trending throughout the year, and this is set to continue into the festive season as groups meet up for casual dining and drinking. Booker has launched a selection of items that work well on boards and sharers under its Food To Share range, including on-trend options such as Frickles, Kimchi Hash Browns, Pork and Nduja Meatballs, Breaded Jalapeño Peppers and Hoi Sin Duck Bao Buns. Easy to store, prepare and serve, these make for festive menu winners as they encourage longer dwell time, elevate the menu and suit informal dining for groups, buffets, short-run specials or bar snacks at any time of day.
Keep it seasonal, and consider adding optional pigs in blankets, honey glazed parsnips, or sprouts with leek and bacon to sharing boards for that festive touch. Add mini pots of cranberry sauce and gravy, too, for dipping.
While it’s always worth offering classics such as Christmas pudding and mince pies for the traditionalists, there’s real appetite for sought-after flavours such as pistachio, Biscoff, cherry and lemon. Booker’s new festive desserts range includes versatile and convenient options such as White Chocolate, Cherry and Praline Torte, and a Chocolate and Ginger Tart – fusing familiar formats with popular flavours.
Christmas wrapped with Booker
Available under Booker's own brand tiers, Chef's Essentials, Chef's Menu and Chef's Premium, the Christmas 2026 range is designed to suit different operator needs, price points and venues - from pubs, bars and restaurants to festive markets, street food stalls and casual diners.
Nev Irani, Booker’s Managing Director for Foodservice, says:
“Our Christmas 2026 collection has been designed to help busy operators meet consumer demand for nostalgic flavours, trending ingredients, and versatile dining experiences - with an eye on shifts in eating habits whilst being mindful of cost challenges.
“The holiday season is all about meaningful, memorable moments, and food and drink can really make or break the occasion. We’re here to bring the quality, choice, service and value that operators need for a successful festive season, along with product consistency to ensure every order meets customer expectations, minimises wastage and maintains operational efficiencies across busy kitchens.
“Our combined festive food and drink proposition, along with the convenience of in-branch and delivered service, makes us a one-stop-shop for all foodservice operators navigating the seasonal rush.
“Booker colleagues, whether at your local branch or on the road, are here to help. Customers can discover and sample the new products being added to our extensive range at our Booker Foodservice Trade Show at the NEC Birmingham on 23rd September.”
Booker is running its annual Foodservice Trade Show 2026 at the NEC Birmingham on 23rd September. Find out more and register here:
https://eventdata.uk/Visitor/BookerFoodserviceTradeShow2026.aspx
Visit Booker’s 2026 Christmas hub here https://www.booker.co.uk/christmas.
HOSPITALITY AND HYGIENE ON AGENDA FOR PESTAWARE SUMMIT
Protecting reputation, compliance and trust are at the top of the agenda at an all-new event designed to help professionals understand emerging pest threats and take a proactive approach to tackling them.
The PestAware Summit 2027, hosted by British Pest Control Association (BPCA), brings together for the first time, professionals, stakeholders and decision-makers for focused discussions around the practical challenges posed by pests.
With four separate conference programmes comprising expert talks and case studies, along with an exhibition, live debates and networking, the summit has a dedicated Hospitality and Hygiene stream, designed for professionals working in cleaning, facilities management, hospitality, hygiene, accommodations and venues.
Rosina Robson is Chief Executive at BPCA. She said:
“The PestAware Summit brings together the professionals who are responsible for protecting people, places, products, premises and the environment from pest risk.
“Pest management is a cornerstone of brand protection and customer satisfaction.
“In customer-facing businesses, pest issues can escalate quickly. A single sighting can become a complaint, a failed inspection, a social media story or closure risk.
“This conference stream will focus on pest awareness for staff teams, staying ahead of bed bugs, emerging risks in hospitality and stewardship in reducing reliance on chemicals.
“Pest risk is not a small operational problem - it is a national resilience issue.”
An independent report commissioned by BPCA, found that pest management firms are estimated to have attended more than 4.4 million client jobs in 2025 - more than 12,000 every day, across homes, high streets, hospitals, schools, warehouses, farms and transport hubs in every region of the United Kingdom.
The No Small Matter report found that 15 per cent of client jobs are in food services, six per cent in short-term accommodation and four per cent in entertainment venues.
It also outlined the legal, financial and reputational consequences that businesses can face without professional pest management.
Rosina Robson added:
“The summit is open to anyone with responsibility for protecting reputation, compliance and trust.
“It offers an opportunity to understand how pest management, including prevention and proofing, can help avoid pest problems before they become customer, compliance or reputation risks.”
PestAware Summit 2027 takes place at East Midlands Conference Centre, Nottingham, on Wednesday 17 March 2027. Tickets are available at an early bird price of £149 until 1 October 2026 at: bpca.org.uk/summit using discount code EARLYBIRD.
AIMBRIDGE EMEA APPOINTS SYLVAIN LAGIER AS VICE PRESIDENT OF OPERATIONS
Aimbridge Hospitality EMEA has announced the appointment of Sylvain Lagier as its new Vice President of Operations.
Sylvain joins the third-party hotel management company from Brightstar Hospitality, where, as Group Operations Director, he was responsible for leading the company’s UK hotel portfolio.
His role involved both operational and commercial strategy, overseeing guest experience and owner returns to ensure budget delivery across a portfolio of trading hotels.
Sylvain started his hospitality career 25-years-ago, as a financial controller assistant at Hotel New York in Disneyland Paris, before moving into management and leadership roles with Accor and Atlas Hotels.
In his role at Aimbridge, Sylvain will oversee operations within Region 3, a portfolio of more than 25 Aimbridge-managed properties throughout the UK, across a number of brands including Mercure, Accor and Radisson.
Sylvain said:
“It is a real pleasure to be joining Aimbridge EMEA as VP of Operations. The company's reputation and track record of delivering exceptional results for owners, brands and guests speaks for itself, and I look forward to working closely with colleagues to build on the success of the portfolio and support the continued growth of the business.”
David Anderson, President at Aimbridge EMEA, said:
“Sylvain brings a wealth of operational, commercial and leadership experience gained across a number of internationally recognised hotel brands and locations.
“His proven ability to improve performance, develop strong teams and deliver results makes him an excellent addition to our senior leadership team and I’m sure his expertise will play a key role in driving continued operational excellence and helping us achieve our long-term growth objectives.”
For further information about Aimbridge EMEA, visit www.aimbridgeEMEA.com
ANSTY HALL UNVEILS NEW BEDROOM DESIGNS AS PART OF EXCLUSIVE COLLECTION HOTEL RENOVATION
Inspired by Coventry’s colourful history, Exclusive Collection’s Ansty Hall has undergone the first phase of bedroom renovations and is delighted to unveil seven newly reimagined rooms that invite guests to discover the region through thoughtfully curated interiors.
Following a refurb of the ground floor by Exclusive Collection when they took over the 17th century property in 2023, the bedroom renovations mark the next stage of the hotel’s upgrade. The Midlands country house hotel is located just outside of Ansty, a small village known for its historical weaving industry.
Two new signature rooms, named Leofric and Whittle, have been redesigned in partnership with interior design specialist, Russell Sage Studio. The Leofric room takes its name from Leofric, Earl of Mercia, one of the most influential figures of 11th century England and previous landholder of Ansty village, as well as husband to Anglo-Saxon philanthropist Lady Godiva. Its richly layered design encourages guests to discover something new at every turn, with an imposing carved timber bed, warm ochre fabrics and statement freestanding copper bath creating a sense of occasion and escapism. Leofric Signature Room; from £395 per night
In Whittle, a hand-painted cloudscape ceiling invites guests to look upwards. The room nods to Coventry-born Sir Frank Whittle, inventor of the world’s first turbojet engine and pioneering RAF officer of the British aerospace industry. Aviation-inspired artwork, technical illustrations and contemporary details celebrate the inventor’s extraordinary achievements. Whittle Signature Room; from £250 per night
A further five newly redesigned bedrooms take influence from local craftsmanship and the textiles industry, designed by Trevillion Interiors. Signature room, Woad, refers to the plant once cultivated to produce the famous Coventry ‘true blue’ dye, renowned for its rich colour in medieval England. Layered textiles, embroidered details, and bespoke furnishings create a contemporary room full of colour and a reminder that the most memorable discoveries are often those closest to home. Woad Signature Room; from £310 per night
Adding one additional bedroom to the hotels offering, Ansty Hall now presents sixty-three bedrooms in total.
Speaking about the significance of the redesign and the hotel’s design vision, Steve Ogden, General Manager at Ansty Hall shared,
We are incredibly proud of the history and innovation that surrounds Ansty Hall and invite our guests to uncover those stories through our spaces. Our new bedrooms offer a sense of wonder with thoughtful details celebrating local legends and the weaving industry of Ansty, inspiring a truly meaningful and restorative stay. Since Ansty Hall joined the Exclusive Collection, we’ve sought to be a place of discovery, and welcome all visitors to slow down, take in their surroundings and be part of the next chapter of Ansty Hall's story.
This is the first stage in a wider restoration programme of the bedrooms, which will continue in 2027.
Price per night: Leofric Signature Room from £395 bed and breakfast. Woad Signature Room from £310 bed and breakfast. Whittle Signature Room from £250 bed and breakfast. Luxe Rooms from £250 bed and breakfast. Comfy Rooms from £230 bed and breakfast.
CONSTELLATION HOTELS APPOINTS NEIL JACOBS TO LEAD NEW LUXURY HOTEL GROUP
Constellation Hotels Holding Limited ("Constellation Hotels") is pleased to have appointed Neil Jacobs as Chief Executive Officer of its new luxury hospitality management business.
This business will create a new global brand to operate its growing portfolio of hotels, resorts and residences. It will provide the platform for Constellation Hotels to build on an existing portfolio that includes iconic London hotels The Connaught, The Emory and The Berkeley, as well as the forthcoming Saint-Germain hotel in Paris, a development in Marrakech and Hackwood Park, an English country estate.
The hotels will retain their existing names and individual identities, sitting within the collection, which will be unveiled later this year.
Jacobs brings exceptional international experience in luxury hospitality and brand building. He previously served as Chief Executive Officer of Six Senses and is the founder of creative advisory collective Wild Origins. In his new role, he will lead the creation of Constellation Hotels' hospitality management business, working with Gianluca Muzzi, CEO of Constellation Hotels.
The new operating company will oversee operations across the properties and will assume management of the London portfolio once the current management arrangements conclude. The transition will be carefully managed to maintain the highest levels of service and experience. Constellation Hotels will remain the owner and long-term steward of the properties, with responsibility for investment and portfolio strategy.
Neil Jacobs, incoming Chief Executive Officer, said:
We're in the rare position of forming a new international collection with The Connaught, The Berkeley and The Emory as its foundations. Each has a distinct identity and loyal following. Our vision is to build from that strength and create something worthy of what comes next. That starting point gives us the freedom to rethink what exceptional hotel environments can be. Beyond impeccable rooms and service, our focus will be on places with an energy you can feel as soon as you walk in. As hospitality and residential communities increasingly overlap, there is an opportunity to create a richer and more connected way of experiencing them. From these distinctive foundations, we're crafting a forward-looking global collection, defined by quality, warmth and a genuine sense of joy.
Gianluca Muzzi, CEO of Constellation Hotels, said:
Constellation's ambition is to be a thoughtful, long-term steward of our exceptional portfolio of hotels. Establishing our own hospitality management business is an important step in that strategy, giving us the capability to invest in the properties themselves, as well as in the brand, people and operating platform that will support their enduring success. Neil has an innate sense of 'what's next' in our industry and has spent his career defining distinctive luxury hospitality businesses with global relevance. His experience, imagination and deep understanding of the modern luxury traveller make him uniquely suited to honour this incredible legacy and shape the next chapter.
THE STAFFORD LONDON WELCOMES KREMI MCCABE AS GENERAL MANAGER
The Stafford London has appointed Kremi McCabe as General Manager, as the iconic independent luxury hotel enters an exciting new chapter, building on more than a century of hospitality and a year of significant industry recognition.
Bringing more than 30 years' experience in luxury hospitality, Kremi joins The Stafford following an accomplished international career spanning commercial strategy, hotel operations and executive leadership across some of the world's leading luxury hospitality brands, including Mandarin Oriental, Jumeirah, Dorchester Collection and The Lanesborough. She brings a proven track record of operational excellence, commercial leadership and building high-performing teams, making her ideally placed to lead The Stafford into its next phase.
Kremi's appointment comes at an exciting time for The Stafford, as the hotel continues to build on its rich history while looking confidently to the future. One of London's most celebrated independent luxury hotels, The Stafford has recently been named Travel + Leisure's No.1 Hotel in London, retained its prestigious AA Five Red Stars, received the Afternoon Tea Award of Excellence, achieved Green Key certification, and celebrated its first MICHELIN Star for Michael Caines at The Stafford, awarded less than a year after opening. Together, these achievements reflect the hotel's continued commitment to exceptional hospitality, innovation and guest experience.
Kremi McCabe, General Manager of The Stafford London, said:
I feel incredibly privileged to become part of The Stafford's story and to work alongside such a talented team. This marks the beginning of an exciting new chapter, one in which we will honour the hotel's remarkable heritage while continuing to innovate, create memorable experiences for our guests, and shape an inspiring future together.
Mahmoud Bakr, Director, said:
We are delighted to welcome Kremi to The Stafford. Her extensive experience across the world's leading luxury hotels, combined with her commercial expertise, operational excellence and people-first leadership style, make her the ideal person to lead the hotel into its next phase. The Stafford has a remarkable legacy, but it is also a hotel looking firmly to the future. As we continue to build on our recent achievements, we are confident Kremi's leadership will further strengthen our position as one of London's leading independent luxury hotels while continuing to deliver the exceptional experiences our guests have come to expect.
Kremi's appointment marks an important milestone in The Stafford's continued evolution. Building on more than a century of history, she will lead the hotel through its next phase, working alongside the exceptional team to continue delivering world-class hospitality while ensuring The Stafford remains one of London's most distinctive and celebrated luxury destinations for generations to come.
BVLGARI HOTEL MILANO IS DELIGHTED TO ANNOUNCE THE OPENING OF ‘DA NIKO’: A NEW DINING EXPERIENCE OF FLAVOR AND TOGETHERNESS BY CHEF NIKO ROMITO
From September 1, 2026, Bvlgari Hotel Milano will unveil ‘Da Niko’ the new restaurant concept by Chef Niko Romito: an experience that redefines hotel dining by combining culinary excellence, conviviality, and design
Bvlgari Hotel Milano presents ‘Da Niko’, the new culinary concept created by Bvlgari Hotels & Resorts and Niko Romito, introducing a fresh interpretation of contemporary Italian cuisine.
The name is simple and immediate: ‘Da Niko’. An invitation that evokes the feeling of going "to someone's home" – an idea of genuine, informal, and joyful hospitality.
“This transformation stems from the evolution of contemporary hospitality itself. Today, guests seek experiences that are more spontaneous, less bound by ritual, and able to restore the pleasure of sharing and discovery. ‘Da Niko’ responds to this desire without compromising anything that has made Niko Romito's cuisine so distinctive: the rigorous selection of ingredients, the relentless pursuit of the purest expression of flavor, and meticulous attention to every detail remain unchanged,” says Silvio Ursini, Executive Vice President of the Bvlgari Group.
What changes is the form and rhythm of the experience. The concept embraces a freer, more spontaneous sense of conviviality, more immediate flavors, and a cuisine that is instantly approachable. The complexity of gastronomic research is distilled into dishes of remarkable clarity, because true simplicity is always the result of an extraordinary process of refinement.
Italian Cuisine Meant to Be Shared
“With ‘Da Niko’, I wanted to find a more immediate language to express my culinary vision: the same philosophy, but with a warmer and more direct tone. The research and rigor – both in selecting the finest ingredients and in transforming them – remain exactly the same, but are now expressed through a more convivial dimension,” explains Chef Niko Romito. “The menu, ranging from raw dishes to preparations served tableside, is designed to encourage sharing and the natural pleasure of gathering around the table. The technical mastery is there, but it remains discreet, making room for relaxed elegance and immediate enjoyment.”
The menu explores Italy's rich culinary heritage through an essential and contemporary lens, celebrating iconic classics reinterpreted with the precision and sensitivity that define Niko Romito's cuisine.
The journey begins with a selection of Crudi, where the finest ingredients are presented in their purest expression: from Amberjack Carpaccio with lemon and chili, Tuna Carpaccio with basil-scented tomato, and Langoustine Cocktail with lettuce, to Herb-Marinated Beef with mixed greens.
The Starters reinterpret beloved Italian classics through a contemporary perspective, including Vitello Tonnato, Veal Meatballs with Green Sauce, and Brioche with Lobster, Celery, and Marinated Lettuce. Light and crisp fried specialties are also featured, such as Baby Squid with Tartar Sauce and Fried Pizza with Tomato, Mozzarella, and Parmigiano Reggiano.
The Pasta and First Courses showcase some of Niko Romito's signature creations, from the iconic Spaghetti al Pomodoro and Tonnarelli Cacio e Pepe to Paccheri with Langoustines, Lemon, and Tarragon, Fusilloni with Lobster, and Plin Agnolotti with Beef Jus, Orange, and Marjoram. The selection also includes comforting soups, such as Swiss Chard, Tomato, and Rosemary Soup.
The Main Courses embody the convivial spirit that defines ‘Da Niko’. Tableside service from the trolley includes the Catch of the Day, Milanese Veal Cutlet, and Traditional Piedmontese Fried Chicken with Potatoes and Seasonal Vegetables. Alongside these are individually plated dishes such as Dover Sole Meunière, Beef Fillet with Green Peppercorn Sauce, and Eggplant Parmigiana.
The experience concludes with Desserts that follow the same philosophy as the entire menu: reinterpreting timeless classics through balance, precision, and lightness—from Tiramisù to Warm Brioche with Zabaione and Pistachio Gelato.
A New Space for a New Kind of Hospitality
This new vision of hospitality is also reflected in the restaurant's interiors, entirely redesigned by
ACPV ARCHITECTS Antonio Citterio Patricia Viel.
The restaurant has been transformed into a space that evokes the warmth of an elegant Milanese home. A carefully considered arrangement of tables in different sizes, armchairs, and banquettes encourages conversation and sharing while preserving the timeless elegance of Bvlgari Hotel Milano.
“The ‘Da Niko’ project was born from the desire to give the dining concept a more informal and playful character, deeply connected to the pleasure of gathering around the table and perfectly aligned with contemporary lifestyles,” says Patricia Viel, CEO of ACPV ARCHITECTS Antonio Citterio Patricia Viel. “We worked with warm materials, such as teak, and reconfigured the proportions of the spaces to create a more intimate environment that naturally encourages connection, conversation, and conviviality”.
Guests are welcomed by a large library dedicated to Milan, creating the atmosphere of a contemporary dining room. The experience unfolds through a sequence of intimate yet sophisticated spaces, where the cocktail bar becomes one of the project's defining features: its striking oval black resin counter stands as a sculptural centerpiece, elegantly contrasting with the brightness of the spectacular glass wall overlooking the tranquil garden of Bvlgari Hotel Milano.
The walls are adorned with six large mirrors framed in willow, created by artist Emy Petrini, whose understated, tactile language engages in dialogue with the architecture. At the heart of the dining room stands La Venatoria, a rare Richard Ginori vase from the late 1920s, produced during Gio Ponti's artistic direction and decorated with the Triumph of the Amazons motif–a remarkable testament to one of the most creative periods of the celebrated architect and designer.
The tableware has also been developed in collaboration with Ginori 1735, featuring an exclusive variation of the Diva collection created specifically for ‘Da Niko’. The dining room team's uniforms – comprising tailored shirts and aprons – complete the narrative of relaxed, contemporary elegance.
“We introduced terracotta tones to create a warmer, more tactile atmosphere,” Patricia Viel continues. “The idea was to strike a balance between the extraordinary sophistication of the setting and an environment where guests feel completely at ease, free from the rigidity of formal conventions. It is precisely this tension between refinement and naturalness that makes the project unique”.
With 'Da Niko’, Bvlgari Hotels & Resorts and Niko Romito open a new chapter in their collaboration, reaffirming a shared vision of hospitality: contemporary, authentic, and profoundly Italian. A place where fine dining and conviviality come together in a new, natural, and timeless Balance.
PARK PLAZA LONDON RIVERBANK COLLABORATES WITH NATURAL HISTORY MUSEUM TO LAUNCH IMMERSIVE DINOSAUR FAMILY SUITE
Park Plaza London Riverbank has collaborated with the iconic Natural History Museum to launch a new, first-of-its-kind Dinosaur Family Suite, part of a wider commitment to the hotel’s family offering.
The Suite has been delivered through a licensing collaboration with the Natural History Museum, the UK’s number one visitor attraction and whose world-renowned experts were involved throughout the development – advising on the scientific content featured and depicted within the room, including prehistoric species, vegetation, fossils and specimens, as well as its design, layout and customer journey.
Park Plaza and the Museum also worked with Jon Powell at creative studio P–O–W, which helped bring the suite’s design and graphics to life, translating the collaboration’s creative and educational ambitions into a hospitality environment built for young dinosaur fans to explore.
The Natural History Museum Dinosaur Family Suite is divided into two beautifully immersive, interconnected spaces. The adult bedroom has been inspired by a sophisticated natural history study, featuring Museum-inspired shelving, maps, fossils and collection details. A concealed bookcase-style door then leads into the Suite’s centrepiece – a rich, immersive children’s room based on the Late Cretaceous Period.
Features include:
- A bespoke bunk bed incorporated into a Tyrannosaurus rex-inspired structure
- Floor-to-ceiling murals depicting scientifically informed prehistoric species, vegetation and landscapes
- Dinosaur fossils, specimens and other tactile details
- Moss-effect flooring and additional features designed to evoke a prehistoric habitat
- Books, guides, and hidden educational cues intended to encourage exploration and learning
Suat Binkaya, Senior General Manager at Park Plaza London Riverbank, said:
Families are one of our fastest-growing guest segments, and we know that when they come to London, their main priority is making lasting memories together.
The Natural History Museum Dinosaur Family Suite gives them a head start on that from the moment they check in. Working with the Natural History Museum's experts and creative studio P-O-W, we've built a room that's part of the adventure.
It's the centrepiece of a much wider expansion of our family accommodation, which includes a range of studios and suites that can accommodate families of up to 5”.
Maxine Lister, Head of Licensing at the Natural History Museum, said:
For many families, a visit to the Natural History Museum is a core memory, roaming through the galleries to discover dinosaurs and the natural world.
We are incredibly excited to be bringing that wonder and magic outside the walls of the museum building and into the Park Plaza hallways and Natural History Museum Dinosaur Family Suite. Together with Park Plaza London Riverbank, we have created a new way for families to immerse themselves in a wonderful prehistoric adventure together, from the comfort of their own hotel room.
The launch builds on Park Plaza London Riverbank’s existing family offering, which includes a range of studios and suites, family dining options, an indoor swimming pool and a location within easy reach of London’s South Bank attractions. Elsewhere in the capital, the Red Carnation Hotel Collection has introduced new suites at three London hotels.
The Natural History Museum Dinosaur Family Suite will be bookable online from 1 September 2026, with stays available from 8 October 2026. Rates will start from £650 per night.
LONDON HILTON ON PARK LANE REPORTS GROWING SHIFT AS EVENT FORMATS BLUR
Venue reports growing demand for events that combine conferences, networking, awards and social dining as organisers look to deliver multiple business objectives through a single event.
The days of conferences, networking receptions and gala dinners existing as separate event formats are beginning to fade, as organisers increasingly combine elements of each into a single programme.
The trend is particularly evident among returning clients. Around 40% of repeat bookings at London Hilton on Park Lane have evolved beyond their original format, incorporating new culinary concepts, entertainment or production elements to refresh the delegate experience.
Aaron Testo, director of groups, conferences & events at London Hilton on Park Lane, said:
"Challenging the status quo of a conference, awards dinner or networking event has become a major focus for many of our clients.
"We're seeing a move towards events that achieve several objectives in one programme, rather than hosting multiple events with individual goals. Clients want delegates to learn, connect, celebrate and build relationships during the same event. That naturally creates a blurring of traditional event formats."
The shift is also influencing how organisers approach catering and networking, with food increasingly viewed as a way to bring people together rather than simply provide refreshments.
"The more engaging and creative a networking opportunity is, the stronger the turnout and the longer people stay," Aaron said. "That's increasingly what our clients are trying to achieve.
"We're seeing growing demand for interactive food concepts and more social styles of dining because they naturally encourage movement, conversation and connection. It's often where the best conversations happen."
Aaron adds that organisers are looking for ways to evolve traditional formats without losing the sense of occasion that makes face-to-face events memorable.
"People still value moments that feel special, whether that's an awards ceremony, conference or client event," he said. "But they also want those moments to feel more social, immersive and memorable.
"The most successful experiences aren't built around entertainment or catering for their own sake. Every element should have a purpose. Whether it's live chef stations, personalised food experiences inspired by the destination or interactive entertainment, they should all help people connect, collaborate and leave with something worth talking about.
"Ultimately, organisers aren't trying to reinvent conferences or awards dinners. They're looking at how every part of an event can contribute to the overall experience and help people get more from being there."
INDEPENDENT HOTEL SHOW TO EXPLORE THEME OF ‘SHAPING TOMORROW’ AT 2026 EDITION
The Independent Hotel Show, in partnership with James Hallam Insurance Brokers, has announced ‘Shaping Tomorrow’ as the theme of its 2026 edition, taking place at Olympia London on 5–6 October.
The theme will explore how independent and boutique hotels can respond to technological change, evolving guest expectations and new commercial pressures while protecting the individuality, creativity and human connection that set the sector apart.
‘Shaping Tomorrow’ will run throughout the show’s seminar programme, design installations and wider visitor experience, bringing together hoteliers, designers, technology specialists and hospitality leaders to examine the ideas influencing the future of the sector.
David Todd, Event Director for the Independent Hotel Show, comments: “Independent hotels have always helped shape the future of hospitality. Their agility, creativity and close connection with guests give them the freedom to test ideas and create experiences that larger, more standardised businesses cannot easily replicate.
“Shaping Tomorrow is about celebrating that strength while addressing the major changes affecting the sector, from AI and automation to evolving definitions of luxury, wellbeing, sustainability and the continued importance of attracting and developing great people.
“We want the show to give hoteliers practical insight into what is changing, but also the confidence to shape that change on their own terms. Technology will play an important role in the future of hospitality, but the character, stories and people behind independent hotels will remain their greatest advantage.”
Innovation without losing individuality
This balance between innovation and individuality will be explored across the show’s content programme. Speakers will consider how technology can remove repetitive work, strengthen decision-making and help independent hotels compete on a larger stage without replacing the personal service at the heart of hospitality.
Alison Battisby, Founder of Avocado Social, says: “What I like about Shaping Tomorrow as a theme is that it doesn’t pit innovation against character, and that’s exactly where the opportunity sits for independent hotels.
“AI and automation can take the admin and guesswork off a hotelier’s plate, but the personality behind a property is still the reason someone chooses to stay there. That’s what excites me most: technology doing the heavy lifting so hoteliers can focus on the experience only they can offer.”
Josh Chadwick, General Manager of The Tawny, highlights the ability of independent hotels to lead change, commenting: “What excites me most about independent hotels is our ability to be agile. We can test new ideas, respond quickly and innovate without some of the layers and constraints that can come with larger corporate structures. That gives independent hotels a real opportunity to experiment, lead the way and, ultimately, shape the future of hospitality.”
Future-facing design
The theme will also be brought to life through the physical spaces at the show, with leading hospitality designers creating distinctive environments for learning, networking and conversation.
The Social Business Space, in partnership with Zennio, will be designed by Design Command. Clare McDonald, Creative Director & Founder of Design Command says: “Our Social Business Space interprets Shaping Tomorrow by bringing classic hospitality elements together in a fresh and contemporary way.
“A calming palette of blues, greens, natural woods and earthy neutrals is layered with a textured tapestry mural and our team’s handmade artwork to create warmth, character and individuality. We always encourage clients to bring their own stories, references and creative ideas into a project.
“The space has been designed as a welcome retreat from the busy exhibition hall, offering visitors a choice of places to network, meet, work or relax. Soft seating, sheer curtains and warm, layered lighting will create an intimate and comfortable atmosphere, encouraging guests to slow down and unwind.”
Merav Bustan, Founder & Creative Director of MB Design, designing the Hotel Business Stage, in partnership with eviivo, adds: “Hospitality is increasingly about creating experiences people remember, not simply beautiful spaces. For us, shaping tomorrow means combining strong storytelling and emotion with flexibility, sustainability and commercial intelligence, creating something visually impactful without losing sight of how it is built, used and reused.”
The Innovation Stage, in partnership with Agilysys, will be designed by Obradov Studio, while TUNTU will create the Members Suite. Together, the spaces will demonstrate how thoughtful design can support human connection, commercial requirements and memorable hospitality experiences.
Robert Richardson, Chief Executive of the Institute of Hospitality, says the independent sector’s ability to evolve without sacrificing its character will be central to its future success.
“What excites me most is the independent hotel sector’s ability to adapt without losing the individuality that makes it special,” he says. “Technology and AI will undoubtedly continue to change how we operate, but hospitality will always be built around human connection, experience and a sense of belonging.
“Independent hotels are particularly well placed to combine innovation with personality, creating experiences that cannot simply be replicated by an algorithm or standardised at scale.”
The Independent Hotel Show will bring the sector together at Olympia London on 5-6 October 2026. To find out more and register for your free trade ticket, visit independenthotelshow.co.uk.
