News

The Radisson Hotel Group has announced the addition of six new hotels to its African portfolio, including two hotels in South Africa.

Set to open in December, Makers Landing has been conceptualized as a local incubator for businesses, both small and large, in the food industry.

Tintswalo Atlantic, perfectly placed in one of the most scenic spots in the Cape Peninsula, opens its new restaurant - The Tintswalo Kitchen - today.

Grace Harding, the spokesperson for The Restaurant Collective, details their blueprint for recovery for the sit-down restaurant industry. 

The incredible work of the Chefs with Compassion team saw over 300 chefs from 10 cities getting behind their stoves for Mandela Day to do what they do best!

In response to the many obstacles faced by restaurants in SA, Matt Manning of Grub & Vine has partnered with Radford Dale for the #restaurantrescueproject

tashas has re-opened its restaurants in South Africa, taking all the precautions necessary to help prevent the spread of covid-19.

A social distancing idea for the restaurant comes from Piza e Vino – and it’s collaborated with the Teddy Bear Foundation to do some good at the same time.

Restaurant Mosaic at the Orient has been recognised for its exceptional wine menu with a Wine Spectator Grand Award for 2020.

Time Square reopened its doors on the 29th of June after three months of closure during lockdown, and here they share their preparations.

Archie Christodoulides, Executive Head Concierge at The Michelangelo Hotel, unexpectedly passed away at the weekend. 

Tsogo Sun announced that it will be taking over Marriott's share in the hotels and bringing them under Tsogo Sun management.

After shutting its doors due to to lockdown restrictions, Tsogo Sun Hotels has reopened for business and has begun to welcome back business travellers.

Recognising the incredible difficulties facing the hospitality industry, the Rémy Cointreau Group has partnered with Flow Hospitality training to offer accredited training to hospitality workers [...]

In partnership with Legacy Pride, AURUM Restaurant has launched its #AURUMSoupDrive which will see homemade soup and bread served to communities in need.

The Radisson RED Hotel V&A Waterfront, Cape Town has reopened, announcing a new Safety Protocol program which it will be following strictly.

Chef David Higgs has now launched his own YouTube cooking channel and series Dave's Kitchen. The first episode focuses on tomato sauce for every occasion. 

An initiative from The Caleo Foundation, a Swiss-based non profit organization that is the custodian of Jock Safari Lodge and Sanbona Wildlife Reserve in SA

FEDHASA will be working with government to help hospitality industry's operations, as restaurants are able to open for home delivery only

Executive Chef Jane-Therese Mulr has parted ways with the Saxon Hotel Villas and Spa, after holding the position of executive chef since 2016.

In partnership with the Sustainability Institute, 13 members of the local community were recruited to speed up food production at Spier.

The Eat Out Restaurant Relief Fund has just been launched and aims to support an industry in crisis as they provide hope and kindness to needy communities.

In a further effort to raise funds for his team at Marble and Saint restaurants, Chef David Higgs will be taking on a 360km ultra-endurance virtual cycle.

Fine-dining may have hit the pause button during lockdown but some of South Africa’s chefs are finding ways to make a difference.

Thava Indian Restaurant is responding to the desperate need for food in disadvantaged communities during the COVID-19 Lockdown with meals on a daily basis.

SA Harvest took to the roads before lockdown to rescue pre-expired food from airline catering companies, restaurants, bakeries and delis.

The Cellars-Hohenort, member of The Liz McGrath Collection, has announced that Sebastian Berinato has been appointed as the new general manager of the hotel

Spier partnered with the Sustainability Institute and the Spier-based Living Soils Community Farm in order to compile and distribute food packs

First Group's Shaun Lamont says that the resort and hotel managers and teams are receiving ongoing briefings and enhanced operating protocols

“When Chef Jackie [Cameron] told us about the competition, I thought to myself ‘What a great opportunity to make something delicious from a mayonnaise that I already know and use so much’,” says [...]