In this issue we head to Burley Manor in the New Forest to hear how they are changing the perception of country house hotel dining (page 22). General manager Alex Stiller tells us how creating a Mediterranean menu and wood-fired kitchen is providing a USP. Elsewhere, Euan McGlashan of hotel management group Valor Hospitality Europe explains how creating strong individual F&B concepts is helping managed hotels stand out from the crowd (page 28). As the sugar tax comes into force, features writer Esther Anyakwo gets to grips with all the data and trends of the Soft Drinks Report created by research partner Cardinal (page 34).
The New Forest’s Burley Manor has broken away from tradition to serve up a Mediterranean medley, writes