Ennismore’s bold expansion revealed
Ennismore, the fastest-growing lifestyle and leisure hospitality company, has shared its key 2025 openings. The post Ennismore’s bold expansion revealed
All posts by Rita Ghantous
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Rita Ghantous
11:22
Elevating Middle Eastern cuisine with TV chef Hala Ayash
Chef Hala Ayash, TV and media personality, believes that life — like food — is best enjoyed with soul and laughter. In
Rita Ghantous
14:22
Bahrain’s first Azure Beach Club set to open in Q2 2026
Bahrain Real Estate Investment Company, Edamah and Sunset Hospitality Group (SHG have announced their partnership. This collaboration introduces Bahrain’s first Azure
Rita Ghantous
19:24
Gulfood edging toward 30th anniversary at DWTC
The 30th edition of Gulfood, taking place at the Dubai World Trade Centre from February 17-21, will host a record
Rita Ghantous
19:24
Sigep World returning to Fiera di Rimini, 18-22 January
Running from January 18-22 at Fiera di Rimini, Sigep World aims to reinforce its global role as the premier event for
Rita Ghantous
19:23
Creativity and sustainability on the menu with Enrico Bartolini
Chef Enrico Bartolini's five restaurants have a total of nine Michelin stars, making him Italy's most awarded Michelin-star chef. In this exclusive interview,
Rita Ghantous
17:25
Must-attend 2025 workshops at L’École Valrhona Dubai
As 2025 approaches, L’École Valrhona Dubai is set to offer an exciting lineup of courses designed to inspire and elevate
Rita Ghantous
15:24
How to shape a restaurant’s identity and culinary direction with Will Stanyer, head chef of The Spaniel
Will Stanyer, head chef of The Spaniel, uncovers the key priorities in launching a new restaurant, from defining its identity
Rita Ghantous
07:20
Must-attend 2025 courses at L’École Valrhona Dubai
As 2025 approaches, L’École Valrhona Dubai is set to offer an exciting lineup of courses designed to inspire and elevate
Rita Ghantous
05:21
The rise of cloud kitchens in Kuwait with Massimiliano Bartolini
Massimiliano Bartolini boasts over two decades of culinary experience. Indeed, the chef and entrepreneur views food as a universal language that
