Aegean-inspired restaurant Hovarda has announced John Skotidas as its new executive chef. Brummell talks to him about what we can now anticipate from the Soho eatery
There are many ways to celebrate Christmas Day, it just so happens that Robert Johnston’s is the correct one
Philanthropist Dora Loewenstein is unwavering in her support for the mental wellbeing of the younger generation
Brummell's 30 Inspirational Women have been chosen for the degree to which they each pioneer positive change in their workplaces and industries
The president and head of global marketing at heritage British audio brand KEF on staying ahead of the curve, challenging the status quo and maintaining a fluid work-life balance
CEO of Isabel Mayfair, Scottie Bhattarai speaks to Brummell about his life working in the hospitality industry and his plans for the future
Giannis Apostolopoulos, talented mixologist and head of bars at Amazónico, on his experience of working in the hospitality industry and his love of cocktails
Mayfair restaurant Park Chinois’ head dim sum chef, Kin Min How, discusses honing his skills and his love for his culinary profession
Across an extensive career in business, brands and luxury retail, Daniela Riccardi, chief executive of Moleskine, has spent most of her career travelling around the world. Now back in her home country of Italy, she tells us about the importance of mentorship and her faith in Gen Z for more equal leadership.
Brummell meets with Rocco Seminara, Bagatelle’s executive corporate chef, to discuss his career, French cuisine and his thoughts on the London gastronomic scene
The executive head chef of Geode, Mayfair’s newly opened ‘vibe-dining’ experience on what diners can expect from the glitzy new restaurant.
Viajante87’s bar director, Pietro Collina, and brand manager, Veronica Di Pietrantonio, discuss the London cocktail bar's ethos, and what drinks they believe are the star of the show
Sameer Vaswani, founder of Prodigy snacks, discusses his confectionery brand that is doing good for both the people and the planet
From acclaimed windsurfer to acclaimed chef, Kemal Demirasal talks ingredients, new challenges and what could be on the cards next
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