The Swan Hotel & Spa in Newby Bridge, Lake District, offers a 2026 summer program: wakeboarding, wild swimming, and themed spa 'Spa-rtys'. Ideal for active or restful stays, it caters to families, couples, and pet owners with diverse dining and access to local attractions.
AMAALA on Saudi Arabia's Red Sea coast launches with Four Seasons and Six Senses, offering heritage-inspired workshops, fitness, and holistic well-being programs emphasizing local ingredients and healing practices.
Bamboo Mat is set to open a 364 sq meter, 82-cover Nikkei restaurant in Canary Wharf's Wood Wharf, featuring a unique Japanese-Peruvian interior and a menu of sushi, tiradito, teriyaki, and ceviche. It aims to diversify the local foodie scene.
Coq d'Argent, a renowned French restaurant, is moving to One Centuries Bridge. The new location boasts rooftop gardens, Thames views, and will retain its French cuisine and wine list.
Lumen transformed its culture through a development program focused on repeatable practices, not one-off training. This involved leaders identifying interference, managing anxiety, and fostering a new behavioral framework to drive lasting change and improve locus of control.
HelloFresh's "The Interested Kitchen" at the Nature Gallery (July-Aug 2026) offers families a farm-inspired virtual experience to learn food origins and cook together. Part of "Restore Dinnertime," it also includes new research on food knowledge.
A Filipino hospitality brand replaces hotel handoffs with a 'One-Person Promise,' assigning a dedicated contact for guests. This model fosters genuine relationships, offers personalized service, and empowers staff for enhanced guest stays.
Chef Sivakumar secured Gold at the UK Curry Championships 2026. He's launching Mani's at The Belfry Hotel, featuring regional Indian home-style cuisine like Chicken Balti and Peanut's Thali, blending tradition and innovation.
Direct flights from London to Yerevan now operate twice weekly, making Armenia an accessible year-round destination for UK tourists seeking culture, adventure, and history, including ancient sites and winemaking traditions.
Dalhousie Castle, with over 800 years of Ramsay family history, has undergone a luxury refurbishment. It now offers an enhanced guest experience, featuring new fine dining options, a whisky library, and restored heritage, appealing to luxury travelers in Scotland.
Champion and JAB collaborate on a collection celebrating boxing heritage. The launch features an immersive Shoreditch event and a new 20,000 sq ft club, blending classic style with contemporary athletic culture and performance.
Otherwander Soho offers compact, pod-style "nests" in central London. Featuring a fully digital check-in and QR access, it provides an efficient, private, and valuable base for exploring Soho's West End, complemented by a social hub.
Kove Hotel & Medspa Mykonos, an MGallery Collection property by Accor and the Daktylides family, opens in Mykonos, Greece. It offers intimate, story-led hospitality with a Cave Spa, seasonal dining, and private excursions to Delos, embodying a quiet Mykonian experience.
GUESS Island, a project from May-Aug 2026 on Bawe Island (30+ hectares), extends lifestyle identity with custom aesthetics. It marks GUESS's most ambitious destination-led fashion activation, the first of its kind on a private island, evolving its beach club strategy.
Companies achieve AI success by prioritizing a people-led strategy. This involves genuine commitment to upskilling employees, redesigning workflows, and building trust, rather than just technological procurement.
Higgidy partners with Guinness for a one-day pre-match pie and pint pop-up in Shoreditch ahead of England's World Cup opener. The event offers hot/cold pies for £2, or a pie with Guinness pint for £5, engaging football fans beyond grocery stores.
Andy Barnsdale, GM of The Milner York, discusses blending the hotel's railway heritage with modern guest expectations. His focus is on fostering team culture and delivering unique, personalized experiences to make it York's most loved hotel.
