Miscellaneous

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on food and beverage trends. Host of the podcast "In the Kitchen with Bret Thorn," he served as president of the International Foodservice Editorial Council (IFEC) in 2005 and was inducted into the Disciples d’Escoffier in 2014. Thorn's column won the 2006 Jesse H. Neal Award and has authored entries in the Oxford Encyclopedia (2012) and the Oxford Companion (2015). A magna cum laude Tufts University graduate with a history degree and a member of Phi Beta Kappa, he studied at Le Cordon Bleu and in China. Thorn wrote for The New York Sun (2005-2008), Asia Times, and Manager magazine in Thailand (1992-1997), and worked for ABC News during the 1989 Tiananmen Square protests.

🎭 Six by Nico introduces an immersive dining experience centered around the "Six Wonders of the World" menu, available from April 21st to June 2nd, 2025, across UK & Ireland locations, including Edinburgh, Glasgow, Aberdeen, Manchester, Leeds, Birmingham, London, Belfast, Dublin, Oxford, Cardiff, and Bristol. This culinary adventure features a £10,000 prize draw for successful puzzle-solving diners. The tasting menu is priced at £46 per person, with optional wine and cocktail pairings for £30 and £40 respectively.

🍴 CORD by Le Cordon Bleu, a fine dining restaurant on London's Fleet Street, revealed its new Spring menu, crafted by Executive Chef Karl O’Dell and Head Chef Justine Bordet. Following its 2022 opening, CORD earned three AA Rosettes, celebrating the restaurant’s precise cooking and seasonal focus. The refreshed à la carte and set menus feature dishes like balsamic-marinated beetroots and Otoro bluefin tuna. Head Sommelier Jiachen Lu pairs these with a diverse wine list. CORD, located in a Grade II listed building, encompasses a restaurant, café, cookery school, and event venue.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on food and beverage trends and hosts the podcast "In the Kitchen with Bret Thorn." He wrote for The New York Sun (2005-2008), Asia Times (1995-1997), and Manager magazine (1992-1997) in Thailand. Thorn won the 2006 Jesse H. Neal Award, was president of IFEC in 2005, and is a published author in food and drink encyclopedias. A magna cum laude Tufts University graduate, he studied at Le Cordon Bleu and in China, witnessing Tiananmen Square events in 1989. Contact him at [email protected] and follow on LinkedIn, Facebook, Twitter, and Instagram.

🍪 Cookie butter, made from speculoos cookies, is gaining popularity in restaurant menus, expanding from desserts to a variety of dishes and drinks, especially as a coffee flavor. Market research by Datassential shows 76% of the U.S. population is aware of cookie butter, 56% have tried it, and its menu presence has increased by 44% over the past four years, with the highest awareness among under-17s.

🍴 50% of UK holidaymakers try replicating a delicious meal from abroad at home. Research by loveholidays and SamsEats included 2,000 participants, with 41% going to "extreme lengths" due to cravings. 31% visit specialist stores, 24% watch local chef videos, and 19% seek expert advice while abroad. Top attempted cuisines: Italian (47%), Greek (30%), and Thai (19%). 15% stock ingredients for months, and 16% translate recipes. Despite efforts, 64% admit to culinary failures, with only 66% getting close to the original taste.

📖 Ron Ruggless, senior editor at Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) since 1992, previously worked at the Dallas Times Herald as restaurant critic, assistant business editor, among other roles (1982-1991). An expert in foodservice industry matters such as mergers, acquisitions, and supply chain, he moderated at events like MUFSO and spoke at the Horeca Expo in Madrid. Contact him at [email protected] or follow on Twitter (@RonRuggless), LinkedIn, and Instagram.

🌷 The iconic Mayfair venue sketch celebrates Jane Austen's 250th birthday from May 1 - June 1, 2025, transforming its spaces into a floricultural tribute. Floral designers Lucy Vail Floristry, Ricky Paul, and Rob Van Helden create installations inspired by Austen's world. A living portrait photo opportunity by artist Meg Boscowen and a special afternoon tea at £115 per person are offered. Penguin collaborates for exclusive Vintage Collector's Classics editions of "Pride & Prejudice" and "Emma," each limited to 200 copies. The Lecture Room and Library feature a central wisteria tree installation by Rob Van Helden, priced at £150 for a 3 Michelin Star lunch. Champagne Pommery partners for a special cocktail menu, and new staff uniforms are designed by Sonia Taouhid.

🍽 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News and Restaurant Hospitality since 1999, hosted podcast "In the Kitchen with Bret Thorn." Wrote "Kitchen Dish" column for The New York Sun (2005-2008), articles in Thailand for Manager magazine and Asia Times (1992-1997). Magna cum laude graduate of Tufts University, studied at Le Cordon Bleu and in China. Winner of 2006 Jesse H. Neal Award, inducted into Disciples d'Escoffier in 2014. Expert in food and beverage trends, French cuisine, and Asian cuisine, especially Thai. Lives in Brooklyn, N.Y. Contact: [email protected], LinkedIn, Facebook, Twitter, and Instagram.

🏖️ Bethesda, Maryland—Marriott Bonvoy launched "You Are The Greatest Souvenir" campaign, developed with Wieden+Kennedy New York, focusing on travel's transformative power. The campaign, directed by Fleur Fortuné, features outdoor lodging, dining, and boutique hotel experiences. Launching on April 5, it will appear during the NCAA DI Men's Final Four and Women’s Championship, on Netflix, Hulu, in airports, and on United Airlines. Marriott Bonvoy Moments offers exclusive experiences, including a collaboration with Beyoncé's Cowboy Carter Tour.