Miscellaneous

🍴 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.

📖 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.

🎨 Legendary investor and mathematician Jim Simmons advocates for an aesthetic approach to all kinds of work, stressing the beauty of doing things right. The unnamed author resonates with Simmons, believing that artistry can be infused in any work through care and investment. They lament the loss of meaning and craftsmanship in modern society but suggest starting small—with acts like planting a tree or having meaningful conversations—to make a positive change.

📖 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, won the 2006 Jesse H. Neal National Business Journalism Award. He authored for The New York Sun (2005-2008), wrote for Manager magazine and Asia Times in Thailand (1992-1997), and worked for ABC News during the Tiananmen Square protests (1989). Thorn graduated magna cum laude from Tufts University in 1990 and studied at Le Cordon Bleu in Paris (1986). Inducted into Disciples d’Escoffier (2014), he's based in Brooklyn, N.Y. Contact him at [email protected] and follow on social media: LinkedIn, Facebook, Twitter (@foodwriterdiary), and Instagram.

🍽 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, also joined Restaurant Hospitality's staff in 2016. He hosted the podcast "In the Kitchen with Bret Thorn" and wrote "Kitchen Dish" column for The New York Sun from 2005 to 2008. Previously, Thorn reported on business, banking, finance, and food in Thailand for Manager magazine and Asia Times (1992-1997). A magna cum laude graduate from Tufts University, he completed his bachelor's in history, learned traditional French cooking at Le Cordon Bleu in Paris, and studied Chinese language and culture in China in 1988-1989. Thorn was in Beijing during the Tiananmen Square events in 1989, working for ABC News. He won the 2006 Jesse H. Neal Award for his editorial column and was inducted into the Disciples d’Escoffier in 2014. Thorn resides in Brooklyn, NY, and specializes in food and beverage trends, French cuisine, Asian cuisine, and restaurant operations.

📚 Thynk introduces 'Thynk University,' an online training platform accessible directly from the Thynk Home Page. Users can enroll in courses relevant to their roles for free, with each course containing chapters, lessons, videos typically 2-4 minutes long, and quizzes to reinforce learning. Quizzes, named ‘Thynk about…’, follow each lesson. Courses feature feedback surveys to help improve the platform. Thynk encourages users to leave positive reviews on Hotel Tech Report.