Miscellaneous

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999, resides in Brooklyn. His expertise spans food trends, French and Asian cuisine, and restaurant operations. Thorn studied at Tufts University, Le Cordon Bleu, and Peking University. In 2006, he won the Jesse H. Neal Award. His work includes writing for New York Sun and Asia Times, and contributions to the Oxford Encyclopedia. Thorn was IFEC president in 2005 and a Disciples d'Escoffier inductee in 2014.

🍝 In autumn, at Noci in Islington, the experience includes complimentary focaccia, delicate Burrata, and Beef Carpaccio starters. Signature Strozzapreti and Chianti beef pappardelle demonstrate technical skill. Desserts like dark chocolate mousse and the inventive Tirami-chou showcase creativity. Drinks, such as peach and elderflower gin fizz and spicy mango margarita, add nuanced complementarity. Noci balances technique, creativity, and atmosphere, offering a relaxed yet refined Italian dining experience that is simultaneously familiar and inventive.

🍷 Giorgia Fornaciari won the Altamura Distilleries Italia Cocktail Competition on November 2025 at Locale Firenze, Rome. Her cocktail, Anima Bruciata, reimagines the classic Clover Club using Altamura Distilleries Vodka, raspberry cordial, and charred pineapple soda. Giorgia will represent Altamura Distilleries in four major international events in 2026. Judges included Salvatore Calabrese and Federico Pavan. Altamura Distilleries Vodka, rooted in Puglia's tradition, is rapidly growing globally, emphasizing authenticity and Italian craftsmanship.

🍳 Natasha Bull, 20, from Derbyshire, and Alice Metcalfe, 17, from Kendal, joined the English Lakes Hotels Culinary Academy, partnering with Kendal College. They began Level 2 and 3 chef training at Wild Boar Estate, near Windermere, under Master Chef Daniel Winstanley. Operating since 2017, the academy provides practical skills and qualifications. The trainees will participate in Lancaster University's Christmas markets, showcasing diverse food cultures. The academy is part of a family-run group managing three hotels.

🍴 Maydan Market, by Rose Previte, opened on October 1 in a 10,000-square-foot warehouse in Los Angeles' West Adams. It features a mix of restaurants, vendors, and a bazaar. Inspired by global markets, it includes a communal hearth and diverse culinary concepts like Maléna and Yhing Yhang. Compass Rose, originally opened in D.C. in 2014, joins Maydan Market. Club 104 offers rotating chef residencies, while Sook provides Middle Eastern pantry staples and grab-and-go foods.

📖 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, excels in spotting food trends. With a BA in history from Tufts University and culinary training at Le Cordon Bleu, Thorn covers food trends across the U.S. He was a columnist for The New York Sun (2005-2008) and won the 2006 Jesse H. Neal Award. He resides in Brooklyn, NY. Thorn's career began in Thailand, writing about business and food.

✈️ Online banking app Revolut has partnered with Scandinavian Airlines (SAS), allowing users to convert RevPoints into SAS EuroBonus points at a 1:1 ratio, without a minimum transfer. Since RevPoints launched in 2024, 17 billion points have been redeemed. Revolut serves 65 million customers worldwide and now offers loyalty redemption across 14 programmes and 45 airlines. Customers can earn up to one point per pound/euro spent on purchases.

🏛 Westminster Abbey launches its first group booking portal for travel operators and Blue Badge Tourist Guides, allowing easier pre-booking of discounted tickets with guaranteed timed entry. This change prepares for the upcoming King Charles III Sacristy. Group tickets cost £29 for adults, £25 for seniors/students, and £12 for children (6-17 years). The Abbey, hosting over a million visitors annually, has been a key historical site since 1066, housing tombs of figures like Charles Dickens and Isaac Newton.

🍳 Casa Brasa opened on October 27 in Dallas, marking Big Dill Hospitality’s fourth concept. Chef Omar Flores and the Marshi family researched grills and sushi across Latin America, Dubai, Europe, Miami, and NYC. The 10,000 sq. ft. space features an open-fire grill, raw bar, and sushi counter. Menu highlights include Hokkaido scallop aguachile, the signature Casa Brasa Roll, and a 40-ounce tomahawk rib eye. The Kamilla bar offers creative cocktails and hosts DJs. Maroma, a coastal Mexican concept, opens in December.