EP Business in Hospitality Issue 53 - April 2015

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Inside this issue | Contents
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FEATURES
07 Breaking bread The importance of
great food, good conversation and
acknowledging that hospitality sits at
the heart of everyday life
20 The rise of Cornish hospitality
Tourism was always one of Cornwall’s
main industries, but now the quality
of the region’s hospitality means
year-round business. EP looks at
some of its top attractions including
a hotel, a vineyard and Rick Stein
48 Celebrating 120 years Le Cordon
Bleu has been a world-leading culinary
school since 1895. EP looks back on
the rich heritage of the institution
MANAGEMENT
06 Stop the world, I want to get off !
Executives today have less time to think
and reflect, and as life will only get faster,
it’s time to question if our working
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habits will need to change to give us
a better balance in our lives
36 Leading from the front The past two
decades have seen the transformation
of major events into a platform for brand
positioning. Stuart Smith discusses the
importance of effective leadership
42 The craft of being old school
Networking is loathed by some as a
chore, but it need not be so. EP has some
top tips to make interaction at a business
event pleasurable – and profitable
46 Next generation peer groups: lifeline
for aspirational business owners It’s
all change for advisory groups as they
take learning, development, advising and
growth to a different level
ENTREPRENEURS
16 Championing British hospitality
The rise in popularity of British food
and the fine-tuning of good hospitality
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make for exciting times, says Dominic
Lake, founder of Canteen
30 Mixing business with pleasure
The rise in premium spirit offerings
hasn’t been matched by the quality
of mixers – until now. Twins Joyce
and Raissa de Haas raise a glass to
their new business, Double Dutch
INTERNATIONAL
26 Where is French cooking going now?
Nowhere! Gastronomy in France has
never been about trends but about food
with exceptional taste, so it doesn’t need
to change, just evolve – and improve its
customer service, says Christian Delteil
40 Moravia, the wine region of the
Czech Republic Best known for its
beer and brandy, this ancient country
now boasts an upcoming and trendy
wine region as well as a kaleidoscope
of cultural events, spectacular
architecture and dramatic history
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