After operating several Protea Hotels around the country, Fortis Hotels is striking out under its own brand, and has announced that 40% of the business equity will be owned by its staff.
Valuable experience, decisiveness and an intense love for sparkling wine stand out for Cape Winemakers Guild Protégé, Sydney Mello, as the greatest gifts of his 3-year mentorship experience.
One of the consequences of the water shortages in the Western and Eastern Cape is a larger number pests such as cockroaches and rats infesting public areas, which could cause widespread disease.
With more than 23 years’ experience in the casino industry, David Masilela has been promoted to Tables Manager at Emperors Palace.
Taking inspiration from a legendary Loire blend, Revenant 2017 is a blend of Sauvignon Blanc and Chenin Blanc produced for False Bay Vineyards at Waterkloof.
Africa’s hotel market experienced another eventful and evolutionary year in 2017.The continent continued to attract new regional and global investment, whilst economic and political events, currency shifts and fluctuating tourism demand brought both risks and rewards to hotel markets across the region.
What do you do when you see your superior steal, but he tells you you’ll be fired if you tell anyone else? Stephen Hickmore shares his advice in his Agony Uncle column.
After three years of construction, Hotel Verde Zanzibar – Azam Luxury Resort & Spa will host its first guests on the 21st of March.
Granny Mouse Country House and Spa in the KwaZulu-Natal Midlands will be hosting a dinner to raise funds for the Heritage House Pre School in Howick, and is calling on the local community to attend and support this worthwhile initiative.
Brandy: it’s not just for Christmas cake. This versatile spirit lends itself well to creamy sauces, nuts, dishes with apricots, banana and citrus, spices such as pepper, paprika and chilli. Chef Pete Goffe-Wood created this recipe using Richelieu 10 Year Old Brandy.
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