Johannesburg Pride 2025 Celebrates “Purely, Queerly, African”
Pride Month 2025, led by Pride of Africa, unfolds throughout October under the theme “Purely, Queerly, African.” The programme spans […]
JOHANNESBURG
Tourism Leaders to Address Industry Challenges at 2025 Hospitality Think Tank
Key tourism and hospitality industry leaders will gather at the Maslow Hotel in Sandton on 8 August for the annual
Hostex 2026 Celebrates 40th Anniversary with Launch of New Beverage Hub
Hostex, South Africa’s premier hospitality trade show, will celebrate its 40th anniversary from 8 to 10 March 2026 at Johannesburg’s
Air Belgium increases frequency from Johannesburg to Brussels
Following a new partnership with Air Mauritius, Air Belgium now offers an additional two frequencies from Johannesburg to Brussels via Mauritius.
MESH Members Club Unveils Exciting New Menu Update by Chef Layton Barnes
MESH Members Club is pleased to announce its new menu update, helmed by Chef Layton Barnes, who recently returned from
Wine Menu’s Chardonnay and Pinot Noir Festival back in Joburg in May
Explore the wonderful, complex and delicious world of Chardonnay and Pinot Noir at South Africa’s only wine event dedicated to these two noble varietals.
The Maslow Hotel offsets its Conferencing Carbon Emissions
As part of its efforts to achieve carbon neutral status, The Maslow Sandton has partnered with GreenDreams in order to offset the carbon emissions generated by the use of its meeting and conference rooms.
Chef Vusumuzi Ndlovu prepares for S. Pellegrino Young Chef Final in Milan
From 11-13 May, twenty-one talented young chefs from all over the world will be competing in the S. Pellegrino Young Chef Grand Finale in Milan, Italy.
Luke Dale Roberts’ restaurant at The Saxon hotel to close
As of 31 March 2018, Luke Dale Roberts X Saxon will close and a brand-new offering headed by Chef Candice Philip will be opening in the space early April 2018.
Level Four restaurant reflects strong sustainability ethos in new menu
When developing their new summer menu (which runs until March), 54 on Bath’s Level Four restaurant continues to emphasise food provenance.
