Room for improvement:
So many hotels bombard us with unnecessary extras when what we really require from them is to do the simple things well. Isn’t it time they ditched the gimmickry and concentrated on the basics of good…
It’s called the ‘art of inn-keeping’ for a good reason. If you’re not a natural host/designer/lighting director/logistician all rolled into one then you’ll need to spend years honing the craft of creating an environment…
Regional produce, a passion for perfection and a rejection of the latest
fads shows how a country can have an enviable culinary culture. We
take a tour of the quietly pioneering Swiss food landscape.