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Friday 28,
August 2026
For new meeting enquiries that confirm and are held in July and August 2026, Wychwood Park Hotel is offering your client a choice of free additions to enhance their meeting. The can choose to have one from the following: a fun game of footgolf surrounded by 400-acres of grounds (see image); fruit yoghurt or granola pots on arrival; a drinks reception on one afternoon or evening; a free syndicate room.
Monday 31,
August 2026
Find out more on how to promote your venue to our site visitors.
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CAMBRIDGE, UK - Hilton Cambridge City Centre is pleased to announce the appointment of Mirko Spalvieri as head chef. Spalvieri joined the hotel on 13 July 2026, bringing 15 years of culinary experience gained across restaurants in Italy and the United Kingdom.In his new role, chef Spalvieri leads the hotel’s kitchen team and oversees its food operations and menu development, including daily dining and bespoke menus for conferences and events.“I’m delighted to welcome Mirko Spalvieri to the Hilton Cambridge City Centre team as our new head chef. Chef Spalvieri joins us at a crucial time as we plan our hotel renovation for next year and will look to reposition and relaunch our food and drink outlets from Summer 2027. He brings a wealth of knowledge and experience from one of Cambridge’s busiest and well-regarded high[1]class restaurants, The Ivy Cambridge, and we look forward to him delivering a touch of class with our dishes and developing our kitchen brigade. His calm demeanour, Italian heritage, creative passion, training focus and large-scale catering experience will all go hand-in-hand with our goals and values here at Cambridge’s largest and most centrally located premium hotel. It’s great to have him on board!” said Richard Finn, general manager, Hilton Cambridge City Centre.Spalvieri began his culinary career in Italy, where he completed a five-year Diploma in Professional Culinary Arts at Marco Gavio Apicio in Anzio. He went on to develop his skills in independent Italian restaurants, including Ristorante Il Vittoria in Nettuno and Satricum, a Michelin Guide-listed restaurant in Latina.His years working in restaurants along the Italian coast played an important role in shaping his approach to food. Working with seafood arriving from local boats and fish markets taught him to respond to seasonality and develop menus around the freshest ingredients available.Spalvieri later became head chef at Sapori di Mare in Anzio, where he led the kitchen team, developed seasonal menus and oversaw private events. After moving to the United Kingdom in 2019, he joined The Ivy Collection in Cambridge and progressed from senior chef de partie to head chef at The Ivy Cambridge Brasserie. There, he gained extensive experience leading a large team and managing a busy, high-volume kitchen operation.“Joining Hilton Cambridge City Centre marks an important new chapter in my career,” said Spalvieri. “I have always wanted to work in the hotel industry, and I have been impressed by the strength of the kitchen team and the way colleagues across the hotel work together. I want guests to experience food that begins with the highest-quality ingredients, delivers balanced and memorable flavour, and gives them a reason to return.”Spalvieri does not define his cooking through a single cuisine. His approach is shaped by his Italian training, his experience working with fresh seafood and the food cultures he has encountered through travel.At the heart of his philosophy is a commitment to sourcing the best-quality products available and drawing as much flavour as possible from every ingredient. He believes every component should contribute to a balanced dish and, while presentation creates the first impression, taste should always remain the priority.At Hilton Cambridge City Centre, Spalvieri plans to work closely with the kitchen team to develop seasonal specials, monthly themed Supper Clubs and customised menus for conferences and events. He also values the opportunity to work with UK-based and localsuppliers, helping the hotel strengthen its connections with the community and support local businesses.Guests can enjoy breakfast and dinner at Bull & Bass Restaurant, with an à la carte menu and seasonal specials. The Piano Bar offers all-day dining and afternoon tea, while the hotel also caters for private dining, conferences and events.
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Plus Ultra Marketing draws on 30 years' combined experience, including senior roles at global exhibitions leader GES, to help event suppliers unlock commercial growth.Coventry, UK - August 2026: David and Michelle Lane, a husband-and-wife team with senior marketing backgrounds in the global exhibitions industry, have launched Plus Ultra Marketing, a consultancy dedicated to helping suppliers in the exhibitions and events industry find and act on their biggest growth opportunities.The pair bring more than 30 years of combined marketing experience across supplier, organiser and venue businesses, giving them first-hand understanding of how event products and services are positioned, marketed, evaluated and bought."The event supply chain is full of brilliant businesses," said David Lane, co-founder of Plus Ultra Marketing. "They know their craft inside out, but knowing where to focus limited time, budget and resources can be difficult. More marketing activity isn't always the answer. The opportunity might be a proposition that isn't landing, leads getting lost between marketing and sales, or something valuable within the business that hasn't been properly explored. Our job is to find where marketing can make the biggest commercial difference, develop the right response and give the business a practical way to move it forward."Plus Ultra structures its work around focused 90-day engagements, each concentrating on the single commercial challenge or opportunity with the greatest potential impact, whether that's sharpening a proposition, building a go-to-market or lead-generation strategy, improving the customer journey, strengthening the marketing-to-sales handoff, mapping a commercial process, or identifying opportunities for automation.Each engagement turns the strategy into implementation-ready plans, frameworks, briefs, templates and tools that clients can put into action using their own teams, external specialists or AI tools, giving them the flexibility to deliver in the way that best fits their skills, capacity and budget."Businesses often know there's more opportunity there, but they don't always know where to focus first - that’s where we add value," said Michelle Lane, co-founder of Plus Ultra Marketing. "We bring an experienced outside perspective, identify what is most likely to make a meaningful difference, and turn that into something practical. The aim is to give clients clarity about what to do next, why it matters, and a clear structure for moving it forward."Beyond the initial 90-day engagement, Plus Ultra can continue to support clients as a strategic adviser - reviewing progress, testing assumptions, and helping determine where attention should move next.Plus Ultra Marketing is now working with event suppliers and other growing organisations looking to sharpen their positioning, improve commercial performance and make more of the opportunities already in front of them. The consultancy has already been engaged by its first client, a full-service contracting business in the exhibitions sector
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