IHG Hotels & Resorts has announced that its voco hotels brand has reached 50 open properties across Europe, marking another milestone in its expansion. Launched in 2018, voco has become IHG's fastest-growing premium brand, attracting guests with its individual character and welcoming hospitality while offering hotel owners a flexible brand model.

The brand continues to expand across major cities, resort destinations and neighbourhood locations in Europe, with another 26 hotels in its development pipeline. Its growth also reflects its position in the premium hotel segment, having won the World Travel Awards' Europe's Leading Premium Hotel Brand title for five consecutive years.

IHG's expansion across Europe has been supported by new hotel signings and conversions across its brand portfolio. For voco, its conversion-friendly model, flexible design approach and access to IHG's global distribution network, commercial scale and IHG One Rewards programme have supported its growth.

Recent openings include voco Budapest D8, the brand's first hotel in Hungary, and voco Antalya Konyaaltı, its first property in Türkiye. Another addition is the 114-room voco London Bloomsbury, located in a Fitzrovian building near the British Museum, Tottenham Court Road, Covent Garden and Soho.

The brand's sustainability efforts are also reflected in voco Zeal Exeter Science Park, IHG's first Net Zero Carbon hotel. The property demonstrates how sustainability initiatives can be brought together with premium hospitality while maintaining the guest experience.

Karin Sheppard, SVP & Managing Director, Europe, IHG Hotels & Resorts, said, “Reaching 50 open voco hotels across Europe is a proud moment for IHG and a real testament to the strength of this brand, the confidence of our owners, and the brilliant work of our hotel teams right across the region. Since launching, voco has carved out a distinctive position in the premium segment: it gives guests a warm, charming and characterful hotel experience, while offering owners a flexible, commercially compelling route to growth.

“What excites me most is the momentum still to come and the incredibly positive conversations we are having with owners in every corner of the region. We have a strong pipeline of 26 voco hotels set to open across Europe, including our first hotel in Tashkent which will see IHG expand our premium presence in Uzbekistan and opening our first European voco suites in Cesme, Türkiye in 2027. Owners are looking for versatile and trusted brands, faster routes to market and the strength of IHG’s enterprise behind them, and voco is proving to be a powerful answer to that demand.”

Each voco property follows three brand hallmarks: Come on in, Me time and voco life. These elements aim to create an inviting experience that combines the individual character of each hotel with the consistency and support of a global brand. The model also allows owners to retain the distinctive features of existing properties while benefiting from IHG's systems and commercial network.

With 50 hotels now open and 26 more in development, voco continues to strengthen IHG's presence in Europe's premium hospitality segment. Planned additions include the brand's first hotel in Tashkent and its first European voco suites in Cesme, Türkiye, both contributing to its future expansion.

Saffron Indian Cuisine in Cary, North Carolina, has Chef Narendra Singh as its Specialty Chef, bringing over 15 years of culinary experience across premium hospitality establishments, international cruise operations, restaurant kitchens and catering services in the United States.

Specialising in Indian cuisine, Chef Narendra brings expertise in North Indian and Mughlai preparations, signature curries, biryanis and kebabs. His professional experience also covers menu development, recipe standardisation, production planning, kitchen coordination, food safety and large-scale food production.

He has been associated with Saffron Indian Cuisine since January 2025, contributing to daily kitchen operations and catering services for private events, weddings, corporate functions and community celebrations. His responsibilities include coordinating food preparation, managing kitchen stations and maintaining consistency in flavour, presentation and quality.

Chef Narendra has also contributed to the restaurant's food preparation and service for Cary Diwali, a major community celebration attended by thousands of people. The event involved large-scale Indian food production, detailed preparation planning and kitchen coordination to maintain quality during peak demand.

Speaking about his association, Chef Narendra Singh said, "Cooking is about preserving the authenticity of traditional Indian flavours while ensuring consistency and quality in every dish. At Saffron Indian Cuisine, I look forward to bringing my experience in North Indian and Mughlai cuisine, exploring new preparations and contributing to the restaurant's growth. Being part of community celebrations is equally rewarding because food brings people together and creates a connection with Indian culture and traditions."

Before joining Saffron Indian Cuisine, he worked with Thomas United Company Ltd. / Food Hub in Bermuda, where he prepared Indian speciality dishes and supported restaurant operations. He also gained international cruise hospitality experience with Carnival Cruise Lines, handling kitchen-station responsibilities, standardised food preparation and food-safety practices.

Earlier in his career, Chef Narendra worked at ITC Royal Gardenia in Bengaluru, India, where he developed his skills in North Indian and Mughlai cooking, kitchen organisation and professional food preparation.

His professional achievements include receiving the Master Chef India title from the Royal Bengal Master Chef Organization in May 2026. He was also selected as an International Judge at the Indian Culinary Premier League 2026, organised by the same organisation. With experience across India, Bermuda, international cruise operations and the United States, Chef Narendra brings traditional Indian culinary knowledge and international kitchen exposure to his role at Saffron Indian Cuisine.

Hotels across Thailand are bringing the spirit of Yi Peng and Loy Krathong to life with special celebrations, traditional performances and festive dining experiences this November. Meliá Chiang Mai and Banyan Tree Samui are preparing distinct experiences for guests, combining local traditions with food, entertainment and opportunities to take part in the festivities.

In Chiang Mai, Meliá Chiang Mai will host a Thai night fair at MAI The Sky Bar on November 24 and 25. Located on the hotel's 22nd floor, the rooftop bar will feature colourful fairground decorations, live bands, DJ sets and traditional Thai performances, including bamboo dancing, folk dancing and long drum dancing. Guests can enjoy city views from its multi-level terraces, which are connected by a glass bridge.

Running from 6 pm to midnight, the experience includes a special drink and one play of Lucky Egg Scoop, a traditional Thai fairground game offering prizes.

The celebrations will also extend to MAI Restaurant & Bar, which will serve a special Loy Krathong menu from November 21 to 26, between 6 pm and 11 pm. The selection includes pappardelle with khao soi curry sauce and braised beef, slow-roasted duck breast with organic longan and red curry, and steamed butterfly pea flower rice cake.

Further south, Banyan Tree Samui will mark Loy Krathong with a week of celebrations from November 23 to 29. The resort will host activities at its Beachside restaurant and Spa Reflection Pool, where guests, including children, can make traditional krathongs, or decorated floating baskets, before setting them afloat under the full moon. A long drum procession will accompany the celebrations.

Dining will form another part of the experience, with two special offerings across the resort. At Saffron, its signature Thai restaurant, guests can enjoy a Loy Krathong Set Menu featuring aromatic curries, grilled specialities and seafood dishes, with an optional wine pairing. Beachside will offer an open-air Loy Krathong Buffet Dinner featuring flame-grilled specialities, signature dishes and a selection of desserts.

Yi Peng is a centuries-old festival of light celebrated in northern Thailand, while Loy Krathong is observed across the country. The latter involves floating decorated offerings on water as a symbol of gratitude, renewal and letting go of misfortune. Through these celebrations, both hotels are offering guests an opportunity to experience Thailand's festive traditions alongside their hospitality and culinary offerings.