Kew Green Hotels, a leading international hotel management company, proudly unveils two cutting-edge food and beverage concepts that tap into the changing landscape of guest dining preferences. These concepts not only cater to market demands but also support a local supplier network, ensuring excellence and consistency across each of the hotels where they’re located. 


sourced. presents an innovative and value-driven menu that champions local sourcing. Aligned with Kew Green Hotels’ ambitious goal of achieving Net Zero by 2040, each restaurant within the sourced. concept sources 50% of its menu from producers within a 50-mile radius. By supporting smaller, local businesses, sourced. fosters community engagement while delivering exceptional dining experiences. The sourced. concept is already successfully operating in five locations: Leeds BrighouseRotherhamRuncornEast Kilbride, and Bromsgrove

Hana Dango

Hana Dango introduces an exciting Asian tapas concept in a vibrant “Street Kitchen” environment. Developed exclusively for Kew Green Hotels, Hana Dango will be gradually rolled out across 14 hotels over the next three months. Additionally, Kew Green Hotels are exploring opportunities to license the Hana Dango concept, opening doors for expansion beyond Kew Green Hotels properties.

Chris Dexter, Chief Executive Officer at Kew Green Hotels, commented, “With the launch of these two innovative food and beverage concepts, Kew Green Hotels reaffirms its commitment to setting new industry standards. We understand the importance of staying aligned with evolving trends and eating habits, including the growing demand for plant-based and vegan options. Our dedication to delivering exceptional quality, consistency and outstanding customer experiences remains unwavering across our entire portfolio. Through these concepts, we not only prioritise guest satisfaction but also strive to deliver industry-leading returns for our valued owners.”

For more information on Hana Dango, sourced. and Kew Green Hotels visit

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