It gives me great pleasure to welcome you to the very first edition of the British Hospitality Association’s NEW e-zine.

Featuring all the latest news, views and events from the industry, and highlighting the work the association does for the hospitality industry, this e-zine will be delivered directly by email to all members and other key BHA contacts on a fortnightly basis.

In each edition you will be able to access:

• Information about the BHA – discover more about our lobbying work and the full range of benefits we offer our members to make sure you are making the most of your membership

• The latest BHA news – news and views from the offices of the Association

• Events – details of forthcoming conferences and other events, along with booking information and sponsorship opportunities

• The latest industry news – keeping you abreast of the key issues affecting your business - locally, nationally and globally

• All the best jobs – supplied by Leisure Opportunities

News stories featured this week include details of the BHA’s 95th Annual Luncheon, the launch of this years’ Young Chef Young Waiter competition, and the BHA’s submission to the Lyon Inquiry, here published for the first time.

I am also keen that the e-zine will become a membership service partly produced by those it serves, and that you, the member, will be willing to help shape its content by supplying us with any news from your region.

If you have any interesting and relevant news stories affecting your business that you think we ought to know about, please click the Submit Your News button on the front page of the e-zine, email details directly to Alex Williamson at [email protected], or call on +44 (0)207 404 7744.

Future editions will also include a column where a member of the association will be able to give us his or her views on the key industry issues of the week.

I hope you enjoy reading this e-zine and will help us to make it an informative and essential part of the service the British Hospitality Association provides its members.