Hospitality
WHY HOTELS ARE BETTING ON PREMIUM BEEF AS A BRAND DIFFERENTIATOR IN 2026
Exclusive interview with Darren Watson, Regional Manager, Europe, Middle East & Africa, Meat & Livestock Australia.
Premium beef is no longer limited to white-tablecloth dining. How are hotels today integrating premium beef sourcing across different F&B formats, from luxury restaurants to all-day dining and casual concepts, without compromising margins?
Hotels are no longer sourcing beef purely on price. Instead, they are prioritising consistency, yield and eating quality across all F&B formats, from signature restaurants to all-day dining and casual outlets.
Premium beef is now being used far beyond fine dining, particularly in burgers, grills and sharing concepts, where guests are willing to pay for quality. Grain-fed and Wagyu beef are increasingly appearing in casual formats because they deliver flavour and reliability without adding complexity in the kitchen.
Australian beef allows hotels to manage margins by using a wider range of cuts, including secondary cuts and smaller portions, while still delivering a premium experience. Consistent eating quality, traceability and provenance give chefs confidence that the product will perform across multiple outlets, helping hotels balance quality, creativity and commercial returns.
You lead Meat & Livestock Australia across multiple regions and verticals. What drew you to this industry in the first place, and what keeps you motivated to drive premium Aussie Beef and Lamb adoption in the UAE and MENA region?
I joined MLA in 2025 with over 25 years’ senior executive experience in global business, specialising in the international marketing and business development of Australian agricultural products across the Middle East, Africa and the Subcontinent, supported by extensive cross cultural leadership experience.
What attracted me to this role and what continues to drive me is the immense opportunity I see here for Australia’s high quality, consistent, and sustainably produced Aussie Beef and Lamb. Over the past five years Australia’s red meat export volume growth has been faster to the MENA region than the rest of the global markets combined (10% vs 7%) and value growth has been more than double to the MENA region (14% vs 6%), which speaks to its reputation not only in the MENA region but around the world.
Consumers are looking for responsibly farmed, high quality meat, and Aussie Beef and Lamb is leading the way in meeting those expectations.
Chefs are increasingly shaping purchasing decisions rather than simply executing them. How are fine-dining concepts and chef-led menus influencing demand for higher-grade beef cuts across the region?
Chefs are now central to purchasing decisions, driving demand for premium cuts, consistent eating quality, and trusted provenance. They want confidence in where the beef and lamb they buy comes from and how it’s produced, and that it’s going to meet their customers’ expectations, every time.
Australia’s grain-feeding programs are carefully designed to support each animal reach their quality potential, delivering that signature rich and deep flavour that high marbling, premium beef is known for. Combined with Australia’s ideal environment, strong biosecurity measures, and rigorous processing standards, you get a consistently premium product that can be supplied 12 months of the year to the highest global standards.
Additionally, Australia is home to the second largest Wagyu herd in the world behind Japan and is the largest exporter of Wagyu beef. Combining traditional Japanese Wagyu bloodlines with innovative and sustainable farming techniques, Aussie Wagyu delivers exceptional marbling and flavour all year-round.
Innovation is a major focus for Meat & Livestock Australia at Gulfood 2026, with five pioneering brands showcasing next-generation solutions. How important is innovation, from oxygen-elimination packaging delivering chilled shelf life beyond 120 days to supply-chain efficiencies in futureproofing the red meat industry for hospitality?
Innovation is critical. Advances in packaging shelf life and cold chain efficiency are transforming how Aussie Beef and Lamb is stored, shipped and utilised, reducing waste, improving consistency and giving hospitality operators greater flexibility without compromising quality. Innovation supports premium positioning, rather than replacing product quality.

Australian beef exports to the region are seeing average unit values grow nearly twice as fast as the global average, signalling that buyers are paying more for quality, marbling, and consistency. How have chef and buyer expectations evolved over the past few years, and what does this mean for suppliers?
Buyers are far more informed and discerning than they were even a few years ago. With growing affluence among the MENA region households, and continued strong growth forecast to 2030, particularly in Saudi Arabia and the UAE (US $50,0000 + annual household disposable income), they’re paying for reliability, eating quality, and brand trust.
With its world class traceability and eating quality grading systems, premium Australian grainfed beef delivers this trust from farm to fork, every animal is tracked, ensuring top tier food safety and transparency.
Sustainability credentials and provenance are an increasingly part of supplier selection and brand storytelling, not a “nice to have”.
What’s one thing you want hospitality leaders in the UAE to understand about premium beef in 2026 that they might not be thinking about yet?
Premium beef is no longer just a luxury ingredient; it’s a brand and experience differentiator. Those who integrate it into their broader food story, will see the strongest returns. As a brand, Aussie Beef & Lamb logos now have high awareness and strong associations with quality, safety and trust. Australian red meat is widely viewed as the “most superior” among imports by affluent MENA region consumers.
Looking ahead, what should hotel groups and F&B leaders be paying closer attention to when it comes to premium beef sourcing in the next three to five years?
Over the next three to five years, premium beef sourcing will be less about individual cuts and last-minute substitutions, and more about long-term, reliable partnerships that deliver consistency, flexibility, and eating quality across multiple dining formats.
In 2026, some 128m tourists are expected to arrive in the region and spend around US$ 151.3bn. An additional 27m tourists are forecast between 2025-2030 with Saudi Arabia, UAE and Egypt leading the growth. An additional 560 new hotels (and associated dining venues) are forecast to be built over the same period, boosting food and red meat consumption.
Visitors to the UAE are more informed and adventurous diners; they expect high quality and menus designed for international tastes. Aussie Beef and Lamb are a trusted choice across all international cuisines from fine dining, to casual and all-day menus. As expectations around sustainability, transparency, and supply-chain reliability continue to rise, operators will increasingly favour suppliers that can support menu engineering, yield optimisation, and storytelling.
Hospitality
ANA Restaurant Brings the Contemporary Emirati Melting Pot to Abu Dhabi
ANA, the contemporary Emirati dining destination celebrated for reimagining the flavours of the Emirates, opens its doors this July at Dalma Mall, Abu Dhabi. The opening follows the success of ANA’s flagship at The Dubai Mall. There, the brand has become known for its hand-brushed “ANA” signature, sun-drenched food styling, and a dining room overlooking the Burj Khalifa and the Dubai Fountain. ANA in Abu Dhabi brings that same spirit indoors, offering a warmer, more intimate setting suited to the capital.
ANA was born from a simple question: where does one cuisine end, and another begin? The answer lies in the Emirates itself, a nation shaped by trade, travel and generosity, where cultures have long met and mingled. At ANA, every dish is a small act of storytelling. Every ingredient carries a memory. Every sitting is a ritual. Rather than treating Emirati cuisine as something to preserve behind glass, ANA reimagines it in motion. Traditional recipes meet contemporary technique. Local ingredients meet global influence. The result feels rooted, yet entirely of today.
Guests are invited to discover ANA’s signature menu, where cross-cultural influences meet the flavours of the region. Standout dishes include the Mubahar Chicken, served with ANA’s signature sauce, saffron rice, toasted nuts, and crisp shallots, alongside the Machbous, featuring slow-cooked lamb layered over fragrant hessa rice. From leisurely mornings to relaxed lunches and memorable evenings, ANA offers an all-day dining experience, welcoming guests seven days a week from 10:00 am to midnight. Each dish tells a story of heritage and tradition, thoughtfully reimagined through a contemporary culinary lens.


ANA is a concept by Mohamed Hilal, Founder and CEO of Mohamed Hilal Group, the Emirati lifestyle company. Under Hilal’s vision, ANA was created to introduce the richness of Emirati culture to the world through contemporary dining experiences that celebrate heritage, creativity and genuine hospitality.
“ANA is a space for convening, where ideas of the past, present and future can be tapped into, explored and given shape,” said Founder and CEO Mohamed Hilal of ANA. “The opening of Ana Dalma Mall allows us to bring that same spirit of Emirati hospitality to Abu Dhabi, inviting a new community of guests to discover cross-cultural Emirati cuisine that is as rooted in heritage as it is contemporary in expression.”
True to ANA’s brand identity, which is built on the concept of infinite iterations of the ANA “supergraphic” – a distinctive, hand-brushed rendering of the word “ANA” in both Arabic and Latin script. More than a restaurant, ANA is a place where culture is experienced and every guest is welcomed like family. ANA. Emirati for everyone.
Hospitality
Bondz Launches Executive Work Hours in DIFC to Redefine Client Meetings



If your client meetings usually involve hunting for a quiet corner in a crowded café, Bondz has a new alternative. The DIFC executive lounge has launched Executive Work Hours, a weekday concept that transforms its speakeasy-inspired venue into a stylish daytime destination for entrepreneurs, founders, executives and professionals.
Available Monday to Friday from 12pm to 4pm, the new offering is designed for everything from coffee catch-ups and brainstorming sessions to business lunches and back-to-back meetings.
The idea was inspired by founder & ex-banking professional, Ashish Agrawal’s own corporate experience. After years of hosting meetings in cafés, hotel lobbies and boardrooms, he recognised the need for a space that combines the comfort of hospitality with the privacy and sophistication professionals are looking for during the workday.
“Some of the most important business conversations happen outside the office,” says Agrawal. “But cafés can be crowded, hotel lobbies lack intimacy and most lounges only come alive after work. We wanted to create a space where professionals could meet, collaborate and build relationships in an environment that feels relaxed yet refined. While everyone celebrates Happy Hours, we thought it was time to celebrate Work Hours.”


Executive Work Hours includes three packages:
- The Espresso Stop (AED 45): Buy one coffee, get one free.
- The Desk (AED 95): Unlimited coffee for up to two guests, one starter and a complimentary house beverage.
- The Ritual (AED 195): Unlimited coffee for up to three guests, one starter, one main course and a complimentary signature beverage.
Each package is valid for up to four hours, making it suitable for everything from a single client meeting to a full afternoon of back-to-back appointments.
Located in Emirates Financial Towers, DIFC, Bondz has earned a reputation as one of the district’s stylish executive lounges. With the introduction of Executive Work Hours, the venue is extending that experience beyond evenings, offering professionals a more elevated place to work, meet and connect during the day.
Bondz’s menu thoughtfully pairs world-class cocktails with globally inspired cuisine. Beyond the Executive Work Hours offers, guests can elevate their meetings with signature cocktails and international dishes designed for leisurely business lunches and post-meeting conversations. Some of the best cocktails to try at Bondz are CoCotton, Dragon Breath, Monkey Boulevard, Rum Resolution, Secret Orchard and more.
Hospitality
SIGNOR SASSI MARE IS NOW OPEN IN PORTO CERVO FOR AN EXCLUSIVE SUMMER RESIDENCY
For more than four decades, Signor Sassi has been synonymous with exceptional Italian dining, warm hospitality and effortless glamour. Founded in London’s Knightsbridge in 1984 and acquired by the renowned Italian family-owned San Carlo Group, led by the Distefano family, the restaurant has grown from a beloved London institution into an internationally celebrated luxury hospitality brand with locations spanning Dubai, Riyadh, Doha and Miami. Signor Sassi is recognised worldwide for attracting royalty, celebrities, international tastemakers and discerning guests who return time and again for its authentic Italian hospitality and vibrant social atmosphere.
Now, for the first time in its history, Signor Sassi returns home to Italy with the launch of Signor Sassi Mare in Porto Cervo, bringing its iconic dining experience to the heart of Sardinia’s glamorous Costa Smeralda for an exclusive summer residency.
Located at You Marina Restaurant and Lounge Bar in Piazza Azzurra, overlooking Porto Cervo’s iconic marina, Signor Sassi Mare combines the timeless elegance and celebrated cuisine of Signor Sassi with one of the Mediterranean’s most prestigious summer destinations. Set against the backdrop of Porto Cervo’s luxury yachts, crystal-clear waters and vibrant social scene, the residency offers a sophisticated yet relaxed celebration of Italian summer living.

Designed to capture the essence of long Mediterranean days by the sea, Signor Sassi Mare presents an elegant alfresco dining experience centred around exceptional seafood, premium seasonal ingredients and refined Italian classics. The menu pays tribute to the region’s rich culinary heritage while embracing the glamour and energy that have made Porto Cervo a favourite destination for international travellers, yacht owners and luxury seekers from around the world.
At the heart of the experience is a dedicated Pescheria, From The Sea selection, allowing guests to choose from the finest whole market fish and shellfish, prepared to their preference. Whether grilled, baked in salt crust, served acqua pazza style or paired with freshly made pasta, the menu showcases the freshest catch of the day in true Italian coastal fashion.
Alongside the Pescheria offering, guests can enjoy an array of signature crudo dishes, oysters, seafood towers, caviar and raw bar specialities. Much-loved Signor Sassi favourites also feature prominently throughout the menu, including lobster linguine, black squid ink spaghetti, seafood risotto and Milanese-style veal, celebrating the timeless flavours and culinary traditions for which the brand is renowned.
Reflecting Porto Cervo’s international summer crowd, Signor Sassi Mare will also introduce Yacht Sushi, an exclusive sushi menu featuring sashimi, nigiri, uramaki and signature rolls, designed to complement leisurely lunches, sunset aperitivos and elegant evenings by the water.
To conclude the experience, guests can indulge in desserts inspired by Italy’s southern coastline, from pistachio cake and lemon delizia to homemade gelato and classic tiramisu.

Marcello Distefano, CEO of San Carlo Group, said: “We are delighted to bring Signor Sassi Mare to Porto Cervo, one of the Mediterranean’s most iconic coastal destinations. As an Italian family business, it is particularly meaningful for us to bring the Signor Sassi brand to Italy for the very first time. Following the success of our expansion to locations such as Dubai and Miami, this opening marks another exciting chapter in the brand’s evolution. We look forward to welcoming guests to a truly vibrant celebration of Italian summer living on the Sardinian coast.”
Lorenzo Marras, President of Dining, Sunset Hospitality Group, said: “My connection with Signor Sassi runs deep; we first brought the brand to Dubai, and watching it become part of the city’s dining fabric was one of the most rewarding experiences of my career. This partnership with San Carlo Group feels like a story still very much in the making. Porto Cervo is a destination that demands the very best, and together, that is precisely what we intend to deliver. We look forward to welcoming guests to a summer they will not forget, and to many more ventures with San Carlo Group to come.”
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