Over 45 senior hospitality leaders came together in Dubai for the FHS World Advisory Board Meeting recently to discuss and shape the vision and agenda for the Future Hospitality Summit – FHS World, taking place in Dubai from 27-29 October 2025 at Madinat Jumeirah in Dubai.
The Advisory Board meeting highlighted the fact that the hospitality industry is at a pivotal moment in time with critical trends, opportunities and challenges facing the industry today and in the future. Members expressed a clear desire for FHS World 2025 to address these with practical, actionable insights. The meeting provided a valuable roadmap for developing an engaging and impactful programme for the landmark 20th edition of the event.
The JNcQUOI Delibar Avenida, a wine bar cum cellar cum high-end eatery, part of the JNcQUOI family of restaurants and fashion stores, is in the penetralia of the iconic Teatro Tivoli building in the heart of Lisbon. The walls are decked with a myriad of wines, in the middle is a gorgeous oval bar and at the rear is a glass room that is a sanctuary to their most expensive wines. A glass of wine can cost up to a heady €800.
Manager, Ricardo Felgueiras shows off a bottle
On Big Bottle Day, a tradition started in 2019, which happens every Friday, you can prop up the bar and taste unique and rare wines dispensed from huge bottles from 6 to 18 litres.
The most popular are Chateau Haut Brion (the first Big Bottle), Chateau d’Yquem, Chateau Margaux, Chateau Mouton Rothschild, Barca Velha 2000, and Chateau Palmer 2017.
Then you sign the bottle for prosperity. It’s a cute idea.
As we had only popped by for a mid-week light lunch we made do with a single glass poured from a 75cl sized Pocas reserva white and Aldeia de cima reserva red to go with our lunch.
We started with a truffled roasted eggplant mashed up in front of us to ensure all the flavours would be tasted with each bite. This was unbelievably fresh and flavoursome. The white asparagus with truffle sauce was soft and fresh with a delicate sauce.
One of us was a vegetarian and chose tagliatelli with morilles. The tagliatelle was slightly al dente which went well with the texture of the mushrooms. I chose “Jacinto” cut beef with oven-roasted rice. This is aged meat served on baked rice that was delicately crispy on the top.
Then just as we thought it was all over the waiter brought over a whole tray of desserts. We had to choose and that was hard. After a great deal of deliberation, we opted for a deliciously rich and creamy creme caramel and a dinosaur jaw with rich chocolate mouse and caramel.
Verdict: Though this is a deli bar the cuisine is awesome and the wine choice is seemingly never-ending. Come here for early evening drinks with friends, or do as I did and enjoy a “light” lunch and then sort out those calories with a walk around Lisbon. Get there after 8pm and enjoy DJ entertainment too.
More info: Delibar Avenida
Avenida da Liberdade, nº 182-184, Lisbon, Portugal
No need to reserve a table.
If you had to guess what one expert considers the number one skill of professional photographers (without looking at the lead image above), we doubt that your answer would be visualizing the world in three dimensions. But you can take this notion to the bank, according to instructor Simon d’Entremont.
Simon is an internationally acclaimed wildlife and nature photographer based in Nova Scotia, Canada. He’s also a Canon Ambassador and very popular educator. So whatever Simon says, we tend to listen—and you should too. The mission of his instructional YouTube channel is to “lift the knowledge, skills, and spirits of photographers around me so they can be at their absolute best.”
The concept behind today’s interesting episode is this: “People who see in 3D are automatically thinking about more than just the subject, because it’s the environment and background that makes the shot.” In others words, people who visual a scene in three dimensions are usually more conscious of the light, the direction from which it comes, and their place in space relative to the key subject within the frame.
This technique doesn’t involve any special skills or advanced equipment; rather, it just requires a different mindset and the straightforward tips that Simon describes in the next 12 minutes. So forget about 3D eyeglasses and learn how it’s done.
Simon demonstrates the importance of camera angle, vantage point, and perspective, while illustrating the different results that be expected when shooting in front light, side light, backlight. As you’ll see, the choice you make dramatically alters the effect and feel of every image you capture.
The first tip iinvolves using autofocus properly to accentuate a subject with blurry backgrounds and other out-of-focus elements in a scene. It’s all about “a thin slice of sharpness” in the middle of the view. The trick is to capture the right combination of foreground, mid-range, and background, that make your subject stand out.
Another way to work in three dimensions is to carefully align the subject and background with intention. This often requires patience and a bit of planning, and Simon provides the example of photographing his buddy’s airplane as it moves across the sky toward the moon and beyond. His 3D photo is captured at the precise moment when the plane passes in front of the lunar spectacle.
Simon’s other tips are equally effective and easy to achieve whether you’re a beginner or more experienced shooter. You’ll be surprised by the drama you’re able to achieve by taking advantage of these powerful suggestions. There are many more helpful tips and techniques on Simon’s instructional YouTube channel.
We also recommend the tutorial we featured with another notable pro who provides a beginners guide to shooting photographs at night—with camera settings, gear recommendations, composition tips, and more.
