In this edition of Homegrown Tables, Maha Morley-Kirk of BRĒD Bakehouse explores food as comfort and the importance of holding space for community What made you decide to keep the restaurant open during this time? Honestly, it wasn’t a decision…

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In this edition of Homegrown Tables, Chef Carmen Rueda Hernandez of BRIX Café shares her approach to purposeful dining, team culture, and creating meaningful guest experiences What made you decide to keep the restaurant open during this time? For me,…

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In this edition of Homegrown Tables, where we spotlight local businesses, Co-Founder and Head Chef Kameel Rasyid shares how bkry continues to serve its community What made you decide to keep the bakery open during this time? At bkry, the decision…

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Sponsored: From the streets of Mexico to the kitchens of Paris, Nina Métayer’s journey to becoming one of the most respected pastry chefs of her generation has been anything but conventional. What began as a practical decision to work in…

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In this edition of Homegrown Tables, Eric Pellen, Executive Chef at Hilton Bahrain City Centre reflects on connection and a sense of familiarity What made you decide to keep the restaurant open during this time? Hospitality, for me, is about…

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In this edition of Homegrown Tables, Naved Nasir, founder of Khadak, talks about keeping the doors open, supporting his team, and creating a space where guests can feel at ease What made you decide to keep the restaurant open during…

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