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Chef wins £500 with Tilda’s ‘Basmati Bonanza’
As part of Tilda’s 50th anniversary celebrations, the ‘Basmati Bonanza’ gives foodservice chefs the chance to win cash prizes...
Careers in Hospitality – an interview with chef Richard Hunt
Interesting stats at Wentworth: Average number of people for breakfast each day: 100 Average number of people for lunch each...
Essential Cuisine unveils new signature veal stock reduction
With chefs and hospitality professionals busier than ever, this product has launched at the ‘perfect time’ to provide...
FutureChef competition announces record number of female finalists
Hosted by UK hospitality charity Springboard, the competition is supported by chefs including Clare Smyth and Tom Kerridge...
Applications closing for fully funded Scottish chef training programme
The virtual programme gives chefs living and working in Scotland’s tourism and hospitality industry the knowledge needed to...
Survey finds only 20% of hospitality businesses know where food waste is coming from
The survey, conducted by Fourth and the Sustainable Restaurant Association (SRA), looks to access how the industry is coping...
Jill Whittaker, managing director of HIT Training
Turning the tide on ‘The Great Resignation’
The significant disruption to our working lives brought about by the Covid pandemic has left lasting changes to how we look...
Compass MD, David Hay and Stevie McLaughlin
Compass Scotland partners with chef Stephen McLaughlin
This arrangement will see McLaughlin, head chef of the Restaurant Andrew Fairlie, contribute as a consultant for Compass...
Chef Vivek Chauhan shares Valentine’s Dessert menu
Chef Vivek believes that food in general, and desserts in particular, are the glue that hold the fabric of love together. He...
Unox SPEED-X combines speed & quality without compromise
The SPEED-X is simple to use and easy to operate as well as being the ‘world’s first self-washing combi speed oven’. The...