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Country Range unveils vegan mayo for summer
The new flavoured mayo has been made thicker and creamier as well as being suitable to those following a vegan or plant-based...
Adande introduces new saladette unit for 2021
The saladette unit has been remodelled for 2021 following feedback from Adande customers across the hospitality sector. The...
Great British Menu champion to judge student competition
The competition is designed to ‘inspire’ young chefs as the hospitality industry attempts to recover from the Covid-19...
Leiths School of Food and Wine launches £750,000 grant
The £750,000 grant will provide 100 free places and a further 1,000 part-funded places on Leiths online courses. The grant is...
Asian & Oriental Chef Awards announces overall winner
Eight contestants took part in a live cook-off event at the University of West London on 21 June to determine the winner. The...
Aviko releases ‘crazy chip combos’ to get sides noticed
Aviko’s new ‘crazy chip combos’ and weird flavour pairings will create eight unique eating experiences for your customers to...
Kitchen CUT launches new initiative for chefs
Accredited by the International Hospitality Council, the initiative will enable chefs to ‘evolve their skills and drive their...
Charvet to host second Chef Talk virtual event
John and his wife Emma have run The Cornish Arms in Tavistock for the last eight years. During that time they have won...
Hospitality Action’s To Hell and Back challenge raises over £165,000
The To Hell and Back challenged followed on from last year’s 20,000 Mile Hospitality Challenge where over 500 people raised...
The Sheffield College restaurant backs Know the Line campaign
Know the Line is focusing on public places including cafés, restaurants, hotels, bars, pubs and clubs. The campaign is asking...