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19th May 2026
Trade body UKHospitality responds to unemployment figures
New figures have shown unemployment rose to 5% in the three months to March and youth unemployment reached 14.7%, the highest level since late 2014. An early estimate reveals the number of payrolled...
19th May 2026
Nestlé Professional Toque d’Or finalists take part in sustainability challenges
Key challenges took place in two contrasting hospitality environments – the agricultural setting of the Lyndon Estate and The O2 – bringing together six Back of House (BOH) and six Front of House (FOH...
19th May 2026
WRAP CEO responds to Prime Minister’s surplus food announcement
The UK Prime Minister Keir Starmer has announced landmark new Government plans to treble the amount of surplus food made available for redistribution in the UK. Commenting on the news, David said:...
15th May 2026
Eat Wild Craft Guild of Chefs competition returns for 2026
Organised in partnership with Eat Wild and the Craft Guild of Chefs, the competition challenges young chefs to produce modern dishes using wild meat, while demonstrating strong culinary skills...
15th May 2026
Unox announces 6 winners of 2026 Combi Guru Challenge
Students from 58 catering colleges across England, Scotland, Wales and Northern Ireland were invited at the end of last year to sign up for the Combi Guru app and test their knowledge of the...
15th May 2026
Institute of Hospitality launches Best Student Presentation 2026 competition
The winner will also be featured in the Institute of Hospitality magazine, reaching more than 42,000 hospitality professionals worldwide. The runner-up will receive £500. Both will receive one year's...
More News
The 20-year-old from Gilfach Goch, who works for Cocorico Patisserie in Cardiff, broke her leg in January and could not then...
It formally begins trading from September 17th and has inceased the workforce by 20%. Norman Wemyss, Bidfood chief operating...
The findings form part of a report titled ‘Anticipating Change: Antibiotics in the Food and Drink Supply Chain’ published by...
Titled ‘Equipped For The Future’, it claims that the UK catering industry could save up to £250m a year on energy costs...
The Pidy ‘Revamp the Vol-au-vent’ catering challenge invites students to come up with new ideas for the traditional vol-au...
With its first ever TV campaign launching tomorrow (12 September), the organisation, which was founded in 2000 following...
Taking place at Beaufort Polo Club (Gloucestershire), all chefs came from the south west region and included: Richard Davies...
Jonathan Harvey-Barnes, senior business development chef for the company, says: “From the most prestigious contract caterers...
The Quality Calorie (QC) concept, developed by the nutrition science team at the BNF, will be formally unveiled at BNF’s...
Together, the organisations are on a mission to help caterers achieve sustainable catering operations, as 75% claim they do...