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30th Apr 2025
Chefs in Schools launches guide to help schools deliver breakfast clubs
The free guides, which offer ready-to-use recipes, advice and staffing tips to help schools deliver a successful breakfast club service, are available to download. Created in response to the practical...
30th Apr 2025
Compass Group welcomes Skills Minister to Xcelerate hub
The visit saw officials meet with over 30 young people who were taking part in Skills Booster ‘Have a Go’ sessions including barista, culinary, bar and front of house training. They were doing...
29th Apr 2025
Craft Guild of Chefs reveals shortlisted finalists for 2025 Awards
The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of our industry – from apprentice and young chefs just starting out to chefs who are...
29th Apr 2025
Réunion des Gastronomes appoints Paul Evans FIH as president
Accompanying him in this new chapter is Janet Wigley, who has been appointed vice president. Founded in 1899, the Réunion des Gastronomes is dedicated to promoting excellence in food, wine, and...
28th Apr 2025
Craft Guild of Chefs opens voting for 2025 Culinary Hero Award
The Craft Guild of Chef Awards Culinary Hero Award is voted for by the organisations members and other industry colleagues. Nominations were sought for chefs from any part of the hospitality and...
28th Apr 2025
HIT Training creates Hospitality Academy to tackle industry challenges
Hospitality businesses across the UK are grappling with major challenges such as persistent staff shortages, soaring customer expectations, growing competition and the increasing demand for high...
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09th May 2010
The Flora team is calling on the foodservice industry to support the campaign by using free Flora recipes created to support...
09th May 2010
Catering Design Group, one of the UK's leading restaurant and commercial kitchen design companies, designed, supplied and...
09th May 2010
Eibhear Coyle will be responsible for a large brigade of talented chefs, creating cuisine for events of up to 3,000 guests...
09th May 2010
Tessa Clingham's two fish dishes were: Almond and honey glazed salmon, served with lemon and almond dressed oriental noodles...
06th May 2010
The Bocuse d'Or is a biennial culinary competition established in 1987 by one of the world's greatest chefs, Paul Bocuse...
28th Apr 2010
Britons consumed 15,400 tonnes of warmwater prawns worth £190 million in the last twelve months. These figures suggest that...
25th Apr 2010
Research of more than 3,000 people with coeliac disease found that nearly one third of respondents said that they never eat...
25th Apr 2010
The tour, which was designed to provide an overview on stilton cheese and its use in the kitchen, included a cheese grading...
22nd Apr 2010
The sauces, which are available in 350g pouches, come in five different varieties, and are kitchen-made at his landmark...
22nd Apr 2010
That's why following the successful launch of its 5kg bag last year, and in response to the growth of risotto on menus, rice...