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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...
25th Apr 2025
Forward with Marcus Wareing Training Programme wins Public Sector Catering Award
The Forward with Marcus Wareing programme was developed by Compass Group UK & Ireland to teach the next generation of chefs the skills needed to become tomorrow’s leaders. Since 2021 it has graduated...
25th Apr 2025
Michel Roux highlights untapped potential of fish waste
Stop Food Waste Day takes place on Wednesday 30th April. It aims to raise global awareness of food waste and inspire collaborative change around this pressing issue. As the world is waking up to more...
25th Apr 2025
Hospitality Action launches enhanced EAP to strengthen support for hospitality teams
From legal information and debt advice to personal counselling, menopause coaching and support with addictive behaviours, each part of the programme is designed to help employees navigate every aspect...
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22nd Mar 2010
Entitled 'Pork's ready when your customers are', the leaflet has been developed specifically to help chefs maximise their use...
22nd Mar 2010
Allcock impressed the judges with his innovation and good use of the partridge matched with rich, earthy flavours. He said:...
19th Mar 2010
Through a wide range of activities, White will encourage people to move away from the 'turkey is just for Christmas' psyche...
19th Mar 2010
Both are sponsored by Discover the Origin and they're open to chef/waiter teams. The dishes on the two-course menu must...
19th Mar 2010
Following the regional heats which took place across the length and breadth of the country, the five colleges to successfully...
19th Mar 2010
A new addition to the website is 'The E-List', which allows visitors to search thousands of products on line for the first...
18th Mar 2010
Since the accident on 1st March, Blanc has had two operations to set the broken bones in his tibia and ankle - at the John...
17th Mar 2010
Restaurants nominated by the public will be tested to the highest level by Michelin-starred chef Gordon Ramsay and the series...
17th Mar 2010
Lucas, who has been a chef trainer and lecturer at the City of Bristol College for four years and a member of the Guild for...
17th Mar 2010
This event will see the culmination of a 12 month programme involving almost 8,000 12 – 16 year olds who have cooked their...