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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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09th Nov 2009
The launch of this premium abalone species was accompanied by a masterclass with award-winning Irish chef Tim O'Sullivan of...
09th Nov 2009
Open to all TUCO member universities and colleges, the TUCO - Knorr Chef of the Year competition acknowledges and rewards the...
09th Nov 2009
Gayler will prepare and cook a dinner party serving up to seven guests. Each course will incorporate different Maille...
06th Nov 2009
Michelin-starred chef, Martin Wishart, who runs the restaurant in Cameron House Hotel on Loch Lomond and owns the Michelin...
06th Nov 2009
Guests will be able to enjoy taster dishes including Theo Randall's pan-fried scallops, The Ivy's Hereford beef and bashed...
06th Nov 2009
The Food Standards Agency (FSA) is making the leaflet available online for other enforcement teams across the UK. The leaflet...
06th Nov 2009
Sixteen-year-old Luke Thomas from Connah's Quay, who works at the Chester Grosvenor and Spa when not in school, will compete...
05th Nov 2009
The first term of the course had a capacity of 96 full time students. "Last year our numbers were down. 2008 was a period of...
05th Nov 2009
The annual three-day event offers HM Armed Forces' caterers an opportunity to demonstrate their talents in front of their...
04th Nov 2009
The menu, which will be available from 16-21 November, will feature favourites such as rabbit casserole as well as more...