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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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04th Nov 2009
The seven are all catering students at Motherwell College in Lanarkshire and were sourced to work with Gordon's team for two...
04th Nov 2009
The menu, which will be available from 16-21 November, will feature favourites such as rabbit casserole as well as more...
04th Nov 2009
To win the title Monkman had to cook two courses in an hour that came in under £10, and used local seasonal ingredients. His...
04th Nov 2009
We take a look at Ramsay's search for local talent, how he narrowed down over 10,000 nominations and what's in store during...
04th Nov 2009
The session, aimed at experienced wine waiters and sommeliers, will teach delegates about the history, production and taste...
04th Nov 2009
Businesses are wasting over £6.4 billion per year by overlooking simple money saving actions, according to a new campaign...
04th Nov 2009
Horizons' biannual Menurama research reveals that the price of starters and desserts has risen year-on-year, with pubs...
03rd Nov 2009
The company said menus gave guests a real 'taste of Scotland' highlighting their Scottish provenance. Sodexo Prestige...
02nd Nov 2009
The auction, now in its sixth year, hopes to raise a record amount by surpassing last year's £3,500. Interested bidders do...
02nd Nov 2009
Domenico Cicchetti has spent his time training with celebrity chef Karol Okrasa and Giancarlo Russo, an Italian celebrity...