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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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25th Jun 2009
Manufacturers in the food and drink industry could be missing out on combined cost savings of as much as £160,000 every day...
25th Jun 2009
Tickets include overnight accommodation. The 2009 Catey Awards ceremony takes place on Tuesday 7th July 2009 at the Grosvenor...
25th Jun 2009
Almost a third (32%) said that they were most likely to have seafood when eating out at a restaurant this summer. And almost...
24th Jun 2009
The project, run by Quality Meat Scotland, the Scottish red meat industry development body, and part-funded by the Scottish...
24th Jun 2009
From this month customers will be able to buy Chef's Smart Choice mild white, mild coloured, mature white and mature coloured...
24th Jun 2009
The hotel and Blumenthal are working with the internationally renowned designer, Adam Tihany, to create the restaurant...
24th Jun 2009
This means that employers can tap into a pool of new talent that has completed pre-employment training in key areas including...
24th Jun 2009
The lucky finalists are Colin Nicholson, Langass Lodge Hotel, The Milton Restaurant, Robbie Penman, Adam Smith College...
24th Jun 2009
recession, less of impact, HotStats, TRI Hospitality Consulting
24th Jun 2009
Teams of up to five people will compete in the contest judged by a range of professional chefs, including Antony Worrall...