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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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29th Apr 2009
To enter, caterers need to submit a starter, main course or pudding and its theme should be based on one of the four seasons...
29th Apr 2009
The figure is up from the original hourly rate of £8.10. Chefs are on the shortage occupation list for skilled workers and...
29th Apr 2009
Fish4Ever founder Charles Redfern commented on the recent demand: "We often get asked for catering packs of our fish and...
29th Apr 2009
Catermasters and In House managing director, Richard Moody, has given up his time to act as a volunteer mentor to students...
29th Apr 2009
The guidance is applicable to all types of food business in England, Scotland and Wales. It has been updated to take account...
28th Apr 2009
Some 31 cereals out of the 100 looked at contained more than four teaspoons of sugar per recommended serving and only one of...
28th Apr 2009
The Babylon Lounge will be transformed into a food market reminiscent of the authentic hawker markets found in so many Asian...
28th Apr 2009
The placements, which will last for one week and will commence on 25 May, has been created by executive head chef of Kudos...
28th Apr 2009
The ranking was established by SMBG, a consultancy that specialises in higher education and produces annual rankings of the...
26th Apr 2009
Chef Prasun Saha trained in Calcutta, working in 5-star establishments such as the Taj Hotel and Mumbai's famous Only Fish...