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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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12th Feb 2009
It is an award winning, industry-led initiative already established in England by leading contract caterers Compass Group...
12th Feb 2009
The event is set for Sunday 12th July at the Landmark Hotel, Marylebone Road, London, where the finest restaurants, bistros...
12th Feb 2009
Trading Standards experts are offering winers and diners tips to ensure a romantic meal out meets their expectations...
11th Feb 2009
Nearly half (45%) of the UK public believe they should be eating a maximum of three eggs a week – but the new paper...
11th Feb 2009
11th Feb 2009
Diners can now order a £1.95 dessert from the menu knowing that they will be making a donation to the charity, which works...
10th Feb 2009
Chefs can submit their entries via the new-look website www.hotel-expo.co.uk/wsc In association with the Craft Guild of Chefs...
10th Feb 2009
Griffiths, who works at the The Quay Hotel and Spa, Deganwy, is recalled alongside pastry chef Elin Deering from Coleg...
10th Feb 2009
Only half (49%) of respondents in the Public Attitudes to Food Issues survey conducted by the Food Standards Agency...
10th Feb 2009
The chefs, who will go on to compete in the Grand Final at ScotHot in March, will be required to submit a well-balanced, four...