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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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13th Jan 2009
To make life easier for everyone, the organisers have set the Guild up with its own registration form that members can use to...
13th Jan 2009
The new dishes provide customers with the opportunity to enjoy pizzas free from artificial preservatives, colours and...
13th Jan 2009
CHEF is also hosting a study tour for a number of development chefs so they can experience the awards themselves. Bocuse d'Or...
12th Jan 2009
The competitions cover 70 skills and are open to young people and adults. Some 40 of these are in skills that the UK competes...
12th Jan 2009
Retailers are being urged to join with the Society and the British pig industry to develop, and then apply agreed definitions...
09th Jan 2009
The survey found that many restaurateurs are leaving the industry and those still in business are struggling with the cost of...
09th Jan 2009
Titcombe, known for his modern British menu, joins a host of top culinary experts offering the best possible food for...
09th Jan 2009
The company says that Squire will play a key role in creating food samples, providing potential customers with an all...
09th Jan 2009
Sponsored by Unilever Foodsolutions, the team at KNORR and The Bournemouth and Poole College, the Cookery Theatre will host a...
08th Jan 2009
Speaking to The Independent newspaper, Christopher Rodrigues who represents tourism boards across the UK said there is still...