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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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01st Dec 2008
Muldoon picked up a gold medal for her Miniature Sugar Flower Display and a silver medal for her Floral Sugarcraft in the...
01st Dec 2008
The savings will affect the price of accommodation, food, non-alcoholic drinks and sundries. As a result of this, an average...
01st Dec 2008
Simon Stocker, regional organiser of the competition series along with Chris Basten, chair of judges are looking forward to...
01st Dec 2008
David Duverger, head chef of Chelsea restaurant Papillon, is offering to prepare Christmas Day lunch at the home of the...
01st Dec 2008
The trials, delivered through the Learning and Skills Council (LSC) will provide participating employers with access to funds...
28th Nov 2008
In a YouGov survey of 2,124 people commissioned by the charity to mark a year since the report's launch, 11% of people said...
28th Nov 2008
The money has been provided to help students pay for essential equipment, such a professional standards knives and cooking...
27th Nov 2008
Every establishment joining the scheme adds a discretionary donation to diners' bills and 25 restaurants and hotels have...
27th Nov 2008
Neil Roberts won the advanced level competition with a gold medal and Matthew Smith achieved the intermediate title with a...
25th Nov 2008
Jones impressed the panel of judges with his creative three course menu that started with an assiette of lobster with lobster...