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14th May 2025
Love British Food creates new Get Seasonal podcast for chefs
The podcast highlights the importance of introducing sustainable, seasonal British produce onto menus throughout the hospitality sector, to deliver greater commercial and environmental resilience...
14th May 2025
Tom Aikens to headline Chef’s Stage at Universal Cookery & Food Festival
This year, Michelin-starred titan Tom Aikens headlines the Staff Canteen Live, joined by a Michelin-starred line-up of top culinary talent for what promises to be one of the festival’s most...
14th May 2025
Rational iVario Pro ‘revolutionises’ workplace catering at Lyreco
Managed by chef Jimmy Worrall of Blue Apple Catering Company, the Telford site serves over 600 employees daily with a diverse and high-quality food offering. Worrall, who oversees breakfast, lunch...
13th May 2025
Grand Cuisine Academy celebrates fifth birthday
Over the past five years the Grand Cuisine Academy has created nearly 200 recipe and skills videos which students and lecturers can access free of charge via the Academy website. Along with these...
13th May 2025
Restaurant Associates hosts inaugural Sustainability Conference
The event brought together colleagues and sustainability champions from across the industry to explore fresh thinking, share best practices and ‘inspire’ collaborative progress. The aim of the event...
13th May 2025
Food Allergy Aware to host coffee shop webinar on allergens
Whether you're a manager, barista, or business owner, this session will give you the tools to reduce risk and increase trust with Food Hypersensitive (FHS) customers. This session, which is taking...
More News
12th Aug 2008
The keynote speakers are Surinder Arora FIH, Chairman and Founder of Arora International Hotels; Sir David Michels FIH...
12th Aug 2008
The product, Vegetarian FoodScan aims to work on reducing the impact of food intolerance related illness. The test will...
11th Aug 2008
The new site will complement the existing depots within Alliance's national network in providing a range of products...
11th Aug 2008
However, despite the apparently gloomy outlook, research commissioned by American Express shows that British pubs can survive...
11th Aug 2008
The scallops are shucked and presented as Queenies before being frozen for sale by Faroe Seafood. Year round availability is...
11th Aug 2008
Made using a Clarence Court Ostrich Egg the meaty mélange weighs in at 6.2kg, the equivalent to a bowling ball. In order to...
11th Aug 2008
Based at the Tower hotel, St Katherine's Dock, the objective is to provide staff from Charing Cross, The Cumberland and The...
10th Aug 2008
Students, aged between 11 and 16, must devise a recipe using fresh, local produce and enter it online at www...
10th Aug 2008
According to a survey of 2,000 Brits, it is the busy legal profession that are most likely to live on unhealthy snacks such...
10th Aug 2008
The three Michelin-starred restaurant is owned and run by Santi and Angels Santamaria and is a Grand Chef member of Relais et...