Search

The research, conducted by BRITA Professional in partnership with The Burnt Chef Project, found that strong support systems are intrinsic to quality work, with over half (51%) of employees recognising that they are more efficient, productive and...

The joint Q4 Hospitality Members’ Survey showed that 35% of respondents were expecting to be operating at a loss or be unviable by the end of the year, with 96% experiencing higher energy costs and 93% facing food price inflation. More than three...

Rachel Harty, HospoDemo organiser, said that members of the hospitality industry will converge on Parliament Square at 10.30am to persuade the Government to revise its existing policies relating to hospitality venues. At what will be the third...

The practice of cake mixing begins quite early, mostly in the first week of November itself. It is an age-old tradition where kilograms of dry fruits, nuts, and spices are combined together to form a mixture. This mixture is then soaked in alcoholic...

Demand for plant-based food has ‘exploded’ in recent years, with a third of Brits reportedly now looking to go vegan. For chefs this means it is crucial to offer plant-based options on their menus or risk being left behind. Plant Based World Expo...

Focussing on the theme ‘Win. Don’t Bin’ the week encourages people to make their food go further by demonstrating how using up all the food they buy saves time and money. WRAP has also released a partner pack to enable people and businesses to start...

More than 20 chefs from across the company entered the competition by submitting a seasonal menu for 20 guests. The entries were whittled down to a final four, who competed in a live cook-off at a BM client site in London. Jack’s canapés were a goats...

Next year’s edition of the competition will see the return of popular categories including the NHS 4 Nations Chef Challenge, the Alaska Seafood Masters, Stadium Experience Chef Team of the Year and Country Range Student Chef Team Challenge. Steve...

Gary Jones received the prestigious Special Award at the 2022 Craft Guild of Chefs Awards for making a ‘significant impact on the industry’. Previous winners included Raymond Blanc, Heston Blumenthal and Sat Bains. After plotting his career and...

The Tracker also shows growth of 4.3% from October 2019 meaning sales have beaten pre-pandemic comparatives for nine months in a row. However, with inflation now in double digits, sales are significantly behind 2021 and 2019 in real terms. Karl...