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The To Hell and Back challenged followed on from last year’s 20,000 Mile Hospitality Challenge where over 500 people raised over £75,000. This year Hospitality Action challenged the country to travel 30,693 miles to virtually visit the four towns...

John and his wife Emma have run The Cornish Arms in Tavistock for the last eight years. During that time they have won accolades including Michelin Bib Gourmand and The Cornish Arms is currently 18th in the Estrella Damm Top 50 Gastropubs. The...

Accredited by the International Hospitality Council, the initiative will enable chefs to ‘evolve their skills and drive their professional development’. Users will complete the following modules: Yielding and purchasing Recipe writing/ costing and...

The £750,000 grant will provide 100 free places and a further 1,000 part-funded places on Leiths online courses. The grant is aimed at both restaurants and individuals who are looking to increase their skills. Prue Leith said: “The restaurant sector...

Eight contestants took part in a live cook-off event at the University of West London on 21 June to determine the winner. The contestants were drawn from hundreds of public nominations for their favourite chefs who were then invited to submit a...

Cambrian Training Company, the leading apprenticeship provider to the hospitality industry in Wales, developed this business template that could possibly be used in other towns in the future. Chartists 1770 at The Trewythen is utilising...

The competition is designed to ‘inspire’ young chefs as the hospitality industry attempts to recover from the Covid-19 pandemic. Eight students have been selected for the final, which will be taking place on 7 July at University College Birmingham’s...

Alasdair Murdoch chief executive of Burger King, Spencer Craig chief executive and co-founder of Pure and Neil Lake managing director of Costa Coffee will be joining the line-up of industry speakers. The show is welcoming back Marta Pogroszewska...

The saladette unit has been remodelled for 2021 following feedback from Adande customers across the hospitality sector. The new saladette server has 20% more holding capacity in comparison to earlier Adande models. The base is a side-engine two...

Taste Shakers is aiming to bring Stem & Glory onto supermarket shelves by capitalising on the growing demand for plant-based meat alternatives. David Marston, co-founder, Taste Shakers, said: “Unlike hospitality, the grocery sector is booming...