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The SCV2 can assist in the kitchen with cooking, toasting, grilling, baking and reheating a range of fresh and frozen menu items. The oven can store up to 1,000 cooking programmes with images, making it easy for anyone to use. Using Panasonic’s...

First launched in 2018, by then chairman Andrew Bennett, the lunch club initiative began as a unique opportunity for chefs and foodservice professionals to gather, enjoy a professional restaurant meal and share best practice with industry peers. Matt...

The new programme called TEAM, will see participating dealers receive enhanced terms of engagement and greater day-to-day sales and marketing support from Adande, as well as the opportunity to collaborate on industry campaigns. Organisations and...

Hospitality charity Springboard will use the funds to help young and unemployed people to upskill and progress into employment within the hospitality, leisure and tourism sectors. This is the second time that Springboard has been awarded a Hilton...

Surveying consumers across the UK who regularly eat out – at takeaways, restaurants, café and pubs – the research provides a timely snapshot of rapidly changing attitudes towards sustainability in the food service industry. More than half the people...

Over the last 20 years, Hin has gained a wealth of experience having worked in some of the world’s best pastry kitchens, in Michelin-starred restaurants and luxury five-star hotels. He joins from Mandarin Oriental Hotel Taipei in Taiwan where he held...

As part of HRC’s (Hotel, Restaurant & Catering) Salon Culinaire and in conjunction with the Craft Guild of Chefs, Tilda Chef Team of the Year is one of foodservice’s ‘most hotly anticipated’ chef competitions. This year Tilda is challenging chef...