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The food industry is eating up our energy The food industry consumes 30% of the world’s available energy and produces over 20% of the world’s greenhouse gas emissions. And in the UK food processing is the largest single manufacturing sector and the...

Each evening, the three award-winning UK based chefs - each with a Michelin Star - will present a unique ‘six-hand’ dinner, showcasing dishes united by a dedication to the highest quality, locally sourced seasonal ingredients. The bespoke menu will...

To take part, chefs or caterers must create a pie using British ingredients and include on their menus during British Food Fortnight (20th September-6th October 2024). The challenge allows chefs and caterers from schools, hospitals, care homes...

The Choose Hospitality Pledge career workshops engaged up to 250 secondary school pupils across the three stadia locations during the summer term. Another workshop at St James' Park in Newcastle is due to happen in the autumn term. The pledge was...

The new board will consist of: Andrew Edwards (board co-ordinator), Leander Cadbury, Paul Ramshaw, David Hindle, Sam O’Rourke, James Dudzinski and Keith Harbison. Justin Cadbury, chairman of Synergy Grill Technology, said: “Over the last eight years...

A stellar cast of chefs have been signed up to star in the podcast series, with episode one featuring Craft Guild of Chefs chairman and regional executive chef at Levy UK Mark Reynolds and episode two featuring the BBC’s Great British Menu Finalist...

The award will form part of The Stadium Events & Hospitality Awards 2025, with the awards organisers partnering with both the British Culinary Federation and Xcelerate with Edgbaston for the live-kitchen competition to be held on Wednesday 5th March...

The survey, which took place in June this year, revealed the proportion of hospitality workers reporting mental health issues in their careers increased from just over half (56%) in 2018, to 64% in 2020 and to more than three-quarters (76%) in 2024...

Snacking is on the rise with out-of-home sales in this area accelerating by 21% and set to continue growing. Snack Bases are fried in 14-20 seconds and expand up to five times when cooked. Barnaby MacAdam, Santa Maria’s development chef, said: “We...