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HIT Training is one of just 52 organisations to receive this distinguished award, which will be presented by HRH Princess Royal, President of City & Guilds of London Institute later this year. These awards aim to highlight the vital role that...

Led by a rise in casual dining restaurants, the sector has experienced quarter-on-quarter growth, with 462 new openings between March and June 2024. NCASS welcomes this news and hopes these signs of recovery continue to blossom. After years of facing...

Fish is more delicate than other proteins, and if stored incorrectly it can affect the taste and texture, allowing dangerous bacteria to form, putting your customers at risk. If it’s not kept at a certain temperature it releases ammonia quicker...

A GoFundMe campaign has been set up for Murray Chapman, a chef, trainer, mentor and unfailing champion of student chefs, after his recent diagnosis of frontal lobe dementia and Motor Neurone Disease (MND). Guests should arrive at 6.30pm for light...

Andy shares invaluable insights on the significance of consistency in messaging, creating a positive work environment and the indispensable role of open and authentic communication. Key takeaways from the podcast include: Consistency in communication...

All ten members of staff have been with the company for at least two decades and between them they have racked up an impressive 210 years of service. Williams is one of the leading manufacturers of commercial refrigeration for the foodservice, bakery...

David McKown, chair of the organising committee, said: "We are delighted that Angela Maher, chief executive of the Savoy Educational Trust, will be part of the Education and Training Summit.” The Savoy Educational Trust is an independent grant giving...

Tell us about your culinary career so far. Growing up in Olevano Romano, a small town in Italy, I helped my grandfather in our local butcher shop during the summer and my passion for cooking flourished. I went on to study Culinary Arts for five years...

Tell us about your culinary career so far. I initially worked as a commis chef in the cold and dessert section for two different restaurants when I first moved to London. After a while I decided I wanted to focus on pastry and started working at...

Tell us about your culinary career so far. I started my career at Westminster Kingsway College, where I studied Level 3 Patisserie & Confectionery. As part of my education, I had to complete five weeks of work experience at The Ritz Hotel in London...