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The session will be presented by Jason Benn, industry manager of hospitality & catering, travel & tourism at City and Guilds. Jason started a career in hotel management in 1990 working for companies including Swallow, Marriott and Le Meridien Hotels...

The ‘star-studded’ evening was presented by television and radio broadcaster Angellica Bell, who also won Celebrity MasterChef. The night celebrated hotels, spas, restaurants, overall Inns and B&Bs, alongside with the people who drive them forward...

The campaign, which has united the food and hospitality industry for over a decade, continues to help millions of children around the world access essential nutrition. Will Macleod, fundraising and communications director at Action Against Hunger UK...

Paul Harris has honed his craft within privately owned and group hotels across the Midlands, earning a reputation for ‘excellence’ in managing all aspects of food service operations. Throughout his career, he has successfully led menu planning...

Gressingham is also offering the chance to win Duck for a Year in a new foodservice-only prize draw. ‘Cooking With Duck - A Chef's Guide’ is available as a free PDF download from the Gressingham Foods website to any business entering the competition...

The kitchen is fully equipped with Carpigiani’s state-of-the-art equipment to help chefs, business owners and entrepreneurs master the art, craft and science of artisan gelato. With sites already in Hereford, London and Glasgow this is the fourth...

Miller, who showcased brilliant talent throughout the competition process, beat eight other finalists, rising to the top of thousands of applicants from around the world. The talented young chef was closely guided by his mentor Pierre Minotti to...

This is the fourth podcast guest which has also featured Craft Guild of Chefs chair Mark Reynolds, inspiring chef Ruth Hansom and Craft Guild of Chefs wellness ambassador Andy Aston. Key highlights of the fourth episode include: Inclusive...

Wrexham-based Sion Hughes, head chef at The Spa at Carden Park, is teaming up again with Calum Smith, pastry chef at Shrewsbury School, to fly the Culinary Association of Wales (CAW) flag. Their mentor is Graham Tinsley, executive head chef at Carden...