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The podcast highlights the importance of introducing sustainable, seasonal British produce onto menus throughout the hospitality sector, to deliver greater commercial and environmental resilience. Hosted by Ian Nottage, head of food development at...

This year, Michelin-starred titan Tom Aikens headlines the Staff Canteen Live, joined by a Michelin-starred line-up of top culinary talent for what promises to be one of the festival’s most ‘electrifying’ editions yet. Created by chefs, for chefs...

Managed by chef Jimmy Worrall of Blue Apple Catering Company, the Telford site serves over 600 employees daily with a diverse and high-quality food offering. Worrall, who oversees breakfast, lunch, and corporate buffets, credits the iVario Pro with...

Since its inception since 2015, the World Steak Challenge has seen more than 2,300 steaks tasted, tested and scored throughout an independent and robust judging process which culminates in an annual judging day every year. As the competition’s ‘grill...

Catherine, WRAP’s current director for behaviour change & business programmes, will begin the new role on 1st June. She joined WRAP in October 2021 following senior roles at The Fairtrade Foundation and Co-op. Commenting on her appointment, Catherine...

Because refrigeration equipment must run continuously, energy efficiency is a top priority for many operators. Improving efficiency not only lowers operating costs but also plays a key role in enhancing the sustainability of a business. The new Amber...

The Open Seas’ ‘Dived Not Dredged’ event, held at the Inver restaurant in Argyll, celebrated seafood that supports both healthy seas, sustainable fishing and local communities. Four chefs – Pam Brunton from Inver, Lloyd Morse from The Palmerston...

Filmed earlier this year across a three-day shoot, the four-part series offers an ‘unprecedented insight’ into the planning, preparation, pressures – and pleasures – of catering for major events. Going behind the scenes from start to finish, the...