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The event was attended by previous winners and finalists, Produced in Kent members and influential industry figures including lead judge and food broadcaster Nigel Barden. Now in its 18th year, the TOKA celebrates the best food and drink of Kent...

The apprenticeship, which is aimed at managers and senior leaders within the hospitality sector, has been specifically designed to offer support and guidance when it comes to taking care of the mental health of a team. Andrea Dodd, managing director...

With more than 100 live and static challenges across three days, Salon Culinaire is an ‘unmissable opportunity’ for chefs to test their skills and creativity in a live competition environment as well as networking with other chefs from across the...

A competition was launched between employees to create a design to inspire the next Bidfood landscapes and win a £500 voucher to spend at a number of high street stores. After receiving nearly 100 entries, a panel of experts from across the business...

The figures show that combined sales between pubs and restaurants in December were up by 28% compared to 2021. These will have been boosted by the FIFA World Cup being held in December as well as it being the first Christmas without trading...

Prior to the launch no such scheme existed, but now there are around 3,000 accredited establishments in the UK, including restaurants, hospitals, schools and takeaways. The Gluten Free Accreditation Scheme reassures safe delivery of gluten free food...

According to Nestlé research 40% of all businesses are facing a skilled worker shortage and over the course of the next five years experts are predicting a significant talent gap for positions suitable for hospitality graduates. The research found...

The scholarships were awarded at the annual HIT Talent Conference, which took place in Glasgow, on 2nd February at the Voco Grand Central Hotel. HIT’s scholarship programme is open to anyone in Scotland working in the industry or studying towards a...

The new categories include University Bar Award, University Hotel, Campus Hospitality, On Trend Menu, Plant-Based Menu and Social Dining Menu. Paul Martin, director of Inside Foodservice, commented: “The new categories build on the success of the U...