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Lakeland Dairies has launched its annual Celebrate Green campaign which aims to highlight the importance their Irish provenance plays in crafting their dairy products which are enjoyed by chefs around the world. The competition is free and quick to...

From farm to fork and bean to cup, entrants will craft pioneering, sustainably sourced menus at every stage of the competition, giving them the skills and creativity to overcome sustainability challenges in the culinary world. This year’s winners...

Sharna Fraser, who works part-time at her local Hickory’s Smokehouse, won the regional semi-final at the Welsh International Culinary Championships (WICC) held at Grŵp Llandrillo Menai’s campus in Rhos-on-Sea. The Major Culinary Challenge Competition...

Foodsteps uses its ‘innovative’ platform to offer data and communication solutions for food businesses looking to measure, report, reduce and communicate their food’s environmental impact. Over the last year, Foodsteps has worked with Gousto...

The breakfast report found that 38% of Brits are sitting down regularly to enjoy a proper breakfast more than they did five years ago. A third (35%) believe there has been a resurgence in old-fashioned British breakfast staples in recent times. More...

HIT delivers apprenticeships and training across three specialist divisions. They work closely with businesses to ensure its apprentices are provided with full support and develop skillsets that set them up for successful careers, right from the...

A new survey of 1,200 workers shows that 2.9 million people are currently thinking of making a move into hospitality from another sector, with 2.1 million considering a role in hospitality as an additional job. In addition, UK-based Google searches...

New research has revealed that recruitment challenges are encouraging employers to consider ex-offenders. Around 65% of hospitality businesses polled said they were struggling to fill job vacancies, with 51% reporting in excess of ten open roles that...

The chefs were led by Michael Bates, executive head chef at the Celtic Manor Resort, Newport who was accompanied by work colleagues William Hobbs, food beverage manager, Byron Lewis Burns, senior sous chef and Rebekah Ann Wright, sous chef and Craig...