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Ahead of British Pie week (beginning March 2nd), organisers Jus-Rol surveyed 300 consumers and found that a staggering 79% of respondents are willing to pay more for homemade pie, suggesting the inclusion of pie on more menus will result in tastier...

The awards are designed to recognise outstanding apprentices as well as the contribution of employers, providers and mentors that promote and deliver apprenticeships. Apprentices from the hospitality industry have been nominated including, Eleanor De...

The report finds that 57% of the 2000 UK staff polled are considering moving jobs in 2015, a 10% increase on 2014, representing a potential risk to employers looking to retain staff and an opportunity for those looking to recruit. Business in London...

In 2014, the Total Allowable Catch (TAC) quota of CWP dropped substantially and has been reduced by a further 14% for 2015; however, Royal Greenland has adapted its business to continue growth. The company has increased the number of factories in two...

Over 800 approved training centres across the UK and abroad will be able to choose, for the first time, from a full suite of hospitality training programmes from entry level to advanced management diplomas. Peter Ducker, chief executive of the...

The results are nearly double that of Sheffield and Brighton, who came joint second place with over a quarter (26%) of their residents admitting their love of junk food. On the other end of the scale Londoners appear to be the most health conscious...

Training costs the UK economy £42.2bn, costing on average £2,550 per person trained, but 28% of employees have not received the appropriate training and 39% have been on training but their performance has not improved sufficiently. The study also...

The campaign will include a national conference, entitled ‘Poverty in the 7th richest country’, on May 28th 2015 at London’s Grand Connaught Rooms. Chefs from across the food service spectrum are being called upon to create a nutritious menu...

Along with the prime cuts needed for steaks and Sunday roasts, the impact of higher beef prices is also affecting the offcuts and trim used in menu mainstays such as pies and burgers. With fewer cattle coming to market both in the UK and globally...