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The Seriously Good Gluten Free Natural Batter Mix combines seven different flours to create a product that is as close to Cere’s original batter mix whilst also being gluten free. Stelios Theocharous, managing director at Ceres, said: “At present...

‘Mission Breakfast’ will be fronted by a panel of breakfast fans and experts. TV presenter, model and winner of the ‘ITV Bear Gryll’s Mission Survive programme Vogue Williams will be facing her own breakfast challenges in a series of videos...

On average, a worker in the ‘accommodation and foodservice activities’ industry, which encompasses the hospitality sector, earned £240 a week in September 2015, down £2 from the figures in August 2015, but up 4.9% on September 2014. Workers in the...

Simon Tarr, chief executive of People 1st, said: “Research indicates that 80% of companies that invest in apprentices report an increase in staff retention, but that’s just the beginning – there is also compelling evidence that progressing your...

The four day show welcomes visitors from every sector of hospitality such as restaurants, pubs, cafes, contract catering, casual dining, the cost sector, and hotels. Toby Wand, managing director from organiser Fresh Montgomery, said: “It may seem a...

Over three quarters of people are opting for homemade dishes in venues such as pubs and 79% of consumers are wiling to pay more for a homemade pie, according to commissioned research by Jus-Rol. Chris Braeger, sector controller for foodservice...

The award, which is the brainchild of commercial dishwasher specialist Winterhalter, celebrates the contributions that KPs make to the foodservice industry. Along with the glory of being KP of the Year, Peter receives a trophy, £1,000 cash, plus a...

There is a species of Mushroom named after SpongeBob Square Pants. The new species of mushroom has been named Spongiforma Squarepantsii because of its similar appearance to a sea sponge. Ever wondered why we eat eggs from chickens and ducks, but not...

“The British public could improve their health and reduce the environmental and resource impacts associated with food consumption by eating a greater variety of protein-rich main ingredients,” according to Tom Cumberlege, one of the report’s authors...