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Instead, Gen Z prefer using soy sauce (48%), sriracha (45%) and wasabi (17%) on their food. The survey also saw a rise in popularity of fermented condiments, like kimchi (17%) and sauerkraut (8%), which are lower in sugar and contain probiotics...

Launched last year to recognise an individual Fellow’s ‘outstanding contribution’ to the Institute, and the wider industry, the award also aims to acknowledge someone who goes above and beyond and excels in their role in a consistently professional...

The annual competition has awarded ten teams composed of three students and their tutor with a first prize ‘trip of a lifetime’ to an Asian culinary capital. Last year’s champions from the University of West London spent over a week in Bangkok. One...

The company has announced its membership in order to add weight to the cause that encourages and ‘inspires’ young people who have chosen a career in hospitality, enhancing their learning and ensuring a pipeline of talent for the future. Trevor Burke...

The ‘Albert Bartlett Inspired by James Martin’ range includes five potato products: Luxury Mashed Potato, Classic Mashed Potato, Triple Cooked Chunky Chips, Classic Fries and Sweet Potato Fries. The products can be served as they are or given a chef...

Finalists showcased their skills in an intense cook-off at the University of West London under the eyes of some of the leading names in hospitality. The impressive list of judges was a ‘Who’s Who’ in the culinary world including Kenny Atkinson, Matt...

He took the top spot after a hotly contested final at the University of West London under close surveillance from the panel of judges. The runner-up spot was claimed by Nathan Johnson, junior sous chef at Royal Crescent Hotel & Spa, with Jonny Smith...