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The annual competition celebrates the next generation of culinary talent with three rounds of cooking competitions, culminating with a live-action finale at the Hospitality Show in Birmingham in 2017. The competition will see the inspiring chefs...

The prestigious competition is in its 23rd year and has become the pinnacle for full-time hospitality and catering college students looking to showcase their culinary prowess and creativity in team situation, while developing "real life" catering...

Get your bids in before 2pm on Friday 9th December and help those in the hospitality industry that need it here: www.32auctions.com/HAChristmasAuction16 All funds raised from the auction go to support those in need through the work of Hospitality...

The latest GRAM Green Paper has found that only 68% of chefs would like to see their business be greener, down from 78% in the 2014 Green Paper. Over half considered their business to be green or very green, but almost a fifth (18%) did not consider...

The data, from independent job site CV-Library, also found application rates in hospitality increased 19.4% year-on-year, making the sector the third highest industry for applications across the UK. Lee Biggins, founder and managing director of CV...

Sandwiches have replaced roasts as the most commonly eaten meal at Sunday lunch, whilst traditional roasts have moved to dinner time, accounting for more than one in five (21.6%) meals eaten on Sunday evening (as compared to one in seven at lunchtime...

The event raised over £15,000 for the industry charity and included a four course meal. Penny Moore, chief executive of Hospitality Action, said: “We are so very grateful to each of our festive chefs for taking part in this very special dinner in our...

Firth has spent the last ten years working as group executive chef for Manchester Central Group. He is a World Master Chef and Master Craftsman in the Craft Guild of Chefs. The new executive chef, Simon Firth said: I have been passionate about Asian...

The Cuts Guide, developed with master butcher Viv Harvey, is a full-colour A5 publication which contains approximate specifications for beef, lamb and pork cuts and acts as a guide to the most widely-used cuts in the UK. Ciara Etherson, QMS marketing...