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National Waiters Day, the event led by The Springboard Charity and sponsored by Bunzl, returns on 20th October 2016 and aims to showcase the dedication and hard work of front of house roles in an industry that currently employs 2.9 million people in...

The Out to Lunch report, which ranks children’s food and drink at the UK’s top visitor attractions, found that many lacked healthy options and transparency about food sourcing and were overloaded with sugar. Rob Percival, Soil Association Policy...

The catering, driving, industrial and office recruiter’s September hiring report revealed that hospitality and catering professionals were paid on average 1.3% more than at the same stage last year – while salaries in the three other featured sectors...

The chef, representing the US, won over judges with his signature dish of ‘roasted duck with spiced orange and yam’ and counsel from assigned mentor chef Dominique Crenn. Mitch Lienhard was elected by a distinguished jury of seven internationally...

Liuth brings 10 years of experience with him, including positions at ETM’s Chiswell Street Dining Rooms, Sketch in Mayfair and Gordon Ramsay at Claridge’s. James Lyon-Shaw, Operations Director of ETM Group said: “We are delighted that after two years...

The evening raised over £55,000 for the charity as part of its 25 th anniversary celebrations, held at Luton Hoo. The fine dining menu was prepared for 280 guests by chefs: Vince O’Toole, Will Hughes, Cyrus Todiwala, Henry Brosi and Sarah Harnett...

Located at the Jurys Inn on Godstow Road, the restaurant will be the 17 th Steakhouse Bar & Grill to open in the UK, and follows Marco’s New York Italian site at the Mercure Oxford Eastgate Hotel. Marco Pierre White said: “The Steakhouse Bar & Grill...

The Compass chefs make up 50% of the ten strong England National Culinary team, hosted by the British Culinary Federation, as well as nine chefs competing as individuals. Between 22 and 25 October the World Culinary Olympics will see the Compass...

TV chef Andrew Scott talks of his Michelin-starred ambitions for Restaurant 56 and his time on BBC Two’s Great British Menu. The issue also includes highlights of the recent Craft Guild of Chefs Graduate Awards and the Universal Cookery & Food...