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The awards, in partnership with the Institute of Hospitality’s AGM, included a formal dinner for 150 guests whilst Institute of Hospitality President, Alistair Storey FIH, was the honoured guest for the evening. The winners of the 2016 Hospitality...

The growing requirement for ‘Free From’ product labelling is another key area of interest for operators. ‘Allergens’ also score highly, as did ‘Compostable’ suggesting operators are searching for sustainable solutions, Bunzl finds. Paul Willcocks...

Almost all chefs (94%) consider gluten when planning a menu, and also plan for dairy (82%), peanut (72%) and egg (59%) intolerances. However, the survey finds that when it comes to diet and nutrition 56% of chefs think restaurants should be...

Starting at 4.30pm the event offers a day of racing, interaction with hospitality colleagues, fundraising for Springboard and Hospitality Action, plus Bryan Adam performing live. For event information and tickets contact Loraine Wood on 07803 853 618...

Simon Tarr, chief executive of People 1st, said: “This is the fifth time that People 1st has hosted the Shine Awards and it’s safe to say that this has been our most competitive year to date. “The judges were extremely impressed by the quality of...

Guests will enjoy a champagne reception overlooking the tiger territory before Ollie Dabbous serves a three course meal in the Mappin Pavilion, which boasts views of Regents Park and the Australian Outback enclosure. Tim Jones, Hospitality Action...

The line up is led by Hunter and The Bear who have previously shared a stage with Eric Clapton and Van Morrison. As well as the music, River Cottage’s festival will have a market area and a falconry show as well as a street food offering. Camping is...

Casalingo, on Preston Street, has an asking price of £185,000. The 54-cover restaurant is held on a 20-year lease, with an annual rent of £27,500. The restaurant occupies the ground and lower floor of a three-storey terraced property. The kitchen and...

The recipe, which has been developed for the British Sandwich Association (BSA) on behalf of Bel Foodservice combines melted Leerdammer, smoked bacon, artichokes and sundried tomatoes to create a twist on the classic club sandwich. The recipe will...