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26th July 2017

Written by: Maria Bracken

The Highfield Level 2 Award in Food Allergen and Control in Catering (RQF) is aimed at anyone involved in food preparation and service within the catering, hospitality and licensing sectors, and will give employees knowledge relating to the control...

New qualification launches to help foodservice businesses better understand allergen rules

8th October 2012

Murphy, chef de partie at Koffmann’s at The Berkeley, won with a winning menu consisting of sous vide duck breast, beetroot, goat’s cheese and horseradish; pan fried sea bass, bacon, lemon, yolk and pea; and Calvados savarin, yogurt, apple, tarragon...

Young National Chef of the Year 2012 crowned

28th July 2017

Written by: Katie Imms

Required to create a two-course menu in 90 minutes with Kikkoman Naturally Brewed Soy Sauce an integral ingredient, either course must contain meat or fish and will be judged by the panel of four industry experts, including: TV chef Brian Turner...

2017 Kikkoman Masters finalists announced

31st July 2017

Written by: James Callery

The ceremony seeks to recognise the 'hard work and efforts' of the Scottish food industry, with awards included for suppliers, servers and manufacturers. Categories for the event, which this year will take place at Glasgow’s Crowne Plaza Hotel...

Finalists announced for Food Awards Scotland 2017

31st July 2017

Written by: James Callery

Meister has been credited with working his life to make the work of people working in professional kitchens easier. Dr Peter Stadelmann, Rational chief executive officer said: “The well-being of the 'entrepreneurs in the company', as he viewed his...

Rational founder Siegfried Meister- Obituary

1st August 2017

Written by: James Callery

Campaign groups including WWF-UK, Friends of the Earth and Compassion in World Farming joined Eating Better in producing the report, which urges the government to use Brexit as an opportunity to reshape the food and farming system. Together the...

Eating Better alliance calls for higher production standards post-Brexit

1st August 2017

Written by: Katie Imms

Unlike the weekly market report, which is often out-of-date by the time it reaches chefs, the app will offer a constant update of real-time seasonal information by sharing news straight from the field to a live feed. Natoora chief executive, Franco...

Fruit & vegetable specialist Natoora launches app for chefs

2nd August 2017

Written by: Katie Imms

Having recently revealed that the cost of beef is at an all-time high – up almost 40 pence per kg compared to July 2016, representing an 11% increase YOY – Beacon has also claimed that the price of pork is also on the rise - already up a third on...

Operators urged to change menus as the price of beef and pork rises

3rd August 2017

Written by: Katie Imms

The latest statistics also revealed that hospitality is amongst the top ten UK industries to have experienced an “above average” hike, which the site claims is largely due to “the fact that many companies have pushed up their pay packets.” With a 12...

Hospitality job applications on the rise

3rd August 2017

Written by: James Callery

The dairy product supplier will be using the Holac-manufactued AUT 200 which it says has the capability to produce small, medium and large cubes of cheese, in addition to shavings and grated varieties. It also features an infeed with a top-press...