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Adam Mason, CEDA director general, said: “A great CEDA asset is in sharing its huge collective knowledge across professional kitchen design, catering equipment specification, project management and after-sales service and maintenance. “CEDA is...

In the senior competition, the eight chefs were given two hours to cook four courses, with David Mahoney of Compass Ireland crowned the eventual winner. Ryan O’Connor from ESS took gold in the junior event, which saw eight competitors cook three...

Ufi Ibrahim, CEO of the BHA, said: “Our suite of benefits, that includes helplines, discounts, toolkits, templates and updates, has been designed to make sure that compliance and cost control don’t fall to the bottom of the priority list, keeping...

The academy will welcome seven chefs from different backgrounds and with mixed levels of kitchen experience to work, learn and develop in busy kitchens across the company’s four London pubs. The first chef is already in place; 25-year-old Josh...

The inaugural summit will take place at The Royal Society, London on Thursday 3 rd November and attendees are expected from across hospitality, catering and schools markets, as well as government, public health and local authorities. Professor Dame...

The winners will be announced at a presentation party on 22 nd November, the first day of trade show Food Matters Live. Michelle Berriedale-Johnson, awards director, said: “We are really pleased to see how this year's entry has grown both in terms of...

Living Ventures currently operates GUSTO, Olive, and The Alchemist in the city. The apprenticeship has been developed to address the skills shortage within the hospitality sector and provide a career path for young people from Liverpool and the wider...

Taking place at the Jumeirah Carlton Tower Hotel in London on Monday 5 th December, the event will open with a 2016 review of foodservice and hospitality by industry experts Horizons. The keynote speaker for the event has yet to be announced, but...

HISPI opened in Didsbury earlier this month and follows his previous ventures Sticky Walnut in Chester, which was named the AA Guide’s 2014 Restaurant of the Year, and Burnt Truffle in Heswall. The restaurant was part-funded by Usher’s £60,000...