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With just one hour to cook and serve two portions of both a pop-up kitchen soup and “modern” chicken dish using Major products, the 10 finalists took to the Live Kitchen where they created “some stunning dishes.” Fergus Martin, Major’s food service...

The biggest culinary competition in the Middle East, Emirates Salon Culinaire 2018 took place 18-22 February at the Dubai International Convention and Exhibition Centre, and was run in conjunction with The Emirates Culinary Guild as part of the...

Held in partnership with the Craft Guild of Chefs, the 10 finalists were tasked with creating a starter and main course for a mainstream pub menu, using Tabasco pepper sauces in both dishes. Orton’s dishes included: a ‘Tipsy Sausage Roll’ starter and...

Carried out by job site CV-Library, the study was undertaken on 1,100 hospitality workers and 200+ recruitment professionals across the UK, and found that: 31% of recruiters ‘stalk’ potential candidates on social media Despite this, 21% of...

Now in its fourth year, the event – founded by Atherton in 2015 - aims to “unite chefs, restaurateurs and hoteliers across the country” in a bid to support fellow hospitality professionals. Atherton said: “This is the fourth year of Social Sunday...

Bateaux London is a leading restaurant cruise company. Along with its sister company, Bateaux Windsor, it operates a range of scheduled lunch and dining cruises on its vessels, which can be privately hired for events. In her new role, Bell will...

From 11 April, Regulation (EU) 2017/2158 will insist that operators keep acrylamide levels as low as possible in foodstuffs. The regulations will establish best practice, mitigation measures and benchmark levels for the reduction of the presence of...

Carried out during this year’s Hotelympia (5-8 March), the research found that 75% of those asked are “very concerned” about the possibility of plastic leeching into the water in terms of contamination, and that 94% would “rather be offered freshly...

Available now to hospitality team members, commis chefs and team leader apprentices, STAR provides on-the-go access to learning facilities, all “specifically built to match the requirements of the Apprenticeship Levy and new apprenticeship standards...

When dining out, a further 85% (of the 750 people polled) said they look for cuts they wouldn’t normally cook at home - loin and saddle in particular - while 65% would like to see “more innovative” lamb dishes and for chefs to mix it up more...