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22nd March 2018

Written by: Katie Imms

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...

New research unveils the importance of lamb to menus, with 82% of consumers unsatisfied with current options

12th March 2018

Up against nine other finalists, Glasgow’s winning team consisted of Erin Sweeney, Jordan McKenzie and Lee Christie, who impressed judges with their three-course, three-cover menu prepared in just 90 minutes. Their dishes, which had to incorporate a...

City of Glasgow College celebrates Country Range Student Chef Challenge win

26th March 2018

Written by: James Callery

1. Get creative. Write the veggie dishes first. So many chefs leave the veggie options till last when writing a menu, which can make it feel like a chore! If you're a meat-eater it might take a bit more thought and ingenuity to design veggie and...

National Vegetarian Week - top ten tips for caterers

26th March 2018

Written by: Katie Imms

Exploring the topic of work experience and whether it’s necessary in today’s working world, job site CV-Library undertook a study of 1,200 hospitality professionals – revealing that 75% did not take part in an internship or work experience before...

Majority of hospitality workers ‘bag first job without any experience,’ study finds

26th March 2018

Written by: Katie Imms

Founded by managing director David Bryant, the scheme is designed to thank The Craft Guild of Chefs, The Federation of Chefs Scotland, The Culinary Association of Wales and The British Culinary Federation, and help them continue to support chefs in...

Our Promise 2018 - Major donates £2,500 to each of the UK chef organisations

27th March 2018

Written by: Katie Imms

Available to download now for free, the app follows feedback from end-user customers and includes both training resources and a searchable database to enable operators to find their nearest dealer or service provider. Covering the company’s...

Rational UK launches training and resources app

27th March 2018

Written by: Katie Imms

In its 19th year, the competition aims to provide entrants with “valuable experience” while demonstrating their flair, skill, ability and understanding of preparing and cooking with sustainable seafood. To enter, the two-man teams must each be under...

Last chance to enter Young Seafood Chef of the Year

27th March 2018

Written by: James Callery

The work, in partnership with Her Majesty’s Prison & Probation Service (HMPPS), will see the HMP Downview building used for Clink Events. The project will officially start training women prisoners in May. Chris Moore, chief executive of The Clink...

The Clink Charity converts sixth UK site

27th March 2018

Written by: Katie Imms

In a bid to “close the gap between food innovations on the high street and contract catering world,” Sullivan will be tasked with delivering new styles of food and developing the company’s stake in the business and industry, education and healthcare...

Contract caterer T (n) S Catering hires Masterchef: The Professionals semi-finalist

27th March 2018

Written by: Katie Imms

Offering an all-day menu of “modern British seasonal dishes” - created by Sargeant and his head chef, Simon Oakley - there will be a rotating selection of daily specials as well as staple dishes such as: smoked haddock kedgeree cake with poached egg...