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The newly-published 'Summer 2018 edition of the Lynx Purchasing Market Forecast' urges hospitality and catering businesses to monitor supplier prices carefully as summer approaches. Lynx Purchasing’s managing director, Rachel Dobson, said: "Our usual...

To either enter yourself or make a nomination, visit http://uk.qualityfoodawards.com/qfa2018/en/page/foodservice-development-chef-of-the-year. Submissions must include a 400-word supporting statement outlining achievements to date, relevant skills...

All awards were impartially judged by Craft Guild representatives and included: best main course, best new pizza, best new meat-free product, and best new poultry-based product. The 2018 foodservice Produce Award winners are as below: Foodservice...

With over 20 years experience, Geraghty was also once the director of Galvin Pub Co, and has help positions at top Michelin-starred restaurants, including L’Escargot, Four Seasons Hotel and Resort Hampshire and Pied A Terre. As well as focusing on...

The show will run alongside its existing events – The Allergy & Free From Show, Just V Show, Love Natural Love You and The Eat Smart Show – at Olympia London on July 6 to 8. The event will pair trade buyers and decision-makers from the retail...

‘Blowing away’ the panel with the standard of entries this year, 12 finalists took part in a live cook-off at University College Birmingham, where they were tasked with creating “an innovative and delicious starter and main course using turkey.” 17...

As well as showcasing students’ skills, competitions like the Major Series can go a long way towards improving their confidence, as Andrew Crompton, front of house lecturer at Coventry College, knows only too well. “We always encourage students to...

Up against nine other apprentice chefs, Adam Leyland Simpson - currently undertaking the level 2 Commis Chef Apprenticeship at St Bedes College (run by BaxterStorey, Bristol) – impressed judges for the reigning title. They were each tasked with...

Claiming that it’s the ‘Netflix generation’ driving the meat-free agenda, the panel included: Chantelle Nicholson - chef patron, Tredwells Russell Bateman - head chef, Colette’s at The Grove Hayden Groves - executive chef, BaxterStorey David Simms –...