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Declaring 2017 “a record-breaking” year, the company has praised its members’s policy of inward investment in new infrastructure, technology and warehouse space over the last two years for “providing the platform for (its) growth.” Managing director...

Offering an evening of carols and festive readings, the event will take place at St Margaret’s Church, Westminster for £40 per person. With four restaurants currently operating in the UK – Brixton, Cardiff, Cheshire and Surrey – the charity “nurtures...

Of the hospitality staff registered with recruitment agency The Change Group in 2017, women chefs earn on average £3,598 less than male chefs, while female front-of-house staff earn 9% - £2,738 – less. Founder and director of The Change Group, Craig...

Innovate Market Insights has created a list of ten industry trends to look out for in 2018, along with five others it expects to take place in foodservice next year. It's top five trends for 2018 are: 1. Mindful Choices. Consumers are more conscious...

The vegetable claims to be more healthy than the two foods it orginates from, better for the environment and more practical for Christmas dinners. Kalettes will be showcased at a pop-up store in Hoxton on 3 December with all profits raised going to...

The competition, which sees teams of two chefs given 45 minutes to prepare, cook and present a main course dish and dessert using Tilda rice in both recipes, will take place as part of Salon Culinaire at Hotelympia 2018. The victorious pairing wins a...

Revealed by lead judge, the Craft Guild of Chef’s Chris Basten, the maximum ingredient budget for all three covers has doubled from £15.00 to £30.00, which equates to £10.00 per cover. He explained: “After speaking to various tutors around the UK...

Eight managers were recognised at the ceremony organised by IOH London Branch with three taking home awards. The Overall Shield Winner was Daniel Dreiseitel, assistant restaurant manager at The Ritz Hotel London. Dreiseitel won a boot camp training...

After impressing judges with their creative menus for a three-course dinner, the eight National Chef of Wales finalists are: runner-up for the past two years, Tom Westerland, Lucknam Park Hotel; 2016 finalists Matthew Ramsdale, The Chester Grosvenor...

Described as “an alpine-style, buttery medium-hard cheese (with) deep aroma and caramel notes,” Cornish Kern scored 75 points out of a possible 80 – beating the other 3,000 entries from 35 different countries, including Australia, South Africa, Japan...