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Designed to “find the future stars of hospitality,” participants are required to prepare a three-course meal for 110 people in six hours, which they will be tested against a strict criteria for their approach to the task, dishes presented and service...

As of April 2018, food businesses in the UK will be required to put in place practical steps to manage acrylamide within their food safety management systems. Acrylamide forms naturally during high temperature cooking and processing, such as frying...

It will also be publishing a new Energy-Saving Equipment Guide, with a list of the ‘green’ appliances on show during the event on 5-8 March 2018. “Connectivity is going to have huge implications for anyone running a commercial kitchen,” says Glenn...

Similarly, 52% of members reported better year-on-year sales when comparing Q3 in 2016 with Q3 in 2017. In its Q4 sales forecast, 46% of members predicted an increase from Q3 while 33% said they expected sales to remain the same. CEDA said: "Whilst...

According to Prestige Purchasing’s Annual Food & Drink Inflation Report, the “extremely high degree of volatility should reduce in the year ahead” to average at 3.6%, and reach a low of 3.4% next December. That said, it does warn that “most (food and...

Having taken place at Milton Keynes College’s new pastry kitchen, Marian Tandy from the London Geller College of Hospitality and Tourism , University of West London took home the winning title of ‘Best Dish’ for her Japanese-inspired salmon teriyaki...

It also provided an opportunity to toast this year’s supplier and member awards winners, which “showcase the buying group’s diverse supply chain” and recognise the companies, brands and people driving innovation, quality and improving service...

As well as the 14 public entry awards, the association has introduced a brand new ‘International Chef Award’ this year to mark its milestone anniversary, “recognising chefs who have had a strong influence on British cuisine and made a significant...

For £130 per person, guests will be “wined, dined and entertained” with the five-course meal created and prepared by chefs including restaurateur and Saturday Morning Kitchen regular, Adam Byatt; Great British Menu winner Adam Simmonds; Brian Turner...