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This means that EU citizens will no longer have to pay the £65 fee (adults) to remain in the UK after Brexit. Both UKHospitality and the Food and Drink Federation said they ‘welcome’ the news, agreeing that EU workers make a ‘vital’ contribution to...

This will see Campbell Brothers, Henson Meats, Knight Meats and Williams of Flint combine to supply their products and expertise to the company’s national accounts. Chief executive Stephen Oswald commented: "We're very proud to launch Countrywide...

With three hours to serve a three-course meal for six people, his menu comprises a scallops and seabass starter, main of veal rump and kidney, and a chocolate dessert. He said: “It’s going to be a tough competition but I am up for the challenge. I...

According to the body, who analysed size changes in products from September ‘15 to June ’17, the majority of changes were found in food and drink products, which accounted for 70% of size reductions and 71% of size increases. This equates to 206...

Open to hotel chefs aged 18-30 across the UK, the contest aims to spotlight the “extraordinary talent” of hotel chefs and encourage them to “step out of their comfort zone (and) challenge themselves.” An esteemed panel of judges, including Michelin...

Currently employed by Elior as chef de partie at Waters Corporation (Wilmslow), Gardiner competed against two other finalists - Mihai Alexandru and Jeremy Deas - for the winning title. Praised for her “excellent creativity and precision,” Gardiner’s...

According to the Gleneagles Hotel, which Fairlie owned and operated, he was surrounded by his family at the time, with his wife Kate Fairlie commenting: “We are utterly heartbroken that Andrew has gone, but are so thankful we had this extraordinary...

Taking place 20 March – nine days before Britain is due to the leave the EU - Nicholls will address latest Brexit developments, and UKHospitality’s role and goals in the coming months. Topics will include: the potential impact of Brexit on the...

Voice 'impressed' the panel of judges with his menu of savoury carrot cake to start, loin and neck of lamb with celeriac and crosnes as the main course followed by a blood orange soufflé for dessert. Voice said: “Sodexo and the guys I work with have...