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With the support of national hospitality employers, the campaign will be led by the Department for Work and Pensions, The Springboard Charity, UKHospitality and the British Beer and Pub Association. It will showcase the career opportunities available...

The supermarket shopping app found that Brits ate 150million more meat-free meals in 2018 than the year before. It said that products such as Quorn, Alpro, Linda McCartney and BOL Foods were no longer considered specialist foods and “what was once a...

In a break with tradition, a Craft Guild of Chefs team headed by chef Alan Paton will be designing and creating the menu for the Friday night Gala Dinner and Grand Prix Awards on April 5th. CEDA director Ggeneral, Adam Mason said: “I’m delighted that...

Now in its 9th year the competition invites Level 2 and 3 catering students to come up with a mouth-watering starter and/or main course using either British turkey thigh or breast meat. The winning dish will be served at the British Poultry Awards...

With over 400 registrations, this year’s competition has received record levels of interest. Mick Burke, chair of judges at Toque d’Or 2019 and Fellow of the Master Chefs of Great Britain, said: “The standard of entries this year has been excellent...

In total, 18 aspiring chefs from the college donned their chefs’ whites to compete against South Devon, Cornwall and Exeter Colleges. Each of the Plymouth competitors gained an award, with the College winning seven gold, seven silver, three bronze...

The ten-part series will look at a range of topics pertinent to the foodservice and hospitality industry, including Modern Europe, Macro Trends and Afro Caribbean. Hosted by Bidfood’s head of insight and customer sxperience, Sarah Whiddett, the first...

PETA director of vegan corporate projects, Dawn Carr, said: "Huge numbers of Brits are seeking plant-based foods, and offering tasty, innovative vegan dishes is the easiest way for restaurants to cash in. “There are plant-based versions of nearly...

Held in Berlin, the two-day event will discuss the latest developments and research in plant-based and cell-based protein technology, strategies for industry growth and provide insight into consumer acceptance. The ‘New Food Conference’ comes in...