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The show will feature 250 exhibitors and over 8,000 key senior buyers. The programme is launching later in the summer. Founding members include Sodexo, Amadeus, Vision, Spirit and Bartlett Mitchell. A leading feature is the buyers’ club – the HRC 200...

With over 800 industry delegates set to join us, the annual awards recognise key figures in the UK chef industry – both emerging and well-established talent – and span the entire sector, including the armed services, contract catering and pub...

Recognising the stellar work that UK chefs carry out each and every day, our annual awards are open to chefs of all ages across the entire industry – with 18 titles including the Apprentice Chef Award, Chef Lecturer, Innovation Award and People's...

It comes as forecasters predict the hottest June on record and includes recipes; ideas for cooking outside; instructions on staying safe and on cooking different cuts of meat. Available now in Scotch Butchers Club member shops across the UK...

Taking over from Ian Edward, Derry – currently chief executive of the business – will assume his new role with immediate effect. Edward will meanwhile continue as a retained advisor. Brasserie Bar Co operates under two brands – Brasserie Blanc, which...

Led by Andrew Bennett, Craft Guild of Chefs Chairman, and David McKown, director of University Hospitality Seminars, the bespoke two-day training course was designed by University Hospitality Seminars Ltd to meet needs set by Elior’s food development...

He beat 11 other finalists from across the UK at the competition final, held at Barking and Dagenham College’s Technical Skills Academy. Grover works at Auchtercrag House Care Home in Aberdeenshire, Scotland. Commenting on his victory, he said: “I’m...

Now in its second year, the competition is open to chefs under the age of 29 who currently work in restaurants across the UK. After impressing judges with their submission – a four-course menu for 50 covers, costing no more than £45 per head - this...

The figures, released today (World Ocean Day) by BRITA Professional, also highlight cost as the biggest barrier to hospitality businesses being more sustainable, with over 40% of companies finding it a challenge. The research also showed that while...