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While the City of Glasgow College team – Antonia Macfarlane (front of house), Alan Martin (chef) and Rebecca Ward (chef) - took home the trophy for the College Competition, Mateusz Hnatowski (Restaurant Associates) impressed for the top spot in the...

Launched in 2005, the ISO 22000 food safety management system is a requisite for any organisation in the food chain to achieve best practice, and to avoid potential hazards and risks that lead to contamination. One in ten people fall ill and 420,000...

Merging the pair’s “similarly modern and forward-thinking approach to hospitality,” the 90-cover restaurant will feature an rotisserie bar, which will serve large joints of roasted meat, fish and root vegetables cooked directly in front of diners...

The manual is designed to provide restaurants and other hospitality businesses, large and small, with all the essential information to ask the right questions in order to make the best long-term decisions about the millions of disposable items they...

Of the six semi-finalists, three have gone through to the final heat, including: Andras Lakesi - food and drink manager at The Principal hotel (London) Kierran McLoughlin - ground floor general manager at Hide restaurant (Piccadilly) Jatin Parmar -...

As part of its on-going support of the initiative, Sodexo saw one of its junior sous chefs, Nikola Plhakova, team up with Vass to share their knowledge and “take student learning to a new level.” With workshops designed to refine attendees’ skills in...

Working across its corporate services business, Handling will continue to support Sodexo’s corporate services culinary teams by “inspiring chefs through masterclasses and providing client hospitality at special events and function.” He will also help...

Designed to enable students to “progress to more senior positions within (the company),” the Chef Academy launched in 2003 and this year saw 34 people successfully complete the course. Proving enrolees the chance to secure qualifications such as NVQ...

The award examines candidates on their ability to reach the standard of excellence set by a board of judges. The purpose of the awards is to showcase the talent of individuals in their chosen profession of Kitchen, Pastry or Service. The award is...