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As the organsation’s chief scientific officer, Munday is responsible for food safety and science policy briefs, as well as sustainability and health and wellbeing policies. She said: “It’s a huge privilege for me to take up this position. Both...

Due to open mid-April, Greenaway’s latest venture – ‘Grazing by Mark Greenaway’ - is the first step in a new direction for the 3 AA Rosettes chef, as he looks to build a ‘more diverse’ restaurant portfolio. Grazing by Mark Greenaway will offer guests...

Currently head chef at The Pompadour (Waldorf Astoria Edinburgh), Ashmore completed his Catering, Patisserie and Hospitality Management NVQ at Level 3 at Sheffield in 2008. Returning to the college, the 28-year-old imparted his culinary expertise and...

The effects of a no-deal Brexit would most noticeably be felt in the workforce, as the sector’s access to labour would become much more complicated. At the moment, 12% of hospitality workers come from the EU. Businesses such as hotels, bars and cafés...

The overarching aim is to achieve a “fair, sustainable, and successful” food sector in Scotland, and to reform the hospitality industry “from within”. Nourish Scotland policy officer, Celia Nyssens, commented: “Chefs and cooks can be powerful...

Also joining him on the night are Masterchef ‘The Professionals’ finalist, Louisa Ellis; The Miller of Mansfield’s Nick Galer, Dez Turland and Hari Ghotra; and Robert Kennedy of All England Club. Continuing Stoke Park and Quality Meat Scotland’s (QMS...

Colleges City of Glasgow College Southern Regional College University College Birmingham University of Derby Westminster Kingsway Apprentices Dmitri Zihharko, Connect Catering Megan Baldock, Goldman Sachs Kathleen Davie, Upper Shirley High Jack...

Having “triumphed” in the regional and national competitions, the skilled young people going head-to-head against the “best in the world”, are: Confectioner/Pastry Cook competition - Connor Stow, Hull College and Compass Restaurant Association -...

Taking place 12 July at the Arora Hotel (Crawley), the event will be catered by a group of top Guild chefs, headed by vice president Steve Scuffell and Omero Gallucci. Tickets cost £500 for a table of 10 and include a Champagne and sangria reception...