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Stressing the importance of avoiding a no-deal scenario, Kate Nicholls, UKH chief executive, added: “This is a positive step forward for businesses looking for stability and clarity in order to plan their investment. “Hospitality operators need to...

Members of the coalition have signed a joint statement that has been presented to government calling for the move, which would allow inedible food waste to be separated from other waste streams and recycled through anerobic digestion (AD) and...

Organised by food company Eat Wild, the national event celebrates “everything game has to offer” and hopes to “challenge the nation to think differently about (the meat)”. To promote the event, UK chefs Tom Kitchin, Brian Turner, Andrew Pern and...

Aimed at those taking their first step into the hospitality industry or working in a ‘more standardised kitchen environment’, the ‘specialised’ Level 2 Production Chef Apprenticeship hopes to meet ‘a genuine need from industry’. Training will focus...

Described as ‘culinary art,’ the team reportedly worked through the night preparing what is traditionally their weaker element of the competition. Under the lead of team captain Danny Burke, they are now getting ready for the hot kitchen tomorrow (27...

Designed to promote the use of its chocolates Ferrero Rocher, Raffaello and Rondnoir in ‘special occasion’ desserts, Mazzei explained: “The recipe collection I’ve created will help show chefs how they can take simple Italian cooking and make it...

After beating 15 other baristas from across England, Ireland, Scotland, Wales and Brussels in last week’s (22 November) semi-final, Naert secured her spot in the final, which took place on the same day, before going on to be crowned this year’s...

A study of 2,000 adults identified a vast generational divide on veganism, vegetarian and flexitarian lifestyles. The research revealed younger people in the UK are far more likely to embrace ‘Meat-free Mondays’ or even completely follow a vegan or...

Joining the French chef in the kitchen were Benoit Blin and Gary Jones (two Michelin-starred Belmond Le Manoir aux Quat'Saisons), Robin Gill of The Dairy and Aggi Sverrisson of Michelin-starred Texture. Having taken place at Chino Latino restaurant...