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The ‘Ciao Cicchetti’ campaign will showcase the quality and versatility of mozzarella, ricotta, dolcelatte and mascarpone, to create inspiring cicchetti and help achieve wider market appeal in a tough trading climate. Charlotte, head chef of...

This will be the 10th annual competition and the pre-pandemic format of qualifying heats followed by a Grand Final will return for 2023. David McKown, director of the competition, commented: “We’ve got some set ingredients that all teams must use...

The survey found that only one in ten young people were willing to choose a career in the hospitality industry, with 31% saying they would not choose a career in the sector because they perceived it to be low paid. Other reasons included a lack of...

Murray Chapman, founder of A Passion to Inspire, said: “A very special Day planned to Inspire Scottish students and lecturers – and a fantastic culinary journey ahead. “All colleges from across the whole of Scotland are invited – for free – and a...

During the interview Ramsay said: “Winning National Chef of the Year for me at the age of 25 gave me not just the platform but the expose to greatness. When you have got something like the Craft Guild of Chefs behind you with that kind of set up and...

British Food Fortnight 2023 is set to be the biggest and most popular yet with communities and organisations across the country making plans to take part. The two-week celebration aims to provide locally sourced and nutritious food for millions of...

Now in its 50th year, ScotHot23 offers an ‘unmissable opportunity’ for guests to meet with suppliers, network with others to share ideas and inspiration as well as learn about the latest trends from across the industry. ScotHot23 is expected to...

Year-on-year price rises topped 10% in every food category of the September index, with dairy and oils & fats the most inflationary segments. Other core products for hospitality including meat, vegetables and fruit were all above 17%, with total food...

The Aberdeenshire-based food ingredients firm welcomed Jamie for a three-month summer placement and has since offered him the full-time role of product designer where he will work within Macphie’s new product development team. The 26-year-old chef-by...

The research, conducted by BRITA Professional in partnership with The Burnt Chef Project, found that strong support systems are intrinsic to quality work, with over half (51%) of employees recognising that they are more efficient, productive and...