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Bennett said: "The comments, if true, show a total lack of understanding of not only the food and drink industry but of what the British consumer wants. The British buyer wants to be part of this country's proud farming heritage, they look for...

The team of 17 Compass chefs out-cooked 26 other teams to claim fifth place overall at the Culinary Olympics held in Stuggartt last month. Robin Mills, managing director at Compass Group UK & Ireland, commented: “We’re incredibly proud of what our...

‘Potentially changing’ the face of restaurants, bars and hotels across the UK, the research by Caterer.com has found hospitality is the most desired career option for over 50s looking for a change. According to the research on 4,250 consumers and...

The six finalists include: Victoria Hollingsworth - The Gleneagles Hotel. Ruth Dowie - Ayrshire College. Chloe Hammond - Claire Clarke Academy - MK College. Lourdes Callum Shaw- Kings College. Mark Barnes - Grand Hotel Eastbourne. Caitlin Kemp-Powell...

Titled ‘ Food Allergen Awareness and Control in Catering: Handbook for food handlers and managers’, the 28-page book was published by Highfield Products and includes a summary of key topics relevant to those in hospitality. The key summaries include...

He was one of nine finalists who competed in a live cook off at this year’s Hotel, Restaurant and Catering (HRC) show at ExCeL in London. Nulud said: “I wasn’t really expecting this today. After all our hard work over the past few months, and the...

The food item can be suitably served as a breakfast bun, gourmet burger or buttermilk chicken bun. Displayed in a pack of four, it offers a ‘distinctive’ shiny glaze and is topped with sesame seeds. Due to their 45-day life, the product frees up...

The three culinary students, Chi-Hin Cheung, Talent Sibindi and Beth Disley-Jones, impressed judges with their ‘inventive’ menu under the watchful eye of a live audience. Cheung said: “We’re absolutely thrilled to have won and I don’t think it’s...