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The mentoring programme is part of the Hospitality Apprenticeship Week that starts today (5 august) and will run until Friday (9 August). It aims to bring the hospitality community together to showcase the positive differences apprentices can make to...

The scheme is designed to help licensees attract and retain the ‘best talent’ in the hospitality sector. Star Pubs & Bars are funding the employer contribution for the first 100 places that sign up to the scheme. The 100 apprenticeships are part of...

Holding two Michelin Stars since it opened its doors in 1984, it will host Jill Hall from Trinity Primary School in Henley-on-Thames and Debbie Rice from North Kidlington School in Kidlington. Alongside executive head chef Gary Jones and his team in...

A quarter of millennials have never tasted flan, while Eton mess and banoffee pie remain a mystery to 21% of those aged 23-38. More than a third have never tried pineapple upside down cake. It has also emerged that one in ten millennials have never...

Cyrus and Pervin Todiwala founded the competition in 2013 to stem the skills shortage in Asian cuisine that is threatening the one billion pound Asian food industry. Cyrus Todiwala, said: “Colleges and aspiring student chefs should seriously consider...

Now in its 18th year, British Food Fortnight is the annual national food promotion that encourages organisations and communities to celebrate the food produced in the UK. Last year 1.5m meals using British produce were served during the fortnight at...

A report on land use and climate change finalised after discussions in Geneva, Switzerland, says that the high consumption of meat and dairy produce is fuelling global warming. They said that more people could be fed using less land if individuals...

The late Paul Bocuse, a French chef ‘celebrated world-wide for the high quality of his restaurants’ and his ‘innovative’ approach to cuisine, founded the Bocuse d’Or in 1987. The winning chef will go onto compete in the European heats of the Bocuse d...

Yates has over two decades experience across the foodservice industry, where he was executive head chef and development chef at DeVere Hotels and The Nirvana Spa at Berkshire. Yates said: “Working with the team and customers at Carpigiani is really...