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CESA is the ‘voice’ of the foodservice equipment industry, representing 200 companies who supply, serve and maintain all types of commercial catering equipment. John Whitehouse, chair of CESA, believes one of the key elements when choosing a...

The entrants are required to create a two-course lunch menu for four guests within 90 minutes. The starter must be vegetarian and the main course must be meat or fish using Kikkoman’s soy sauce. A new challenge for this year is for the chefs to...

The research, from the Justice Data Lab and the Ministry of Justice, compared the behaviour of released inmates from the four prisons with a Clink restaurant and other prisoners from around the UK without one. Reoffending is a problem in the UK as it...

According to The Society for Human Resource Management 60% of job seekers abandon an online job application in the middle of completing it. The new integration will enable applicants to ‘one-click apply’ to make the process quicker and it is hoped...

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...