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Launched at TheTasteLab at Classic Fine Food London headquarters, a group of chefs and tastemakers experienced a Wagyu menu cooked by chef Paul Greening. Greening said: “Cooking with Westholme is a sheer delight, it’s an absolutely formidable beef...

The research found 100% of hospitality bosses, from the survey, claim to act on employee feedback but only 67% of employees agree. Also the research showed a growing sense of disconnection from people under the age of 24 with half believing their...

Development chefs Vicky Enderson and Rupert Rowley led the masterclass held at the MSK Development Kitchen. The dishes included deep fried mayonnaise, vegan macarons and aged white chocolate. David McKown, director of University Hospitality Seminars...

Givex, a cloud-based operations management solution, spoke to 202 people in a senior management position in a restaurant to understand their business priorities. A third said they would invest in sales and marketing activities on Facebook and...

The competition requires teams of three students to plan, prepare and cook a three-course, four-cover menu in 90 minutes. The closing date for competition entries is on 30 November 2019. The cost per cover is £8 and the menu must include: Starter – A...

The process has already commenced but the exclusion of another allergen will be confirmed and certified by the first day of baking for 2020. This latest development follows on from the removal of nuts from the business last year. Simon Cannell...