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In previous years the entry task consisted of a practical assignment but this year participants will be asked to complete a virtual assessment. Entrants will be sent links to reading material on sustainability and nutrition to prepare them for a...

New research from BRITA Professional found that 81% of chefs feel stressed at work compared to 70% back in 2018. The research also found that eight out of ten chefs bring this stress home with them at the end of their working day. The research...

The measure will see grants of up to £18,000 per hospitality premises to facilitate the sector’s restart this summer and an additional £425 million has been added to the Additional Restrictions Grant (ARG) to help those not receiving the grants. Kate...

he letter calls for an extension of the VAT cut to 5% on food and soft drinks for another 12 months, a further 100% holiday on business rates for the next financial year and an extension of the furlough scheme. Sally-Ann Hart, co-vice chair of the...

Hospitality Action is asking people to run, cycle or walk as many miles as they can between 10-18 June 2021. In total participants are aiming to cover 30,693 miles to virtually visit four actual hells on earth: towns called Hell in California...

The e-book, which is available to download here for a suggested £5 donation, features recipes from Joe Wicks, The Hairy Bikers and michelin-star chef Tom Kitchin. The recipes range from light breakfasts through to healthy snacks, main meals and...

Kate Nicholls, chief executive of UKHospitality, commented: “ Extending the full scheme up to and beyond the point of full reopening of the sector is a welcome move. It will help keep businesses afloat and more jobs secure as they trade their way...

The 167 Catering Support Regiment RLC is a ‘unique’ regiment of nationally recruited army reserve chefs and its primary role is to provide catering support to the British Army. Following his successful military career, Lomas worked as venue manager...

Arwyn Watkins OBE, president of the Culinary Association of Wales, said: “We believe that the Global Chefs Challenge will be a fantastic opportunity for the hospitality industry to open up again following the global pandemic. Our plans are...

The University has been awarded funding to develop an online training course for young people to make them aware of the impact food waste has on the environment. The two-year Europe-wide project has received £180,000 in funding from Erasmus+ and is...