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The survey of 2,000 UK adults investigated attitudes to eating and ordering vegan food. Over half (52%) claimed that they are more likely to order something meat-free if it was labelled as ‘plant-based’ instead of ‘vegan’. The research showed that...

Packed with innovative suppliers, insightful discussions and top chefs, HRC 2022 was a ‘must-attend’ event for hoteliers, restauranteurs and caterers to efficiently source quality products and stay ahead of industry trends. Taking place alongside The...

The Hospitality Apprenticeship Showcase welcomes apprentices from some of the leading hospitality businesses to come together and meet with MPs and Ministers. In this annual event they discuss the future of industry and showcase the incredible...

In total 38 competitors took part in the National Heats stage of the competition putting into practice everything they had learned so far on balanced diets. The Grand Finals week includes ‘exciting challenges and opportunities’ around the Sustainable...

The ‘unique’ food concept opened by Misha Zelman and Ben Hedley opened its doors in Notting Hill in January 2022. Since launching, Neyba has seen ‘huge success’ with strong financial growth and a growing team of people with its premium, yet...

Fourth’s data, which is aggregated from the analysis of more than 700 companies across the hospitality sector, revealed that wages for back-of-house workers have ‘increased significantly’ over the last 12 months. On average, over the last 12 months...

MCGB guests included Scottish Michelin starred chefs Stephen McLaughlin from Restaurant Andrew Fairlie; Martin Wishart from Restaurant Martin Wishart; Stuart Ralston from Aizle; and recent Scottish Michelin star awarded chef, Graeme Cheevers at...

The college was presented with their plaque at a recent handover ceremony. During the accreditation process the East Avenue Restaurant operated by the college was highly rated by the Craft Guild of Chefs. The plaque was presented by David McKown...

The Marine Conservation Society’s Good Fish Guide shows consumers and businesses which seafood options are the most sustainable by using a simple traffic light system. Green is the Best Choice, amber is OK to eat but improvements are needed and red...

The artisan, hand-crafted chocolate sundae uses vanilla flavoured Comelle as the ‘superstar ingredient’, proving how versatile soft serve ice cream can be. The masterclass demonstrates how to elevate a dish including how to create a delicate bird...