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Jared Greenhalgh, European sales manager at Panasonic, said: “Our key focus is to continue to grow relationships with our customers and the future growth of our business will be supported by nurturing our distribution network. “Our recent partnership...

When a lecturer starts a new culinary adventure at a college they hope to develop and inspire – and take all the learners on an educational path forward and upwards. This was made a lot more difficult by after March 2020 due to the Covid-19 pandemic...

The competition will welcome special guest judges at the final including Pierre Koffman who held 3 Michelin Stars for over 15 years and Henrique Sa Pessoa who holds 2 Michelin Stars. Vicky Enderson, chair of judges, commented: "The teams have worked...

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...