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Data from 200 UK hospitality decision-makers revealed that 37% of restaurant owners believe their mental health has been hit badly due to the staff shortage crisis, with nearly a third (29%) saying it’s the worst their mental wellbeing has ever been...

Three in five (59%) hospitality leaders say they will recruit at a greater rate than usual this year, a jump of 13 percentage points since the last confidence survey in December. Nearly one in ten (9%) roles remain vacant and open for applications- a...

The Mibrasa Hot takes streamlined cooking ‘to the next level’ thanks to the addition of three space saving and gastronorm pan compatible holding drawers, in which chefs can confit, slow cook, regenerate or rest. Using residual heat from the oven...

The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of our industry. The awards ceremony is taking place on 9 June at Magazine London. The Craft Guild of Chef Awards Culinary Hero Award is...

Over the course of two days, Level 1, 2 and 3 students visited Mark Hayward, owner of Dingley Dell to gain an insight into livestock, how this is managed from a farming perspective to breed high-quality and sustainable stock and the variety of...

The S.Pellegrino Young Chef Academy, a global initiative which is currently searching for the best chefs under 30, surveyed 100 chef employers to reveal the biggest challenges facing the hospitality industry today. Despite the research finding that...

The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of our industry – from apprentice and young chefs just starting out to chefs who are established in their careers in hospitality, pubs...

Andrew committed nearly 30 years to the UK foodservice industry, having joined Booker Cash & Carry in 1994 where he assumed the role of buying controller before being seconded to Booker Foodservice to head up the buying team. In 1999 when Booker...

He impressed the judges with his menu of fermented barley & whey risotto, wild garlic ricotta, slow cooked duck egg, wild garlic oil, pickled shimeji to start; followed by a main of rabbit rack & loin, rabbit ragu tartlet, broccoli, onion & potato...