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In the latest episode of Chefs on the Pass, Phil Street spoke with culinary legend Steve Munkley. The conversation covers a wide range of topics, from festive family traditions to the ins and outs of Steve’s illustrious career. Here are some of the...

Hennessy joins the hotel from The Ritz London where he was sous chef and brings over ten years’ experience in the industry to the modern European restaurant. During his tenure as sous chef at The Ritz Hotel, he was part of the senior management team...

The like-for-like figure is the Tracker’s highest point since May and is just above Britain’s general rate of inflation. It represents a solid performance for the hospitality sector over the crucial month of December, which brought a surge in...

Symbolically represented by half a plate of fruit and vegetables, the other half of the Planetary Health Diet consists primarily of whole grains, plant protein like beans, lentils, pulses and nuts as well as modest amounts of dairy and small...

Calum, who works at Shrewsbury School for Independents at Sodexo, clinched the title after beating three rival chefs in the final at the Welsh International Culinary Championships (WICC). He will be automatically seeded into the UK semi-final of the...

Sam Everton, a 26-year-old catering lecturer at Coleg Ceredigion, followed in the footstep of Danny Burke from Connah’s Quay who achieved back to back wins 25 years ago. Sam beat nine rival National Chef of Wales finalists at the Welsh International...

Suad Hersi joins Hospitality Action as a benefits advisor who will focus on educating hospitality professionals about their entitlements, providing personalised guidance and helping them navigate the often-complex Government and corporate benefit...

The three new products are made with 50% traditional cheddar and 50% cheese alternatives. The range includes Mild Cheddar, Mature Cheddar and Coloured Cheddar flavours, which are available in 6 x 2kg catering bags. Catering Essnetials says they are...