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Among the highlights is the University Chef Award, sponsored by Major International, which honours outstanding culinary talent within the higher education sector. Paul Martin, director of U Dine Network, commented: "This year, six exceptional chefs...

Passionate about addressing the skills gap in the hospitality industry, the partnership marks a ‘significant milestone’ in the Country Range Group’s commitment to nurturing culinary talent and providing a vital pipeline for the industry’s future...

Dubbed ‘The Food Conversation’, the FFCC says it is the UK’s largest citizen deliberation about food, and the end result is a document titled ‘A Citizen Mandate for Change’, which it has just published. Sue Pritchard, chief executive at FFCC, says:...

Hospitality Action says that helpline calls and financial assistance requests are at an all-time high. The survey provides insights to build a clearer picture of the evolving challenges faced by hospitality workers. The survey, in association with...

Anticipation is mounting as the Craft Guild of Chefs prepares to host its prestigious annual awards on 16th June at the Royal Lancaster Hotel in London. Among the highlights of the evening will be the announcement of the Accredited Training...

Over the past five years the Grand Cuisine Academy has created nearly 200 recipe and skills videos which students and lecturers can access free of charge via the Academy website. Along with these videos - which include everything from knife skills to...

The event brought together colleagues and sustainability champions from across the industry to explore fresh thinking, share best practices and ‘inspire’ collaborative progress. The aim of the event was to ‘accelerate the pace of positive, measurable...

Whether you're a manager, barista, or business owner, this session will give you the tools to reduce risk and increase trust with Food Hypersensitive (FHS) customers. This session, which is taking place on Thursday 30th May, will bring together...

Food is at the heart of our business. When people ask where my focus lies, the answer is simple: it’s always about our food! It’s our number one priority. We talk about it every day—how do we deliver the best culinary experiences possible. We pride...

The podcast highlights the importance of introducing sustainable, seasonal British produce onto menus throughout the hospitality sector, to deliver greater commercial and environmental resilience. Hosted by Ian Nottage, head of food development at...