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The courses are designed, and delivered, by qualified tutors with first hand experience of the hotels and catering industry who understand what is needed to succeed on all levels. They focus on ensuring managers having the skill sets to grow not only...

The 'quick response' (QR) codes are read in a similar way to barcodes, using a freely available reader which users can download from the internet or mobile phone application stores. Once scanned, the codes take the customer to a 'meet the grower'...

Every year the awards acknowledge individuals and teams of people who continue to make a real difference in education catering. Winning a LACA Award not only boosts the confidence, morale and motivation of the whole organisation but is instrumental...

The finalists are: • Angela Maioran, chef, Partnerships in Care • Colin Scott, licensee, The Greyhound • Steven Smith, head chef, University of Durham • Jamie Perry, head chef, Hallmark Hotel and Spa • James Thompson, junior sous chef...

The 'Venue of Legends' and home of English football will showcase ran es from Rational, Frima, Winterhalter, Adande Refrigeration, Vision Catering Solutions, Steelite International, Craster Woodwork, Gilberts Food Equipment, Arc International and...

Philippa Brady, the competition's organiser, commented on the change of date: "Quite a few potential entrants have asked for more time to complete the entry form, so we've decided to extend the date to Monday July 11. "But that will have to be the...

Some 40% of Brits now view spaghetti Bolognaise as a national dish and almost a third (31%) admit it is their favourite Italian meal, whilst 22% confess to regularly having Italian as a mid-week pick me up. The poll, which was carried out to mark the...

Each day a different chef will run the restaurant, donating his culinary skills to make a difference to child hunger and malnutrition, with all profits going to leading humanitarian charity, Action Against Hunger. Rhodes will be first to take the...

The Fourth Edition Meat Purchasing Guide contains over 320 beef, lamb and mutton cuts, and is designed to help chefs and suppliers work together to the same specification when used in conjunction with the Cutting Specification Manual. Laura Bishop...