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NECTA is a partnership of the region's key players and leading culinary experts that promotes excellence in foodservice and the culinary arts for the future success of the industry. The NECTA Salon Culinaire is the only show in the north east of...

The new survey, which looked at 526 pie, mash and gravy products from supermarkets, large chain pubs, cafes and takeaways, showed that pie meals can be extremely high in salt. All the pie and mash pub meals looked at contained more than 3g, half the...

Further figures have found that nearly two-thirds (60%) of hospitality managers have not helped their staff to develop their careers further, whilst 39% claim they don't even like their managers. Some 29% confided that their superiors talk down to...

Last year's event raised a massive £67,000, which has helped those who have worked, or are working, in the hospitality industry who faced times of crisis. As well as the quiz, which will include all the old favourites such as Mystery Guest...

The panel acts as a pure research panel for individuals who are interested in the research process and in contributing to it. The panel is set up to allow chefs to give direct feedback to a significant foodservice manufacturer and to have a direct...

Anne Pierce, Springboard's chief executive, says the aim is to create the most exciting, the most inspiring and most visited interactive 'have a go' exhibition at the event. "World Skills London 2011 is the greatest opportunity the hospitality...

Galton's role will be to develop recipes and promote Gressingham Duck as a tasty and simple home-cooked dish. The campaign will also involve att ndance and demonstration at selected food festivals, on-pack promotions and cooking tips featured on...

Liebherr has provided the refrigeration appliances for three of the new kitchens in line with the Academy's key plans for expansion and development, as part of Gordon Ramsay's vision to revolutionise the education and development of the students...

Key staff from Host will visit the 50-cover Restaurant Andrew Fairlie at Gleneagles for a three to four-day training course, spending time in the kitchens with Fairlie and his team in order to gain better knowledge and understanding of food and...