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The scholarships were awarded at the annual HIT Talent Conference, which took place in Glasgow, on 2nd February at the Voco Grand Central Hotel. HIT’s scholarship programme is open to anyone in Scotland working in the industry or studying towards a...

The new categories include University Bar Award, University Hotel, Campus Hospitality, On Trend Menu, Plant-Based Menu and Social Dining Menu. Paul Martin, director of Inside Foodservice, commented: “The new categories build on the success of the U...

‘Forward with Marcus Wareing’ is a programme, which runs alongside a Level 4 Senior Culinary Chef or Level 5 Operations Departmental Manager apprenticeship standard, delivered in partnership with HIT Training. The apprenticeship aims to equip chefs...

Levy has been the catering partner at ExCeL since 2000 and is responsible for putting food and drink at the heart of events as well as delivering catering for conferences, hospitality and retail sales. Shared sustainability, technology and service...

Tobias learned his trade at The City of Liverpool College, graduating last year with a Level 3 NVQ Diploma in Professional Cookery. He then went on to become sous chef at the two-rosette restaurant Mustard and Co. in Crosby. Tobias said: “Having the...

Since the announcement the events have been in high demand, with over 1,642 students from 32 schools signing up to participate. During the events students engage with a series of hands-on activities designed to give them a flavour of what a career in...

The Awards ceremony will take place on Thursday 1st June at the Park Plaza Westminster Bridge in London. To mark the event, the Craft Guild of Chefs has introduced a brand-new award for 2023, the Accredited College Restaurant of the Year Award. A...

The National Chef of Wales final will contested by nine chefs, including three finalists from last year’s competition. The nine chefs include: Robert Cave, head chefs at Rookery Hall Hotel in Crewe Matthew Smith, chef lecturer at Cheshire South &...

With the UK population becoming increasingly discerning about their pizza, everywhere serving it as a main feature of the menu must have a pizza oven designed for the job. Michael Eyre, product director at Jestic Foodservice Solutions, said: “To make...

The awards, announced during National Apprenticeship Week, recognise apprentices and employers in the hospitality sector who have demonstrated ‘outstanding dedication’ to training. The Chef Apprentice of the Year award went to Jodie Plummer, for her...