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The Hive Beach Café in Burton Bradstock, West Dorset, started 18 years ago as a 'shed on a beach'. Tim Attrill has been a chef at The Hive for over 12 years and trained locally at Yeovil College, developing his skills over the years to match the...

The zone will be the largest national pavilion with a 200 m2 space and will be showcasing everything from charcuterie to snails, sweets to biscuits, cheese to jams, wine to truffles and much more. France will also have a foothold in the Speciality...

The establishment prides itself on sourcing all of its main produce within a 50 mile radius from its own doorstep. In the near future the restaurant also hopes to source from other Scottish fisheries currently under assessment. Only one other r...

Mintel has found the same clichéd foods repeated year after year. Chicken fingers steadily account for 10% of kids' menu items, followed by grilled cheese sandwiches and burgers. Despite increasing health and obesity concerns, other top kids' menu...

The site www.hospitalityhub.com has been heralded as the hospitality industry's Facebook. The developers are opening up the site to global hospitality companies and individuals, inviting them to submit information on services, events and products...

He will be accompanied by former colleague, Christophe Thuilot of the Capital Hotel, who joins St James's Hotel and Club as food & beverage manager. Drabble will launch the hotel's restaurant on 9th September and will oversee all aspects of the new...

Chris Le Friec picked up the accolade following a stint as catering manager at Birmingham's NEC, where he oversaw event-based VIP dining service for the likes of Alex Ferguson, the England Football Squad, Frank Bruno, Caprice, and Amy Winehouse among...

The national finals are held at Westminster Kingsway College, London on Tuesday 6 October with the national awards dinner at the Jumeirah Carlton Tower Hotel in the evening. Organised by the British Hospitality Association and The Restaurant...