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Those members of the hospitality sector featuring in the New Year Honours 2014 were: OBE Christopher Corbin, restaurateur, for services to the hospitality industry and voluntary services through Leuka. Jeremy King, restaurateur, for services to the...

The awards provide exhibitors with a means of recognition throughout the show, which runs from April 28 to May 1, while visitors get the chance to view the hospitality sector’s most innovative products in a new dedicated area. Six finalists in each...

National Recycling Stars are awarded by the E2B Group to businesses who show an ongoing effort to reduce their waste year-on-year. The water filtration experts were assessed on their waste management activities over the past year including recycling...

With a distribution to over half a million foodservice contacts, the ezine will be the highest circulating publication ever in the UK catering and hospitality sectors. The interactive technology has been developed to present magazine style content in...

An estimated 21 million people in the UK have at least one allergy, while the gluten-free market – now worth around £136m – is expanding. The new EU Food Information for Consumers Regulation (EU FIR 1169/2011), which comes into force on 13 December...

Businesses of all sizes can now download a free online guide focusing on how they can capitalise on the Games and other events, including the Ryder Cup and Scottish Homecoming. In addition, businesses with up to 250 staff will be able to claim free...

The scheme, which has been gradually rolling out since April 2013, has already attracted big names in the industry, with Whitbread PLC the latest signatory, seeing the owner of Costa Coffee and Premier Inn join the likes of Red Carnation Hotels, CH &...

A new A-Z glossary of food terms, preparation and cooking techniques has been added to the website. The product pages have also been reworked and new photography has been added to the dedicated media section. Essential Cuisine managing director...

This regulation introduces a number of label information changes, most of which are straightforward. However, a primary requirement is to clearly indicate, within the ingredients list, any substances which are classed as food allergens and this can...