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10th May 2016

Written by: Admin

Kicking off Coeliac Week (May 9-13) at a round table discussion sponsored by Unilever Food Solutions (UFS) and hosted by Cost Sector Catering magazine, industry representatives agreed that despite progress there is much work to do. They identified...

Battle goes on to raise awareness of coeliac disease

8th March 2010

The judges have whittled down the overwhelming number of entries and the semi finalists are now set to compete in a series of four cook offs at Westminster Kingsway College on Monday, September 13, and Thursday, September 16.Each heat will...

Semi finalists announced for the Craft Guild of Chefs' National Chef of the Year 2010

12th April 2013

Written by: Admin

The first thing you see as you approach Reynolds’ stunning new development kitchen, are the words: Innovation starts here – and it means it.The company, which provides fresh produce and speciality lines for caterers, means business with its new state...

Autumn 2010: Fresh Start

12th May 2016

Written by: Admin

Renowned chef Cyrus Todiwala addressed the audience at the Asian Catering Federation’s ‘Nutrition and Hygiene’ road show in Bristol, in association with Just Eat. Todiwala stressed the need to produce healthier dishes, demanded by today’s diners. He...

'Don't buy cheap' - Cyrus Todiwala urges restaurateurs

17th May 2016

Written by: Admin

The Robyn Jones Lifetime Achievement Award will be presented to a woman who has demonstrated long-term dedication to the hospitality, leisure, travel and tourism industry and excellence in her career. People 1st chief executive Simon Tarr, said:...

Shine Awards renames lifetime achievement award to honour Robyn Jones

20th May 2016

Written by: Admin

The survey by HospitalityGEM also found that lunch is the most popular meal for al fresco dining, with the majority choosing to eat two courses. Steven Pike, MD of HospitalityGEM, said: “The summer season is hugely important for any pub operator and...

Lunch is the most popular meal to dine al fresco - survey finds

20th May 2016

Written by: Admin

It has been estimated that 5.5 million people in the UK are affected by food poisoning each year, primarily due to inadequate hand hygiene facilities being provided. The research finds that 39% of food service employees have admitted to not washing...

Dramatic decline in food hygiene inspections uncovered by Food Standards Agency

20th May 2016

Written by: Admin

When After Eight mints are first made the centre is hard and dry. It takes three days in storage before the ‘invertase’ ingredient in the mint fondant causes the centre to soften. Every cell in the body contains salt – an adult contains about 250...

Fun Friday Food Facts 2016 Vol. 18

24th May 2016

Written by: Admin

The Barclays Feedback Economy report has found that putting processes in place to better manage customer feedback will create a more responsive sector, attract more overseas tourists and encourage domestic visitors to stay longer and spend more. The...

Customer feedback is £3.2bn opportunity for hospitality industry - survey finds

23rd May 2016

Written by: Admin

The award will be presented at a ceremony on board Bateaux London at the ACE Summer Party on July 21st. Designed to showcase young talent, the competition is open to team members who have what it takes to make a real difference in the industry...