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Stephen Charles will remain Managing Director of Vivreau UK, which is now a wholly-owned subsidiary of BRITA. He said: “We would like to reassure our loyal customers that their service from Vivreau will remain unchanged. Our excellent levels of...

Sales per hour in the hospitality industry has shown continued growth, rising 10% between 2014 and June 2016, while the percentage of sales that go towards wages has risen 0.6%. The highest performing sector during this period was the pub sector...

Albera returns to London from Abu Dhabi where he worked as speciality chef of Italian restaurant Amici, at Yas Viceroy luxury hotel group. David Loewi, managing director of D&D London, said: “We have always loved Angelo’s authentic Italian cooking...

The competition will take place during Sirha, the international food and beverage exhibition on the 25 th January 2017, and will run on the same day as the Bocuse d’Or finals. Charles Carroll, president of Worldchefs, said: “We are very excited about...

The competition saw 16 top sommeliers from Michelin-starred and top restaurants across the UK battle it out in a series of anonymous written tests, including blind tastings and food and wine pairings. Of his win Montone said: “I felt a great deal of...

Handling, who rose to prominence with his signature restaurant at St Ermin’s Hotel, Westminster, recently opened his new independent venture The Frog E1, in Shoreditch. The chef will also take forward his current kitchen template to his new ventures...

Leanne Findley, account manager for the aviation business for Sodexo was announced as the overall winner in front of 250 guests at the association’s annual summer event. Ming Lai, national account manager KPMG, Restaurant Associates and Emma Langford...

The new board members, which also includes Professor David Foskett, who was previously head of the London School of Hospitality and Tourism at the University of West London, will be responsible for the administration, direction and management of the...

Roseweir graduated from catering college in 1963 and cut his teeth in kitchens across the industry, from restaurants, industrial catering, airline catering to hotels and bulk food production. He said: “Falcon is a good place and my job has been great...