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The latest CESA business barometer reflects continued confusion amongst UK businesses following the EU referendum, with 55% anticipating improved performance over the next three months compared to the same period last year. This is contrasted by 38%...

Figures from CGA Peach’s October BrandTrack survey of 5,000 British adults found that only a quarter (24%) would recommend the hospitality industry as a career or part-time profession, while a third (34%) would not. The rest (42%) don’t know. Peter...

Miles, a member of the Craft Guild of Chefs, will oversee the development of new concepts and flavours and will focus on educating children about food. He is a mentor for the ‘Future Chefs’ programme. He said: “I’m delighted to be joining Pasta King...

The Réunion des Gastronomes Award was launched by President, Serge Pradier at the organisation's 98th Annual Banquet at the Langham Hotel in London. The new annual award is open to applicants of any age, and among other prizes, offers the winner the...

The annual competition celebrates the next generation of culinary talent with three rounds of cooking competitions, culminating with a live-action finale at the Hospitality Show in Birmingham in 2017. The competition will see the inspiring chefs...

Dunn, who has been with the Rubens for over 27 years, wins a trophy, £1,000 cash plus a celebratory meal for family and friends. Meanwhile, his kitchen gets Winterhalter equipment with a retail value of up to £8,000. The competition was so tight that...

The team will be on the hunt for new products and recording interviews for future broadcast at the trade show, which is broadcast live at 4pm every Thursday on Channel Radio and TuneIn Radio. Sue Nelson, co-founder and presenter, said: "New...

The trade show will take place on 15-16th March at Glasgow's SECC and registrations are now open. Toby Wand, managing director of Fresh Montgomery, said: ‘’The industry’s appetite for ScotHot just continues to grow year on year. As a place where...

The new chef development school is a nine-month programme designed for employees who want to pursue a career as a chef, particularly kitchen porters, general assistants and commis chefs, to give them the opportunity to learn the basics in cooking...