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London Hilton on Park Lane is donating all the produce required for the evening’s menu and Hilton executive chef Anthony Marshall, along with five of their chefs, will join Clink head chef Paul Clarkson and his brigade of trainee chefs in The Clink...

Fernand Fernandez, vice president of global marketing, said: “Mark hand-crafted the first class cabin menus for our London to U.S. routes, using fresh ingredients and innovative flavour combinations to create a delicious modern menu. “We’re...

The 2016 competition will feature a ‘Best Hot Breakfast’ category, as well as ‘Best British Breakfast On-The-Go’. Mohammed Essa, general manager UK and Ireland at Aviko, said: “There are so many exciting and innovative operators out there so we’re...

Helen Browning, Soil Association chief executive, said: “Swapping everyday items like carrots, chicken or yoghurt for organic alternatives can all make surprisingly large differences. If everyone makes a small change we can make a huge difference to...

Andrew Ely, managing director at Almondy, said: “We’ve only scratched the surface when it comes to lactose-free; commercially it offers a huge untapped opportunity for operators, not only in catering for the 20% of people who have the intolerance but...

Tim Carr, finance director at Nisbets, said: “This is very much a strategic acquisition which means we now have substantial linen offerings for our customers, that will complement Nisbets’ existing catering equipment product range. “Mitre has a...

Now in its 23rd year, the annual Country Range Student Chef Challenge has become the pinnacle for full-time hospitality and catering college students looking to showcase their culinary prowess and creativity, while developing "real life" catering...

Anne Pierce, Springboard’s CEO, said: “The Springboard Awards for Excellence distinguish the best endeavours and contributions to the industry in the last year. The awards recognise the achievements of organisations and winning an award has a...

The guide features advice on seasonal cooking, guidance on allergens and tips from chef peers, including chairman of the British Culinary Federation, Matt Davies. Nigel Crane, managing director for Essential Cuisine, said: “We know how hard busy...

Five chefs passed the Kitchen Graduate Award with Amber Francis from The Ritz taking the Highest Achiever prize. Also achieving the pass mark was Erin Jackson Yates from Wiltons, Eleanor De Maria who works at Compass House, Andre Rhone from The...