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Selley will discuss Bidvest Foodservice’s vision and strategy and how the sector needs to get ready for future challenges. The event will also feature a Brexit panel discussion in partnership with the British Hospitality Association. The Arena Savoy...

Todiwala, a Clink chef ambassador, will produce a menu of Indian cuisine including leg of chicken simmered in an organic Hunza apricot sauce, and his patri ni machi – coconut wrapped fish and curried mince lamb. The fundraiser will take place on...

Formerly head chef at Italian restaurant Mele e Pere, Soho, Pesenti will lead a kitchen team of 12 at the pizzeria, which opened last month. Pesenti has created a new Wood Fired Brunch menu, marring British and Italian cuisines, which features dishes...

James Withers from Scotland Food and Drink will offer some insight to the future and drink trends with CGA Peach’s Peter Martin on the first day of the show. The Masters Class Interviews with MasterChef: The Professionals 2016 winner and City of...

Stanco, previously pastry sous chef at Heston Blumenthal’s The Fat Duck, will give one-to-one and group training sessions for both people new to the industry and those in existing business. Paul Ingram, managing director of Carpigiani, said: “Having...

The Digital Apprentice Service portal allows eligible employers to select an apprentice framework, choose a provider to carry out training and post apprenticeship vacancies. Jill Whittaker, managing director of HIT Training, said: “The Levy and the...

David McKown, director of competition, said: "This year we are having two semi finals before the Grand Final since this will create an opportunity for more young teams to compete." Each team consists of two chefs and one front of house member and can...

Teams from Ayrshire College, Blackpool and Fylde College, City College Norwich, City of Liverpool College, Glasgow Clyde College, Henley College, Hopwood Hall College and Loughborough College will compete for the title on March 15th. As well as...

This workshop, titled ‘Removing the FEAR of FreeFrom on your menu’, offers an insight in how to use positive communication to ensure customers have confidence that your business offers a strong free-from experience. The Hotel, Catering and Retail...