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HISPI opened in Didsbury earlier this month and follows his previous ventures Sticky Walnut in Chester, which was named the AA Guide’s 2014 Restaurant of the Year, and Burnt Truffle in Heswall. The restaurant was part-funded by Usher’s £60,000...

With sterling having fallen sharply in the wake of the Brexit vote in June, uncertainty over both pricing and availability is expected to be a factor in the supply chain throughout the rest of the year and into 2017. The warning note comes as Lynx...

The Local Government Association, which represents more than 370 councils, says rather than schools receiving the funding directly, local authority public health teams would ensure the money is invested where it is needed most. In its response to the...

Caterers, restaurants and bars are being encouraged to enter and those that make it through the knockout battle will then be pitted against each other in a public vote. John Soonaye from the Vegetarian Society said: "We're really looking forward to...

A review of six years of data from the Office of National Statistics as well as the Change Group database of candidate registrations shows that while women hold seven out of 10 waiter positions, men are still paid around £1150 more per annum than...

National Waiters Day, the event led by The Springboard Charity and sponsored by Bunzl, returns on 20th October 2016 and aims to showcase the dedication and hard work of front of house roles in an industry that currently employs 2.9 million people in...

The Out to Lunch report, which ranks children’s food and drink at the UK’s top visitor attractions, found that many lacked healthy options and transparency about food sourcing and were overloaded with sugar. Rob Percival, Soil Association Policy...

The catering, driving, industrial and office recruiter’s September hiring report revealed that hospitality and catering professionals were paid on average 1.3% more than at the same stage last year – while salaries in the three other featured sectors...

The chef, representing the US, won over judges with his signature dish of ‘roasted duck with spiced orange and yam’ and counsel from assigned mentor chef Dominique Crenn. Mitch Lienhard was elected by a distinguished jury of seven internationally...