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Katie Cooper, a University College Birmingham student who is on a placement at Michelin-starred restaurant Carters of Moseley, joined the Sodexo Sports & Leisure team preparing food for hospitality diners at the 178-year-old boat racing event after...

Every three years standards against which farmers are assessed are reviewed to ensure they match up to what consumers want and expect from the £13bn of product that carries the logo. The new guidelines particularly focus on the use of antibiotic and...

The event, which is dedicated to trade and media professionals, will feature 160 stalls and be attended by industry experts such as celebrity chef and radio host, Aldo Zilli. Registration is now open for the show which will feature six areas each...

Winners at the prestigious ceremony, which is run by the Soil Association, were decided by an expert panel of chefs, retailers, food experts and journalists. Those to pick up awards included Ocado for best organic independent retailer and Waitrose...

Thanks to shows such as the Great British Bake Off, professional bakery has become increasingly popular of late although the industry still claims that it is struggling to find a fresh stream of talent. To prepare future star bakers, The School of...

Keeping with the competition’s theme of Italian food, The Sheffield College team – comprising two chefs and one front-of-house - has won a study trip to Modena, Italy, sponsored by MSK Ingredients. The trip will also include a dinner and behind-the...

The network, which People 1st has called ‘The Wire’, is free to join and is intended to be a platform for companies to discuss the themes of the report. “With a crippling labour turnover rate of 75%, the three key drivers of change - rising costs...

According to the latest report from specialist staffing company Blue Arrow, commis chefs have seen their wages rise by 16.8% from last year, from £16,554 per annum in 2016 to £17,773 in 2017. Chefs de partie saw their wages go up 6.4% and sous chefs...

The two-day event, which brought together 200 chefs from across the world, began with recent Chef Catey Award winner, Kerridge, being interviewed by chef and presenter Joe Hurd. The delegates gained a valuable insight into Kerridge’s culinary and...