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Exploring the topic of work experience and whether it’s necessary in today’s working world, job site CV-Library undertook a study of 1,200 hospitality professionals – revealing that 75% did not take part in an internship or work experience before...

Founded by managing director David Bryant, the scheme is designed to thank The Craft Guild of Chefs, The Federation of Chefs Scotland, The Culinary Association of Wales and The British Culinary Federation, and help them continue to support chefs in...

Available to download now for free, the app follows feedback from end-user customers and includes both training resources and a searchable database to enable operators to find their nearest dealer or service provider. Covering the company’s...

In its 19th year, the competition aims to provide entrants with “valuable experience” while demonstrating their flair, skill, ability and understanding of preparing and cooking with sustainable seafood. To enter, the two-man teams must each be under...

The work, in partnership with Her Majesty’s Prison & Probation Service (HMPPS), will see the HMP Downview building used for Clink Events. The project will officially start training women prisoners in May. Chris Moore, chief executive of The Clink...

In a bid to “close the gap between food innovations on the high street and contract catering world,” Sullivan will be tasked with delivering new styles of food and developing the company’s stake in the business and industry, education and healthcare...

Offering an all-day menu of “modern British seasonal dishes” - created by Sargeant and his head chef, Simon Oakley - there will be a rotating selection of daily specials as well as staple dishes such as: smoked haddock kedgeree cake with poached egg...

Based on the company’s FOODIES values, the awards “aim to recognise high achievers who demonstrate their commitment to the business and its activities.” With 11 categories up for grabs, over 21 individuals and teams took home prizes, including...

With three hours to prepare and serve ‘pigeonneaux Valenciennes-style, with a vin jaune sauce’, 29 year-old Carabott outshone the five other finalists - Ben Champkin (L’Enclume); Oliver Marlow (Roganic); Sam Nash (L’Enclume); Ryan Porter (Northcote)...