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From 11 April, Regulation (EU) 2017/2158 will insist that operators keep acrylamide levels as low as possible in foodstuffs. The regulations will establish best practice, mitigation measures and benchmark levels for the reduction of the presence of...

Carried out during this year’s Hotelympia (5-8 March), the research found that 75% of those asked are “very concerned” about the possibility of plastic leeching into the water in terms of contamination, and that 94% would “rather be offered freshly...

Available now to hospitality team members, commis chefs and team leader apprentices, STAR provides on-the-go access to learning facilities, all “specifically built to match the requirements of the Apprenticeship Levy and new apprenticeship standards...

When dining out, a further 85% (of the 750 people polled) said they look for cuts they wouldn’t normally cook at home - loin and saddle in particular - while 65% would like to see “more innovative” lamb dishes and for chefs to mix it up more...

1. Get creative. Write the veggie dishes first. So many chefs leave the veggie options till last when writing a menu, which can make it feel like a chore! If you're a meat-eater it might take a bit more thought and ingenuity to design veggie and...

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...