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The manual is designed to provide restaurants and other hospitality businesses, large and small, with all the essential information to ask the right questions in order to make the best long-term decisions about the millions of disposable items they...

Of the six semi-finalists, three have gone through to the final heat, including: Andras Lakesi - food and drink manager at The Principal hotel (London) Kierran McLoughlin - ground floor general manager at Hide restaurant (Piccadilly) Jatin Parmar -...

As part of its on-going support of the initiative, Sodexo saw one of its junior sous chefs, Nikola Plhakova, team up with Vass to share their knowledge and “take student learning to a new level.” With workshops designed to refine attendees’ skills in...

Working across its corporate services business, Handling will continue to support Sodexo’s corporate services culinary teams by “inspiring chefs through masterclasses and providing client hospitality at special events and function.” He will also help...

Designed to enable students to “progress to more senior positions within (the company),” the Chef Academy launched in 2003 and this year saw 34 people successfully complete the course. Proving enrolees the chance to secure qualifications such as NVQ...

The award examines candidates on their ability to reach the standard of excellence set by a board of judges. The purpose of the awards is to showcase the talent of individuals in their chosen profession of Kitchen, Pastry or Service. The award is...

Groves was one of three amateur cyclists who joined former England footballer Geoff Thomas in raising more than £350,000 towards the Centre Appeal by cycling the 10,400km ‘3 Tours Challenge’ across Europe in the summer of 2017. Following the ride, He...

The company, which provides a framework for implementing the New EU allergy law, invites chefs, caterers and food-lovers to eliminate one or more allergens from their diet. The aim is for the volunteer to understand the daily issues of someone who...

Businesses and researchers are urged to apply by the 3rd of September to be in with the chance of receiving a share of the fund. Grants can range from £50k to £250k. Chefs, caterers, food scientists and menu developers are encouraged to put...