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This comes from apprenticeship provider HIT Training who commissioned the research, as there is now less than six months until apprenticeship levy funding begins to expire. With just 49% of hospitality businesses having used most of their funding to...

The chefs were praised by Culinary Association of Wales president Arwyn Watkins, who said: “(Culinary Team Wales) is a team in development, and to come to the Culinary World Cup and win silver and bronze medals is a phenomenal achievement and shows...

Recognising key figures in the UK chef industry, join us in celebrating emerging and well-established talent from across the industry in what is set to be yet another unforgettable night. With 17 categories up for grabs this year, including the brand...

With another two weeks to enter, organisers are calling on students and apprentice chefs to get involved in this ‘unique development opportunity’. Among others, Nestlé lists its top six reasons for applying as below: Contestants learn new and...

Open to catering colleges across the country, this year’s finalists – who will compete in a live cook off next February - are as below: Colchester Institute Farnborough College of Technology New City College North Hertfordshire College University of...

As well as raising vital funds to help ‘reduce reoffending and give Clink graduates a positive future ahead,’ the event will teach guests more about the charity and its training and mentoring programme. Hosted by The Clink chef ambassador Matt...

It comes as 69% of managers believe that employees are ‘more likely’ to call in sick during busy seasonal periods, with 55% admitting that it has a ‘negative impact’ on profits. But while 66% said they have the right number of employees available to...

Raising funds for Springboard programmes, all money raised will help to “inspire young people and nurture unemployed people of any age into the hospitality industry”. This year’s cast comes from companies including The Ritz, Mitchells & Butlers, and...

The head chefs enjoyed an ‘exclusive paddy to plate’ tour of the mill responsible for Tilda’s A-grade Arborio rice, as well as the opportunity to sample Italy’s culinary delights during the three-day visit. Accompanied by Tilda Foodservice’s...

Having “won the judges over” with his three-course menu, which had to include a vegetarian starter and ingredients sourced as responsibly and sustainably as possible, comprised: Starter: braised broccoli stalk with pickled walnut ketchup, egg yolk...