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Connolly has worked for the business for over 30 years, starting out with Amadeus as a trainee at 17 years old. Since joining the company he has ‘steadily’ risen the ranks, holding a number of catering positions with the NEC Group. 
He said: “After...

As winners, Marian Tandy, Mika Narciso, Bhumika Rai and their tutor, Tarik Ramjaun have earned a seven-day educational journey to Manila, staying at the 5-star Fairmont Makati in Manila where they will enjoy a stage in the hotel’s kitchens. Other...

National Vegetarian week has been urging people to try ’50 veggie things in May’ and for businesses to use the concept as a promotional tool in addition to using the week as a ‘great time to perfect your vegetarian offering and maximise plant-based...

The call comes with the launch of a report called Why Care About Water?, which describes itself as ‘a best practice guide for foodservice operators who wish to improve their water management’. Sponsored by Meiko UK and published by Footprint...

Alun Davies, 38, from Ammanford, has stepped up to the captaincy having previously captained both the Combined Services and RAF culinary teams. He said: “It was great to be selected for the Welsh team last year and now be appointed captain is...

CAW president Arwyn Watkins, managing director of Cambrian Training Company, HAS joined the jury at the International Taste & Quality Institute’s 2019 (iTQi) tasting sessions in Brussels from May 12-14. The iTQi is the world's ‘leading’ organisation...

With the support of national hospitality employers, the campaign will be led by the Department for Work and Pensions, The Springboard Charity, UKHospitality and the British Beer and Pub Association. It will showcase the career opportunities available...

The supermarket shopping app found that Brits ate 150million more meat-free meals in 2018 than the year before. It said that products such as Quorn, Alpro, Linda McCartney and BOL Foods were no longer considered specialist foods and “what was once a...

In a break with tradition, a Craft Guild of Chefs team headed by chef Alan Paton will be designing and creating the menu for the Friday night Gala Dinner and Grand Prix Awards on April 5th. CEDA director Ggeneral, Adam Mason said: “I’m delighted that...