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Shaun Allen, chief executive at Prestige Purchasing said the fish category of the Foodservice Price Index had seen another jump in inflation month on month, with much of the increase down to difficulties in the North Sea, where poor weather had kept...

The competition saw seven chefs from across Europe go head to head in London in a two day competition. Germany’s Rainer Sarrazin was crowned winner of the competition in London, while second place was awarded to Rolando Oreiro from Canada and Diego...

The Craft Guild of Chefs Honours and Awards recognises exceptional commitment and outstanding contributions from its members over the past 12 months. All winners were nominated for demonstrating excellence in the chosen categories. Craft Guild of...

This justified stance comes at a time where people are taking a healthier approach to their diet and in doing so, want to have proof of the journey the ingredients in their product has taken. Reading a label in a supermarket or a menu in a restaurant...

Organised by Lambeth-based youth charity BIGKID Foundation in partnership with independent South London pub group, Livelyhood, the master chef-inspired cook off will see some of the charity’s young people work alongside Livelyhood’s executive chef...

This is despite 80% of workers in the industry believing that perks are important at work. The survey of 1,200 UK professionals found that there were certain perks workers in the catering sector are keen to receive, including 57.1% wanting flexible...

The annual event will take place on Tuesday 25 June 2019 at Farrington Oils in Northamptonshire. A ticket to this year’s UCFF includes entry to the farmers market which will showcase the best of local and national producers and suppliers, foraging...

Marking the 15th anniversary of the annual fundraiser, acclaimed chefs and Royal Academy of Culinary Arts (RACA) members Philip Corrick, Chris and Jeff Galvin, John Williams, and William Curley cooked a four-course menu alongside their protégés Ben...

The survey of managers in the UK hospitality sector was commissioned to gain an insight into how they plan employee rosters in the run up to busy periods and cope with seasonal peaks in demand. It found over two-thirds (69%) of hospitality managers...