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The students were treated to a full tasting menu, which featured smoked eel, veal sweetbread, wild mushroom fricassee and a garden quiche. The team also experienced a behind the scenes tour of how the kitchen runs where they met head chef John...

Fresh food supplier Bidfresh is advising hospitality operators to increase their menu choices for 2020. Bidfresh has published a new report ‘2020 Vision’ which features insights into the best sellers and rising 'star products' for 2020. Top selling...

The presentation starts out by highlighting the problem of food waste. For example every two tonnes of food we eat, another tonne is wasted. The UK’s hospitality and food sector throws away one million tonnes of food each year but 75% is avoidable...

The two competitions provide a platform for chefs, who must be of Welsh decent or work or study in Wales, to showcase their culinary skills in front of a panel of judges. The judges selected the 13 finalists after they submitted an original three...

It will be celebrating culinary excellence by recognising the best people currently working in the UK chef industry. More than 600 professionals and a selection of industry luminaries will be there in attendance. There are 15 awards categories open...

St John’s College hosted an event that featured talks from three sustainability and conservation academics including Dame Polly Courtice, Professor Andrew Balmford and Dr Chris Sandbrook. Andreas Antona and Luke Tipping from Simpsons Restaurant in...

The Light Equipment and Tableware Professional (LTEP) programme is aimed at LET suppliers and manufacturers as well as foodservice operators. It was put together with the guidance and endorsement of CESA, Westminster Kingsway College and the Craft...

We’ll be taking a break over the holidays but will return to office on January 2nd where all of our news and newsletters will resume as normal. We’ll see you in the New Year!