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Research by MPA, conducted through YouGov Profiles, found that one in seven people in the UK classed themselves as flexitarian (14%), 4% as vegetarian and 3% pescatarian. Only 1% of respondents classified themselves as vegan but 5% said they were...

At the Annual General Meeting you will hear about the past year, our plans for 2020 and the financial state of the Guild. The Annual General Meeting for members will take place at 11.30 and this will be followed by a lunch at 12.30. At the lunch we...

The awards night will take place on 7 February 2020 at the Hilton London Heathrow Airport Terminal Five. The menu has been inspired by Goan-Portuguese culinary traditions. Zest Quest Asia was founded in 2013 by Cyrus and Pervin Todiwala to help...

The Future Shock Report focuses on sustainability in the hospitality industry highlighting the work being done by businesses to promote this. It also examines areas where the sector must improve to respond to increasing consumer demand and anticipate...

The Guild recognises many chefs are beginning their culinary careers later due to national changes to the school leaving age and chefs preferring to gain work experience before entering competitions. To give more young chefs the opportunity to get...

Overall prices are at the lowest since April 2019 and the report forecasts further decreases in the next few months giving foodservice operators the opportunity to reduce their costs and improve margins. A greater certainty over Brexit should help...

The annual event offers you the chance to network with current and future clients or simply reward your staff with an industry night out. Ticket and table prices: Individual ticket= £195 + VAT Table of 10= £1,860 +VAT Table of 12= £2180+ VAT Click...

CV Library surveyed 2,000 UK professionals and found that work stress resulted in 48.1% of catering professionals feeling exhausted, 37% having trouble sleeping and 29.6% suffering from negative thoughts. Yesterday was Blue Monday (20 January) and it...