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Throughout 2019 veggie and vegan products have ‘dominated the headlines’ as vegan and veggie food has become more popular. There are a growing number of ‘flexitarians’ who enjoy meat and dairy but they want to reduce their consumption. The Vegetarian...

Dempsey will run the Hampden Park kitchen where he will be in charge of a team of up to forty people on match days. He has over 15 years experience running venues around Scotland where he developed ‘strong culinary and management skills.’ Dempsey...

Andrew Selley, chief executive of Bidfood, said: “We are in an interesting phase in the development of the market, and there is no doubt that the digital channel will become more important over the coming years, especially as the millennial...

Sherwin served dishes to his guests blind, without them seeing the ingredients, enabling him to use unconventional ingredients. He has made bone marrow ice cream and used ingredients like pineapple weed and wild garlic flowers to accompany beef or...

The vol-au-vent Christmas tree is the right size for an individual starter and can be packed with sweet or savoury fillings. Pidy uses 100% natural ingredients to produce their ‘gourmet’ pastries. Fabien Levet, commercial manager at Pidy UK, said:...

Hospitality Action is a charity that supports the UK’s Hospitality industry workers when they find themselves in a crisis. Emergency grants are available for those in need. Hospitality Action has released a short video that takes an honest look at...

The High Sheriff’s Charity Gala Dinner at the Royal Oak Hotel is aiming to raise money for Wales Air Ambulance and the Montgomeryshire Family Crisis Centre. David Peate, High Sheriff of Powys, said: “I think it’s a huge privilege that the Culinary...

Loftin has been tasked with shaping the ‘food philosophy’ of the business whilst developing a new menu strategy for the two brands. Loftin said: “I am very excited to be joining Home House Collection and a business with such a rich heritage. I look...

The Selby brothers have collaboratively designed a menu that showcases seasonal flavours for the guests. The ‘Banquet Starter’ is barbequed sweetcorn combined with meadowsweet and butter and served with a meadow scent. The main courses include...

The finalists were announced at a drinks reception held at Kraft Heinz offices in The Shard. The competition recognises foodservice and hospitality industry professionals, under the age of 30, who go above and beyond their job role. Individuals are...