Search

The Angel Inn at Hetton has origins that date back to the 15th century and it is considered to be ‘the UK’s first original gastropub’. In October 2019, Michael Wignall and his team were awarded a Michelin star in the Michelin UK & Ireland Guide 2020...

The automatic program controls will help caterers ensure a ‘marked increase’ in process reliability and food quality at the touch of a button. The only manual work required is for operators to place a tray of identical foods into the oven. The...

The charity launched the interactive online course in 2014 and since then over 7,000 chefs and catering staff have completed the course. The course takes approximately one and a half hours to complete and it is suitable for food industry...

There were 78 aspiring hospitality students or apprentices competing at the National Heats, which took place in Glasgow, Birmingham, Westminster and Gatwick. The theme of Torque d’Or 2020 is the holistic relationship between food, sustainability and...

Research suggests the main reason people buy plant-based food is to improve their health. If food or drinks are high in saturated fat, salt or sugar (HFSS) they are not considered ‘healthy’ through the Nutrient Profiling Technical Guidance. According...

The BSCC will be one of the UK’s largest live culinary competitions offering a platform for student chefs to gain their first taste of competitive cooking. Andrew Green, chief executive of the Craft Guild of Chefs, said: “The British Student Culinary...

Hospitality Heroes, organised by Kraft Heinz in partnership with Arena, has returned for a second year and hospitality workers have until 5pm on 30 June 2020 to submit their entries. The winner will receive £500 towards a charity of their choice as...

St John’s College is considered a ‘leader’ in new catering ideas after trialling insect dishes and introducing sustainable menus for its students. Charles Banks, founder of thefoodpeople, was a keynote speaker at the event where he shared his in...