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At the University of St Andrews student catering is prepared separately at the nine halls of residence, including one hall designed for students with nut allergies. Mark Nixon, senior chef manager at the University of St Andrews is responsible for...

The event is a way of ‘shining a light’ on the hotel whilst making a positive contribution to the local community. Brian Conroy, operations director at the Abbey House Hotel and Gardens, said: “Over the course of a year the Abbey House will welcome...

New chair of judges Paul Ainsworth has collaborated in designing this year’s menu criteria. Competitors are required to produce a creative menu for two guests in two hours, celebrating the best of seasonal summer ingredients. Ainsworth said: “When...

Recently the Compass Junior Chef Academy was re-launched and aimed at aspiring chefs aged 14 to 16 years old. The Junior Chef Academy has been set up at Highbury College to be the stepping-stone towards students becoming a hospitality apprentice. The...

The nomination deadline has been extended for the Craft Guild of Chefs Awards to Wednesday 19 February 2020. The Craft Guild of Chefs Awards aim to celebrate and recognise ‘culinary excellence’ from across the hospitality sector. There are 15...

The guidance identifies key applications and opportunities for compostable plastic packaging, including: Compostable plastics could be particularly useful for flexible packaging, which contains food residue. Rigid compostable plastic packaging, e.g...

This follows the Government’s commitment to its Green Paper, ‘Advancing Our Health: Prevention in the 2020s’, to reduce the amount of salt in everyday foods, including bacon, baked beans and crisps. PHE hopes this will help reduce the pressure on the...

The S.Pellegrino Young Chef competition saw 134 chefs from all over the world compete in live-cook offs in the 12 Regional Finals. Twelve finalists advanced to compete for the S.Pellegrino Young Chef 2020 title. The seven jurors will decide which...