Search

Fitness fanatics and newcomers are encouraged to participate in “The 20,000 Mile Hospitality Challenge” by cycling local lanes, jogging in the garden or roller-skating around the park, collecting sponsorship money as they go. The miles will be...

Designed to inspire people to cook prime steaks at home and support British beef farmers and butchers, the podcast is hosted by AHDB's John Bates. In it he chats with Karl Pendlebury, AHDB's senior manager for quality schemes, executive head chef...

The survey, commissioned by the Stilton Cheese Makers Association (SCMA), also found that with 61% were trying new recipes and 60% said they actively looked at ways of livening up everyday meals. Robin Skailes, chairman of the SCMA and director of...

The aim is to ‘bring the chef community closer together’ and raise money for Hospitality Action, which is appealing for emergency donations to support hospitality workers who have been impacted by widespread job losses, reduced hours, pay, and even...

With pubs, restaurants, and hotels currently closed, large quantities of local seasonal vegetables are at risk of going to waste. In response, Veg Power is mobilising food writers, chefs, nutritionists, and other food system influencers to encourage...

But there’s a caveat, according to global information company The NPD Group, which says results from its second Covid-19 British Foodservice Sentiment Study show that trust will be an important issue when foodservice operators re-open for business...

Due to the ongoing situation with Covid19, the selection process has had to be tweaked for this year. Rather than some of the chefs gaining a top ten spot through a semi-final, head judge, Hrishikesh Desai and organiser of the competition, David...

But Murray Chapman of recruitment agency First Contact Chefs, who founded the non-profit venture ‘A Passion To Inspire’, says the plans to celebrate the milestone more fully had been so much bigger before the lockdown. “It was going to be a great day...

David Mulcahy, vice president of the Guild and director of the both the National and the Young National Chef of the Year Competitions, said: “The brief for competitors remains the same and it has been inspiring to hear that chefs have been working on...