Search

Celebrated chef and co-host of Channel 4's Sunday Brunch, Simon Rimmer, will be hosting an hour-long session on Thursday September 17th at 10am, showing new ways with Schwartz seasonings and American classic Old Bay. The following day,September 18th...

MSC ambassador Mitch Tonks, Paul Ainsworth and Tom Aikens will be part of the Sustainable Seafood Supper, a series of live-streamed cooking classes hosted on Instagram. The chefs will each show how to cook a sustainable seafood recipe while answering...

David McKown, Director of University Hospitality Seminars commented “with the need to maximise the commercial opportunities from take away food the session really hit the mark”. Chris Dickinson from Pan Aristan shared his excellent knowledge on how...

Clare McDermott, business development director at Soil Association Certification, said: “The Covid-19 pandemic has placed unprecedented pressure on businesses, farmers and food suppliers across the supply chain. “Soil Association Certification is...

He brings to Filta more than 25 years of experience in working across food services and facilities management, sales and marketing, retail and hotels. Most recently he worked as divisional managing director at Aramark UK, a leading food and...

The survey builds upon an initial study first commissioned in 2018 which found 46% of respondents had struggled with a mental health issue in the last 12 months. The charity anticipates that the added stress due to Covid-19 combined with an increased...

The webinar follows research conducted by data consultancy CGA on behalf of Access Hospitality which revealed that more than a fifth of British consumers felt hopeful about visiting on-trade venues during this year’s festive period. Henry Seddon...

In a live virtual awards ceremony hosted on YouTube, the awards took place on Friday, September 11th and were watched by industry insiders, media and supporters of the competition. The winners are: * Katherine Altham from Kendal College (Back of...

First prize went to Ryan Plummer of Colchester Institute for his King Prawn Tempura Starter served with a mango, red onion and chilli salsa, accompanied by a lemon mayonnaise, burnt butter crumb and micro-coriander. The judges praised his decision to...