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This interview looks at the role of head chef within a brasserie setting. Traditionally, head chefs’ responsibilities may include menu planning, recipe development, food inventory, stock checks and managing a team of chefs of all levels. However, it...

The free interactive sessions are aimed at foodservice professionals and driven by some of the ‘hottest trends’ this year. Session one, held on 9 April at 10am, features 2020 MasterChef finalist Philli Armitage-Mattin. She will create a number of...

The webinar, organised in partnership with Hotel Restaurant & Catering, will examine the support available for hospitality professionals and will begin to map out the path to reopening. Virtual attendees will be able to ask questions during the Q&A...

Not being able to host a physical AGM is not what we had imagined, and for the second year in a row no less! We will be prerecording an AGM in advance of Sunday 11th April, and the plan is to send out to all members, as well as via our website, these...

The FEA is the independent, ‘authoritative voice’ of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment Emma Brooks, chair of FEA Net Zero Carbon Forum...

It is the final call for entries as registrations officially close on 16 March 2021. The competition aims to ‘inspire’ the next generation of chefs and provide an opportunity for them to further their careers within the hospitality industry. Key...