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The heats saw 112 back of house students, apprentices and young professionals from across the country compete for their place in the final, which will take place during the last week of June. Katya Simmons, managing director of Nestlé Professional UK...

The review highlights the essential developments required to ensure a sustainable food provision and service of the highest possible quality over the forthcoming years. A panel of experts, including Prue Leith, Dr Rupy Aujla, Craig Smith, Shelley and...

According to research 0.4% of the population had a peanut allergy in 1997 and by 2008 this number had increased to 1.4% which suggests food allergies are becoming more prevalent. An estimated 39% of children are allergic to something, with 6-8%...

‘Springboard 2022’ is aiming to reverse hospitality’s skills deficit and staffing crisis, which has been exacerbated by the Covid-19 pandemic. The project is trying to get 10,0000 young people trained and ready for work by December 2022. In addition...

A survey, which focused on changing consumer habits over the last 12 months, found one in five people (19.5%) have reduced the amount of meat they are eating while 12.3% say they have reduced their egg and dairy intake. The research also found that...

The live final will take place in May 2021 in four London venues to discover the best young chef and young waiter in the UK and China/South East Asia. The 25 finalists were chosen by UK head chef judge Theo Randall, UK head waiter judge Simon King...

Hélène Darroze at The Connaught was crowned the ultimate three stars by The Michelin Guide Great Britain/Ireland 2021. Commenting on the three michelin stars she said: "It has been a challenging time for us all, but it's testament to the daily...

It is a great opportunity for eight colleges, one lecturer and three students to attend the event. There will be a draw on Wednesday 2 June where the attendees will be announced on Twitter. The attendees will be able to sit back and watch great chefs...

The Major Seafood Challenge, in partnership with Compass Group UK & Ireland, saw chefs create and cook a seafood main dish incorporating at least one of the premium stock bases supplied by sponsor Major International. The entrants were required to...

At our recent AGM, Andy Aston was appointed as the wellness ambassador, a new and important role for the Guild to support the mental health and wellbeing of our industry. We caught up with Andy to find out why he took this position on the committee...