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The monthly report shows problems intensified throughout food and drink supply markets in July, with shortages of HGV drivers a particular concern. The Index indicates further year-on-year inflation in prices in most food and drink categories during...

Arranged by the Royal Academy of Culinary Arts and managed by the Bournemouth & Poole College, Harriet and Joe graduated with distinction. Joe was also awarded Egon Ronay Scholar of the Year for showing remarkable development. Harriet spent her...

Essential Cuisine has been committed to supporting chefs throughout the pandemic with regular conversations and collaborative working. Jon Harvey-Barnes, senior business development chef at Essential Cuisine, said: “Our brigade at Essential Cuisine...

British Food Fortnight is the national food celebration organised by Love British Food. The event happens every Autumn to celebrate the ‘diverse and delicious’ food produced in this country. The event aims to boost domestic consumption of British...

Commenting on the figures Kate Nicholls, chief executive of UKHospitality, said: “The latest official job numbers underline the significant impact the ongoing tightness and disruption to the labour market and associated labour shortages are having...

What do you love most about being a chef? There are so many things I love about being a chef including the creativity, buzz of service, the fact I am constantly learning, as well as knowing I play a huge part in the customer’s satisfaction. Did you...

Graduate Awards finalist, Joshua Singer started working as a demi chef de partie at Artichoke restaurant in Amersham last week. For this culinary training he completed a three-year RACA Diploma at Westminster Kingsway College. What do you love most...

After a virtual edition in 2020 and with this year’s slogan being: ‘Back to LIVE. Back to reality’, some of the most influential names in the culinary world met in Amsterdam to celebrate the best of the best in gastronomy. This year's list features...

The charity is asking hospitality professionals to post on social media about what they do, why they do it as well as demonstrations of some of the skills people have picked up throughout their careers. A spokesperson for Springboard said:...

Adem is currently working at The Ritz Hotel London in the Ritz Restaurant where he is a first commis on the sauce garnish. He did his training at Westminster Kingsway College on the Royal Academy of Culinary Arts Apprenticeship Course with Caprice...