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It takes place at Lu Ban in Liverpool and highlights include a presentation on ‘Continuous Professional Development’ by Mike Mounfield and a demonstration on Chinese Cookery by Dave Critchley, executive chef at Lu Ban who featured on the Great...

The title of Dirty Dozen Championship Team 2021 was taken by The ‘Mighty Morphin Pork Arrangers’ led by John Jackaman and Barney O’Connell from the Suffolk based Infusions Group. They were assisted by New City College (London) students Sam Paoli, &...

Under the theme ‘Recovery & Beyond’ delegates heard from keynote speaker Paul Scully MP who said hospitality’s recovery was critical to underpinning the UK’s wider economic recovery. Other speakers included Karl Chessell director at CGA, Robin Mills...

The research is part of an industry-wide campaign #ShowUpForHospitality that aims to highlight the damaging impact of customer no-shows, which collectively cost the sector £17.6Bn a year. Consumers are more likely to be in favour of their use for...

The poll of industry leaders found that 99% of businesses are currently experiencing supply chain issues, with nearly nine in ten (88%) facing reduced product lines. More than four in five have seen deliveries of products delayed (82%) or failing to...

According to Sky News the UK faces a ‘vacancy crisis’ with a shortage of almost 30,000 chefs. The free workshops will give people transferrable skills from basic knife techniques to food safety. The series aims to showcase the exciting career...

The chefs were nominated by their peers and selected as winners by a panel of judges. The awards ceremony took place on Thursday 23 September at the renowned Landing Forty Two, the Leadenhall Building in London. The Craft Guild of Chefs chose...

The event has been organised by Murray Chapman who runs A Passion to Inspire which gives catering students a chance to work with leading chefs in the industry. He said: “We have planned a fantastic day from great produce – preparation through to...

Williams believes that cooking fat, oil and grease (FOG) must be seen as a resource of value, with an ‘urgent change’ in mindset to keep it out of the sewers and to fully harness its potential. He said: “We need to stop seeing FOG as waste and see a...

The study included insights from 2,000 nationally representative consumers who visit a bar, restaurant, pub or hotel once every six months. It found that consumers rely on digital tools and online reputation before, during and after their visit. In...