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The trade body has also called for swift clarity and legislation to provide hospitality venues with enough time to plan their celebration events. Kate Nicholls, chief executive of UKHospitality, commented: “Our pubs, restaurants and other hospitality...

The Graduate Awards offer chefs aged under 25 the chance to improve their culinary skills, build confidence and the opportunity to put themselves into the national spotlight. Over the next few weeks the 32 chefs will be using a range of ‘inspiring’...

Lakeland Dairies has created a ‘scrumptious scones’ recipe resource, which is available for free on the N&H Week website, to help caterers to deliver an afternoon tea party on Wednesday 16 July. The second resource is a free ‘scrumptious scones’...

The finalists will have 45 minutes to prepare four portions of a main course and dessert using rice at the heart of both dishes. The winning dishes will celebrate ‘global cuisines, inspiring trends and exquisite flavour combinations’. The triumphant...

During a masterclass session operators will be able to see the Welbilt equipment in action and understand the benefits they bring to menu preparation, speed and the quality of food. Steve Hemsil, sales director UK & Ireland at Welbilt, said: “Our...

She created a white chocolate bavarois with lemon puree, crisp lemon sponge, dill, pickled cucumber served in a decorated white chocolate shell and Rye meringue. Due to Covid-19 only 3 finalists attended and the competition was reduced to 2 hours...

In backing the annual food festival dubbed the ‘Glastonbury for chefs’ the IoH has joined the Craft Guild of Chefs, Hospitality Action and CEDA as supporters of the event. Festival attendees will be able to meet the IoH team and hear about the...

The awards will take place in September in a Covid-secure virtual event. Richard Harrow, BFFF chief executive, said: “Following an incredibly challenging year these awards are the perfect opportunity to reward those who have gone above and beyond for...