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Following its launch in November 2020, Compass Scotland committed to the creation of 100 new modern apprenticeship opportunities in its first year. David Hay, managing director of Compass Scotland, said: “The Young Person’s Guarantee makes it easier...

The report highlights the ‘damaging impact’ of the acute shortages of labour, HGV drivers, pickers, manufacturing and production staff in particular. UK job vacancies hit a record high in the third quarter of 2021, with nearly six foodservice...

The report, which can be found on Jellybean’s website, discovered: A third of chefs have gone onto buy a product based on a post on social media 94% think that social media is an important part of their job 76% think chefs should be trained on social...

Finishing Touches is a competition organised by LACA in association with the Craft Guild of Chefs. The competition is aimed at staff employed in any aspect of education catering capable of producing craft pieces. The competition provides entrants...

Non-profit organisation The Grease Contractors Association aims to raise awareness of the relationship between sewer blockages and grease management. This includes working with the hospitality industry and wastewater companies to advise them on the...

Stockpot recently caught up with Sophie, who shared with us her exciting culinary journey. Stockpot: Sophie, at the age of 20, you became one of the UK's youngest head chefs. Two years later, you wrote your first cookbook. Tell us more about your...

Stockpot: What brought you to start the Burnt Chef Project? Kris Hall: I've been working within the hospitality industry for around nine years, mostly from a wholesale perspective, and I have seen first-hand the struggles with mental health issues of...

The state of the art physical and online hub is due to open in 2023 and it will train people in a range of disciplines, including hospitality, culinary and services, amid talent shortages across the industry. Being right at the centre of the UK, the...

Cornish took the title by serving up an impressive menu of Scotch broth served with a spelt bread and celeriac purée, fish and chips with pickled cockles, mushy peas and a curried rouille and a pear and macadamia crumble with a set ginger custard...