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The judging panel includes vice president of the Craft Guild of Chefs Steve Munkley, Dan Hawkins & Rufus Taylor from the Darkness, managing editor of The Caterer Lisa Jenkins, culinary & innovation director of Griffith Foods John Feeney and Karl...

It becomes the latest manufacturer to join the FEA, which represents more than 190 member companies across 14 product categories. Scott Duncan, managing director of Unox, said: “We are lucky to have a very diverse customer base, operating across all...

The programme aims to improve working environments and address staff retention issues by empowering leaders with insight and practical tips from others in the industry. The training is presented by Unilever Food Solutions, one of the co-founders of...

According to WRAP research 1.3Bn meals are wasted every year by the UK hospitality and foodservice industries costing around £3.2Bn. Paul Anderson, managing director of Meiko UK, said: “Everyone from senior management to chefs and restaurant managers...

According to Fourth data the total number hospitality employees has dropped by 23% compared to July 2019 – the proportion of the workforce that is British has risen to 51% when it was previously 46% two years ago. Over the same time, the proportion...

The certification was awarded to Synergy’s original Trilogy grill, the best-of-both chargrill oven, CharGo, and their newly launched electric grill, the eGrill, all of which received a ‘Grade A’ rating for their outstanding performance. Justin...

Hospitality Apprenticeships Week, taking place from 18-22 October 2021, will launch a hospitality apprenticeships hub. The hub, which is hosted by the industry support platform CareerScope, will be a ‘one-stop shop’ for careers advice and...

Chapman said: “I was honoured to pick up the Catey Award for Education and Training in front of 900+ guests in London, I picked up this award on behalf of all of you that have helped make A Passion to Inspire what it is, I thank you all....

Learners benefit from the partnership by having access to the highly functional MSK branded ingredients they can expect to use in industry. Rupert Rowley, development chef at MSK Ingredients, Tools and Training explained why he chose Eastleigh...

He is currently working as a commis chef at the House of Commons and has been there for the last two years. His training took place on a three-year course at Westminster Kingsway College What do you love most about being a chef? I love how creative...