Comment/Opinion

We have to do something about climate change.

Am I good enough? A familiar question to the majority, if not all chefs, who have worked in the high-pressure environment of a professional kitchen.

Guys and St Thomas’ NHS Foundation Trust is made up of five hospitals and multiple community sites.

With food inflation a continual challenge and childhood poverty and obesity on the rise, it is vital that children are given a grounding in cooking and nutrition so that they can feed themselves –

A recent report from the market intelligence and research agency Mintel reported that ‘enjoyment tends to supersede healthiness for many consumers’.

Post-Covid, the hospitality and foodservice industry has faced many challenges rebuilding.

It is easy to see why food costs have risen so drastically.

Reducing energy consumption in commercial kitchens is still a hot topic in food service.

When looking for equipment you need to pay attention to the energy label, which will give information on the unit’s energy consumption.

When BRITA Professional did some research into the challenges facing both education and hospitality caterers, it revealed the huge impact on operators not only of rising food and f