Starting his career as a London firefighter in 2001, Greg Lessons says he found that on his first night shift there was ‘quite a lot of food’.
Talking to other caterers and learning from them – whether within teams or among different ones – has undoubted benefits
David Foad: Do you think sharing industry knowledge across foodservice is of value?
Everyone’s favourite baking show The Great British Bake Off returned to our screens on Channel 4 this year on the back of a successful 2017 series that saw a new judge in Prue Leith, who joined Pau
For the more than 50 residents at the Old Vicarage, the food offer ranges from traditional dishes to street food, and is served up at everything from formal dress dinners to ‘field trips’.
David Foad: Where do you work?
Based at St Mark’s C of E Junior School in Salisbury, Melanie Lloyd has to be ready at short notice to help out if another Hampshire County Council Catering Service (HC3S) client school in the city
Cost Sector Catering: What are your aspirations for 2018?
Paediatric catering supervisor Shirley Moore has a special role at The Royal Marsden hospital in Surrey: she heads a seven-strong team on the McElwain Ward feeding more than 20 children and young p
Cost Sector Catering: What are the current challenges in the industry?
Cost Sector Catering: What are the challenges for your business and the free-from market in general?