Gail Bridgeman, Bidvest Foodservice campaign and activation manager, said: “Although Christmas is often a time of traditions, the marketplace is fast-moving with a plethora of trends and eating h
He said: “The Sustainable Restaurant Association has already in its short history played a hugely significant role in guiding the UK hospitality industry along a progressive path to the point whe
Competitors Adam Collison, Andy Clarkson, Daniel Trace, David Fountain, Hrvoje Loncarevic, Lloyd Walker and sous chef Ron Nulud toured the kitchens and gardens before enjoying a five course lunch
The company provided a range of hospitality packages, as well as public bars and food outlets for thousands of visitors.
The company reports that growth has been driven by new business wins and good retention across all regions.
CATERed, the company jointly owned by Plymouth City Council and local schools, is giving out 300 free lunches to children between 12pm and 2pm every Tuesday and Thursday throughout the summer hol
Frazer Wilson, director of culinary at Jockey Club Catering, said: “It’s been a real joy to work with the students at South Thames College and we’re delighted to have been named as patrons in 201
The competition, held at the Knorr kitchen in Leatherhead and supported by Unilever Food Solutions, aims to inspire and showcase a generation of top chefs who dedicate their talent to delivering th
Hogan will be answering ITN’s Alastair Stewart’s questions in front of the live audience of foodservice and hospitality industry professionals at the new location of The Landmark, London.
Those aged 25 to 34 appear the most concerned about the additional financial burden of the summer holiday period, with almost one in three (32%) likely to skip at least one meal.