Author: 24content
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City of Glasgow College Triumph to Retain Country Range Student Chef Challenge Crown
A thrilling conclusion to the 25th anniversary of the Country Range Student Chef Challenge at ScotHot on March 13th saw a trio of professional cookery students from the City of Glasgow College help the college retain its crown and win this year’s title. Alan Coats, Ance Kristone and Andreau Talla fought off fierce competition from seven…
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Steve scoops LACA School Chef of the Year crown
Steven Cross from Havant, Hampshire, has scooped the national title of LACA School Chef of the Year 2019. He was voted Britain’s No 1 school chef by a panel of judges at the National Final which took place on March 7 at Stratford upon Avon College, Warwickshire. Steven was one of two wild card entrants awarded…
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Free from worry – Raising awareness of special dietary needs
It’s estimated that 21 million people in the UK live with allergic disease, and one in 100 people have coeliac disease. With so many people affected, it’s important to raise awareness, and caterers are being urged to review their menus and practices. Allergy Awareness Week takes place later this month (April 29 – May 5) whilst Coeliac…
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Education: The power of good food
New research by The University Caterers Organisation (TUCO) and the Oxford Cultural Collective has prompted a national conversation about ways in which on-campus hospitality can make positive contributions to student wellbeing. Their brand-new ‘Hospitable Campus’ publication claims promoting students’ positive mental health and wellbeing is now a key priority for UK universities and colleges. Within…
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Category Focus: Fully equipped – non food essentials for the professional kitchen
Whilst food is always at the forefront of any caterer’s shopping list, a supply of quality, time-saving, non-food products is essential for the smooth-running of the kitchen. But which products should you be buying and why? Purple power Allergen management is vital in the professional kitchen – and caterers must take every step possible to avoid cross-contamination. Jacqui McPeake,…
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World’s most expensive Cognac
The M Restaurant Group has become the first in the UK to serve luxury liquor Rome de Bellegarde 1894 – the most expensive cognac in the world of its kind. Crafted by Le Domaine de Rome de Bellegarde, the cognac is made of only four eaux de vie all aged over 70 years. With only…
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Apprentice chef celebrates recipe for success
Thomas Martin, 22, chef de partie at Holm House Hotel, Penarth, has been named Foundation Apprentice of the Year at the prestigious Apprenticeship Awards Cymru. He said: “I’m absolutely elated. This award means the world to me. For me it’s the next step in my career and I want to be a champion chef in Wales, my adopted…
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Tea making is coming back!
A new report, commissioned by National Tea Day which takes place on April 21, combines research for the first time from over 50 tea brands, venues and consumers alike to give new insight into the sector. It indicates that a major shift has occurred, largely driven by younger generations who are less tempted by the…
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Advice from the Experts: Mentoring the next generation of women leaders
By Holly Addison, head of hospitality & events practice, Odgers Berndtson We know women are good for business – boards made up of just men will never be the optimal forum for challenging debates. Gender diversity on boards also strongly correlates to improved financial performance. In the hospitality industry, despite having a good proportion of…
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Green Gauge: Reduce Reuse, Recycle
Sir David Attenborough’s much-lauded Clean Seas Project made headline news last year, forcing the global population to unite in reducing the amount of plastic contaminating our oceans. Plastic plays a huge role in the day-to-day running of most foodservice businesses but with pressure over the environmental impact of single use plastics, along with pressure to…