Category: Hospitality
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Chefs invited to compete for the National Chef of the Year 2021 title
Chefs from all sectors across the UK have the opportunity to follow in the footsteps of head chef, Steve Groves from Roux at Parliament Square as entries are now open for the National Chef of the Year competition. The new chair of judges and Michelin starred restaurateur, Paul Ainsworth has collaborated in designing this year’s…
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Take Five with our Key Trends for 2020
We are delighted to reveal the five key trends we believe will drive significant change across all sectors of the foodservice industry in 2020 and beyond. The five key trends identified, which you can find full details of in our Trend Guide 2020/21, are titled Children of the Revolution, A Change of Pace, TRIBE, An Alternative…
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The Melting Pot: Street Talking
As this issue of Stir it up is a Street Food Edit, it seems fitting that we dedicate our Melting Pot to sharing street food inspired dishes from some of the country’s leading chefs. What works as a street food concept might not always translate exactly onto mainstream menus, so it’s important to adapt the…
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Customer Profile: Hot in the City
> The big crash of 2007 left a lot of Northern Irish business people reeling and wondering what to do next Husband and wife John and Grainne Lavery realised that a change of direction was needed and embarked on a totally new career path in the hospitality sector – with great success.John explains: “I originally…
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Advice from the Experts: MENTAL HEALTH IN THE PROFESSIONAL KITCHEN
By Chris O’Sullivan, head of business development and engagement at the Mental Health Foundation > If you are reading this, then you’re probably aware of the mental health challenges that working in the hospitality industry can have. The hours are long – whether front of house, kitchen, supply or production. In a survey last year from…
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Increase sales just by being open for business
Restaurants are increasingly not just a place to rest and play (and enjoy good food) – they can be a place to work too. Hot-desking is increasing in popularity, as the freelance worker market grows. Whilst coffee shops are the typical location for this away from home or office working, there’s also an excellent opportunity…
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Ieuan Davies is the first ever chef to achieve Kitchen and Pastry Graduate Award
After being the ‘Highest Achiever’ at last year’s Craft Guild of Chefs Pastry Graduate Award, Ieuan Davies from The Manor House Hotel is the first ever chef to do the double as he’s taken the top spot in this year’s Kitchen exam. Seven chefs passed the Graduate Award this year with Joshua Rooney from Petrus,…
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Festive Planning
THE PRODUCTS AND INFO YOU NEED TO “SLEIGH” CHRISTMAS 2019 As we wave farewell to the summer, September is the ideal opportunity to start planning for the festive season in earnest. With just 91 days from September 1 to December 1, it’s time for busy chefs to finalise their Christmas and New Year menus and…
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Deliveroo-m service
Hotels are facing growing demand from guests to accept external food deliveries. New research indicates two thirds of millennials are more likely to book with hotels that will accept external third-party takeaways ‘in-room’. Industry thought-leader, EP Business in Hospitality recently hosted a thoughtprovoking business forum made up of world class hoteliers, with HGEM (guest experience…
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Root and Branch’ review of hospital food
The Hospital Caterers Association has welcomed a proposed review of hospital food. Secretary of State for Health and Social Care Matt Hancock called for the review following several deaths linked to a recent listeria outbreak. The Government is working with the Hospital Caterers Association to build progress in three vital areas: eliminating junk food from hospitals,…