Category: News

Fish are in trouble. A National Geographic report states that if we continue fishing at the current pace there will be no fish left in the ocean by 2048. As alarming as it sounds, 90% of the world’s fish stocks are either fully or overexploited. The good news is that there’s still time to do…

The number of jobs advertised in the hospitality industry increased by 15% in 2018 – the fastest rate of increase across all sectors. The recently published 2019 Reed Hospitality & Leisure Salary Guides found that hospitality exceeded the national average of a 9% increase in the number of jobs advertised, and was the only sector…

It’s a well-known fact that the pub industry has had to diversify in recent years, and one family-run company is positively thriving with its food-led venues. The Full English Pub Company runs six successful, independent pubs across the South East. Owner Matthew Fletcher took on his first pub, the Three Horseshoes in Winkwell, 13 years…

Providing employment and support to a person with visible or hidden disabilities is often easier and more rewarding than businesses might think, says Peter Ducker, chief executive of the Institute of Hospitality More than seven and a half million people of working age in the UK are disabled or have a health condition. Historically there…

The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine and produce. We are delighted to be working…

Drug companies must provide more vegan-friendly treatments for eating disorder patients, say charities and union Eating disorder services are struggling to respect the dietary requirements of vegan patients who need to be fed through a tube because of a lack of available products, three leading health organisations have warned. There are currently no nutritionally complete…

From school cooks to Michelin -starred chefs, pleasing teens and youngsters can be challenging – but also very rewarding when you get it right. Today’s savvy, well-travelled youngsters have tastebuds which extend way beyond chicken nuggets and chips, so which dishes go down the best on children’s menus? As well as pleasing youngsters, operators also…

Roy Ballam, managing director and head of education at the British Nutrition Foundation (BNF) introduces the seventh annual BNF Healthy Eating Week, taking place June 10-14, and explains the benefits of getting involved. Britain is in the midst of an obesity crisis – two thirds of adults are overweight or obese, and one third of…

Earlier this year, the Sustainable Restaurant Association launched ‘The tastiest Challenge on the Planet’ report, which identified three key issues requiring urgent action for the hospitality industry: Meat on the menu, Food in the bin, Single-use plastic and packaging The foodservice sector is finally waking up to the realisation that what we grow, rear, cook…