Zero Waste Week: What are pubs doing to cut back on food and plastic waste?

It’s Zero Waste Week, a campaign that aims to help householders, businesses, organisations, schools, universities, and community groups waste less. With an ever-growing concern of pollution, pubs need to adapt to reduce the amount of waste they produce. By implementing sustainable strategies that will reduce their food waste and single-use plastic. Food Waste According to…

Do you serve the Best Roast Dinner?

Last call for entries for the Best British Roast Dinner of the Year Awards! Think you can serve the best roast dinner? Why not enter Knorr Professional’s Best British Roast Dinner of the Year competition? If you sell a roast to the public, you could be in with the chance of winning some incredible prizes…

Fuller’s Announce their Chef of the Year

Yesterday, Fuller, Smith & Turner PLC announced their annual Chef of the Year winners. The premium pub company held the final in Havant & South Downs College, Hampshire on Tuesday 9th. The day of the final witnessed its final contestants battle it out for the Chef of the Year title, plus the chance to fly…

London Restaurants commit to cutting food waste

Brasserie Zedel, Angela Hartnett’s Cafe Murano and Hawksmoor Air Street are among 11 restaurants that have collectively agreed to reduce their food waste by 25% in the next year. According to the Crown Estate, the UK foodservice industry currently wastes enough food to ‘fill The Shard nearly 11 times every year’ leading to a loss…

Social Media’s Effect on Food Expectations

More people are eating out than ever before, but could the increasing popularity of cookery shows and competitions, and the rising influence of social media on consumer’s food choices be more of a hindrance than a help? While many would be inclined to believe that consumers are more well-informed as a result of this, in fact,…

Pub Chefs Encouraged to get Themselves in a Pickle

The rise in popularity of pickled and fermented foods is creating a number of benefits and opportunities for pub chefs. Pub chefs need to be able to make the most of seasonal produce, and in doing so this can save on costs. In order to make ingredients go further pickling and fermenting produce can be…

The Search for the UK’s Top Young Chef Talent is on!

The Craft Guild of Chefs is seeking the next generation of talent with the launch of its annual Young National Chef of the Year competition. Young National Chef of the Year represents the most talented pool of young chefs in the UK, taking in the winners of young chef competitions from across the country, including the…

The Caterer Announces Cateys 2019 Shortlist

The shortlist for the 36th Catey Awards has been revealed after industry leaders met to debate entries this week. The Cateys, held in partnership with Bunzl Catering and Hospitality Division, recognise the most talented individuals, biggest brands and strongest performers in the hospitality industry. The shortlists and winners are decided by industry judges chosen for their…

New report calls for overhaul of Chef working conditions

The Centre for London thinktank has called for the 16 FE colleges offering catering courses to create a “networked institution with several campuses across London, following the model of the University of the Arts London”. The report argues that the sector must “urgently” address working conditions, including a “zero-tolerance approach to discrimination, harassment and bullying,…