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…

‘Grow Your Own’ Ingredients Trending in 2019

A recent survey of chefs, business owners, kitchen staff and catering managers has found that ‘grown your own’ ingredients will be the biggest trend in 2019. Other key findings were: Locally sourced, vegetarian and vegan and traditional home-cooked menus are proving most popular with diners. One in 10 said Jackfruit is their favourite ingredient, showing…

The Vegan Chef Institute

Following on from our recent post about the increasing demand for Vegan Chefs, meet Chef Day Radley, who has co-founded the Vegan Chef Institute to fast-track chefs in vegan cooking. Chef Day is an international professional chef, cooking teacher and food writer. She has worked as Head Chef in three continents and in recent years…

How pubs can help people achieve their health resolutions

Following the Christmas festivities, January is often quiet for pubs. How can you attract customers who are trying to recover from the over-indulgence? Sophie Atherton suggests that giving customers wholesome, well-cooked food is the way to go. January is the perfect time for a menu audit with a focus on locally sourced, seasonal produce and…

PUB CHEFS! Are you the best?

The Cateys – recognised as the most prestigious accolade, encompassing hotels, restaurants, foodservice and pubs and bars. Winners are nominated, judged and rewarded by your peers in the industry. This year the awards night will take place on 2nd July 2019 at the Grosvenor House Hotel, London.  Click below to see the categories and submit…

Pub Chefs create ‘World’s Biggest” Christmas Dinner

  Chefs at the George Pub & Grill in Stockton-on-Tees has created what it claims is the ‘world’s biggest’ Christmas dinner – a 16,500-calorie feast featuring a ‘turkey heavier than a baby’. The roast dinner includes a turkey crown weighing 5.4kg and is served with a selection of vegetables and 20 pigs in blankets! The…

Junior sous chef: ‘Working in a pub is so rewarding’

At a time when it is claimed 18 pubs are closing for good each week, one chef says the key to a successful and sustainable pub is with its food. HTTPS://WWW.MORNINGADVERTISER.CO.UK/ARTICLE/2018/12/06/JUNIOR-SOUS-CHEF-WORKING-IN-A-PUB-IS-SO-REWARDING 

Hospitality Industry Training launch their second cookbook #madebyapprentices

Hospitality Industry Training (HIT) is the leading specialist training and apprenticeship provider for the hospitality and catering industry in the UK. They provide courses that cover all aspects of hospitality. #MadeByApprentices is the second cookbook to be produced by the students at HIT. As well as recipes there is also advice and information for parents,…

A New Hospitality Members’ Club is coming soon to Soho!

Master sommeliers Xavier Rousset and Gearoid Devaney are opening a new private member’s club to cater for those working in the hospitality sector. The club, Trade, will open in mid- January. Based on Frith Street, the venue will boast 80 covers and aims to provide a new social and networking space with a focus on high-quality…