Sodexo Prestige, the corporate dining and hospitality arm of global catering services provider Sodexo, has revealed record-breaking Scottish sales, thanks to a return in large party bookings. It has announced a £2.7m growth in Scottish sales between 2011 and...
Tom Barnes, sous chef at Simon Rogan’s two Michelin-starred L’Enclume in Cartmel, Cumbria, has won the 2014 Roux Scholarship. He beat five other finalists who all prepared Chartreuse of quail and sweetbreads with grape sauce at the cook-off held at...
Mike Towler, trust catering manager of Heart of England NHS Foundation Trust and a stalwart of 30 years standing with the HCA West Midlands branch, has been named the 2014 caterer of the year by the Hospital Caterers Association (HCA).
Ian Reinhardt, general catering manager at Cambridge Trinity College, has been appointed regional chair of Cambridge for TUCO (The University Caterers Organisation). He was selected by members of the local TUCO body to succeed outgoing regional chair Tim Shorey.
Award-winning foodservice and facilities provider, Aramark, has been recognised for the freshness, quality and provenance of the food and meals it serves at Askham Bryan College by gaining the Bronze Food for Life Catering Mark status.
The Hospital Caterers Association has welcomed the results of the 2013 Inpatient Survey covering England that has been published by the Care Quality Commission (CQC). In it 86% of patients rated hospital food as ‘fair to very good’, with 57% saying it was ‘good to very good’.
BaxterStorey, the UK’s leading independent provider of workplace restaurants, delis and coffee bars, has announced it will now use only UK rapeseed oil for frying as part of the company’s commitment to local and sustainable sourcing.
A member of the Department of Health’s Hospital Food Standards Panel has resigned over what he claims is the Government’s insistence that the panel will not have the option to recommend legally-binding food standards.
The Craft Guild of Chefs has extended the paper entry deadline for its 2014 National Chef of the Year competition, and chefs now have until Friday, April 18, to download and submit their entry for paper judging. Entry forms can be downloaded from http://craftguildofchefs.org/national-chef...
Eating seven or more portions of fruit and vegetables a day reduces your risk of death at any point in time by 42% compared to eating less than one portion, reports a new University College London (UCL) study.
Diners in Britain are revealed to be more tolerant waiting for their morning coffee than their lunchtime sandwich, according to new survey, and they will wait just under 16 minutes, on average, before leaving a restaurant after not being served.
Independent corporate and commercial caterer CH&Co has announced it is taking 100% ownership of the high street café group Apostrophe by buying the remaining 50% stake in the business held by Amir Chen and the founding shareholders with which it entered...
The Greene King Leisure Tracker has highlighted a 6% growth in household leisure spending from January to February (£191 to £203), with £11 of that £12 increase (or 91.6%) coming from eating out and drinking out.
Nutrition & Hydration Week 2014, the event aimed at promoting awareness in the healthcare and social care sectors of the importance of eating for health and staying well hydrated, has been proclaimed a success by organisers.
Nottingham University Hospitals NHS Trust (NUH) has become the first NHS hospital in the UK to achieve the Soil Association’s Gold Food for Life Catering Mark – the highest level at which the standard is awarded.
Anna Carmichael, who won the north west regional heat, beat off 11 other aspiring young chefs to win the Springboard charity’s prestigious FutureChef culinary contest for 12-16 year olds at Westminster Kingsway College in London.
Judges have just completed the process of sorting through the nominations for the 2014 Cost Sector Catering Awards, which will be presented at the Hilton Metropole, Edgware Road in London on April 24th.
A package of advice, menus and support aimed at small schools has been launched to help caterers, heads, governors, teachers and parents cope with the start of universal free school meals for infants in September.
The University of West London’s (UWL) London School of Hospitality and Tourism has honoured some of the biggest names in the industry at a special awards ceremony at the Hilton London Heathrow Airport Terminal 5 Hotel on March 14.
Sodexo Prestige, Sodexo’s sports, leisure and travel division, has won an eight-year catering and hospitality contract at the John Smith’s Stadium in West Yorkshire – the home of Huddersfield’s football and rugby league teams.
A new package of advice and support has today been launched to provide schools in England with the help they need to deliver free school meals for infants, and increase the take up of meals across the board, the Department for Education (DfE) has announced.
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