Apprenticeship standards for commis chefs, chefs de partie and hospitality team members are being developed as part of phase three of the government’s apprenticeship trailblazer programme.
Making the perfect pizza dough can be tricky: measurements need to be precise, and the effect of the yeast can easily be compromised. Chef Fabio Giuranna of Mayfair Pizza Co shows us the tricks of the trade.
Hotel experts met last week at the Annual Hotel Conference in Manchester to discuss the future of the sector. Here is BigHospitality's round-up of the top five trends that will shape the industry.
