Over 400,000 jobs in the UK events industry could be lost by the end of the year according to a survey carried out by online event planning platform Feast It.
Chef and author Zoe Adjonyoh believes more support is needed for small enterprises such as her own that are looking to pivot and refocus their business as a result of the Coronavirus crisis.
Cookeze, the Lancashire‐based event catering business that specialised in ‘artisan patisserie’ and was partly owned by chef Nigel Smith, has fallen into administration with a loss of 72 jobs.
London-based hospitality company Green & Fortune is to oversee all hospitality and retail catering services at Central Hall Westminster as part of a £15m contract.
With London restaurants struggling to find chefs, the capital’s catering colleges are once again feeling the heat. Could student restaurant OKN1 in Hackney, which focuses on preparing chefs for the psychological rigours of the workplace, hold the answer?
London-based catering company Social Pantry is to put a series of expansion plans into action after receiving a £1.1m investment from investment firm Edition Capital.
Arjun Varma founded the Indian restaurant Vama in Chelsea, as well as the V8 Gourmet restaurant group. His newest project, Indian restaurant Chakra in Kensington, is set to launch a major expansion drive.
Holly Eggleton runs the Pony & Trap in Chew Magna with her brother Josh Eggleton where she is responsible for front and back-of-house operations. She is also involved with the Salt and Malt café; the company's outside catering business and new...
The Clink Charity – the hospitality and restaurant training scheme for prisoners operating across the UK – reduces re-offending rates among male ex-offenders by a “statistically significant” 41 per cent, a new report has shown.
The growth of free-from food, de-formalised dining and the kitchen as theatre are some of latest trends in the hospitality sector that will be explored in more detail at Hotelympia 2016.
Richard Groves, group new business development director at Smart Group, gives tips on how chefs and restaurateurs can successfully move into event catering.
Six new chefs have joined the Slow Food UK Chef Alliance in time for this year’s Slow Food Week (1 to 8 June) which attempts to connect the public with where their food comes from.
Leo Rodley, executive chef at 76 Portland Place, has launched a campaign - Real Food - in order to encourage event catering chefs to showcase their use of quality, seasonal produce and change the negative stereotypes surrounding meeting and event food.
Heston Blumenthal has spoken about how he became involved with bespoke event caterer Rhubarb and has revealed details of the historically-inspired menus which will be on offer at The Sky Garden at 20 Fenchurch Street.
Event contract caterer and restaurant operator Rhubarb has announced it will create two new restaurants and a canapé & champagne bar as part of the Sky Garden events space in the 20 Fenchurch Street skyscraper development.
Events catering company Creativevents has taken on a business development manager for its heritage and visitor attractions division Creative Taste to help grow its share within the market.
The NEC Group’s event catering company Amadeus has revealed plans to rebrand 21 of its retail outlets across the UK as ‘The Oak Kitchen’ in a £1m, three-year rollout programme.
Tableware specialist Dudson has worked with Craster to add three wooden plinths to its Modus range to improve flexibility for a range of occasions such as event catering and buffets.
Michelin-starred chef and Isle of Wight ambassador Robert Thompson has today announced the launch of a new business, Robert Thompson Event Catering, which will provide catering for homes, offices and venues across the island.
As we’ve seen, preparing for the festive season early on is vital if you want it to go smoothly for your business, impress your customers and ultimately keep tills ringing.
Wootton Bassett-based supplier Highgrove Food Distribution has launched a premium range of its stocks and gravies under its Highgrove Fine Foods brand.
Raymond Blanc, Spirit Pub Company, The Clink and Sark Island Hotels are among hospitality professionals and businesses nominated for the Footprint Awards 2012 which celebrates sustainable and environmental excellence in the foodservice supply chain.
Event caterer Amadeus has won a three year rolling contract to be the sole provider of catering for weddings and events at the Grade I Listed Stoneleigh Abbey in Warwickshire.
BigHospitality takes a look at some festive-themed food including Redwood’s turkey-style vegetarian Celebration Roast and Brakes tapas range and game casserole. All of these food products are sure to make your business stand out from the crowd during...
The man behind Marlon Abela Restaurant Corporation (MARC) oversees eight top-end restaurants, split between London and New York, as well as the US-based FPB bakery brand.
Event and venue caterers are being urged to check that their food and drink offerings are in line with consumer trends so they can take advantage of predicted growth across the sector in the next four years.
Pearl chef Jun Tanaka and Mark Jankel, chef and founder of The Food Initiative, will take their mobile Street Kitchen unit to Finsbury Avenue Square for three months to bring “gourmet grub” to the City’s business population.
The British restaurant industry can often be short-sighted; concentrating too much on what’s happening in their local neighbourhood rather than focusing on the bigger picture.
A European ruling could mean that restaurants and pubs pay no VAT on take-away food and drink, and they could reclaim some of the tax paid over the past four years.
