News
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Veg Guru Charlie Hicks and Total Produce are back to bring you up to speed on this month’s pukka produce to enhance your menu and wow your guests! Read on…
Recent years have seen sales of English sparkling wine soaring as people move away from the traditional Champagnes and Proseccos and look closer to home for their celebratory sparkles. Even…
FRIMA’s award-winning VarioCooking Center Multificiency allows chefs to boil, grill, fry, low temperature cook, deep fry and pressure cook, precisely and easily, all in one unit. It’s up to four…
Ecolab introduces Greaselift™, an innovative, non-caustic and biodegradable kitchen degreasing solution that has the power of caustic degreasers, but does not require the use of protective gloves, goggles or aprons.…
A campaign has been launched to keep Food Technology A-Level on the curriculum. Earlier this year it was announced that an enhanced GCSE in Food was to be introduced, but…
Winterhalter are on the hunt for the best KP in the country. The Caterer magazine has joined forces with Winterhalter to find the 2015 KP of the Year. There are great…
College lecturers visit Norway The College’s Hospitality and Culinary Arts team went on a Scandinavian voyage to Norway to meet a group of experts from the Norwegian Seafood Council. The…
The flavours in Romy Gill’s cooking might be exotic, but the heart of her business is firmly rooted in the local community. Romy opened her authentic Indian restaurant Romy’s Kitchen…
