Catering & hospitality

Out of the lab and onto the plate

Holroyd Howe joins forces with the Institute for Food, Brain and Behaviour (IFBB) to deliver g...

New resources to help schools create allergy policies

Allergy UK collaborate with health experts for better allergy awareness in schools

Brentwood pilot Green & Lean scheme

Brentwood School is taking part in a Green & Lean scheme, which aims to promote diets which ar...

Insight from the experts, part 12

As 2016 draws near, Sue Parfett takes a look back on the major developments in the food servic...

Feeding Mount Kelly

A strong team and a good relationship with pupils and parents makes for successful catering, s...

Insight from the experts, part 11

Sue Parfett looks at the recruitment crisis in the hospitality industry

Feature: 'Tis the season

... for mince pies, Christmas pud and a diverse multitude of global treats. Simon Fry rounds u...

Adapting to the new EU allergen regulations

Jerry Brand says independent schools have a great responsibility to manage the impact of aller...

Ready, steady, cook

Two Brookwood chefs scoop third place at Association of Catering Excellence (ACE) Ready Steady...

Insight from the experts part 10

Sue Parfett asks if there is more to outsourcing your catering than an improved food service

Tatler accolade for Queen Margaret's

Best school food in the UK awarded to Queen Margaret's, York

UK schools declare war on hunger

World Food Day helps school caterers celebrate world cuisine this October

An 'eggcellent' result

The Brookwood Partnership awarded for contribution to farm animal welfare

School fuel

Ronan Harte explains how to keep your young charges fit and energised throughout the demanding...

Insight from the experts part 9

Start young to encourage a healthy eating lifestyle, says Sue Parfett

Sodexo teams up with celebrity chef

James Tanner signs up to Sodexo's independent schools business, as an ambassador for its 'fres...

School Food Standards prompt increase in sustainable fish

One in six UK primary schools is now serving MSC certified sustainable fish to students - is y...

How to go gluten-free

KNORR launches gluten-free guide for education caterers with help of Phil Vickery

Pabulum celebrates a year of fresh food

The Pabulum Catering team celebrates the year's achievements and aim to reduce sugar intake ne...

Insight from the experts part 8

With an increasing number of coffee shops in the UK, Sue Parfett looks at how they could be re...

Real Junk Food for Loretto Junior School

Loretto organises a feast that they hope will be just the start of an exciting new Real Junk F...

Five-a-day awareness for children increasing

Children's Food Trust responds to national report on health and wellbeing of young people

The Uprooted Kitchen

Contract caterer, Holroyd Howe, brings experiential street food concept to schools to inspire ...

Choosy eaters

Ronan Harte explains why, when it comes to choosing a school caterer, it's good to be picky wi...

Better food choices for schools

Leeds Beckett study shows behavioural 'nudges' effective in encouraging healthy eating in scho...

Healthy eating put firmly on the plate by Ofsted

Ofsted has formally included healthy eating and knowledge of how to eat healthily in its Commo...

Results of food safety audit revealed

Caterers at an independent school in the West Midlands have been recognised for their approach...

Gluten off the menu for school caterers?

KNORR gravy has teamed up with top chef, Phil Vickery, to run a gluten-free masterclass especi...

Croydon's thought for food

Girls at Croydon High School have been hearing about the importance of nutrition and a balance...

Millfield makeover

The kitchen and catering facilities at Millfield School have been given a £1 million-plus refu...

Schools sign up for health drive

A quarter of all school-aged children in the UK are expected to take part in this year's Healt...

A passion for food

Raymond and Olivier Blanc are among the judges for this year's competition to find the UK's 'H...

Message received

When Kate Martin spoke to a school about healthy eating, she didn't expect the response she go...

Food is medicine says chef

Idris Caldora, a chef from the Royal Academy of Culinary Arts in London, has visited St Swithu...

No small change

New payment system developed for Scottish schools takes the hassle out of lunch money

The only way is ethics

Independent by Sodexo's Jeremy Alderton underlines the importance of a sustainable and ethical...

Balancing the integrity of the supply chain

Kathryn Pell-Walpole, director of sales for independent niche caterer Wilson Vale, explores th...

Insight from the experts part 7

Sue Parfett of the Brookwood Partnership explains the relationship between sugar, nutrition an...

Cutting consumption

Graham Kille, managing director of FRIMA UK, explains why innovative equipment should lead a s...

New on the menu

From a waste-busting superhero to the rise of sixth-form cafes, Simon Fry rounds up the latest...