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Catering & hospitality

Events mean business for Cambridge colleges

Conference and events have become increasingly important to universities. So how have Cambridg...

Sodexo to ban caged-hen eggs by 2025

Sodexo announces it will source only cage free eggs, both shell and liquid, worldwide by 2025

Top taste at London South Bank

Elior UK and London South Bank University achieve Food For Life Accreditation

Forth Valley College win UK Young Restaurant Competition

A team of students from Forth Valley College have won the coveted title of UK Young Restaurant...

Chartwells and SimplyFresh think big at Surrey

SimplyFresh chosen as preferred convenience store partner for the University of Surrey

Green changes on the horizon for higher education eating

Soil Association and NUS team up to make a big impact in sustainable university catering

Matthew White announced as new Chair of TUCO

The University Caterers Organisation (TUCO) appoint The University of Reading's Matthew White ...

Future proofing future generations

We have the ability to empower students to take charge of their health, says the Russell Partn...

Bring on the barbecue

Keele University's Executive Chef, Peter Walters, fires up the barbie for some delicious summe...

New-look Cambridge dining room whets the appetite

A Cambridge College is celebrating the re-opening of one of its most popular spaces for client...

Light delights

Keele University's Peter Walters offers a fishy refreshment perfect for a warm summer's day

Brighton joins Jamie Oliver drive to cut out sugar

Brighton is the first university in the country to launch a campaign to cut sugar consumption,...

Taking control of procurement and purchasing

QMUL's Graham Brundle explains how they gained great financial savings and complete control ov...

High street food - is artisan the new norm?

By Charles Manners

Eating 'Dans Le Noir', surely not

As Mel Loizou dines in the dark, she asks, how we can do more for people with disabilities?

A twist on a classic

Peter Walters, Keele University's Executive Chef, turns a winter stew into a spring-time treat...

Oxbridge College Achieves Two Star Sustainability Award

St. John's first Oxbridge college to achieve Two Star 'Food Made Good' Sustainability Rating

Food for thought with De Montfort opening

De Montfort University's brand new Food Village welcomes its first customers

Water: Food for the brain

Vivreau says hydration can be easily overlooked, but is essential for students' cognitive perf...

Food made good at Plymouth

University catering team wins top prize at national awards

Here comes the sun

Peter Walters, Keele University's Executive Chef, gears up for the summer sun with a Mediterra...

University halls - why food matters

By Professor David Russell, founder and chairman of the Russell Partnership

Top line-up announced for Skills For Chefs Sheffield event

Details of The University of Sheffield's two-day conference revealed - with a host of leading ...

What can we learn from breakfast?

Change comes from challenging the status quo, being brave and most importantly being true to o...

Fairtrade focus for Bangor

Bangor University calls on all students, staff and members of the local community to join in w...

Shelling out

Keele University's Executive Chef Peter Walters, suggests a healthy serving of Hake to help yo...

Growth in speciality coffee shops

Charles Manners, director of Turpin Smale Catering Consultants, talks about the growth in coff...

Edwardian Hotels London and Imperial College team up

Edwardian Hotels London is first hospitality group to collaborate with Imperial College Busine...

Pret A Manger to open its first university shop

The University of Exeter has been chosen as the site for the inaugural campus-based Pret

Trinity Hall Cambridge achieves Fairtrade University Status

Trinity Hall has achieved Fairtrade University status for its commitment to supporting and usi...

Eat your heart out

Keele University's Peter Walters creates a hearty Valentine's feast

Breaking the student delivered takeaway enigma

The University of Kent's new catering outlet ensures it meets the diverse eating patterns and ...

Waste not

Accurate food waste data serves up a more sustainable solution

January blues

Peter Walters, Keele University's Executive Chef, brings us some new year nourishment to beat ...

On the crest of a wave

Adapting to changes in the economic climate

Calling aspiring executive chefs

An innovative new training and learning support programme for ambitious University chefs is of...

Cookin' up Christmas

Keele University's Executive Chef Peter Walters tries out a gluten-free festive treat

With greater student numbers comes greater responsibility

By Professor David Russell, Founder and Chairman of the Russell Partnership

Food Allergens Legislation 12 months on - are we safe now?

Fiona Sinclair from food safety specialists STS comments

Improving free meal management

How one college used Monitor Retail to improve free meal management