Subscribe to our free fortnightly newsletter and stay ahead with the latest news in HE

Catering & hospitality

The best tonic

The gin trend will continue well into 2017, says Keele University's Executive Chef, Peter Walt...

TUCO Chair named 'Top 20 Influencer'

The University Caterers Organisation's Matt White has been named in the annual Top 20 Public S...

TUCO launches its first Chinese Cookbook

TUCO brings a taste of the Orient to UK campuses in time for the Chinese New Year

Tom Kerridge to open 20th Anniversary of Skills for Chefs

This year's Skills for Chefs conference will see some big names and exciting dishes

Incorporating food trends into campus offers

Affordable, healthy & delicious fast-food epitomises student requirements - emotionally & phys...

New year, new menu

From street food to local produce, what's being consumed on campus and what are the predicted ...

The attitude shift

Mike Haslin at TUCO, explains how healthy eating and sustainability are changing procurement i...

The BRITA Vivreau Bottler - a success story

The University of Sheffield discovers the sustainable benefits of BRITA Vivreau's Table Water ...

Visit to the US gives catering manager food for thought

Bill Brogan gets some tips on a visit to Harvard University

Cutting kitchen consumption with multifunctional appliances

Researchers at Zurich University studied the energy consumption in a commercial catering kitch...

New year, new leadership for TUCO

By Mike Haslin, Chief Operating Officer, The University Caterers Organisation (TUCO)

A rollercoaster of a year

By Russell Partnerships's Professor Russell Davis

2016 - A year in the life of ASRA

Here's a snapshot of the work the Association for Student Residential Accommodation (ASRA) has...

Arrive, survive, thrive!

By Tom White, Marketing Director, StudentCom and Campuslife

Reasons for buying organic

Will organic be driving your food business operation in 2017?

November bites

Peter Walters, Keele University's Executive Chef, preps for the festive season with a perfect ...

Building resilience

By Russell Partnerships's Professor Russell Davis

Success for BRITA Vivreau at University of Sheffield

University of Sheffield teamed up with BRITA Vivreau having discovered the sustainable benefit...

Purchasing frameworks: providing choice and flexibility

Mike Haslin, COO of TUCO, discusses benefits and savings that can be made through using specia...

The one stop shop for catering professionals

Catch up with Nisbets post HE Show to discuss all your catering needs

TUCO appoints new Partner Advisor

Bidvest's Gayle Hunt has been appointed inaugural Partner Advisor for The University Caterer's...

Food for fall

The cafeteria is often the hub of student life at university, says Keele's Executive Chef, Pet...

Embracing diversity - optimising the Student Experience

Let us embrace the variety of students that we invite to out institutions, says The Russell Pa...

The business of learning

CUBO and UHS form strategic partnership for learning and development

TUCO pushes ahead with its vision as new leader takes helm

Matthew White, TUCO's new Chair, explains his vision for the future and his plans to continue ...

Environmental responsibility top of the agenda

Schools and Universities are tasked with demonstrating their commitment to the wellbeing of th...

Five foods for thought

TUCO Academy kicked off its Copenhagen Study Tour with a five-stop culinary jaunt around the c...

Why students can't get enough of Pret

Pret A Manger's first university shop has been open on the University of Exeter campus for jus...

University catering - can you really please everyone?

The challenges university caterers face when it comes to pleasing a variety of student appetit...

A smooth transition

We must not forget the importance of an efficient, effective and streamlined induction system,...

Feasting al fresco

Peter Walter, Keele University's Executive Chef, serves up a simple fish dish fit for an al fr...

Vivreau's Vi tap and Bottler - a successful combination

Vivreau's Vi tap is ideal for use in a self-service situation dispensing chilled still or spar...

TUCO pedals for pounds

The University Caterers Organisation raise over £12,000 in a 300-mile charity cycle

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 ...