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

Catering & hospitality

Aramark goes green at Worcester

Aramark at the University of Worcester has been recognised for work in environmental good prac...

Global chef event for Sheffield

On 9 and 10 July chefs from around the World arrive in Sheffield for the 17th Annual Skills fo...

The green green glass

The drinks industry has been quick to capitalise on the demand for organic offerings and now m...

Full time feasts

Peter Walters, Keele University's executive chef, calms our World Cup nerves with some barbecu...

Catering with kindness

As students become more concerned about their impact on the environment; disposable catering p...

Streamlining the supply chain

Competitive advantage is created by designing menus that customers are most likely to be drawn...

A taste for success

With students demanding food that is cheap and quick without compromising on quality, the chal...

Smoke on the water

The process of smoking also adds a different dimension to taste and texture, says Seafish's An...

Aramark praise from 10 Downing St

Aramark's charitable partnership to provide clean drinking water to people in Africa has been ...

Food and the city

Staff at Harper Adams University are launching a free, online course focusing on the sustainab...

Savouries in the sun

With the hope of a flaming June, how about some €˜al fresco™ dishes? Peter Walters, Keele Univ...

Cambridge dining hall refurbished

Trinity Hall is celebrating the launch of its newly refurbished dining hall, following an exte...

Protecting our oceans ? are you on board?

The Marine Stewardship Council (MSC) is getting ready for World Oceans Day, taking place on Su...

Bringing home the gold

Compass' culinary elite stepped up to the plate at ExCeL, London, to showcase their team spiri...

Restaurant Wars joins Skills for Chefs

Aiden Byrne from the BBC's Restaurant Wars joins the line-up at the Skills for Chefs conferenc...

Top UK young restaurant team

The finalists for 'UK Young Restaurant Team of the Year 2014' have now been announced, part o...

Allotments key to sustainable farming

Soils under Britain's allotments are significantly healthier than intensively farmed soils say...

Making the most of your seafood

Seafish'€™s Andy Gray takes a look at how to check that the fish and shellfish you are serving...

Creating a coffee experience

The number of coffee shops on campus has been growing in recent years, demonstrating the popul...

Top dog on campus

With consumers experiencing increasingly hectic lifestyles, take away menu options are a growi...

Food glorious food

The first ever Bristol Food Connections festival runs from 1 – 11 May 2014 and University of...

Happy campus

Caterers must work hard to keep students on campus. We spoke to leading companies and brands t...

Russian Ribs

David Russell, Managing Director at the Russell Partnership, recalls the company's recent work...

£6bn coffee market remains buoyant

Rob Gower, Sales Director at Costa Coffee, assesses the importance of offering variety to stud...

Food show targets university caterers

The Caffe Culture show is the perfect place for university caterers who are contemplating chan...

Chefs warm up to frozen food

A new survey conducted on behalf of the BFFF has revealed that 95% of chefs and caterers are n...

Seafish launch The Seafood Guide

Seafish, the industry authority on seafood, launches the 'must-have'€™ seafood manual for chef...

Hop to it

Peter Walters, Keele University's executive chef, serves up a delicious rabbit recipe to help ...

A study in seduction

Universities today need to tempt prospective students with luxurious, innovative learning envi...

Flat - but full of flavour

Seafish's Andy Gray provides an insight into the various species of flatfish to be enjoyed by ...

At your service

University catering is changing on a regular basis. Luke Dormehl discovered the trends re-shap...

Securing the future of Fairtrade

The availability of ethical foodservice products has improved beyond recognition. James Robert...

Delivering big and acting small

Companies that start small with tailored unique products now have the ability to enter the mas...

Royal speaker for Skills for Service

The 3rd Annual Skills for Service Conference organised by The University of Sheffield will hav...

Sea store

This month, Andy Gray from seafood authority Seafish, offers some handy hints and tips on how ...

A shore thing

Peter Walters, Keele University'™s executive chef, shows us how to mix the old and the new wit...

Elior awarded top Scottish catering job

Elior UK has secured a five-year catering contract with The University of Dundee - one of Euro...

Speedy sales

Luke Dormehl spoke with some HE catering departments to find out about the revolution happenin...

Turkish ˜culinary delight

The 17th Annual Skills for Chefs Conference, to be held in Sheffield this year, will certainly...

Responsible sourcing of seafood

The UK seafood industry plays a leading role in raising procurement standards, as Andy Gray at...