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Catering & hospitality

Durham gets catering revamp

Restaurant Design Associates (RDA) works with Durham University to design new catering areas w...

A right, royal canapé competition

Students are being given the chance to create the canapés for the Craft Guild of Chefs 50th an...

Student living by Sodexo

With the sharp increase in university fees, student expectations of facilities and services at...

Contract and expand

Sometimes creating an effective catering department within a UK university is an outside job, ...

A fresh start

Peter Walters, Keele University's Executive Chef tells us how to kick-start the New Year by re...

Skills for Chefs 2015 dates announced

Dates for the annual Skills for Chefs Conference have now been announced with an exciting line...

Food science boost for QMU Edinburgh

The first Scottish Centre for Food Development & Innovation has launched at Queen Margaret Uni...

The world is your oyster

Tantalise your taste buds with some delicious oysters, says Andy Gray, Trade Marketing Manager...

'Tis the seasoning

Peter Walters, Keele University's Executive Chef, time travels to serve up an alternative to t...

Stuff the turkey this year

Professor David Russell, Founder and Chairman of the Russell Partnership, asks if the traditio...

Tantalising tips for a veggie Christmas

Alex Connell, tutor at the Cordon Vert cookery school, shares his tips on how to prepare the p...

A masterclass with Wayne Collins

University Hospitality Seminars (UHS) announces masterclass with 'British Cocktail King' Wayne...

Eco-friendly on the menu

Age-old dining customs embraced eco-friendly alternatives at the 2014 Environmental Awar...

Viva la revolución

International cuisine is crucial to menus these days, but perhaps not for the reasons you'd ex...

Turkish delights

Peter Walters, Keele University’s executive chef takes our taste buds further afield with so...

The raw impact of food

According to Professor David Russell, a raw food diet is the fastest food option you can consu...

The London buzz

Limited edition honey, produced by Aramark-sponsored bees, has gone on sale at the University ...

Bronze award for Aramark

Aramark teams scoop three university Food for Life Catering Marks at Salford, Worcester and Se...

Is cash still king on campus?

Steve Simmons from the University of Birmingham explains how cashless payments are adding up o...

lunch! 2014 - register now for free

A record number of catering managers have now registered for lunch! 2014 at the Business Desig...

A little something different

Andy Gray, Trade Marketing Manager at Seafish, looks at expanding our tastes when it comes to ...

International flavour at Skills Conference

The annual Skills for Chefs and Skills for Service Conferences held in Sheffield showcased int...

Originality, value and speed

Peter Taylor, Strategic Development Director at Sodexo Education, looks at the latest innovati...

Foraging on the increase

Research by a final year Harper Adams University student has found that foraging for food is b...

Healthy thinking

Luke Evans finds out why healthy eating has become an indelible part of higher education cater...

Alcoholic animals

The alcohol culture around the world is supremely buoyant but each generation is being exposed...

Terrific Terrines

Peter Walters, Keele University's executive chef, serves up a seasonal alternative for a summe...

Lancaster makes Food for Life history

Lancaster is the first university in the country to be awarded two prestigious Gold 'Food for ...

Gold Standard award for UWTSD

The University of Wales Trinity Saint Davids is the first UK university to achieve a Soil Asso...

WATCH: Russell Partnership at CUBO

The Russell Partnership team spoke to UB at this year's CUBO conference at Royal Holloway, Uni...

Skills for Chefs award top menu

Stoke By Nayland Hotel are winners of UK Young Restaurant Team of the Year 2014 at this year's...

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 ...