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Catering & hospitality

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...

Feeding tomorrow'™s city

An event set up by UWE Bristol's Collaborating Centre for Healthy Urban Environments and partn...

A fair deal for all

The Fairtrade movement continues to gain momentum across the higher education sector. Hannah O...

Helping students stay healthy

The Compass Group UK & Ireland is raising health awareness with the support of Flora Buttery i...

Cooking up a storm at UCB

University College Birmingham Students€™ showcase their products for AVA'€™s 2014 'Culinary Pr...

Sodexo picks up UCL catering contract

Major services company Sodexo has won a deal to provide retail catering and hospitality servic...

A new year sustainable revolution

Reports from the Marine Stewardship Council show that university caterers are increasingly int...

Cheap as chips

University Business explores the important issue of cooking on a budget for students and unive...

The wonder of Shellfish

Shellfish are a worthy addition to any menu. Andy Gray from Seafish, takes a look at a few of ...

Celebrate chip week 2014

Chip week provides the perfect opportunity for pubs, restaurants and catering outlets to highl...