We are always encouraging our people to learn and develop their skills and our apprenticeships play a big part in this learning journey.
Yet there are still myths surrounding the apprenticeship sector – and training manager, Stephanie Cadogan is here to help bust them.
In celebration of National Curry Week, head chef Maegan Quinto shares her top tips on how to cook authentic homemade curry.
Fancy something different this National Burger Day? Exec chef Andrew Macleavy shares the recipe for his Thai chicken burger.
We are delighted to have extended our partnership with one of the Big Four accounting firms by launching their brand-new restaurant and hospitality offer in the heart of Belfast city centre.
As our teams return to the workplace, we caught up with Miguel Camara to find out what he’s most looking forward to in his new role as head of tea and coffee and how he sees the coffee industry changing in the future post-Covid.
As hospitality venues re-opened their doors last week, we caught up with head bartender Paulo Ferreira, to find out what he’s most looking forward to as Brigade reopens to the public and what makes his job so rewarding.
In celebration of British Tomato Fortnight, nutritionist Rosie Cadogan shares the hidden health benefits of tomatoes and why we should be using them more in our kitchens.
It’s been great to see so many chefs encouraging others to speak out when they need to, in light of Mental Health Awareness Week. Our head of nutrition and wellbeing for London, Andy Aston was recently appointed the Craft Guild of Chefs wellness ambassador, a new and important role for the Guild to support the mental health and wellbeing of those working in our industry. We caught up with Andy to find out why he took this position on the committee and what it means to him.
In light of Mental Health Awareness Week, sous chef Anthony Hart talks about his personal journey with mental health and how his involvement with The Burnt Chef Project led to him becoming a mental health and wellbeing ambassador.
Transforming your leftovers is a great way to stop food going to waste. In light of Food Waste Action Week, group manager Daryl Antwi-Safee prepared a delicious zero waste squash tagliatelle with a walnut and sage crumb and squash snaps.