A new emerging trend is foraging for foods that can be used imaginatively to create new flavours, all whilst being sustainable and environmentally conscious. Searching and collecting for your own foods sounds idyllic, however it requires the utmost creativity from the chef to utilise what is harvested and produce a dish with complimentary flavours.

Bournemouth based disability training charity The CRUMBS Project (Crumbs) has been awarded Disability Confident Leader status by the Department for Work and Pensions.

Are university degrees now meritless and undervalued by employees? Previous generations looked at higher education as a major investment which was highly valued by both society and employees.

Technology is here. And it is here to stay. But how is it impacting Food Service? How are companies using technology, and what are the views and opinions at the coal face?