So what makes Parmigiano Reggiano so special? Legendary Italian chef Gennaro Contaldo knows. Last month we co-hosted a brilliant event with the Parmigiano Reggiano Consortium at Westminster Kingsway College in front of a packed audience of WKC students and up-and-coming chefs in our own Countertalk ...
In a world plagued by phones pinging 24/7, and an industry which never sleeps, what happens to us and to our work when we never switch off? Most of us know what happens, because it’s our daily (and ...
We’ve been speaking a lot recently about the power of giving our teams proper notice with our rotas. Why? Because we’re concerned. According to a recent survey ...
While we each focus on our individual corners of the industry, it’s easy to forget the bigger picture: hospitality employs a significant portion of the workforce – a staggering 2.7 million people, or roughly 8% of the UK’s total. ...
I've been speaking with a lot of people in Management roles lately, and the consensus? It's tough out there. From struggling to fill vacancies to watching the big boys flaunt fancy perks, ...
We know that the year ahead is set to be another testing one for hospitality. The now-familiar challenges of fluctuating ingredient prices, staff shortages and cost of living crisis may feel a little less pressing than at the beginning ...
We hear it all the time: “Young people just don’t want to put the work in anymore” on one side, and on the other “we just won’t put up with this s**t anymore”. It can seem as though generational ...
