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Event: HRC 2024

Hotel Restaurant and Catering 2024 returns to ExCeL London on 25th to 27th March.

HRC interview

We get a peak behind the scenes courtesy of Jo Farish, event manager for organisers the MontGomery Group. HRC return from 25th to 27th March.

StrEATFood Awards interview

We catch up with Lewis Woodcock of Amadeus, whose Vietnamese classic made the final in 2022.

Desert island dishes

What are the caterers’ favourite foods?

Industry expert: Feeding the forces

Tom Laskey, marketing director for government for Sodexo UK and Ireland, shares his insight into the future of military dining, and how the current trends for flexible, fresh food choices and tech-based delivery will shape service provision.

UKHospitality: Vacancies filled

Kate Nicholls, chief executive of UKHospitality, reflects on some recent actual good news, and looks forward to the industry body’s forthcoming Workforce and Skills Event.

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People

Howells joins Foodbuy

He is the new commercial director.

BM launches new benefits package

The programme includes enhanced partner leave.

Burnt Chef hosts second gala dinner

More than 360 people from across hospitality attended.

Sommerville joins Social Mobility Commission’s EAG

New hospitality mental health tool launched

20% of workers needed to take time off due to poor mental health.

Apprenticeships change to help hospitality

The government has increased the amount of funding.

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White in at Goodwood

Feb 16, 2022

Goodwood has announced that its new estate group executive chef is Alan White. He has swapped the Grand Hotel in Brighton’s seafood for the organic herd at the Goodwood Estate, near Chichester, West Sussex.W

White will oversee dishes served at the Goodwood Hotel, Farmer Butcher Chef, The Kennels and Hound Lodge, along with afternoon tea at the House, meetings and events. In addition, Alan he will be responsible for the menus designed to heal people’s gut health during the new five-day, residential Goodwood Health Programme.

White said: “I always strive to push myself with new culinary challenges. There are so many opportunities to be creative at Goodwood, while staying true to its heritage.

“I am looking at innovating new ways to use the estate-reared organic meat and produce along with the best locally-sourced ingredients in a such beautiful countryside setting. I can’t wait to put my own stamp on dining experiences for Goodwood’s guests and I’m looking forward to the large-scale meetings and events we have planned in 2022.”

White in at Goodwood

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