People
The People section on Catering Today highlights the leaders, teams, and professionals shaping the UK hospitality and catering industry. It features executive appointments, career moves, leadership insights, and profiles of influential figures across restaurants, pubs, and catering businesses. With coverage of workforce trends, recruitment, and management strategies, Catering Today provides hospitality professionals with updates and inspiration from the individuals driving innovation, growth, and excellence across the sector.
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Oct- 2018 -17 October
Technology at the table ‘feeds restaurant profits’, report finds
Consumers’ use of mobile devices to improve their restaurant experiences has risen sharply in the last quarter and this trend is set to continue, according to the latest GO Technology report from Zonal and CGA. Ordering takeaways and food deliveries has shown the biggest leap from 12% to 17%, followed…
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15 October
Koffmann & Mr White’s opens at the Abbey Hotel in Bath
Koffmann and Mr White’s, the new French English brasserie at the Abbey Hotel in Bath, has opened its doors to the public for the first time. The restaurant is the first venture between the chefs Pierre Koffmann and Marco Pierre White, and will be serving simple, affordable, French and English…
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5 October
Gino D’Acampo officially launches My Coffee & Deli Bar
Italian celebrity chef Gino D’Acampo has visited Manchester today (Friday 5 October) to officially launch his first My Coffee and Deli Bar. The new Italian fast-casual dining offer, which is located on the ground floor of his Pizza and Prosecco bar in fashion retailer Next, is the chef’s third venue…
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4 October
Workers from McDonald’s, Wetherspoons, UberEats, TGI Fridays and Deliveroo hold demonstration
Workers from McDonald’s, Wetherspoons, UberEats, TGI Fridays and Deliveroo are holding a demonstration in Leicester Square from 11am, with some workers on strike. GMB Union regional officer, Steve Garelick, said: “The continued attacks made on workers from rate reduction without consultation to gratuities being hived off show that there is…
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Sep- 2018 -26 September
New award created in memory of tragic Masterchef semi-finalist
The Craft Guild of Chefs has introduced a new award created in memory of MasterChef: The Professionals semi-finalist, Matt Campbell, who died running the London Marathon in April. Next week the Craft Guild of Chefs will reveal the winner of The National Chef of the Year award and when judging…
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25 September
Michelin-starred restaurant hit with backlash from villagers over expansion plans
A Michelin-starred restaurant in County Durham has been hit by a backlash from locals who claim the restaurant’s traffic makes them “prisoners” in their own homes in an objection letter to Darlington council. The Raby Hunt restaurant, the only Michelin-starred restaurant in England’s north east, plans to combine the restaurant…
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25 September
Bibendum’s Claude Bosi recognised at AA Hospitality Awards
Bibendum chef patron Claude Bosi was among some of the people and establishments acknowledged at AA Hospitality Awards which celebrated its 21st year. The ceremony was held at Grosvenor House in London and hosted by TV presenter Claudia Winkleman. Bosi was given the Chef’s Chef award, chosen by his peers…
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24 September
Hospitality sector found to have highest number of underpaid staff
The hospitality sector was estimated to have the highest number of staff who were paid less than minimum wage, accounting for 54,000 jobs. This is according to a report by HMRC as part of the government’s investigation and initiative to clampdown on employers underpaying their staff. The retail sector came…
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21 September
Ross Chatburn appointed head chef at Oddfellows On The Park
Hospitality group Oddfellows Hotels has appointed Ross Chatburn as head chef at the Oddfellows On The Park hotel. Chatburn joins the team at the park side boutique hotel from Hotel Gotham in Manchester, where he held the reins for over three years, and will head up the entire chef operation…
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21 September
Food-to-go market growing three times as fast as on-premise spend
The food-to-go market has become one of the fastest growing segments of Britain’s out-of-home (OOH) foodservice industry, as Britons increasingly eat pre-prepared food and drink on-the-go. Latest figures from global information company, The NPD Group, showed that off-premise consumption (excluding delivery and drive thru) was growing while on-premise was shrinking.…
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