The Government has been urged to increase the minimum wage by 3%, as it names and shames hospitality firms that failed to abide by the policy.
Source:Low Pay Commission recommends 20p national minimum wage increase
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Some of the winning chefs in the Budweiser Budvar Top 50 Gastropub Awards 2015 have shared recipes of some of their pub’s favourite dishes. Source:Top 50 Gastropub Awards 2015 : Recipe Collection Greene King has unveiled a “major re-launch” of its flagship IPA. Source:Greene King IPA gets a modern makeover The Federation of Licensed Victuallers Association (FLVA) is calling on the Government to introduce an industry helpline to provide support to licensees on the changes laid out in the statutory pubs code. Source:FLVA calls for pubs code helpline Counterfeit vodka labelled as Glen’s Vodka has been offered for sale in a number of outlets in London, the Midlands and North Scotland, the Food Standards Agency (FSA) has warned. Source:FSA issues warning over counterfeit Glen's vodka Carlsberg Group has announced its president and chief executive Jørgen Buhl Rasmussen is retiring and will be replaced by Cees ‘t Hart, currently chief executive of the Dutch dairy company Royal Friesland Campina. Source:Carlsberg appoints first non-Dane CEO Eleven hour slow-roasted brisket and roasted vegetable and wine jus from the head chef, Saul Stevens, from the Old School Bar & Kitchen, Cornwall. Source:Top 50 Gastro Recipes: Old School Bar & Kitchen – Brisket The Grafton in Kentish Town, London, has opened its own in-house kitchen after two years hosting pop-ups and third party kitchen residencies. Source:The Grafton launches in-house kitchen Head chef Stosie Madi’s recipe for saltmarch hogget and cockle pie. Source:Top 50 Gastro Recipes: The Parkers Arms – Saltmarsh hogget and cockle pie The Longs Arms, South Wraxall, Yorkshire’s head chef, Rob Allock’s recipe for Muntjac with Jersey Royals and English asparagus. Source:Top 50 Gastro Recipes: The Longs Arms – Muntjac |
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