ConfectioneryNews.com

The better-for-you candy conundrum: Big potential, slow uptake

The latest State of Treating Report 2025 from the National Confectioners Association (NCA) reveals that, despite economic pressures, US consumers are still making room for indulgence.

The Staff Canteen

“It feels like my home kitchen” — Stuart Ralston, Chef and Owner of LYLA: “It feels like my home kitchen”

As you can imagine, Stuart has a packed and varied role across his family of four restaurants. But it’s his fine-dining eatery LYLA where Stuart spends his days, bringing a taste of Scotland to its capital as its head chef.

The Staff Canteen

Luigi Cagnin Food and Beverage Op Manager The Ritz: "We are responsible for someone else's happiness”

Part of the fabric of the world famous Ritz Hotel London for almost two decades, Luigi first embarked on his journey at the fine dining venue in 2005, working up to his current position.

As food and beverage operations manager, Luigi oversees the daily operation of the food and beverage outlets.

The Staff Canteen

Amy Stoyel, Head Pastry Chef at Gouqi: “I strive every day to make my section a place of support and understanding”

When Amy Stoyel first started out as a pastry chef, her number one goal was to become the head pastry chef. Now, as head pastry chef at fine dining venue Gouqi, Amy has achieved this goal.

The Staff Canteen

To stay busy consistent and relevant - Robert Taylor : “To stay busy, stay consistent and stay relevant”

Talking about how he decided on the name Tallow, Robert confirms, “There were lots of names flying about”. A last-minute suggestion, which has since become synonymous with the head chef’s food style caught his attention — and Tallow stuck.

“The idea behind it suits my style of food, which is quite rich, quite indulgent,” Robert continues.

The Staff Canteen

Janis Muzikants Restaurant 1890 by Gordon Ramsay: “Working in hospitality involves hard work, spirit and soul”

When The Staff Canteen sat down to speak with Janis, it soon became clear that when it comes to bartending, being the very best at what you do is far more than making a cocktail.

The Staff Canteen

A warm welcome & a big smile are a great start - Xavier Brette

“Meeting different people every day”, Xavier Brette, General Manager of Winteringham Fields, says on what inspires him to pursue and excel in a career in hospitality.

“Getting to know people and building a relationship is great, and then you have your team, who is always there to support you and make you laugh,” Xavier relays.

The Staff Canteen

Tom Hanlon Restaurant Manager Northcote Hotel: “Skills can be taught, but that attitude to succeed and better yourself comes from within”

“Although it might sound cheesy, it’s my team and peers’ dedication and desire that inspires me every day,” Tom Hanlon, Restaurant Manager at Michelin-starred Northcote Hotel and Restaurant, told The Staff Canteen when we sat down for a chat about his culinary career to date.

The Staff Canteen

Oliver Kaviani, Restaurant Manager, Joro Restaurant, Sheffield: “The vision has always been to create an inclusive restaurant”

“Situated in a shipping container, there isn’t a physical divide between the front and back of the house, so I’ve always been exposed to watching our kitchen team work,” says Oliver.

Learning a lot from chef-patron Luke French and many other chefs at JÖRO over the years, through developing his organic and deepening understanding of ingredients, flavours and pairings, Oliver now naturally transfers this knowledge into the restaurant’s drinks development and pairings.

The Staff Canteen

Hannah Robinson, Head Pastry Chef for Fine Dining, Hospitality and Retail for Goldman Sachs at BaxterStorey: “Staff wellbeing and mental health in the catering industry should be focused on to ensure

Accomplishing many pinch-me moments, Hannah Robinson, Head Pastry Chef at Goldman Sachs, for BaxterStorey, puts becoming a mental health first aider and champion of better understanding and wellbeing in hospitality, as one of her proudest.

The Staff Canteen

Francesco Mannino Pastry Chef Pan Pacific London

Mention early childhood memories of cooking to Francesco, and it’s his grandmother who first comes to mind, sparking joyful moments of nostalgia and aspiration in the kitchen. “She taught me lots of tricks and tips which inspired me to become a chef,” Francesco says.

The Staff Canteen

Clare Ratcliffe: 'A good service is poetry in motion'

Clare’s entry into hospitality and the world of fine dining was an accidental one. A story shared with many of her peers, Clare fell into the profession by chance with a part-time job.

The Staff Canteen

Jesse Wells head chef of Terroir Tapas in Dorset: “I still remember telling a whole room that my dish was inspired by McDonald’s”

“I often shock customers with what inspires me,” Jesse Wells, Head Chef of Terroir Tapas, shares. Pomp and circumstance surrounding food is not his go-to. “I don’t like dishes that look incredibly pretty, and then you eat them, and they’re a huge letdown.”

Aesthetically pleasing, sure, but for Jesse, it’s all about taste. “It does have to look good to a certain point, but not if it’s going to mess you up with flavour”.

The Staff Canteen

Nicolas Rouzaud: "My greatest professional achievement has been the opening of The Connaught Patisserie"

Nicolas grew up in France, spending much of his early childhood in traditional Toulouse bakeries during the summer months off from school.

Since the very beginning of Nicolas’ culinary life, it is the natural world that he has drawn the most intrigue and influence from. “Nature and the changing seasons inspire me the most creatively,” says Nicolas.

The Staff Canteen

Sara Giuntoli restaurant manager of Michelin-starred restaurant Simpsons in Birmingham: 'I would encourage anyone to push themselves out of their comfort zone'

For two decades, Sara has lived out her passion. “I started in hospitality when I was 14, and it’s always been my dream job.” And with it comes a humble and noble aim: “I was inspired to work with people and to make them happy.”

The Staff Canteen

Ollie Bridgwater, Executive Head Chef, Gilpin Hotel: “It’s an inspiring place for me and the team to be”

Ollie’s role as executive chef is to oversee all of Gilpin Hotel & Lake House’s food operations, but mainly to head up the Gilpin Hotel’s Michelin Star venue SOURCE, renamed from HRiSHi, that it launched in February 2023.

The Staff Canteen

International Women's Day 2024

Gender equality is a global priority that needs to be shared at all levels in hospitality. Efforts by the United Nations (UN) have enhanced this by embedding gender equality into their 2030 Sustainable Development Goals.

Today, though, the world is not on track to achieve gender equality by 2030. In fact, at the current rate, it will take 140 years to achieve equal representation in workplace leadership.

Child-appealing packaging in Canada linked to low nutrition

In the research study, scientists analysed the relationship between the nutritional quality and packaging power of Canadian food and beverage products aimed at children.

The study, released on the 3rd May 2023, was published in PLOS One, a peer-reviewed journal community that strives to advance science by democratising access to rigorous research.

UMass Amherst Study: Dried fruit tops list as most nutritious fruit snack

Are you reaching for the healthiest fruit snack in the grocery store? According to a new study by the University of Massachusetts Amherst, dried fruit might be your best bet.

People living with obesity worldwide surpasses one billion, global analysis suggests

Research findings by the  Imperial College London School of Public Health and World Obesity reveal the drivers behind the rising number of people around the globe living with obesity, prompting calls for an ever-more urgent and holistic response.

New guidance on lowering nutrition deficiency in Tanzania

As we celebrate World Health Day, a research study publishes new recommendations for reducing nutrient deficiency and gender inequality in accessing better nutrition in the East African country.

How to avoid pseudoscience in food and nutrition research

Understanding how to identify and avoid predatory journals helps researchers and students ensure their reading materials are a legitimate source of scientific information.

Food industry professionals, researchers and consumers receive considerable information on food, nutrition and health.

Researchers discover low-calorie sugar sweetener production method

Partnering with the Mars Advanced Research Institute, scientists at the University of California, Davis, uncover a new production method for low-calorie sugar substitutes, such as allulose, opening up new formulation opportunities.

Food substitutions can benefit climate and health

Diet swaps can reduce carbon emissions and improve health, a recent study finds, providing sustainable and nutritional insights and spurring action in the food industry.