Business - Natasha Spencer-Jolliffe

Business, Entrepreneurship and Leadership Journalism

ConfectioneryNews.com • 28th May 2025

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 • 19th May 2025

“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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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 • 19th May 2025

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.

Urban Agriculture: A Key to Sustainable Cities or Just a Trend?

As the world grapples with a growing population, food scarcity, and waste, urban agriculture (UA) is gaining attention as a potential solution.

Researchers have delved into the food production and resource use of urban farms and gardens in the UK, France, Germany, Poland, and the US, assessing their role in sustainable agriculture.

Eating less meat can lower environmental impact

Researchers at the University of Oxford in the UK have found a positive relationship between reducing meat consumption and decreasing consumers’ environmental impact.

On 20th July 2023, scientists from the University of Oxford published their study on the link between meat consumption and climate change in the Nature Food Journal.

ConfectioneryNews.com • 19th May 2025

Can combining detection technologies prevent confectionery recalls?

According to previous data from the UK’s Food Standards Agency, confectionery has had the highest number of recalls and alerts out of any industry category.

“For example, label errors typically account for the most significant number of recalls in the UK and Europe, followed by hygiene issues and foreign object contaminations,” says Phil Brown, Sales Director at Fortress Technology Europe.

ConfectioneryNews.com • 19th May 2025

Chocolate takes centre stage at the White House Easter Egg Roll 2025

The White House’s famous Easter Egg Roll teamed up with the National Confectioners Association (NCA) to provide chocolate and candy at the event, reinforcing the role of seasonal confectionery in American culture.

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