All Training articles
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News
Bakery suppliers take steps to improve allergen awareness and safety
Country Choice appoints allergen awareness ambassador to help retailers improve allergen management while Bakkavor reaffirms its support of the Natasha Allergy Research Foundation
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News
Cornish Pasty Week 2024 raises £20k to inspire cooking among school kids
Funds donated by participating Cornish pasty makers will help pay for cookery sessions at local schools and food-related field trips
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Interview
Lesley Cameron reveals her plans for Scottish Bakers
Six months into the job, Lesley Cameron sits down with British Baker to talk strategy, recruitment, and why people are the lifeblood of the baking industry
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News
Baker & Baker teams up with Stronger Together on labour practices
Sweet bakery supplier is now a business partner of the global not-for-profit organisation that aims to reduce labour exploitation across the supply chain
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Interview
Rising star: bakery apprentice Jordan Skeet on how the industry changed his life
Rising Star Award winner and Bread Source baker Jordan Skeet on his life as a bakery apprentice and how it has changed his life
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Opinion
How to run a zero-waste bakery café in five simple steps
Waste management expert shares the processes that can help ensure 90% of a foodservice operator’s waste is reused, recycled and diverted from landfill
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News
Dawn Foods welcomes newest student ambassador
UCB student Lucy Liszewski, 22, will join application chef Robin Loud to create new bakery recipes using Dawn’s ingredients
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News
Tributes pour in for beloved bakery veteran Jean Grieves
During her lengthy career, Jean worked at Sheffield Polytechnic and then Tameside College, also taking on roles for various trade bodies in the industry
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News
Oven supplier Unox declared a ’Great Place To Work’
The Great Place To Work certification scheme recognises workplaces that ‘go above and beyond’
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News
Inclusivity, training, and growth: key messages from the BSB 2023 autumn conference
Growing your business was the theme of the conference which saw speakers from across the supply chain discuss how they have achieved growth in recent years
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News
New e-book gives guidance on supply chain resilience
Campden BRI has published a free-to-download document looking to help food firms be better prepared for supply chain disruptions
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Interview
What do students and trainees want from the baking industry?
Lucas Fussnegger, president of the Alliance for Bakery Students and Trainees, speaks with British Baker about what the industry can do to attract talent, and reveals details of the ABST’s new event
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News
Meet the Employer of the Year finalists for 2023
Finalists in this category offer opportunities and empower their staff to develop their skills, while offering a good work/life balance
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News
Meet bakery’s Rising Star Award finalists for 2023
Tenacious, skilled, and passionate are three words which sum up the Rising Star Award finalists for 2023
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News
Campden BRI creates e-book to help food firms manage allergens
The research association has released a free-to-download guide billed as essential reading for food and drink professionals
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News
Macphie’s Employee Trust scheme marks 40th year
Funding initiatives from the trust have helped support past and present staff of the Aberdeenshire-based ingredients supplier
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News
Jones Village Bakery grants scholarship to food student
19-year-old rising bakery star Maia Larks has won a £3,000 bursary and a 12-month placement with the NPD team at the Wrexham-based firm
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News
Head baker awarded over £15k at employment tribunal
Leakers Bakery was ruled to have not communicated warnings prior to dismissal effectively with its employee, who had a limited grasp of English
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News
FSS launches advanced allergen training for businesses
The interactive online training tool will help bakery businesses get a better understanding of food hypersensitivities and the legal requirements
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Opinion
Scottish Bakers dismayed at delay to apprenticeship funding
A delay in confirming funding for new apprentices in Scotland could impact learners and businesses alike, according to Scottish Bakers