Introducing, project SUSTAIN

NCASS is part of the Erasmus+ project, Stimulating Healthy Food Service Innovation (SUSTAIN), working with...

Live events now able to go ahead in France with under 5k people

Indoor gigs and events with under 5,000 people in attendance and social distancing measures in...

Employers now paying 10% furlough

As of this week, businesses including pub operators and independents will have to pay 10%...

Saffron Catering launches new online catering service

  Swadlincote-based corporate catering specialist & NCASS member, Saffron Catering, has launched a new online...

An interview with Bob Fox

In our last webinar: Tackling Tough Times & Winning, we caught up with chairman and...

How Food Trucks are Revolutionising Dining

In New York, an investment banker gets tired of finding no well-priced lobster rolls and...

Caterer Spotlight: Bapman & Hoggin’

We caught up with Leslie and Aaron from family run, hog roast and live events...

Same Storm, Different Boats

by Mark Laurie It is hard to imagine living through an historic global shift, but...

‘WFH’… the new normal needs a new solution

Opinion Piece – Mark Laurie, NCASS Pre-covid, 16% of the UK workforce, did so from...

Recipe: Dick’s Smokehouse Pit Beans

If you like your meat low ‘n’ slow then the awesome crew at Dick’s Smokehouse...