Chancellor’s statement 24.09.20

N.B: The below is a working document and we will add more information and guidance...

Beef Brisket à la Maldon Salt!

Beef brisket the king of the shredded meats. This slow cooked, soft, sweet and smoky...

Hospitality rules & the Birmingham, Sandwell & Solihull lockdown

As you will know, the Government have placed additional lockdown measures in Birmingham, Sandwell and...

“You can’t have festivals with social distancing. You mass test,”

This week we heard evidence from high profile industry figures in events give evidence on...

Introducing, project SUSTAIN

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

Now is the time to be bold- change is here.

“You’re in business to make money. I’m in it to make history” Mark Laurie  Last...

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...

We need your help – call for member experiences

Hearing your stories and sharing your experiences with other members is invaluable  – we get...

NCASS Mark Laurie on Midlands Today, Evening News

Mark Laurie talks to BBC Midlands about the impact of COVID-19 on the hospitality /...