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...

Winners of British Street Food Awards’ Central Heats revealed

The Central Heats of the British Street Food Awards took place in Nottingham last weekend,...

Rip it up and start again?

As we begin to see some light at the end of the tunnel of the...

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...

Blast off for the 11th British Street Food Awards in Nottingham

We’re thrilled that the British Street Food Awards have officially kicked off today for the...

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...