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11th Mar 2026
Premier Foods launches new allergen-friendly Bisto Professional Bouillon range
The launch follows new research from Premier Foods, which reveals that three in five (61%) UK parents worry about undeclared allergens in school meals. While almost four in five (79%) say it’s...
11th Mar 2026
HIT Chef Academy starts The SHEF Movement to support female chefs
HIT Chef Academy says that despite progress women remain underrepresented in professional kitchens. The SHEF Movement aims to change that by sharing real stories, creating opportunities and...
10th Mar 2026
HRC Show offers chefs insight into best new products, market analysis & talent development
Co-located with International Salon Culinaire, The Pub Show, Hospitality Tech360, IFE and IFE Manufacturing, the three-day event offers public sector caterers a concentrated opportunity to source...
10th Mar 2026
Entries open for University Chef Award
Now in their fifth year, the awards continue to recognise the innovation, dedication and high standards demonstrated by teams working in university catering and hospitality. For the second consecutive...
10th Mar 2026
Williams brings multi-temperature functionality to Chef’s Drawers
This means that the drawers can be adjusted to any temperature from +4°C to -22°C, so that they can store specific food products in exactly the right conditions. Malcolm Harling, sales and marketing...
09th Mar 2026
Craft Guild of Chefs partners with Eat Wild to launch culinary competition
Entrants must be enrolled at a catering college or an apprenticeship to enter the competition. Competitors must submit two dishes using wild meat: • Dish 1: Your favourite chicken dish, but using...
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Reynolds commented: “I worked with Chris whilst I was at Wembley and he was the executive head chef at Stoke park. He would...
For young chefs aiming to earn the prestigious Craft Guild of Chefs Graduate Award, the finalist experience is so much more...
The company has launched its ‘Balanced Protein’ framework—a high-performance texturised protein solution designed to enable...
In an industry currently facing rising food and energy costs, tight margins, and ongoing supply chain pressures, Bidfood says...
For more than two decades, the Craft Guild of Chefs Graduate Awards have stood as one of the most respected stepping stones...
On 27th March the 12 competitors will complete a high‑pressure skills test and then produce a full two‑course menu...
The e-XP range incorporates several new technologies, including Free-zone Induction, Auto-refill Pasta Cookers and OptiOil...
Will Devlin, founder of Acre a group of purpose-driven restaurants in Kent, and Birchwood Taywell (Bib Gourmand) collaborated...
The six-month campaign highlights what matters most to hospitality businesses today: strong community and networks, a...
Rational says visitors to stand S210 will be able to ‘experience the cooking systems shaping professional kitchens today and...