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09th Feb 2026
Compass Group claims attracting & nurturing talent is key to success
Our industry is all about people. It is therefore crucial that we continue to attract, nurture and retain talent to make sure we’re always driving forward. To future-proof our industry, we must...
06th Feb 2026
Final call for Craft Guild of Chefs Awards with entry deadline approaching
The reminder follows the recent launch of nominations and the integration of the awards section into the Guild’s main website, making it easier for chefs and industry professionals to submit entries...
06th Feb 2026
HRC unveils Vision Stage line-up featuring Adam Handling & Sally Abé
Built around industry feedback, HRC 2026 is designed to spark real conversation, address the toughest challenges facing the sector and deliver meaningful business connections. The speaker line-up...
06th Feb 2026
Williams launches UK’s first multi-temperature cabinets and counters
The Jade MultiTemp range offers caterers a single solution to meet nearly all the specific temperature requirements of different food types, from chill to freeze, from +8°C to - 22°C. For any chef...
05th Feb 2026
Sodexo marks 60 years with renewed focus on culinary leadership
As Sodexo enters its 60th year, the business is sharpening its focus on what has always been at its heart: food, culinary expertise and the people behind it. For six decades Sodexo has delivered food...
05th Feb 2026
Two-Michelin-Star chef Alex Dilling brings fine dining menu to Searcys
The collaboration marks the launch of Ascend – by Alex Dilling at Horizon 22. This is Horizon 22’s first-ever partnership with a Michelin-starred chef which will run for 12 months, with the potential...
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The first event, taking place on Tuesday 26th March (during HRC week) at Piano Works in London Farringdon, has been designed...
Taking place on Monday 24th June 2024, the Awards ceremony will be held at JW Marriott Grosvenor House London. The Craft...
Le Manoir opened in 1984 with chef patron Raymond Blanc OBE at the helm and since then it has been at the forefront of garden...
Scottish chef Mark Donald arrived at The Glenturret Lalique Restaurant in 2021, and the first Michelin star was awarded just...
Nottingham College received a pledge of support from Elior’s chef trainer Lucy Webb and its learning and development business...
When speaking at the Craft Guild of Chefs Business Partners Lunch, Joyner said: “We now are working hard towards the next big...
Post-Covid recovery Post-Covid, the hospitality and foodservice industry has faced many challenges rebuilding. However, we...
The report details the challenges and solutions, finding evidence that reuse schemes are working. The report suggests there...
A spokesperson for Lactalis Professional said: “We are delighted to be partnering with this prestigious event and would like...
The survey included 1,200 participants, predominantly self-described omnivores from the US and the UK. Participants were...