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05th Sep 2025
Gosset Matchmakers competition unveils five finalist teams
This annual contest pairs emerging chefs and sommeliers, challenging them to create a dish that this year harmonizes with Gosset Grande Réserve Champagne. Philippe Antony from Champagne Gosset said:...
03rd Sep 2025
74 Charlotte Street by Ben Murphy to open this autumn in Fitzrovia
Nestled in the heart of Fitzrovia, this modern restaurant will be home to former Craft Guild of Chefs National Chef of the Year winner Ben Murphy. Born and raised in London, Murphy’s career spans the...
03rd Sep 2025
Craft Guild of Chefs unveils heritage-inspired badge refresh
The Craft Guild of Chefs began its journey in 1885, initially known as the Universal Cookery and Food Association, then on 25th July 1958 dropped the ‘Universal’ to became just the Cookery and Food...
03rd Sep 2025
Compass One’s Cuisine Centre achieves Green Kitchen Standard certification
The certification, awarded by the Soil Association, recognises caterers that are taking positive steps to sustainably manage energy, water and waste. The Soil Association aims to ‘transform’ the way...
03rd Sep 2025
Culinary icons join forces for Hospitality Action’s Winter Chefs’ Dinner
Eight chefs will collaborate on two tasting menus, with each curating a unique course showcasing fine dining excellence. The chef line-up includes Tom Kerridge, Daniel Clifford, Henry Harris, Karan...
03rd Sep 2025
Heston Blumenthal calls for more action to save British pubs
The Great British pub, a cornerstone of community life for centuries, is under threat from rising costs and shifting social habits, pressures that have seen them shut at a rate of more than one per...
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Why did you decide to enter the Graduate Awards? To prove myself of what I am capable of achieving, to build up confidence...
The Craft Guild is offering members a choice of three different packages for those wanting to take part in this prestigious...
This target, together with the target to reduce greenhouse gas emissions from the industrial operations by 70% by 2030, has...
Classically trained but undefined by any particular style, Larry offers a cuisine that is an homage to his travels and...
Mulcahy, food innovation & sustainability director at Sodexo UK & Ireland, said: "It is truly an honour to become chairman of...
The Scholarship is open to young people working full-time in food and beverage service at hotels, restaurants, catering...
Compass is now an ‘Employer Partner’ and will support the ‘Have a Go’ sessions, offered to young people aged 16-29-years-old...
The competition theme is ‘Classical Innovation’ and the judges are asking teams to create a three course menu taking...
This is the first restaurant founded by Le Cordon Bleu-trained Assem Abdel Hady and Andres Bernal, which originally opened in...
This includes six people who have been with Williams for 20 years, four for 30 years and three people who have reached 40...