Latest News
All News
10th Feb 2026
Norway’s fittest fish makes its culinary migration to restaurant tables
The much-anticipated Norwegian skrei season has arrived, with this exclusive whitefish available in the UK until April. Hailed for its delicate flavour and silky texture, this relative of the cod...
10th Feb 2026
Adam Handling’s Ugly Butterfly awarded Michelin star at ceremony
This is Adam Handling’s second Michelin star, following the continued success of Frog by Adam Handling in Covent Garden, which was first awarded its Michelin star in 2022. The award comes as the...
10th Feb 2026
From apprentice to future head chef: Faye’s ‘inspiring’ culinary journey
Today, she stands as a powerful example of how passion, opportunity and the right support can unlock extraordinary potential, and her story continues to inspire the next generation of Sodexo chefs...
10th Feb 2026
Joel Pennington named 2026 Gold Service Scholarship Scholar
Pennington, who works at the single-site Michelin-starred restaurant in Cumbria, was presented with the title at an event held at Claridges in London. His win highlights the depth of front-of-house...
09th Feb 2026
Chef Louise Wagstaffe launches Gluten Free Catering book
Written specifically for chefs working under pressure, the book addresses real-world challenges commercial kitchens face when serving gluten-free diners including, cross-contamination risk...
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...
More News
Taking place on the 16th November at 3:30pm, Basten will hold a Q&A session to enable interested lecturers and students to...
The survey of over 1,000 UK businesses decision makers, which was conducted by the YouGov analysis institute, found that...
Roundtable attendees included: Anita Murray, chief executive, William Murray (chair) Craig Goslin, country director, Vapiano...
Over 200 culinary students from colleges and hotels throughout Scotland joined in with the masterclass on Wednesday 11th...
John as many people know very well, had been a member since 1974, 49 years of great membership, and as we all know had the...
Plant Based World Expo attracts an audience of buyers and food and beverage professionals from across retail, food service...
Finalists showcased their skills in an intense cook-off at the University of West London under the eyes of some of the...
He took the top spot after a hotly contested final at the University of West London under close surveillance from the panel...
There are two dates available: 8th November and 17th January. The seminar will cover all of the relevant game theory elements...
Instead, Gen Z prefer using soy sauce (48%), sriracha (45%) and wasabi (17%) on their food. The survey also saw a rise in...