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11th Feb 2026
Compass Group publishes new sustainability strategy ‘Our Planet Promise’
The strategy builds on measurable progress already made across the business, including reductions in greenhouse gas emissions, improvements in waste management, more responsible sourcing of...
11th Feb 2026
Synergy Grill Technology prepares for eXperience day demo events
Six of these events are taking place in March, with locations covering Glasgow, Great Yarmouth, Telford, London, and for the first time in the brand’s history the Isle of Wight and Guernsey. Synergy...
10th Feb 2026
National Chef of the Year 2026 opens for entries as Craft Guild of Chefs unveils sustainability-led brief
Building on its reputation for inspiring excellence and shaping the future of British gastronomy, the Craft Guild of Chefs has revealed its new brief for 2026. It was created by new chair of judges...
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...
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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...
The Chefs’ Forum connects ‘some of the UK’s finest culinary talents’ with colleges across the country to help ‘inspire’ the...
Synergy has been the grill of choice since the competition began in 2015. The Craft Guild of Chefs business partner has...
While nutritional data about calories, sugar, fat and salt content is now common, the ‘Food Insights Report’ indicates that...