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12th Feb 2026
Paulig PRO launches global range of barbecue sauces for foodservice
The range enables operators, chefs and caterers to tap into the enduring popularity of BBQ while bringing global inspiration, versatility and ease of use to menus across multiple formats and dayparts...
11th Feb 2026
Craft Guild of Chefs extends deadline for award nominations
The annual awards aim to celebrate culinary excellence and recognise exceptional talent across the whole of the UK’s chef’s industry from those just starting their careers to Michelin star chefs...
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...
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Mental Health Awareness Week runs from the 15-21st May each year and was created by the Mental Health Foundation. The...
With the Government committed to reducing UK greenhouse gas emissions by almost 80% by 2035, these findings suggest that...
In 2022, The Burnt Chef Project ‘significantly’ expanded its services by launching restaurants in Toronto as well as...
The Graduate Award is a practical and theory exam which is aimed at chefs aged under 25 who are looking to test their skills...
The 12-week figures to 19th March show that volume sales of frozen food grew by 2,572,000 tonnes, compared to the same period...
Starting in May and culminating in late September, the series of supper clubs will take place at venues in and near London...
Jestic will have exclusive distribution rights for Karakuri’s range of /FRYR automated fry lines in the UK. Jestic’s...
The showroom is accessible from anywhere in the world, making it easy for customers to explore the products from the comfort...
Aiming to inspire students to consider a career in hospitality, the event saw more than 120 young adults from around...
The three established events co-located for the first time in 2021, which provided a ‘one stop-shop’ for visitors to discover...