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04th Feb 2026
The Clink Restaurant at HMP Brixton unveils winter menus
From roasts to vegetarian dishes, guests can enjoy comforting and high-quality food crafted by The Clink’s trainee chefs. The Clink is a public restaurant located within Brixton Prison, where people...
04th Feb 2026
Foodservice price inflation accelerates in December as festive demand peaks
This upward month-on-month movement marks a ‘significant acceleration’ in inflation to close the year. It was driven by high demand for many items in the run-up to Christmas, as well as persistent...
03rd Feb 2026
Craft Guild of Chefs Wellness Event to explore building healthy relationship with food
The free-to-attend event will be led by Emily Priddis, founder of Quiet Mind Coaching and author of ‘The anti-diet guide to health and weight management’. She is a health and life coach with a passion...
03rd Feb 2026
NCOTY winner Danny Young describes ‘whirlwind’ experience of winning competition
When asked to describe the feeling of winning the prestigious competition, Danny said: “It has been a whirlwind. It has been an amazing couple of months, going back to the team and celebrating as...
03rd Feb 2026
Zonal unveils key hospitality consumer trends for 2026
More than two thirds (69%) of consumers agree that pubs, bars and restaurants play an important role in their communities. Hospitality venues make vital human connections and 67% of consumers agree...
03rd Feb 2026
Springboard reveals 2026 Awards for Excellence shortlist
Winners across 18 categories will be revealed on Thursday 30th April 2026 at Park Plaza London Riverbank, bringing together hospitality operators, suppliers, and supporters from across the industry...
More News
The third guide highlights the importance of tackling the wellbeing challenges faced by hospitality workers and has been...
Held at the Odney Club and the Waitrose Food Innovation Studio, the event has become a highlight in the competition’s...
The results were revealed at a celebratory event hosted at Fortnum & Mason on Monday 15th September, where industry leaders...
The Mindful Experience will be a version of the Fat Duck’s ‘Journey’ menu, scaled back in terms of the size of the dishes but...
Participating venues invite diners to add an optional £1 to their bills, an initiative that has already raised over £4.4...
Spiralling prices on a range of food and drink staples are adding to the higher costs already facing the sector in...
Following a series of regional heats held across the globe, more than 40 finalists, including three from the UK, will be...
The report titled ‘Serving the Future: Our Journey to Sustainable Hospitality’, celebrates people, planet and progress...
Sewell has an extensive record of achievement in military culinary arts. As Team Captain of the Combined Services Culinary...
Stabell brings a unique blend of commercial insight and seafood industry expertise to the role. In his most recent position...