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17th Sep 2025
Heston Blumenthal launches new menu motivated by weight loss
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 designed to retain the same impact of texture and flavour. Both menus will...
17th Sep 2025
UK restaurants support Action Against Hunger’s 2025 campaign
Participating venues invite diners to add an optional £1 to their bills, an initiative that has already raised over £4.4 million since its launch. Funds go directly to Action Against Hunger’s life...
16th Sep 2025
Lynx Purchasing says spiraling food inflation hitting Autumn menu planning
Spiralling prices on a range of food and drink staples are adding to the higher costs already facing the sector in areas such as wages and national insurance contributions. The warning comes...
16th Sep 2025
Carpigiani gears up to host Gelato Festival World Masters European Final in Italy
Following a series of regional heats held across the globe, more than 40 finalists, including three from the UK, will be competing across two days, 30th-31st October, for their chance to earn a...
15th Sep 2025
Levy releases first Climate Impact Report showcasing its progress
The report titled ‘Serving the Future: Our Journey to Sustainable Hospitality’, celebrates people, planet and progress outlining Levy’s ‘trailblazing’ work to embed sustainability into every corner of...
15th Sep 2025
Craft Guild of Chefs Summit to spotlight chefs in Armed Forces
Sewell has an extensive record of achievement in military culinary arts. As Team Captain of the Combined Services Culinary Arts Team (CSCAT), he led tri-service personnel in international competitions...
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He has mastered the art of infusing flavours from his home cuisines with international cooking techniques, presenting...
Having already supported Levy UK+I in cooking for the Indian cricket team during the England vs India test series at the Kia...
As part of Tilda’s 50th anniversary celebrations, the ‘Basmati Bonanza’ gives foodservice chefs the chance to win cash prizes...
Interesting stats at Wentworth: Average number of people for breakfast each day: 100 Average number of people for lunch each...
With chefs and hospitality professionals busier than ever, this product has launched at the ‘perfect time’ to provide...
Hosted by UK hospitality charity Springboard, the competition is supported by chefs including Clare Smyth and Tom Kerridge...
The virtual programme gives chefs living and working in Scotland’s tourism and hospitality industry the knowledge needed to...
The survey, conducted by Fourth and the Sustainable Restaurant Association (SRA), looks to access how the industry is coping...
The significant disruption to our working lives brought about by the Covid pandemic has left lasting changes to how we look...
This arrangement will see McLaughlin, head chef of the Restaurant Andrew Fairlie, contribute as a consultant for Compass...