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13th Feb 2026
Thirteen Compass chefs selected for forward with Marcus Wareing programme
Cohort six will officially start the programme next month, with the first away day taking place at Ground Up Cookery School in Devon. The ‘Forward with Marcus Wareing’ programme was named as the...
13th Feb 2026
Caterer Houston & Hawkes joins forces with chef Nicholas Balfe
Balfe, co-founder and chef director of HOLM in Somerset and a former South West representative on the BBC’s Great British Menu, will lead Best in Season a monthly spotlight celebrating a hero British...
12th Feb 2026
Tickets remain on sale for second Chairman’s Charity Dinner
This special evening will bring together some of the UK’s most respected chefs, hospitality partners, and culinary innovators to raise vital funds for Saint Francis Hospice, Havering-Atte-Bower, Essex...
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...
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With its warm, aromatic flavour profile rich in a fusion of spices, customers will be quickly transported to the souks of...
One lucky casual-dining chef team will get to go behind-the-scenes in an exclusive Aviko SuperCrunch field-to-fork experience...
Pontais commented: “The team selected the best Koppert Cress products to accompany their menu and the flavour profiles were...
This included more than £3m on a state-of-the-art sous vide system from Armor Inox. Sous vide cooking was once the preserve...
With UK hospitality operators facing an unprecedented rise in the cost of goods and energy prices shooting up, 92% of...
While inflation is set to be the main driver of growth, operators and retailers have an opportunity to support consumers...
The candidate who scored the highest mark in each section was announced as the Royal Academy of Culinary Arts Young Chef...
Vicky Enderson, chair of Judges, commented: “The teams attention to detail in respect of sustainability was exceptional and a...
Twinned with Kristiansand in Norway, Letchworth was chosen as the pilot site in the UK for Seafood from Norway to launch its...
The slices are pre-prepared, packed in a transparent pouch and stored in the freezer meaning kitchens are able to use exactly...