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19th Sep 2025
Hospitality Action launches 3rd guide to boost wellbeing in workplaces
The third guide highlights the importance of tackling the wellbeing challenges faced by hospitality workers and has been designed to help businesses and individuals across the industry take practical...
18th Sep 2025
NCOTY & YNCOTY finalists ‘inspired’ at exclusive mentoring experience
Held at the Odney Club and the Waitrose Food Innovation Studio, the event has become a highlight in the competition’s calendar for the chefs, sponsor partners, speakers and chairs of judges. It...
17th Sep 2025
Craft Guild of Chefs celebrates rising stars as 10 chefs achieve Graduate Awards
The results were revealed at a celebratory event hosted at Fortnum & Mason on Monday 15th September, where industry leaders, mentors and supporters gathered to honour the chefs who reached the...
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...
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With styles to suit every taste and budget, customers will be ‘spoilt for choice’. Chef Works & Bragard UK are dedicated to...
The campaign, called A Fresh Approach, is being rolled out across the three core Bidfresh businesses- Direct Seafoods...
With much of the practical teaching in college kitchens and competitions disrupted these past few years due to Covid-19, the...
Stockpot: What brought you to start the Burnt Chef Project? Kris Hall: I've been working within the hospitality industry for...
The industry leaders have collectively called for a permanent reduced rate of VAT for hospitality and tourism to help them to...
Stockpot recently caught up with Sophie, who shared with us her exciting culinary journey. Stockpot: Sophie, at the age of 20...
Combined sales were 130% higher than in September 2019, when businesses were trading as normal and 35% higher in September...
This year’s NCOTY winner finally got to celebrate on October 21st at a VIP red-carpet premiere at the Everyman Broadgate...
Cornish took the title by serving up an impressive menu of Scotch broth served with a spelt bread and celeriac purée, fish...
The state of the art physical and online hub is due to open in 2023 and it will train people in a range of disciplines...