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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...
11th Sep 2025
Norwegian Seafood Council appoints new UK director
Stabell brings a unique blend of commercial insight and seafood industry expertise to the role. In his most recent position as head of strategy and sustainability, he played a central role in shaping...
10th Sep 2025
Craft Guild of Chefs & Eat Wild extend competition entry deadline
Following the resounding success of its inaugural year, the Eat Wild Craft Guild of Chefs competition returns for its second edition—continuing its mission to spotlight the UK’s most promising young...
10th Sep 2025
Hospitality leader Adrian Ellis to speak at Education & Training Summit
With more than 30 years of international hotel management experience, he has held senior roles at leading properties including the five-AA-star Lowry Hotel in Manchester, as well as prestigious hotels...
10th Sep 2025
Welsh chef Gabi Wilson to cook against Europe’s best in Denmark
She is one of seven Welsh competitors out of a team of 19 representing Team UK in 17 different skills at the European competition, which has attracted 600 competitors. The young chef, who works at...
09th Sep 2025
Edinbane Lodge elevates fine dining with help of Rational iCombi PRO
Edinbane Lodge is a 16th century hunting lodge that has been reimagined as a fine dining destination restaurant with rooms. It offers a seasonal tasting menu that celebrates the island’s rich natural...
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Umbrella Evolve provides training programmes that can be quickly rolled out across teams, whilst still being tailored to suit...
The scale of job losses is three times worse than estimated by the Office for Budget Responsibility, which predicted 50,000...
These new innovations complete Novameat's signature ‘Pulled’ category, providing a toolkit for food manufacturers, chefs and...
This is being achieved through a focus on the provision of nutrition information at the point of choice, recipe management...
Known for his infectious smile, love of nature and heartfelt approach to cooking, Galmiche shares stories from his journey to...
The poll shows 41% of leaders feel optimistic about prospects for their business over the next 12 months—up by seven...
McDaid’s journey in hospitality began at the age of 15, when his father encouraged him to get a job at the local Beefeater...
Entries to all 27 categories is now open with delivery of the chocolate starting on 2nd September. The Student Award category...
The bootcamp, which has just 14 spaces is available to chefs across Lancashire. It blends hands-on kitchen training with...
Slotting into the Premier and Advance family for uniformity, Hoshizaki Blast Chillers range from 18kg to 120kg in capacity...