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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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After a virtual edition in 2020 and with this year’s slogan being: ‘Back to LIVE. Back to reality’, some of the most...
It’s the turn of Benjamin Mabley who is currently working as a chef de partie at Hartwell House Hotel and Spa. He did his...
Adem is currently working at The Ritz Hotel London in the Ritz Restaurant where he is a first commis on the sauce garnish. He...
Commenting on the figures Kate Nicholls, chief executive of UKHospitality, said: “The latest official job numbers underline...
Graduate Awards finalist, Joshua Singer started working as a demi chef de partie at Artichoke restaurant in Amersham last...
What do you love most about being a chef? There are so many things I love about being a chef including the creativity, buzz...
These chefs have worked so hard to get to the final and we know they are putting in lots of work behind the scenes to try and...
British Food Fortnight is the national food celebration organised by Love British Food. The event happens every Autumn to...
The monthly report shows problems intensified throughout food and drink supply markets in July, with shortages of HGV drivers...
Essential Cuisine has been committed to supporting chefs throughout the pandemic with regular conversations and collaborative...