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04th Feb 2026
Final call for Craft Guild of Chefs Awards with entry deadline approaching
The reminder follows the recent launch of nominations and the integration of the awards section into the Guild’s main website, making it easier for chefs and industry professionals to submit entries...
04th Feb 2026
The Clink Restaurant at HMP Brixton unveils winter menus
From roasts to vegetarian dishes, guests can enjoy comforting and high-quality food crafted by The Clink’s trainee chefs. The Clink is a public restaurant located within Brixton Prison, where people...
04th Feb 2026
Foodservice price inflation accelerates in December as festive demand peaks
This upward month-on-month movement marks a ‘significant acceleration’ in inflation to close the year. It was driven by high demand for many items in the run-up to Christmas, as well as persistent...
03rd Feb 2026
Craft Guild of Chefs Wellness Event to explore building healthy relationship with food
The free-to-attend event will be led by Emily Priddis, founder of Quiet Mind Coaching and author of ‘The anti-diet guide to health and weight management’. She is a health and life coach with a passion...
03rd Feb 2026
NCOTY winner Danny Young describes ‘whirlwind’ experience of winning competition
When asked to describe the feeling of winning the prestigious competition, Danny said: “It has been a whirlwind. It has been an amazing couple of months, going back to the team and celebrating as...
03rd Feb 2026
Zonal unveils key hospitality consumer trends for 2026
More than two thirds (69%) of consumers agree that pubs, bars and restaurants play an important role in their communities. Hospitality venues make vital human connections and 67% of consumers agree...
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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...
The free, face-to-face event will bring together experts from AHDB and its insight partners to explore the latest consumer...
During this event, Uddin will demonstrate the capabilities of the iVario Pro bratt pan and the iCombi Pro combi oven...
The Hospitality Graduate Apprenticeship Programme is launching this September. The work-based programme is designed to create...
Rossato brings over 25 years’ experience in the foodservice industry with him, including a period working as a chef for...
Steeped in 600 years of history and reimagined under the creative vision of Heston Blumenthal OBE, the pub blends heritage...