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22nd Jun 2026
Caterer Searcys explores more climate-conscious approaches to cuisine
As part of this initiative, the company is drawing attention to an often-overlooked yet highly versatile ingredient: mushrooms. At the end of June, Searcys will bring together senior staff and chefs...
18th Jun 2026
William White Meats launches ‘innovative’ beef & mycoprotein range into Brakes
The UltiMeat range has been developed to help foodservice operators meet growing demand for lower-carbon, cost-effective menu options without compromising on flavour, texture or kitchen performance...
17th Jun 2026
Clawson Farms Supports 2026 British Culinary Championships
A popular annual event, the British Culinary Championships is seen as a valuable platform for all chefs, especially for student chefs wanting to get their first taste of competition experience. This...
17th Jun 2026
Association of Pastry Chefs continues culinary competition in honour of Murray Chapman
Young chefs aged 23 and under (on the finals day of 4th November 2026) have been invited to register for this highly regarded competition which celebrates the intricate art of pastry. Whether you are...
16th Jun 2026
Nestlé Professional crowns 2026 Toque d’Or champions
Nathan Derek Short from City of Glasgow College has been crowned back-of-house (BOH) champion and Declan Sloan from Ayrshire College from has taken the front-of-house (FOH) title. The winners were...
15th Jun 2026
Craft Guild of Chefs unveils 2026 awards night photographs
The Craft Guild of Chefs Awards night aimed to celebrate culinary excellence from across the sector. Among the winners were Lisa Goodwin-Allen, Tom Brassington from Restaurant Associates, Will Torrent...
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He has mastered the art of infusing flavours from his home cuisines with international cooking techniques, presenting...
Having already supported Levy UK+I in cooking for the Indian cricket team during the England vs India test series at the Kia...
As part of Tilda’s 50th anniversary celebrations, the ‘Basmati Bonanza’ gives foodservice chefs the chance to win cash prizes...
Interesting stats at Wentworth: Average number of people for breakfast each day: 100 Average number of people for lunch each...
With chefs and hospitality professionals busier than ever, this product has launched at the ‘perfect time’ to provide...
Hosted by UK hospitality charity Springboard, the competition is supported by chefs including Clare Smyth and Tom Kerridge...
The virtual programme gives chefs living and working in Scotland’s tourism and hospitality industry the knowledge needed to...
The survey, conducted by Fourth and the Sustainable Restaurant Association (SRA), looks to access how the industry is coping...
The significant disruption to our working lives brought about by the Covid pandemic has left lasting changes to how we look...
This arrangement will see McLaughlin, head chef of the Restaurant Andrew Fairlie, contribute as a consultant for Compass...