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28th Oct 2025
National Restaurant Competition winners to go on study tour to Sweden
The annual contest, which celebrates the next generation of hospitality talent, will see the winning team immersed in the vibrant food culture that has made Scandinavia a global culinary hotspot...
27th Oct 2025
Craft Guild of Chefs launches 2026 Young Chef Scholarship
Now in its second year, the scholarship provides up to £5,000 in funding for one exceptional young chef to pursue education, training, and international work experience that enhances their...
27th Oct 2025
Milan to host grand finale of S.Pellegrino Young Chef Academy Competition
The event marks the culmination of the sixth edition of the Academy’s international initiative, following two years of rigorous challenges across 55 countries and 15 regions. The event will bring...
27th Oct 2025
Premier Foods rolls out 100% recyclable Bisto foodservice packaging
The FSC-certified cardboard cases for Bisto’s Original, Poultry, Reduced Salt and Vegetarian Gravy Granules have each been reduced in height by 20mm. The plastic shrink wrap has also been removed from...
24th Oct 2025
NCOTY winner Danny Young shares story on Chefs on the Pass podcast
Each NCOTY finalist was tasked with creating a three-course menu that demonstrated technical skill, creativity, and a deep understanding of flavour all under the scrutiny of a judging panel packed...
23rd Oct 2025
New insight from Jellybean shows what’s on chefs' minds
The new research was compiled with chef social network The Staff Canteen along with a series of revealing interviews with the agency’s new Secret Brigade – a collection of influential and highly...
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Because refrigeration equipment must run continuously, energy efficiency is a top priority for many operators. Improving...
Filmed earlier this year across a three-day shoot, the four-part series offers an ‘unprecedented insight’ into the planning...
The Open Seas’ ‘Dived Not Dredged’ event, held at the Inver restaurant in Argyll, celebrated seafood that supports both...
Since its inception since 2015, the World Steak Challenge has seen more than 2,300 steaks tasted, tested and scored...
The podcast highlights the importance of introducing sustainable, seasonal British produce onto menus throughout the...
This year, Michelin-starred titan Tom Aikens headlines the Staff Canteen Live, joined by a Michelin-starred line-up of top...
Managed by chef Jimmy Worrall of Blue Apple Catering Company, the Telford site serves over 600 employees daily with a diverse...
Over the past five years the Grand Cuisine Academy has created nearly 200 recipe and skills videos which students and...
The event brought together colleagues and sustainability champions from across the industry to explore fresh thinking, share...
Whether you're a manager, barista, or business owner, this session will give you the tools to reduce risk and increase trust...