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05th Feb 2026
Two-Michelin-Star chef Alex Dilling brings fine dining menu to Searcys
The collaboration marks the launch of Ascend – by Alex Dilling at Horizon 22. This is Horizon 22’s first-ever partnership with a Michelin-starred chef which will run for 12 months, with the potential...
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...
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The 18-month programme aims to enhance culinary skills, introduce leadership fundamentals and foster commercial and...
The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of the...
Catherine, WRAP’s current director for behaviour change & business programmes, will begin the new role on 1st June. She...
The challenge was part of Toque d’Or Grand Finals week (11-15th May), comprising a series of real-life industry challenges...
The event was organised in collaboration with the National Federation of Fish Friers (NFFF) and brought together leading...
The eight-episode series will be hosted by food expert Jesse Burgess, the co-founder and presenter of Topjaw. It follows the...
With staple products such as meat, potatoes and dairy already recording price increases ‘significantly’ ahead of the headline...
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...