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19th May 2026
Trade body UKHospitality responds to unemployment figures
New figures have shown unemployment rose to 5% in the three months to March and youth unemployment reached 14.7%, the highest level since late 2014. An early estimate reveals the number of payrolled...
19th May 2026
Nestlé Professional Toque d’Or finalists take part in sustainability challenges
Key challenges took place in two contrasting hospitality environments – the agricultural setting of the Lyndon Estate and The O2 – bringing together six Back of House (BOH) and six Front of House (FOH...
19th May 2026
WRAP CEO responds to Prime Minister’s surplus food announcement
The UK Prime Minister Keir Starmer has announced landmark new Government plans to treble the amount of surplus food made available for redistribution in the UK. Commenting on the news, David said:...
15th May 2026
Eat Wild Craft Guild of Chefs competition returns for 2026
Organised in partnership with Eat Wild and the Craft Guild of Chefs, the competition challenges young chefs to produce modern dishes using wild meat, while demonstrating strong culinary skills...
15th May 2026
Unox announces 6 winners of 2026 Combi Guru Challenge
Students from 58 catering colleges across England, Scotland, Wales and Northern Ireland were invited at the end of last year to sign up for the Combi Guru app and test their knowledge of the...
15th May 2026
Institute of Hospitality launches Best Student Presentation 2026 competition
The winner will also be featured in the Institute of Hospitality magazine, reaching more than 42,000 hospitality professionals worldwide. The runner-up will receive £500. Both will receive one year's...
More News
Offering Indian street food in the heart of London, the 50-cover restaurant is located on Soho’s Great Marlborough Street and...
As chef de cuisine at Trauce Tonbach restaurant (Black Forest, Germany), Wohlfahrt has received three Michelin stars for 25...
According to online job site CV-Library, application rates in the hospitality sector rose by 33.9% in October, making it the...
Speaking to The Times, Scottish chef Fairlie – who owns the country’s only two Michelin starred restaurant – said: “Giving up...
With some categories more than a quarter more expensive than last year – including oils and fats and fish, which are...
Open to ambitious young chefs of any background, the Roux’ said “the next scholar could be anyone who has the skills, talent...
Stepping up from his role as assistant director of food and beverage at the Corinthia Hotel London, Swiss-born Ringer brings...
Having opened in March, Byrne has been with the company since the beginning D&D chief executive Des Gunewardena said: “We are...
Run in association with the Royal Academy of Culinary Arts, the ‘Live College Tour’ will kick off 3 December, as The Staff...
The varieties and original recipes will stay the same, meaning chefs can still use the sauces the same way they have...