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16th Sep 2025
Carpigiani gears up to host Gelato Festival World Masters European Final in Italy
Following a series of regional heats held across the globe, more than 40 finalists, including three from the UK, will be competing across two days, 30th-31st October, for their chance to earn a...
15th Sep 2025
Levy releases first Climate Impact Report showcasing its progress
The report titled ‘Serving the Future: Our Journey to Sustainable Hospitality’, celebrates people, planet and progress outlining Levy’s ‘trailblazing’ work to embed sustainability into every corner of...
15th Sep 2025
Craft Guild of Chefs Summit to spotlight chefs in Armed Forces
Sewell has an extensive record of achievement in military culinary arts. As Team Captain of the Combined Services Culinary Arts Team (CSCAT), he led tri-service personnel in international competitions...
11th Sep 2025
Norwegian Seafood Council appoints new UK director
Stabell brings a unique blend of commercial insight and seafood industry expertise to the role. In his most recent position as head of strategy and sustainability, he played a central role in shaping...
10th Sep 2025
Craft Guild of Chefs & Eat Wild extend competition entry deadline
Following the resounding success of its inaugural year, the Eat Wild Craft Guild of Chefs competition returns for its second edition—continuing its mission to spotlight the UK’s most promising young...
10th Sep 2025
Hospitality leader Adrian Ellis to speak at Education & Training Summit
With more than 30 years of international hotel management experience, he has held senior roles at leading properties including the five-AA-star Lowry Hotel in Manchester, as well as prestigious hotels...
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Olleco, which supplies the hospitality sector with premium frying oils, collects its organic waste and converts it into...
The 2 AA rosette award-winning chef’s former roles include head chef at Crabwell Manor in Chester, head chef and operations...
Walker, who will host an opening day keynote seminar, has been a frequent visitor to lunch! and says the show helps the...
Royal Ascot approached Tanner and asked him to set up this non-corporate pop-up, which would replicate his pub restaurant...
The fourth year Pidy has been involved, it raised £24,000 for the charity last year and is targeting £40,000 this time. Based...
The group describes the situation as “the tip of the iceberg” and warns that more price rise pressure is certain to come as...
Appearing in a series of videos made by the group Farms for Factories are Hugh Fearnley-Whittingstall, Mark Hix, Damian...
Vacherin claims that Gill, chef proprietor of The Dairy, The Manor, Paradise Garage and Counter Culture, is a perfect fit for...
He was one of four chefs chosen by Sodexo’s food and innovation director, David Mulcahy, to work alongside Aussignac at this...
Young National Chef of the Year 2013 winner and sous chef at L’Enclume, Ben Champkin was announced as the first chef to make...