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13th Feb 2026
Thirteen Compass chefs selected for forward with Marcus Wareing programme
Cohort six will officially start the programme next month, with the first away day taking place at Ground Up Cookery School in Devon. The ‘Forward with Marcus Wareing’ programme was named as the...
13th Feb 2026
Caterer Houston & Hawkes joins forces with chef Nicholas Balfe
Balfe, co-founder and chef director of HOLM in Somerset and a former South West representative on the BBC’s Great British Menu, will lead Best in Season a monthly spotlight celebrating a hero British...
12th Feb 2026
Tickets remain on sale for second Chairman’s Charity Dinner
This special evening will bring together some of the UK’s most respected chefs, hospitality partners, and culinary innovators to raise vital funds for Saint Francis Hospice, Havering-Atte-Bower, Essex...
12th Feb 2026
Paulig PRO launches global range of barbecue sauces for foodservice
The range enables operators, chefs and caterers to tap into the enduring popularity of BBQ while bringing global inspiration, versatility and ease of use to menus across multiple formats and dayparts...
11th Feb 2026
Craft Guild of Chefs extends deadline for award nominations
The annual awards aim to celebrate culinary excellence and recognise exceptional talent across the whole of the UK’s chef’s industry from those just starting their careers to Michelin star chefs...
11th Feb 2026
Compass Group publishes new sustainability strategy ‘Our Planet Promise’
The strategy builds on measurable progress already made across the business, including reductions in greenhouse gas emissions, improvements in waste management, more responsible sourcing of...
More News
James Withers from Scotland Food and Drink will offer some insight to the future and drink trends with CGA Peach’s Peter...
Formerly head chef at Italian restaurant Mele e Pere, Soho, Pesenti will lead a kitchen team of 12 at the pizzeria, which...
The awards take place on June 1st at Westminster Park Plaza and will recognise and reward the hospitality industry’s leading...
Todiwala, a Clink chef ambassador, will produce a menu of Indian cuisine including leg of chicken simmered in an organic...
Selley will discuss Bidvest Foodservice’s vision and strategy and how the sector needs to get ready for future challenges...
Keogh, who previously worked as head chef for Marco Pierre White at Quo Vadis, Soho, will oversee the food at the site’s four...
Make sure you get your nominations in today by 5pm to be in with a chance of winning a Craft Guild of Chefs Award at the...
Andre Cointreau, President of Le Cordon Bleu, said: "The programme developed jointly with Birkbeck and Le Cordon Bleu is a...
Alex Waugh, Secretary of The Rice Association, said: “We were so pleased with the launch of National Rice Week last year...
Lamb, who teaches on several courses at River Cottage’s cookery school, will be showcasing a six course tasting menu at The...