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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
The annual competition celebrates the next generation of culinary talent with three rounds of cooking competitions...
The Recruitment & Employment Confederation (REC) surveyed hospitality recruitment agencies in November and found that an...
The latest CESA business barometer reflects continued confusion amongst UK businesses following the EU referendum, with 55%...
Figures from CGA Peach’s October BrandTrack survey of 5,000 British adults found that only a quarter (24%) would recommend...
Miles, a member of the Craft Guild of Chefs, will oversee the development of new concepts and flavours and will focus on...
The Réunion des Gastronomes Award was launched by President, Serge Pradier at the organisation's 98th Annual Banquet at the...
Tarff won the competition with a four ways beetroot and goat’s cheese salad starter; cannon lamb with a carrot panna cotta...
The research by commercial insurer NFU Mutual found that over half of consumers (53%) said they would increase spend on...
Koffmann and Murphy spent the morning touring the College’s hospitality and culinary arts kitchens and facilities. They got...
Carnivores will enjoy 1,592 chicken legs, 1,006 meatballs and 789 lamb chops as a grown-up. While respondents will tuck into...