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05th Sep 2025
Gosset Matchmakers competition unveils five finalist teams
This annual contest pairs emerging chefs and sommeliers, challenging them to create a dish that this year harmonizes with Gosset Grande Réserve Champagne. Philippe Antony from Champagne Gosset said:...
03rd Sep 2025
74 Charlotte Street by Ben Murphy to open this autumn in Fitzrovia
Nestled in the heart of Fitzrovia, this modern restaurant will be home to former Craft Guild of Chefs National Chef of the Year winner Ben Murphy. Born and raised in London, Murphy’s career spans the...
03rd Sep 2025
Craft Guild of Chefs unveils heritage-inspired badge refresh
The Craft Guild of Chefs began its journey in 1885, initially known as the Universal Cookery and Food Association, then on 25th July 1958 dropped the ‘Universal’ to became just the Cookery and Food...
03rd Sep 2025
Compass One’s Cuisine Centre achieves Green Kitchen Standard certification
The certification, awarded by the Soil Association, recognises caterers that are taking positive steps to sustainably manage energy, water and waste. The Soil Association aims to ‘transform’ the way...
03rd Sep 2025
Culinary icons join forces for Hospitality Action’s Winter Chefs’ Dinner
Eight chefs will collaborate on two tasting menus, with each curating a unique course showcasing fine dining excellence. The chef line-up includes Tom Kerridge, Daniel Clifford, Henry Harris, Karan...
03rd Sep 2025
Heston Blumenthal calls for more action to save British pubs
The Great British pub, a cornerstone of community life for centuries, is under threat from rising costs and shifting social habits, pressures that have seen them shut at a rate of more than one per...
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The Barclays Feedback Economy report has found that putting processes in place to better manage customer feedback will create...
Each May the Mental Health Foundation hosts Mental Health Awareness Week, which aims to reinforce the message that we all...
The day aims to celebrate the important role KPs play in the catering industry and also provides an opportunity to help...
The award will be presented at a ceremony on board Bateaux London at the ACE Summer Party on July 21st. Designed to showcase...
When After Eight mints are first made the centre is hard and dry. It takes three days in storage before the ‘invertase’...
It has been estimated that 5.5 million people in the UK are affected by food poisoning each year, primarily due to inadequate...
The survey by HospitalityGEM also found that lunch is the most popular meal for al fresco dining, with the majority choosing...
The not-for profit social enterprise recently piloted its independent takeover fundraiser at the Two Fat Ladies at The...
The winning dish, designed & cooked by Chef Alex Barnes was: Simply cured & sous vide Norwegian Fjord Trout, gently flaked...
Keogh joins Peyton and Byrne from The Wolseley, where he was head chef for four years. Oliver Peyton, founder of Peyton and...