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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
Chef de partie and chef de cabinet made the cut, alongside chefdom - a noun meaning the overall fact, state or positioning of...
Cannell took up the position on the 5 th September following four years at fresh produce business Chingford Fruit Ltd. Tony...
The 800 sq ft, 30-cover site is situated on Monmouth Street and joins Balans Social Society, which recently opened a 1,500 sq...
Charlie Burton, the company’s pricing director, said Brakes had stopped publishing prices in 2011 – partly because they...
Companies can get involved by either asking team members to bring in a packed lunch and donate the money normally spent or...
Long-standing research has suggested the human tongue register five primary tastes - sweet, sour, salty, bitter and Umami...
Five chefs passed the Kitchen Graduate Award with Amber Francis from The Ritz taking the Highest Achiever prize. Also...
Anne Pierce, Springboard’s CEO, said: “The Springboard Awards for Excellence distinguish the best endeavours and...
The guide features advice on seasonal cooking, guidance on allergens and tips from chef peers, including chairman of the...
The 2016 competition will feature a ‘Best Hot Breakfast’ category, as well as ‘Best British Breakfast On-The-Go’. Mohammed...