Latest News
All News
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
Starting at 4.30pm the event offers a day of racing, interaction with hospitality colleagues, fundraising for Springboard and...
To earn their place in the final the successful chefs had to compete in a cook-off at Sheffield College or Le Cordon Bleu in...
Kellett said: "I am so thrilled that I managed to win this great title twice in a row. This year the standard was so high and...
Guests were treated to a five course tasting menu at Pollen Street Social cooked by Jason Atherton, a Trustee at Hospitality...
Almost all chefs (94%) consider gluten when planning a menu, and also plan for dairy (82%), peanut (72%) and egg (59%)...
The growing requirement for ‘Free From’ product labelling is another key area of interest for operators. ‘Allergens’ also...
The awards, in partnership with the Institute of Hospitality’s AGM, included a formal dinner for 150 guests whilst Institute...
The competition is open to all venues serving burgers and the winning venue will receive £10,000 of PR support and six...
A whole orange will float on water, but if you peel it, it sinks like a rock. If you yelled for eight years, seven months and...
18,379 restaurants, takeaways, sandwich/coffee shops, hotels and pubs in England, Wales and Northern Ireland are at risk, as...