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22nd Aug 2025
The Royal Bell welcomes new executive head chef Michael McDaid
McDaid’s journey in hospitality began at the age of 15, when his father encouraged him to get a job at the local Beefeater. Beginning as a glass collector, he quickly found his home in the kitchen and...
21st Aug 2025
Academy of Chocolate creates two new Student Award categories
Entries to all 27 categories is now open with delivery of the chocolate starting on 2nd September. The Student Award category will accept entries from students of an accredited school (such as...
21st Aug 2025
Blackpool & The Fylde College creates Sustainable Chef Bootcamp
The bootcamp, which has just 14 spaces is available to chefs across Lancashire. It blends hands-on kitchen training with expert-led sessions. Highlights include: Turning Waste into Purpose: Adam Smith...
21st Aug 2025
Hoshizaki products added to Premier and Advance portfolios
Slotting into the Premier and Advance family for uniformity, Hoshizaki Blast Chillers range from 18kg to 120kg in capacity, and are capable of cooling food from +70 °C to +3 °C in just 90 minutes...
20th Aug 2025
Chefs invited to explore food trends at free AHDB event
The free, face-to-face event will bring together experts from AHDB and its insight partners to explore the latest consumer trends shaping the agricultural and foodservice sectors. The conference will...
20th Aug 2025
Rational to host live chef demonstration focusing on Asian event catering
During this event, Uddin will demonstrate the capabilities of the iVario Pro bratt pan and the iCombi Pro combi oven. Attendees will experience firsthand how these cooking systems streamline kitchen...
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The Making Sense of Standards guide is designed to help buyers, suppliers and caterers in particular understand the different...
The UK Labour Market release from the ONS revealed that the average wage in the ‘accommodation and food service activities’...
McMeikan will address an audience of foodservice and hospitality industry colleagues on the topics of the day on Monday 4th...
That’s the view of Prestige Purchasing, which has partnered with CGA Strategy to produce a new price index (the Foodservice...
The candidates (all aged 16-25) have been whittled down from scores of entries received in the first round and are now tasked...
Anthony Wright, a senior chef lecturer running the Atrium restaurant at University College Birmingham, will compete in the...
You can gain a diploma in sausages. At the Sausage Academy in Neumarkt, Germany (where else?) you can become a sausage expert...
The study by Dr Wayne Osborne and published on treated.com found that the average Brit consumes 3289 calories in their...
Featuring six catering stations, a demonstration bench and a communal dining table, the kitchen has been constructed by...
The final of the competition will be held at Hotelympia’s Salon Culinaire 2016. Now in its fourth year, the competition for...