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15th May 2026
Unox announces 6 winners of 2026 Combi Guru Challenge
Students from 58 catering colleges across England, Scotland, Wales and Northern Ireland were invited at the end of last year to sign up for the Combi Guru app and test their knowledge of the...
15th May 2026
Institute of Hospitality launches Best Student Presentation 2026 competition
The winner will also be featured in the Institute of Hospitality magazine, reaching more than 42,000 hospitality professionals worldwide. The runner-up will receive £500. Both will receive one year's...
15th May 2026
U Dine reveals On Trend Award shortlisted finalists
The awards take place on 16th June at Aston University and will bring together leading professionals from across the higher education hospitality sector for a half day conference, exhibition and...
14th May 2026
BaxterStorey Chef Academy celebrates record-breaking year
The graduation event brought together industry leaders, chef partners, graduates and guests for an evening celebrating the next generation of culinary talent and leadership within the business. Since...
13th May 2026
YNCOTY semi-finalists revealed as live cook-offs return to competition
This marks a significant moment for the competition, as the return to live semi-finals gives rising culinary talent the opportunity to cook in front of some of the industry’s most respected chefs...
13th May 2026
Craft Guild of Chefs launches content creator opportunity
The initiative will recruit six chefs from across the UK to form a new network of content creators, who will be tasked with producing original, behind-the-scenes content showcasing life in hospitality...
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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...
The Robyn Jones Lifetime Achievement Award will be presented to a woman who has demonstrated long-term dedication to the...
The event takes place between 3pm and 8pm to accommodate chef working hours and has the primary objective of discovering...
Daniela Tucci from The Art School in Liverpool is the first ever female winner of the competition and her menu consisted of...