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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...
11th Feb 2026
Synergy Grill Technology prepares for eXperience day demo events
Six of these events are taking place in March, with locations covering Glasgow, Great Yarmouth, Telford, London, and for the first time in the brand’s history the Isle of Wight and Guernsey. Synergy...
10th Feb 2026
National Chef of the Year 2026 opens for entries as Craft Guild of Chefs unveils sustainability-led brief
Building on its reputation for inspiring excellence and shaping the future of British gastronomy, the Craft Guild of Chefs has revealed its new brief for 2026. It was created by new chair of judges...
10th Feb 2026
Norway’s fittest fish makes its culinary migration to restaurant tables
The much-anticipated Norwegian skrei season has arrived, with this exclusive whitefish available in the UK until April. Hailed for its delicate flavour and silky texture, this relative of the cod...
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The alliance claims that meat is typically the most greehouse gas intensive part of our diet, accounting for at least 14.5%...
The event was attended by 2015 Young Chef Mark Moriarty and the Michelin starred jury made up of Claude Bosi, Ollie Dabbous...
Goodale, who hosted the event for the first time last year, brings more than 20 years experience in restaurants and...
Roast at London’s Borough Market has now joined the awards as a national sponsor and pie connoisseurs are now in with a...
Devised by Gloucestershire farmers, Happerly Passports will invite every UK primary food producer to create a free Producer...
Arena’s Savoy Lecture, now in its 17th year, provides foodservice and hospitality leaders the opportunity to engage with...
Visitors looking to network with new business contacts, catch up with old friends, or see the chefs of tomorrow cook up a...
The numbers change live and reflect consumption and production just since you've clicked on this page. The data shows that...
Any company found guilty of hygiene offences could now face much bigger fines or even jail terms following the introduction...
Peter Ducker, chief executive of the Institute of Hospitality, said: “We believe that this is a natural step forward for...