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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 44-year old chef was found dead at his home in Crissier, near Lausanne, yesterday in an apparent suicide as local police...
The 13 week campaign will showcase Scotch Beef and the flavour, provenance, traceability and integrity which underpin the...
Located in Bordeaux, on the first floor of the five-star InterContinental Bordeaux - Le Grand Hôtel, Le Pressoir d’Argent...
Over the last 44 years, the UK’s most prestigious and respected culinary competition has shone a spotlight on the fresh...
Mustafa Kiamil, managing director of JJ Food Service, said: “Working with Unique Seafood will enable us to secure a...
The report recommends that the Food Standards Agency should now consider amending its long-standing advice - that vulnerable...
Pizza Hut delivered the first and only pizza to out of space. In 2001 they paid the Russian Space Agency $1m for the...
Philip Harrison, who also owns the Bears Ice Cream Company, beat the competition with his pheasant, black pudding puree, raw...
The list, which is sponsored by City & Guilds, recognises excellence in businesses that employ apprenticeships and work hard...
Hosted in partnership between Japan’s ANA airline and the British Hospitality Association (BHA), the challenge set out to...