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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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Entering its sixth year, the competition is run by one of the UK’s main game suppliers, Braehead Foods and is once again...
There are more than 9,000 ways to cook a sprout. Some examples: Dijon-braised, balsamic-roasted, cherry-glazed, sweet and...
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...