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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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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...
The figure is up 5.5% on last year and some 9.2% than for the year ending September 2010, which coincidentally is the year...
The largest food item on a menu is roast camel. The camel is stuffed with a sheep’s carcass, which is stuffed with chickens...
It is the first time Great Britain has been awarded the opportunity to host the International Young Chef Final - an honour...
The informal restaurant will feature three Michelin-star Chef Eneko Atxa’s interpretation of traditional Basque country...
Winning chef Emily Clark, said: “So much time and hard work went into competing but it has been the most rewarding experience...
The nationwide search for the freshest young talent is calling on student, trainee and professional chefs aged 16-25 to take...
The 100th entry was received from Congleton MP Fiona Bruce, who nominated pub chefs Sam Smith and Martin Williams from The...
1 in every 8 Americans has been employed by McDonald’s In medieval Japan, it was considered a major social faux pas to...