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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...
10th Feb 2026
Adam Handling’s Ugly Butterfly awarded Michelin star at ceremony
This is Adam Handling’s second Michelin star, following the continued success of Frog by Adam Handling in Covent Garden, which was first awarded its Michelin star in 2022. The award comes as the...
10th Feb 2026
From apprentice to future head chef: Faye’s ‘inspiring’ culinary journey
Today, she stands as a powerful example of how passion, opportunity and the right support can unlock extraordinary potential, and her story continues to inspire the next generation of Sodexo chefs...
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A week of activities is planned to encourage consumers up and down the country to eat more seafood, more often. This...
The research also found that there are even fewer UK candidates at ‘chef de partie’ level (the entry level to supervising a...
The restaurant has been encouraging Londoners to immerse themselves in the food and history of a variety of conflict-affected...
The graphic shows how developments in catering technology have drastically reduced cooking times, increased operational...
The challenge, which took place at Imperial College London on 24th September, pitted 12 teams from the foodservice sector to...
Paul Croasdale will take on the role at Heddon Street Kitchen, the casual all-day restaurant located in the Regent Street...
Believe it or not peanuts are actually used to create dynamite. They are ground down to make an oil called glycerol. Which is...
The study of 2,000 people explored our relationship with food and found the average Brit will mull over their hunger, meal...
It provides chefs and foodservice operators with a simple platform to identify how they can reduce waste and save money using...
The conference, in association with FCSI, BHA, CEDABOND and ENSE, will see CESA chairman, Simon Frost and FCSI chair, Andrew...