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11th Aug 2025
UFS Academy Launches ‘Kitchen Upskilling’ Mission
UFS has pledged to donate £1 to Only A Pavement Away for every new sign up to its online training resource, the UFS Academy. With hundreds of hours of content covering everything from the basics of...
11th Aug 2025
Unox invests in culinary team with two corporate chef appointments
As former chefs both Bentham and Anand bring a wealth of experience, industry insight and passion to their new roles as corporate chef. Each with their own unique path to Unox UK aiming to strengthen...
08th Aug 2025
Restaurants Associates Venues retains catering deal with Imperial War Museums
Restaurant Associates will manage food and beverage operations across the cafés and restaurants, while also offering tailored dining experiences for corporate events and private functions at each of...
06th Aug 2025
Healthy body advises public to be vigilant of rising foodborne illnesses
The latest annual data released by the UK Health Security Agency (UKHSA) showed the ‘significant’ rise in illness from Shiga toxin-producing E. coli (STEC) in 2024. STEC are bacteria that can cause...
05th Aug 2025
10 chefs in running for National Chef of the Year culinary title
With an exceptionally high standard of entries this year, the competition has once again proven why it remains the title every ambitious chef aspires to win. From creativity and technical skill to...
05th Aug 2025
Glasgow chef wins Gressingham Foods competition
The winner was Neil Keevill, head chef at the Prancing Stag in Glasgow, who wins £500 worth of Gressingham products along with a £1,000 voucher to buy new catering equipment. The competition, which...
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Adam Bennett, candidate, Idris Caldora, Coach and Josh Allen, commis chef were photographed standing in front of the historic...
Hidden Chefs is a celebration of chefs in contract catering whom the general public might otherwise overlook. Chefs range...
The Stock People are reprising the successful challenge inviting junior chefs (under 23) to pair with experience fellow chefs...
Leading support throughout the evening was Brasserie Joël’s Head Chef Walter Ishizuka. Sponsors for the evening included...
The research carried out by the EEF scheme studied the sector’s use of lighting, heating, hot water and other key areas of...
The survey results, found in Eating Better’s new report, Let’s Talk About Meat: changing dietary behaviour for the 21st...
Salon Culinaire will once again be one of the highlights of the Hospitality Show 2015 at Birmingham’s NEC from January 19...
70% of chickens tested positive for the presence of campylobacter. There is obvious concern across the food industry as the...
In a speech at BFFF’s annual luncheon, Peter Allan highlighted the struggle experienced by the UK’s retail industry as a...
20 countries will participate in the inaugural year of the competition, with each country sending a young chef (hand-picked...