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26th Aug 2025
Chef Daniel Galmiche on Michelin stars, nature & a life in food
Known for his infectious smile, love of nature and heartfelt approach to cooking, Galmiche shares stories from his journey to four separate Michelin stars, the lessons he learned from some of the...
22nd Aug 2025
Hospitality leaders’ confidence nudges up but new costs hit jobs & profits
The poll shows 41% of leaders feel optimistic about prospects for their business over the next 12 months—up by seven percentage points from the first quarter and a second successive increase. The...
22nd Aug 2025
The Royal Bell welcomes new executive head chef Michael McDaid
McDaid’s journey in hospitality began at the age of 15, when his father encouraged him to get a job at the local Beefeater. Beginning as a glass collector, he quickly found his home in the kitchen and...
21st Aug 2025
Academy of Chocolate creates two new Student Award categories
Entries to all 27 categories is now open with delivery of the chocolate starting on 2nd September. The Student Award category will accept entries from students of an accredited school (such as...
21st Aug 2025
Blackpool & The Fylde College creates Sustainable Chef Bootcamp
The bootcamp, which has just 14 spaces is available to chefs across Lancashire. It blends hands-on kitchen training with expert-led sessions. Highlights include: Turning Waste into Purpose: Adam Smith...
21st Aug 2025
Hoshizaki products added to Premier and Advance portfolios
Slotting into the Premier and Advance family for uniformity, Hoshizaki Blast Chillers range from 18kg to 120kg in capacity, and are capable of cooling food from +70 °C to +3 °C in just 90 minutes...
More News
The 40 chefs were selected from a high number of applications following the paper judging round, where the brief was to...
The regional finals were held last week in Bristol, two London venues and Stafford. The 2014 semi-finalists are: Loic Avril...
Further figures found that 36% of people would also be willing to pay more for coeliac friendly dishes. With demand for...
They were awarded sixth place in the Bocuse d’Or Europe competition, which took place in Stockholm on May 8, and will now go...
The entire industry has been asked to join together and raise funds for Hospitality Action through a range of fundraising...
In response, the Craft Guild of Chefs is attending a series of one-day Universal Infant Free School Meals (UIFSM) regional...
More than 90% of chefs agreed that social media was a great way to increase footfall to their establishment and 87.9% cited...
Cheshire-based Food Dudes, a social enterprise promoting healthy eating to schoolchildren, has announced the appointment of...
The winning students beat off fierce competition from seven other outstanding college teams, which saw Farnborough College of...
The event, organised by the Craft Guild, takes place from May 28-29 at Brockenhurst College in Brockenhurst, Hampshire, and...