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09th Feb 2026
Compass Group claims attracting & nurturing talent is key to success
Our industry is all about people. It is therefore crucial that we continue to attract, nurture and retain talent to make sure we’re always driving forward. To future-proof our industry, we must...
06th Feb 2026
Final call for Craft Guild of Chefs Awards with entry deadline approaching
The reminder follows the recent launch of nominations and the integration of the awards section into the Guild’s main website, making it easier for chefs and industry professionals to submit entries...
06th Feb 2026
HRC unveils Vision Stage line-up featuring Adam Handling & Sally Abé
Built around industry feedback, HRC 2026 is designed to spark real conversation, address the toughest challenges facing the sector and deliver meaningful business connections. The speaker line-up...
06th Feb 2026
Williams launches UK’s first multi-temperature cabinets and counters
The Jade MultiTemp range offers caterers a single solution to meet nearly all the specific temperature requirements of different food types, from chill to freeze, from +8°C to - 22°C. For any chef...
05th Feb 2026
Sodexo marks 60 years with renewed focus on culinary leadership
As Sodexo enters its 60th year, the business is sharpening its focus on what has always been at its heart: food, culinary expertise and the people behind it. For six decades Sodexo has delivered food...
05th Feb 2026
Two-Michelin-Star chef Alex Dilling brings fine dining menu to Searcys
The collaboration marks the launch of Ascend – by Alex Dilling at Horizon 22. This is Horizon 22’s first-ever partnership with a Michelin-starred chef which will run for 12 months, with the potential...
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Food writer Melissa Cole is hosting the event where chefs have been invited to create the ultimate sausage roll. Joining...
75% of people order a cooked breakfast when eating breakfast out-of-home, with 70% most likely to order a ‘Full English’...
Although the group is keeping the name of the keynote speaker safely under wraps, the group insists a respected industry...
Taking place on 12-13 March 2015 at the East Midlands Conference Centre, Nottingham, the PACE Learning & Development Forum...
All nominations must be submitted by 27th February with the exception of the ‘New Restaurant of the Year Award’ and the...
The new role will see Clark head up maintenance contract sales at C&C Catering Engineers who are responsible for the service...
Chris’ new position, starting in January 2015, comes after three years as Sous Vide Tools’ part-time development chef, during...
This year’s finalists are; Darren Poulton, Santander, Corporate Services; Tom Beauchamp, South Queensferry, Prestige Scotland...
The scheme offers a £100 one-off grant, in response to the growing difficulties many working people are currently having...
The videos, covering fish, meat and vegetables, aim to show chefs how to get the most from ingredients, waste less food and...