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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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The #averymaggixmas campaign starts today in partnership with Hospitality Action to spread some festive cheer across the...
The Honours & Awards reward the sterling efforts of members, business partners and all who have strongly supported the Craft...
The search is now well underway for the LACA School Chef of the Year 2015. School food providers across Britain are setting...
The Guild of Food Writers Awards were established in 1996 and are presented in recognition of outstanding achievements in...
Due to the lowest total allowable catch (TAC) quotas ever, the price of cold water prawns has increase by more than 40% in...
The annual competition, now in its sixteenth year, invites full-time and college-based modern apprentice chefs from across...
The conference will be opened on July 1st by Cyrus Todiwala OBE, chef proprietor of Café Spice Namasté. Cyrus trained at the...
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...