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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
Breakfast is a key period for pork products in the out-of-home market. Some 39.4% of all pork servings take place at...
Diners will enjoy a five-course menu with matched wines, sponsored by Boutinot, including coffee and petit fours. During the...
Langdon joins The Garrison following experience working as chef de partie at The Savoy (2006-2007), chef de partie at Bord...
This year’s brief is to produce a creative lunch menu for four guests within two hours, and the menu must reflect one of the...
One of 22 awards being presented at the Grosvenor House Hotel on London’s Park Lane on July 1, the Chef Award is open to...
The catering categories are split into cost sector aimed at local authorities and profit sector for products targeted to pubs...
Entrants must use at least one Lion sauce in one of their courses. There’s a choice of Lion BBQ and hot sauces, salsas and...
The Scottish team took the top spot for its consistent performance during the four-day grand final against teams from...
Teams from South Lanarkshire College, Mid Kent College, Westminster Kingsway College, South Eastern Regional College...
Weston fought off two top contenders – Deepak Mallya on assignment at the Ritz, and Joe Gould from the Lainston House Hotel...