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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...
04th Feb 2026
The Clink Restaurant at HMP Brixton unveils winter menus
From roasts to vegetarian dishes, guests can enjoy comforting and high-quality food crafted by The Clink’s trainee chefs. The Clink is a public restaurant located within Brixton Prison, where people...
04th Feb 2026
Foodservice price inflation accelerates in December as festive demand peaks
This upward month-on-month movement marks a ‘significant acceleration’ in inflation to close the year. It was driven by high demand for many items in the run-up to Christmas, as well as persistent...
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Implementing new technologies, adding value or focusing on new food trends will all be discussed during the live panel...
This showcase brought together professional chefs and aspiring culinary students for a day of live demonstrations, hands-on...
Sodexo says this presents a ‘significant opportunity’ for foodservice providers, manufacturers and retailers to take the lead...
The Down’s Syndrome Association is a national organisation, committed to improving quality of life for people who have Down’s...
The theme is the ‘Evolution of the Modern British Restaurant’ and all menus will feature the best of British ingredients...
North Hertfordshire College’s catering department received a variety of Plant S Nutrition products for students to use when...
The informal session, led by Camila Cabral strategic partnerships and events planning lead at Nestle Professional, will...
The duo launched the Zest Quest Asia competition 11 years ago as they had dreamt of a student culinary competition that...
Delivered by the Academy of Cheese and funded by Chiswick Cheese Market, the Academy’s Level One Certification course was...
The event, which is taking place at ExCeL London, offers an unparalleled opportunity to network, discover innovation, and...