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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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Leading support throughout the evening was Brasserie Joël’s Head Chef Walter Ishizuka. Sponsors for the evening included...
The research carried out by the EEF scheme studied the sector’s use of lighting, heating, hot water and other key areas of...
The survey results, found in Eating Better’s new report, Let’s Talk About Meat: changing dietary behaviour for the 21st...
Salon Culinaire will once again be one of the highlights of the Hospitality Show 2015 at Birmingham’s NEC from January 19...
70% of chickens tested positive for the presence of campylobacter. There is obvious concern across the food industry as the...
In a speech at BFFF’s annual luncheon, Peter Allan highlighted the struggle experienced by the UK’s retail industry as a...
20 countries will participate in the inaugural year of the competition, with each country sending a young chef (hand-picked...
To celebrate World Fisheries Day, three of Cardiff’s education caterers have pledged to offer sustainable fish on their menus...
OnePoll conducted the survey of 1,000 consumers and asked them to complete the sentence ‘It’s not Christmas without…’. 58%...
GLA Conservative Tony Arbour, who calculated the figures, said that making the Living Wage compulsory could cost £4bn and...