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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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A YouGov poll commissioned by the National Farmers’ Union of over 1,100 parents found that 76 per cent agreed that food...
The 1-2-3 approach provides templates that members and non-members can print off and use as part of their everyday operations...
The research found that over 80% of catering and kitchen assistants, 85% of waiters and waitresses and 90% of bar staff are...
Three students from the college’s professional chef diploma competed at the BIFM Catering SIG where the chef student...
The winner receives an all expenses paid, three-month stage at a three Michelin starred restaurant of their choosing anywhere...
From more than 230 sausages entered, 15 made it through to the final three in each category: Traditional Pork Sausage...
The Golden Review and Desk Diary has been published as part of a wider line-up of celebrations to mark the major milestone...
The One Feeds Two campaign, which is championed by Richard Branson, is looking to reshape the food and charity industries...
The show, which will take place on March 17-18 at Bournemouth’s International Centre, is bringing in a shorter and sharper...
At the formal launch, menu consultation for clients was also included as part of its plans to develop the Irish food sector...