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27th Aug 2025
Novameat launches ‘hyper-realistic’ plant-based lamb & pulled pork
These new innovations complete Novameat's signature ‘Pulled’ category, providing a toolkit for food manufacturers, chefs and home cooks to unleash their culinary creativity with versatile, realistic...
26th Aug 2025
Compass Group serves up healthier dishes for its customers
This is being achieved through a focus on the provision of nutrition information at the point of choice, recipe management and working with their procurement arm Foodbuy Group to increase vegetable...
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...
More News
This regulation introduces a number of label information changes, most of which are straightforward. However, a primary...
A new A-Z glossary of food terms, preparation and cooking techniques has been added to the website. The product pages have...
The scheme, which has been gradually rolling out since April 2013, has already attracted big names in the industry, with...
Runners up were Daniel Bland of The Wheatsheaf Inn, Doddington, and Jonathan Cook of Greywall’s Hotel in Edinburgh in the...
The UK pastry team comprised team captain Barry Johnson, principal chocolatier at Rococo, and Nicolas Belorgey, chef lecturer...
Applicants must currently be working full-time in the UK as a chef, pastry chef or waiter and should be aged between 20 and...
“It’s a cooking competition, but we’re trying to find people aged 17 – 24 with different levels of experience to take part,”...
National Chef of the Year was launched in 1972 and has seen the cream of the UK culinary world take the title. Previous...
Successful candidates will have to pass a number of culinary challenges in a high-pressured environment. Those that reach the...
The first heat takes place on February 7 at South Devon College in Paignton, and the second heat is scheduled to take place...