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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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James Goodyear also from Belmond Le Manoir took second place and Spencer Metzger from The Ritz was awarded third place. Selby...
Daniel Morgan, sous chef at The Square Restaurant in London was runner up, and Nick Edgar, head chef at Belmond Le Manoir aux...
Working with Menurama, Callebaut also pinpointed the nation’s favourite chocolate desserts – with chocolate brownie the clear...
From new recipe ideas to themed events, the week provides the ideal platform to promote premium and speciality sausage...
In the company’s newly-published autumn/winter 2014 edition of the Lynx Purchasing Market Forecast, it reports that the...
The pub’s Sunday roast impressed mystery diners with its fine quality, locally sourced ingredients and seasonal produce, as...
While flavour combinations and taste are top priority for the chefs in the grand final, Churchill, one of the sponsors of the...
Now in its third year, the scholarship is accepting entries until October 10 from 22 to 30-year-olds working in the UK in any...
The one-day event at Hugh Fearnley-Whittingstall’s HQ in Axminster, Devon, was blessed with wonderful weather and a great...
Ely will work with the head chefs at each of Brakspear’s four managed pubs to develop their food business, including menu...