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27th Mar 2026
Meiko celebrates major milestone as 10,000th M-iQ machine built
The flight and rack type dishwashing machine was originally launched in 2009 with a live show. Since then, it has been developed to serve numerous industries and continues to set the technical...
27th Mar 2026
Zonal report reveals hospitality ‘sweet spot’ of introducing technology
More than half of people (52%) now acknowledge technology has a key role to play in the best hospitality experiences. The report shows that those who do embrace technology tend to higher value guests...
26th Mar 2026
National Seafood Chef of the Year competition launches
Held at the Grimsby Institute’s Samphire Restaurant, the launch event brought together seafood businesses, suppliers, employers and education partners from across the industry, highlighting the...
26th Mar 2026
Graduate Awards extend entry deadline to increase opportunity for young chefs
Entries will now close on Tuesday 7th April 2026, giving kitchens across the UK an extra week to encourage younger members of their teams to take part. Further information and entry details can be...
25th Mar 2026
Lee Kum Kee ‘inspires’ chefs ahead of culinary showdown at International Salon Culinaire
Held as part of the Hotel, Restaurant & Catering (HRC) show at ExCeL London, Lee Kum Kee is sponsoring the Oriental Duck Culinary Showdown (LT16), a live cooking challenge in which 16 finalists will...
25th Mar 2026
Rational launches Easter Giveaway campaign to support chefs
This Easter, chefs and operators have the chance to win an exclusive Easter Service Survival Kit, packed with practical tools and Rational chef‑essentials. The winner will also receive a £200 Michelin...
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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...