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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...
04th Feb 2026
The Clink Restaurant at HMP Brixton unveils winter menus
From roasts to vegetarian dishes, guests can enjoy comforting and high-quality food crafted by The Clink’s trainee chefs. The Clink is a public restaurant located within Brixton Prison, where people...
04th Feb 2026
Foodservice price inflation accelerates in December as festive demand peaks
This upward month-on-month movement marks a ‘significant acceleration’ in inflation to close the year. It was driven by high demand for many items in the run-up to Christmas, as well as persistent...
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Langdon joins The Garrison following experience working as chef de partie at The Savoy (2006-2007), chef de partie at Bord...
This year’s brief is to produce a creative lunch menu for four guests within two hours, and the menu must reflect one of the...
One of 22 awards being presented at the Grosvenor House Hotel on London’s Park Lane on July 1, the Chef Award is open to...
The catering categories are split into cost sector aimed at local authorities and profit sector for products targeted to pubs...
Entrants must use at least one Lion sauce in one of their courses. There’s a choice of Lion BBQ and hot sauces, salsas and...
The Scottish team took the top spot for its consistent performance during the four-day grand final against teams from...
Teams from South Lanarkshire College, Mid Kent College, Westminster Kingsway College, South Eastern Regional College...
Weston fought off two top contenders – Deepak Mallya on assignment at the Ritz, and Joe Gould from the Lainston House Hotel...
Under the terms of the deal the Combico name will be used for the specialist engineer training arm of First Choice. Steve...
Blumenthal is taking the entire Fat Duck team with him to Australia for a massive six month relocation. The establishment is...