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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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The Perception and Usage of Frozen Food survey conducted on behalf of the British Frozen Food Federation (BFFF) also revealed...
The finalists had to prepare two restaurant-quality dishes from a selection of fresh ingredients in just two hours to impress...
These were presented by Craft Guild chairman Christopher Basten, Vice Presidents’ Council (VPC) chairman Stephen Scuffell and...
Millard joins the foodservice division in April from Bahlsen and nine years’ working for Mars UK. Ellie Krupa, trading...
NSMW organisers are looking for high profile or unusual catering establishments, perhaps a top London restaurant, a renowned...
Up to five names have been included in categories that generated a large number of top quality entries. As ever, the two...
They are as follows: • Partnership with Industry Award– University College Birmingham and Mitchells & Butlers Partnership. •...
New for 2014 is the Wessex Bake Off, which capitalises on the Great British Bake Off TV sensation and is aimed at giving...
The six chefs are: Tom Barnes, L'Enclume Restaurant, Cumbria Scott Dineen, Goldman Sachs (Baxterstorey), London Sabrina Gidda...
Launched in time for Mother’s Day and Easter, the guide showcases how best to use the company’s range of brands, including...