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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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Breakfast is a key period for pork products in the out-of-home market. Some 39.4% of all pork servings take place at...
Diners will enjoy a five-course menu with matched wines, sponsored by Boutinot, including coffee and petit fours. During the...
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...