Latest News
All News
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...
More News
The finalists are: Saurav Nath head chef at the Colony Bar & Grill in London Kevin Hughes head chef at Leeds College’s...
The ‘We Can Take The Heat’ team, sponsored by Unilever’s Meadowland Double Cream brand, was made up of National Chef of the...
Last year saw over 8,700 participants take part in the competition. Springboard’s FutureChef is a four-staged nationwide...
The fundraising event will take place on Monday 2 nd December at Brasserie Joël, Park Plaza Westminster Bridge, London. Tom...
The one day master classes, with chef lecturers from Westminster Kingsway College, are intended for chef professionals and...
‘The Sausage Supplement’ contains information; from recipes, facts and advice to interviews with some of the leading sausage...
Wade’s appointment has stemmed from the growth in the number of projects and activities Springboard has underway in Scotland...
Sarson has worked in hospitality for his entire career and has held a variety of senior positions in the industry. Prior to...
Francesco Scafuri will now head up the kitchen at Steak of the Art, a new venture that when open will cater for around 100...
All pupils at infant schools in England are to get free school lunches from September 2014, according to an announcement by...