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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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Twenty chefs are being sought for the Higher Apprenticeship for Chefs, which is part funded by the European Social Fund...
The University of Sussex has selected Chartwells to run the cafes and restaurants, and provide hospitality and conferencing...
Described as a “brand new and very different food series”, the show aims to encourage Brits to use their spices more often...
The talented trio won the exclusive prize after being crowned winners of the UK-wide competition run by leading foodservice...
The three teams were selected from a field of 12 to go head-to-head in the cook-off at the Hilton London Heathrow Airport...
The finalists are: Zhaokun Xu, demi chef de partie/head chocolatier, The Savoy Sam Pugh, pastry sous chef, The Lowry Hotel...
Sargeant will now work with ISS on an exclusive, international basis for the next three years while continuing to run his...
The semi-finalists come from a mix of foodservice sectors and backgrounds in the catering industry: Sean Devlin, company...
Young cook Olivia Weir, a student at St Francis of Assisi Catholic Technology College, Aldridge, Walsall, has won the Young...
The South Asian Chef competition (SACC), spearheaded by the Aagrah Restaurant Group, is open to all chefs who will be tasked...