Skip to main content

Latest News

All News

27th Mar 2020

Michelin-star chefs turn their hands to school meals

By: David Foad
They are among more than a dozen chefs who have volunteered to help after restaurants were forced to close. They work for Yotam Ottolenghi’s London restaurants as well as the River Cottage and Jamie...

26th Mar 2020

Covid-19: supporting our industry

By: Edward Waddell
In addition to our own Benevolent Fund, which we will be using to support workers during this time of crisis, we have also been speaking with industry charity Hospitality Action. As a result, we have...

26th Mar 2020

Synergy Grill launches new leasing scheme

By: Edward Waddell
To support these customers Synergy Grill will allow food outlets to lease a brand-new Synergy Grill for £35 a week rather than buying one outright. Justin Cadbury, chief executive and chairman of...

25th Mar 2020

Duo impress judges at Tilda Chef Team of the Year 2020

By: Edward Waddell
The Tilda Chef Team of the Year aims to highlight how ‘innovative’ rice can be, helping chefs to cater for a wide range of food trends. In association with the Craft Guild of Chefs, the new 2020...

More News

13th Aug 2008
The magazine often compiles a celebrity rich list and it estimates that Ramsay earns £4million every year. He was beaten by...
12th Aug 2008
The keynote speakers are Surinder Arora FIH, Chairman and Founder of Arora International Hotels; Sir David Michels FIH...
12th Aug 2008
The product, Vegetarian FoodScan aims to work on reducing the impact of food intolerance related illness. The test will...
11th Aug 2008
The new site will complement the existing depots within Alliance's national network in providing a range of products...
11th Aug 2008
However, despite the apparently gloomy outlook, research commissioned by American Express shows that British pubs can survive...
11th Aug 2008
The scallops are shucked and presented as Queenies before being frozen for sale by Faroe Seafood. Year round availability is...
11th Aug 2008
Made using a Clarence Court Ostrich Egg the meaty mélange weighs in at 6.2kg, the equivalent to a bowling ball. In order to...
11th Aug 2008
Based at the Tower hotel, St Katherine's Dock, the objective is to provide staff from Charing Cross, The Cumberland and The...
10th Aug 2008
Students, aged between 11 and 16, must devise a recipe using fresh, local produce and enter it online at www...
10th Aug 2008
According to a survey of 2,000 Brits, it is the busy legal profession that are most likely to live on unhealthy snacks such...