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22nd May 2026
Lamb Weston partners with Sergio Herman to create Frites Atelier
This launch marks the next chapter in a partnership that has been several years in the making. Developed through a shared passion for craftsmanship, innovation and the elevation of the everyday...
21st May 2026
Bidfood reveals 5 key summer trends shaping menus across hospitality
Drawing on Bidfood’s 2026 food and drink trends research, the new recipe collection highlights how operators can create ‘showstopping’ summer menus that balance indulgence, freshness and value at a...
21st May 2026
KONJ Café supports authentic Persian cooking with Rational cooking systems
Founded in December 2019 by chef patron Faranak Habibi, the restaurant was created as a space where guests could experience Persian food, culture and hospitality in a contemporary setting. Born in...
21st May 2026
World Tapas Competition returns to Sheffield
The event will feature talented chefs representing both public and private sector organisations, including Sodexo, Exclusive Hotels, Greene King, Boparan Restaurant Group, Wadworth & Co., Oeuf...
20th May 2026
Kraft Heinz launches 2026 Masters of the Menu competition
Masters of the Menu will see five finalists take part in an exclusive two-round cook-off held at CORD by Le Cordon Bleu, following a period of mentorship from Cochran and other industry professionals...
19th May 2026
Trade body UKHospitality responds to unemployment figures
New figures have shown unemployment rose to 5% in the three months to March and youth unemployment reached 14.7%, the highest level since late 2014. An early estimate reveals the number of payrolled...
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The four award-winning Michelin-starred chefs will join forces to create an eight-course menu on Tuesday 18th February in aid...
Stu Baker, Chip Week campaign manager for Potato Council, said: “It’s only a short while before chip celebrations begin, so...
Headed up by executive chef Michael Lecouteur – formerly of Smiths of Smithfield and Bird of Smithfield –the new menu offers...
The live final, on Wednesday 21 May, will see four contestants producing a three course meal, plated for four people, within...
For the fourth consecutive year, the equipment specialist has donated money that will be given in small amounts to successful...
This regulation introduces a number of label information changes, most of which are straightforward. However, a primary...
A new A-Z glossary of food terms, preparation and cooking techniques has been added to the website. The product pages have...
The scheme, which has been gradually rolling out since April 2013, has already attracted big names in the industry, with...
Runners up were Daniel Bland of The Wheatsheaf Inn, Doddington, and Jonathan Cook of Greywall’s Hotel in Edinburgh in the...
The UK pastry team comprised team captain Barry Johnson, principal chocolatier at Rococo, and Nicolas Belorgey, chef lecturer...