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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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Wrapmaster is offering chefs and foodservice operators the chance to claim a brand-new Wrapmaster for free, when they recycle...
Set to take place at Wembley Stadium in the Sir Bobby Moore Room on 2nd April 2025, the awards promise to be a night of...
To provide further guidance to participants, a Google Hangout will be hosted before the entry challenge closes. Past...
A William Edwards spokesperson said: “Teams will be using Snipe Frost tableware. Frosts rimless design mean's there's no...
During an interview with a Craft Guild of Chefs reporter, Jonny described the feeling of winning. He said: “I was in complete...
Since 1902 International Salon Culinaire has challenged chefs to demonstrate their skills in a live competition environment...
Gareth is chef owner of Ynyshir restaurant and rooms, a two Michelin star restaurant located in the idyllic Welsh countryside...
Commissioned by IGD and developed by consultants EY and WRAP, the report provides an independent evidence-based view for how...
A team of 25 ‘spirited’ individuals comprising of the Unox UK team, partners and supporters hauled an oven weighing more than...
Orry took the top spot with his delicious menu of Turbot from the North Sea with smoky Orkney scallop for starter, Lumina...