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17th Sep 2025
Heston Blumenthal launches new menu motivated by weight loss
The Mindful Experience will be a version of the Fat Duck’s ‘Journey’ menu, scaled back in terms of the size of the dishes but designed to retain the same impact of texture and flavour. Both menus will...
17th Sep 2025
UK restaurants support Action Against Hunger’s 2025 campaign
Participating venues invite diners to add an optional £1 to their bills, an initiative that has already raised over £4.4 million since its launch. Funds go directly to Action Against Hunger’s life...
16th Sep 2025
Lynx Purchasing says spiraling food inflation hitting Autumn menu planning
Spiralling prices on a range of food and drink staples are adding to the higher costs already facing the sector in areas such as wages and national insurance contributions. The warning comes...
16th Sep 2025
Carpigiani gears up to host Gelato Festival World Masters European Final in Italy
Following a series of regional heats held across the globe, more than 40 finalists, including three from the UK, will be competing across two days, 30th-31st October, for their chance to earn a...
15th Sep 2025
Levy releases first Climate Impact Report showcasing its progress
The report titled ‘Serving the Future: Our Journey to Sustainable Hospitality’, celebrates people, planet and progress outlining Levy’s ‘trailblazing’ work to embed sustainability into every corner of...
15th Sep 2025
Craft Guild of Chefs Summit to spotlight chefs in Armed Forces
Sewell has an extensive record of achievement in military culinary arts. As Team Captain of the Combined Services Culinary Arts Team (CSCAT), he led tri-service personnel in international competitions...
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All are welcome to come along to the event where everyone can enjoy a host of games and activities, plus a sizzling barbecue...
The competition, organised by Major International and the Craft Guild of Chefs, took place at Westminster Kingsway College...
The evening opened with a champagne reception and canapés, followed by a five course dinner plus coffee and petit fours...
Stordy's creation of turkey roulade stuffed with sage and vegetable mousse and minted broad bean puree was voted the best...
The acquisition of two units adjacent to its existing premises sees the available space nearly double from 3,500sq ft to just...
Vegetarians account for nearly two and a half billion pounds worth of food eaten outside of the home each year, at...
Delivered by Mark Puckey, head chef at Padstow Seafood School, and his team, you will learn how to prepare and cook a whole...
Pupils at Four Marks Church of England Primary School in Alton, Hampshire met television’s Dr Hilary Jones when he came to...
Diners at the Ubiquitous Chip and Stravaigin restaurants will be able to choose from daily rook specials including rook...
To become Cordon Vert Chef of the Future, Ashley completed two stages. Firstly, he had to create a three course menu which...