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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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This year Nestlé Professional has made radical changes and introduced the most varied range of exciting catering scenarios...
The accolade recognises contributions of excellence to the hotel and catering industry and was awarded during the BCF's...
It closes at 2pm on Friday 18 May, so get online now to be in with the chance of getting your hands on some very special...
He faced stiff competition from his fellow finalists but his winning dish of pan fried hake with mussels in Philadelphia...
Launched in partnership between Movenpick Ice Cream and the Craft Guild of Chefs, the competition is an opportunity for chefs...
The duo's winning menu comprised: langoustine bisque composition, pea purée, parma shard and seaweed sour dough; saffron...
The School Food Trust (SFT) has today published the results of a survey conducted among a sample of 100 academies into their...
Hailing from a diverse mix of foodservice sectors, the line up is now gearing up for the penultimate round of the top...
The Longridge Restaurant in Preston, which was Heathcote's first eatery, has now been placed on the market. In an open letter...
The initiative will run over the summer months and will see the two companies offer their customers a range of tools, recipes...