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18th Dec 2025
Craft Guild of Chefs Wellness Team – Thank You
Your continued encouragement, participation, and belief in the importance of wellbeing within our industry have made every achievement possible. This year’s programme has gone from strength to...
18th Dec 2025
Craft Guild of Chefs Education & Training Summit receives great response
Taking place at the Radmoor Restaurant at Loughborough College, the evening will welcome 80 residential delegates from across the hospitality and education sectors, highlighting the strong appetite...
18th Dec 2025
Bidfood appoints Martin Eshelby as its first culinary director
Bidfood says this appointment recognises his many years of dedicated hard work and reflects the companies continued commitment to culinary excellence, innovation and leadership within the foodservice...
18th Dec 2025
Gold Service Scholarship final unveils 10 finalists from across UK
Representing London, Edinburgh, Cumbria, Oxfordshire and Perthshire, the group includes individuals working in hotels, restaurants and a luxury train - highlighting the diverse range roles within the...
17th Dec 2025
Savoy Educational Trust supports restaurant competition
Angela Maher, chief executive of the Savoy Educational Trust, said: “Competitions like the UK Young Restaurant Team of the Year play a vital role in helping young people bridge the gap between...
17th Dec 2025
The Clink Charity wins tender to retain its restaurant at HMP Brixton
Over 235 City & Guilds NVQ qualifications in hospitality and catering have been awarded to students trained at The Clink’s HMP Brixton Restaurant, reducing reoffending and providing employment...
More News
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...
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...