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13th Feb 2026
Thirteen Compass chefs selected for forward with Marcus Wareing programme
Cohort six will officially start the programme next month, with the first away day taking place at Ground Up Cookery School in Devon. The ‘Forward with Marcus Wareing’ programme was named as the...
13th Feb 2026
Caterer Houston & Hawkes joins forces with chef Nicholas Balfe
Balfe, co-founder and chef director of HOLM in Somerset and a former South West representative on the BBC’s Great British Menu, will lead Best in Season a monthly spotlight celebrating a hero British...
12th Feb 2026
Tickets remain on sale for second Chairman’s Charity Dinner
This special evening will bring together some of the UK’s most respected chefs, hospitality partners, and culinary innovators to raise vital funds for Saint Francis Hospice, Havering-Atte-Bower, Essex...
12th Feb 2026
Paulig PRO launches global range of barbecue sauces for foodservice
The range enables operators, chefs and caterers to tap into the enduring popularity of BBQ while bringing global inspiration, versatility and ease of use to menus across multiple formats and dayparts...
11th Feb 2026
Craft Guild of Chefs extends deadline for award nominations
The annual awards aim to celebrate culinary excellence and recognise exceptional talent across the whole of the UK’s chef’s industry from those just starting their careers to Michelin star chefs...
11th Feb 2026
Compass Group publishes new sustainability strategy ‘Our Planet Promise’
The strategy builds on measurable progress already made across the business, including reductions in greenhouse gas emissions, improvements in waste management, more responsible sourcing of...
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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...