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30th Mar 2026
National Chef of the Year extends entry deadline following demand from chefs
The extension until midnight on Monday 20th April 2026 not only supports chefs who have already begun working on their menus but also opens the door for those who have not yet started an entry, giving...
30th Mar 2026
Len Unwin creates ‘spectacular’ Rugby Easter Egg
This world-class piece of confectionery combines elite culinary skill with Rugby League passion. The egg will generate funds for the Oldham Rugby League Foundation, which has recently been awarded...
30th Mar 2026
Restaurants' delivery rollouts boost at-home sales as takeaways tumble
The Tracker, powered by CGA intelligence, reveals delivery sales rose 4.7% from the same month in 2025. The figure is well above Britain’s current rate of inflation and follows a 7.4% increase in...
27th Mar 2026
Gordon Carberry wins Culinary Innovation title at Sodexo global competition
He competed against eight other Sodexo chefs from Australia, Brazil, Chile, France, India, the Netherlands and the United States at a live cook off held at Rational’s purpose-built kitchen at its UK...
27th Mar 2026
Meiko celebrates major milestone as 10,000th M-iQ machine built
The flight and rack type dishwashing machine was originally launched in 2009 with a live show. Since then, it has been developed to serve numerous industries and continues to set the technical...
27th Mar 2026
Zonal report reveals hospitality ‘sweet spot’ of introducing technology
More than half of people (52%) now acknowledge technology has a key role to play in the best hospitality experiences. The report shows that those who do embrace technology tend to higher value guests...
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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...