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19th Sep 2025
Hospitality Action launches 3rd guide to boost wellbeing in workplaces
The third guide highlights the importance of tackling the wellbeing challenges faced by hospitality workers and has been designed to help businesses and individuals across the industry take practical...
18th Sep 2025
NCOTY & YNCOTY finalists ‘inspired’ at exclusive mentoring experience
Held at the Odney Club and the Waitrose Food Innovation Studio, the event has become a highlight in the competition’s calendar for the chefs, sponsor partners, speakers and chairs of judges. It...
17th Sep 2025
Craft Guild of Chefs celebrates rising stars as 10 chefs achieve Graduate Awards
The results were revealed at a celebratory event hosted at Fortnum & Mason on Monday 15th September, where industry leaders, mentors and supporters gathered to honour the chefs who reached the...
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...
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The finalists are: • Angela Maioran, chef, Partnerships in Care • Colin Scott, licensee, The Greyhound • Steven Smith...
Some 40% of Brits now view spaghetti Bolognaise as a national dish and almost a third (31%) admit it is their favourite...
The investigations into the outbreak of E.coli in France have suggested a possible link to sprouting seeds from a company...
The food and facilities management company is now headquartered at One Southampton Row, Holborn. It was previously...
Philippa Brady, the competition's organiser, commented on the change of date: "Quite a few potential entrants have asked for...
The research showed that the average price diners are prepared to pay for a steak in a hotel or restaurant is just over £15...
Each day a different chef will run the restaurant, donating his culinary skills to make a difference to child hunger and...
The Fourth Edition Meat Purchasing Guide contains over 320 beef, lamb and mutton cuts, and is designed to help chefs and...
The tournament returns to Kent after an eight year absence. Philips is producing the meal for the VIP lounge, at the...
The competition took place at the Edinburgh School of Food and Wine, Newliston. He commented on scooping the title: "There...