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06th Feb 2026
HRC unveils Vision Stage line-up featuring Adam Handling & Sally Abé
Built around industry feedback, HRC 2026 is designed to spark real conversation, address the toughest challenges facing the sector and deliver meaningful business connections. The speaker line-up...
06th Feb 2026
Williams launches UK’s first multi-temperature cabinets and counters
The Jade MultiTemp range offers caterers a single solution to meet nearly all the specific temperature requirements of different food types, from chill to freeze, from +8°C to - 22°C. For any chef...
05th Feb 2026
Sodexo marks 60 years with renewed focus on culinary leadership
As Sodexo enters its 60th year, the business is sharpening its focus on what has always been at its heart: food, culinary expertise and the people behind it. For six decades Sodexo has delivered food...
05th Feb 2026
Two-Michelin-Star chef Alex Dilling brings fine dining menu to Searcys
The collaboration marks the launch of Ascend – by Alex Dilling at Horizon 22. This is Horizon 22’s first-ever partnership with a Michelin-starred chef which will run for 12 months, with the potential...
04th Feb 2026
The Clink Restaurant at HMP Brixton unveils winter menus
From roasts to vegetarian dishes, guests can enjoy comforting and high-quality food crafted by The Clink’s trainee chefs. The Clink is a public restaurant located within Brixton Prison, where people...
04th Feb 2026
Foodservice price inflation accelerates in December as festive demand peaks
This upward month-on-month movement marks a ‘significant acceleration’ in inflation to close the year. It was driven by high demand for many items in the run-up to Christmas, as well as persistent...
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As the UK’s leading chef’s organisation, the Craft Guild of Chefs is committed to inspiring and developing the next...
The summit is aimed at educational institutions, training organisations and the wider industry. Building on the success of...
Their journey started with dinner at the Ritz in London and this included an audience with executive chef John Williams MBE...
The forum, which took place on 7-8th October, brought together over 100 delegates from 18 countries. Attendees included...
Now in its 12th year, the competition aims to continue the quest to raise the profile of Asian cuisine among student chefs in...
The catering facility serves 150 staff and 730 students daily. In addition to several models of iCombi Pro combi steamers...
The competition spotlights the ‘brightest talents’ within Sodexo’s culinary community where they showcase their skills...
The survey of over 1,000 people found that of those who are neurodiverse, more than half (56%) are in full-time employment...
The line-up includes chefs Claude Bosi of Claude Bosi at Bibendum, Robin Gill of Darby’s, Endo Kazutoshi of Endo at the...
A former Michelin star chef, Murray set up A Passion to Inspire in 2009, a not-for-profit initiative to support front and...