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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 aim is to boost its food quality credentials across the group's award winning restaurants. The first hotel group to join...
The one-off, sell-out event saw the chef serve a four-course dinner including Daube of Lake District beef and a prune and...
Prior to One08, Russell Ford was head chef at One08's sister venue Aubrey Restaurant at The Kensington Hotel. In two years...
Independent contract caterer Aspens Services has been awarded a new three-year foodservice deal by North Birmingham Academy...
Young chefs who are under 23 – lowered from the maximum age limit of 25 in previous years – are invited to take part in...
The Elior Chef School involves interactive workshops held under the instruction of its senior chef team and renowned industry...
Craft Guild vice presidents David Mulcahy and Nick Vadis were both rewarded for their dedication and efforts at the ceremony...
Awarded in recognition of his outstanding culinary contribution to Edinburgh and Scotland, the Degree of Doctor honoris causa...
The London Boroughs of Islington and Richmond-upon-Thames have been praised for “inspiring food leadership” for their work to...
Pierre White helped officially launch the pub retailer and brewer's own Discovery Apprenticeship programme at a master class...