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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 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...