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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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Gressingham is also offering the chance to win Duck for a Year in a new foodservice-only prize draw. ‘Cooking With Duck - A...
Paul Harris has honed his craft within privately owned and group hotels across the Midlands, earning a reputation for...
The kitchen is fully equipped with Carpigiani’s state-of-the-art equipment to help chefs, business owners and entrepreneurs...
Their prize is dinner for two for each of the chefs at a choice of restaurants. Their winning menu was: BBQ Gressingham Duck...
Carver brings with her over two decades of experience in commercial catering sales, of which the past two years have been...
The ‘star-studded’ evening was presented by television and radio broadcaster Angellica Bell, who also won Celebrity...
Zest Quest Asia has served as the springboard for many budding culinary careers enriched by exposure to authentic Asian...
The collaboration brings together Bando Belly’s fusion cuisine with Santa Maria’s range of Korean sauces, seasonings and...
The session will be presented by Jason Benn, industry manager of hospitality & catering, travel & tourism at City and Guilds...
Organised by David Mulcahy, innovation & sustainability director at Sodexo UK & Ireland and vice-president of the Craft Guild...