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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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The report highlights some of the key food trends which will be driving menu planning, product development and consumer food...
Andy joined Lainston House in 1986 as a senior chef, after training in some of the most prestigious hotels down Park Lane. In...
More than 100 school kitchen staff travelled from 35 schools across the country on 2nd September to hear from renowned chefs...
Grants of £1,000 will be available on application to the competition organisers for up to six colleges fulfilling the...
The survey of more than 5,000 British adults, highlights customers’ likelihood to switch brands and what it takes to earn...
The thought-provoking mentor day aimed to prepare, develop and connect the finalists before they enter the kitchens of the...
Women in the Food Industry and Kerb are hosting a panel event about the business of street food on Monday 23rd September from...
The Business Confidence Survey from CGA by NIQ drew responses from leaders at chief executive, managing director, chair...
The annual fundraising lunch, brought to life by The HAC and its inhouse caterer Searcys, aims to support the charity's...
The advice is based on insights from a new report outlining findings from the two-year Westminster Works scheme, funded by...