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10th Apr 2026
International Salon Culinaire crowns Best in Class winners at Excel London
The programme showcased the ‘exceptional’ talent, creativity and technical skill across the UK’s hospitality and catering sector. Across live theatre competitions, static displays and skills...
10th Apr 2026
Loft 56 boosts efficiency with ‘game-changing’ oven upgrade
Loft 56, located above Milestone Rathfriland’s award-winning food hall, operates seven days a week from 9am to 9pm. With long hours and a steady flow of customers, the small kitchen had struggled to...
10th Apr 2026
Umbrella Training introduces new commis chef apprenticeship
The programme, according to Umbrella Training, is not just any culinary course but a high-profile and industry-backed programme that is led by the best chef’s and hospitality brands, creating an...
08th Apr 2026
Craft Guild of Chefs unveils shortlisted finalists for 2026 awards ceremony
The awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of the UK's chef industry – from apprentice and young chefs just starting out to chefs who are established...
08th Apr 2026
Craft Guild of Chefs opens voting for 2026 Culinary Hero Award
The Culinary Hero Award recognises a chef who not only demonstrates the highest professional standards but has also gone the extra mile to make a meaningful impact on their team, community, or the...
08th Apr 2026
HRC unveils 10-point pledge to improve women’s future in hospitality
The pledge was launched during a panel discussion titled ‘On a Knife’s Edge: Why Women’s Futures in Hospitality Matter’, held on the Vision Stage at the show. The session brought together leading...
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The website is there to tell both public and trade everything there is to know about Scottish venison, and where it can be...
The specialist patisserie lecturers competed in the French Open Dessert Competition 2010 in Paris last weekend which is a...
Kristian Fuchs, 19, of Pembrokeshire College. Lewis Keane, 18, and Dylan Timperley, 19, both from Coleg Llandrillo Cymru...
The ready meal, which is ready to serve in under five minutes, was picked from eighteen products that had been placed first...
This award is a testament to the significant energy savings that can now be achieved. The new EcoCooking Mode has been...
After attending Bournemouth College, Gregory spent several years learning the basics as a commis chef before taking his...
A panel of judges decided Herbert and his pastry chef Arnaud Viatte had just pipped Matthew Harris of Bibendum Restaurant and...
Thursday's results: Class – JK4 A Restaurant Platter Sponsor – The Worshipful Company of Cooks London Gold – Ross...
As well as meeting students from the School of Hospitality, The Prince of Wales personally thanked the College for its...
The move comes as young people seek job opportunities in a fiercely competitive jobs market, and a new poll of 2,000 14-19...