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13th Apr 2026
Exeter College receives Public Sector Catering accolade at awards ceremony
Exeter College Hospitality is a place where students are challenged, supported, and inspired every day. It is a place where they grow—not just as professionals, but as people. The hospitality...
13th Apr 2026
Foodservice inflation dips in February but geopolitical risks loom large
The slight easing builds on a stabilisation of prices in January, bringing respite to hospitality after inflationary spikes in late 2025. Downward movement in February was driven by significant...
13th Apr 2026
Fallow’s duo Will Murray and Jack Croft join Skills for Chefs Conference line-up
Known for their innovative, sustainable approach to modern British cooking, the duo have built Fallow into one of the capital’s most talked about dining destinations. Both chefs are widely recognised...
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...
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For some time, seafood has been recognised as the best dietary source of Omega-3 oils and the reduction in the risk of heart...
Furthermore 70% of the people that took part in the survey also agreed that they would be more likely to eat at a restaurant...
The county's 'food and drink Oscars' acknowledged the very best products and producers in the region, together with the most...
Her winning recipe: To start, Moon prepared a mi cuit of Kilnsey Trout with celeriac remoulade, fennel wafer and a Wharfe...
It has been launched to offer internships and work experience placements to 18-24 year olds in England, Scotland and Wales...
The first stage of the 2010 Chef of the Future competition is to create a three course meal which is suitable for vegetarians...
Businesses within the M25 are eligible to apply for the fully funded training courses, which have been running since January...
The new 14-19 Diplomas are one of the three main education choices for young people – alongside GCSEs, A levels and...
Pavey was awarded the pie prize for his Wye Valley Pie, described as "heaven in a pie" by the judges. The Welsh inspired dish...
Their stand (S2560) at this show will be showcasing the brand's latest developments in handheld snacks with live...