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15th Apr 2026
Williams maxes refrigeration flexibility with the VVJ1 Jade MultiTemp
MultiTemp temperature range, from -22°C to +8°C, it also has two independent sections, each with its own dedicated controller, allowing different storage temperatures to run simultaneously in the same...
14th Apr 2026
Le Cordon Bleu London launches new Pâtisserie scholarship worth over £75,000
As part of its annual scholarship competition, the new initiative has been created to identify and support the next generation of pâtisserie talent through a combination of professional training...
13th Apr 2026
Pizza Si partners with Craft Guild of Chefs to launch Silver & Golden Slicer competitions
Designed to celebrate creativity, skill, and innovation in pizza-making, these competitions offer chefs the chance to showcase their talent, gain industry recognition, and take their craft to the next...
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...
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Held at Manchester's Hilton Hotel on January 29, The Hi-Life Dining Awards honour Hi-Life restaurants and chefs throughout...
The race, which caters for runners of all abilities and raises much needed funds for hospitality charity Springboard, will...
The decision to remove all European Eel from its frozen and fresh product portfolio comes as part of M&J's continued efforts...
Tamara Schiopu, director of BBO Food Group CIC, launched the new Hospitality Membership at business breakfasts in Reading and...
The deadline for this year's entries is Friday, April 16th. Organisers want to hear from chefs who believe they can first...
The research was conducted by Kantar Worldpanel which analysed the information on the nutrition labels of 100,000 products...
On 9th February award winning chefs Christoforos Peskias and Stelios Parliaros and cocktail master Aristotelis Papadopoulos...
He gave his support to the Scottish Government's 'Eat Fresh, Eat Seasonal' initiative which is encouraging people to support...
To mark the show, Major has teamed with Benihana, renowned pioneers of 'entertainment style' Japanese cuisine, to run an easy...
The programme will be aired at 7pm on Friday 5 February at the end of Apprenticeship Week. After filming for the show...