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26th Aug 2025
Chef Daniel Galmiche on Michelin stars, nature & a life in food
Known for his infectious smile, love of nature and heartfelt approach to cooking, Galmiche shares stories from his journey to four separate Michelin stars, the lessons he learned from some of the...
22nd Aug 2025
Hospitality leaders’ confidence nudges up but new costs hit jobs & profits
The poll shows 41% of leaders feel optimistic about prospects for their business over the next 12 months—up by seven percentage points from the first quarter and a second successive increase. The...
22nd Aug 2025
The Royal Bell welcomes new executive head chef Michael McDaid
McDaid’s journey in hospitality began at the age of 15, when his father encouraged him to get a job at the local Beefeater. Beginning as a glass collector, he quickly found his home in the kitchen and...
21st Aug 2025
Academy of Chocolate creates two new Student Award categories
Entries to all 27 categories is now open with delivery of the chocolate starting on 2nd September. The Student Award category will accept entries from students of an accredited school (such as...
21st Aug 2025
Blackpool & The Fylde College creates Sustainable Chef Bootcamp
The bootcamp, which has just 14 spaces is available to chefs across Lancashire. It blends hands-on kitchen training with expert-led sessions. Highlights include: Turning Waste into Purpose: Adam Smith...
21st Aug 2025
Hoshizaki products added to Premier and Advance portfolios
Slotting into the Premier and Advance family for uniformity, Hoshizaki Blast Chillers range from 18kg to 120kg in capacity, and are capable of cooling food from +70 °C to +3 °C in just 90 minutes...
More News
The first event, taking place on Tuesday 26th March (during HRC week) at Piano Works in London Farringdon, has been designed...
Taking place on Monday 24th June 2024, the Awards ceremony will be held at JW Marriott Grosvenor House London. The Craft...
Le Manoir opened in 1984 with chef patron Raymond Blanc OBE at the helm and since then it has been at the forefront of garden...
Scottish chef Mark Donald arrived at The Glenturret Lalique Restaurant in 2021, and the first Michelin star was awarded just...
Nottingham College received a pledge of support from Elior’s chef trainer Lucy Webb and its learning and development business...
When speaking at the Craft Guild of Chefs Business Partners Lunch, Joyner said: “We now are working hard towards the next big...
Post-Covid recovery Post-Covid, the hospitality and foodservice industry has faced many challenges rebuilding. However, we...
The report details the challenges and solutions, finding evidence that reuse schemes are working. The report suggests there...
A spokesperson for Lactalis Professional said: “We are delighted to be partnering with this prestigious event and would like...
The survey included 1,200 participants, predominantly self-described omnivores from the US and the UK. Participants were...