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05th Aug 2025
Glasgow chef wins Gressingham Foods competition
The winner was Neil Keevill, head chef at the Prancing Stag in Glasgow, who wins £500 worth of Gressingham products along with a £1,000 voucher to buy new catering equipment. The competition, which...
04th Aug 2025
British Egg Industry Council issues urgent warning to UK food businesses
With egg imports rising since the start of the year, there are concerns that an influx of eggs produced to lower food safety standards than the British Lion could see an increase in the type of food...
04th Aug 2025
Research reveals how hospitality operators can attract & retain guests
The new GO Technology report , from hospitality tech provider Zonal in partnership with CGA by NIQ, shows there is an opportunity for operators to boost bookings, inspire recommendations, drive repeat...
04th Aug 2025
London caterer Vacherin celebrates success of pastry chef duo
Over ten weeks, they competed against fellow pastry chefs from across the hospitality sectors. In every challenge set, the duo showcased their technical skills and creativity to secure their coveted...
01st Aug 2025
Pignut and The Hare begins new chapter as new restaurant opens
Formerly The Hare at Scawton, the site has undergone a ‘thoughtful and personal’ refurbishment. While the original name has been retained as a respectful nod to the building's heritage within the...
30th Jul 2025
Craft Guild of Chefs partners with Savoy Educational Trust to create Training Summit
This event will aim to bring together leading educators, industry professionals and training providers to share best practices, explore new approaches in culinary arts education and support the...
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In regards to healthy eating, 25% of adults claimed to already be actively trying to reduce the fat in their diets, and...
Other highlights of the survey found that 30.75% of non M&J consumers said that environmental issues around fish and seafood...
The problem arises from a spending cap, which will only provide funding for up to 748 guided learning hours (GLH) of...
The Lancashire restaurant was voted best of over 250 sausages entered in to the challenge. Organised by BPEX, the competition...
Supported by Gordon Ramsay, the book has been created to help chefs on operations produce a greater variety of dishes using...
Figures also found sales of veal escallops soar by 30%. It's not only premium food that has seen an increase. These quality...
The well deserved winner, who walked away with a cheque for £500, commented on his achievement: "I am delighted to be able...
These biennial awards are aimed at inspiring enterprise and innovation throughout the seafood industry. All categories are...
With the release of her new book 'Easy Peasy Cooking' last month, Wright is keen to pass on advice and tips to other students...
The TWC Showcase has become an annual fixture for event planners and buyers looking for suitable venues and facilities in...