Latest News
All News
27th Feb 2026
Craft Guild of Chefs hosts first Wellness Event of 2026
The free-to-attend gathering, which is part of the Guild’s ongoing commitment to wellbeing in the culinary industry, was led by health and life coach Emily Priddis, founder of Quiet Mind Coaching and...
27th Feb 2026
Sodexo names 9 finalists for Grand Finale of Cook for Change competition
On March 24th 2026 nine finalist chefs from eight countries will head to London to compete in the Grand Finale of Cook for Change, Sodexo’s sustainable culinary challenge. Their dishes will be...
26th Feb 2026
Live semi-finals return to Young National Chef of the Year competition
The new chair of judges, Tom Shepherd, owner of Upstairs by Tom Shepherd, said: “Young National Chef of the Year is a place where we see the next wave of British talent come through. This year’s brief...
26th Feb 2026
Nestlé Professional reveals Toque d’Or 2026 National Heats shortlist
Taking place at The Grand Cookery School in York from 9–12th March, the Heats will bring together 48 of the UK’s most promising back-of-house (BOH) and front-of-house (FOH) college students for four...
26th Feb 2026
Callebaut invests in training excellence with industry-first online courses
Designed for chocolatiers, artisan pastry chefs and emerging culinary talent, the new online training platform by Callebaut Chocolate Academy is an industry-first move towards accessible professional...
25th Feb 2026
Sodexo Culinary Academy aiming to ‘inspire’ chefs at every level
The global services company says food has been at the heart of Sodexo’s heritage since Pierre Bellon founded the company back in 1966. Currently Sodexo has one cohort of chefs undertaking their Level...
More News
A $10,000 prize will go to the winning chef in PETA's international Fine Faux Foie Gras Challenge. The winner must produce an...
The group's businesses have been sold to V8 Gourmet Ltd. In a statement, administrators Chantrey Vellacott DKF LLP said: "It...
According to the Times Online, Gourmet Restaurants is close to appointing Chantrey Vellacott DFK administrators after just...
Bob Cotton, the association's chief executive said that despite the scheme being voluntary, it is another burden for...
"Restaurants serving food of a three Rosette standard are worthy of recognition from well beyond their local area, while four...
The monthly magazine is putting together a 'need to know trends guide' for its February issue and some of the key trends...
This trend, which is reported in the caterer's Eating at Work report, is leading to a culture of 'desk dining' and 'grazing'...
The £1.8m investment, which will preserve and restore the Grade 11 listed building, has received a £135,000 grant from Cadw...
The webpage covers key areas of activity formerly carried out by FFB such as UK-based support, in-market support; the British...