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02nd Mar 2026
Mark Birchall & Tom Shepherd discuss ‘graft, grit and greatness’ on Chefs on the Pass podcast
Episode 21 of Chefs on the Pass is a conversation about graft, humility, resilience, and what truly matters when it comes to cooking at the highest level. In this episode, you’ll hear about: Mark’s...
27th Feb 2026
NCOTY winner Orry Shand launches new restaurant in Aberdeenshire
Orry, 36, is now breathing new life into the former Falls of Feugh restaurant near Banchory, which closed its doors at the end of 2025. Taking inspiration from its riverside location, the restaurant...
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
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...
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Pork from animals reared, slaughtered and processed in Northern Ireland remain unaffected. In the UK, shops, manufacturers...
Caines did not take the petition in person and nobody was available for comment at the time, said the BBC. The production of...
This national contest is free to enter and encourages all young chefs – third year students and first year working – to...
It is socialising where the biggest cutbacks are planned, with an average of £126 expected to be spent on socialising this...
The call comes from Tony Goodger, BPEX foodservice manager following the recent alarm over potential dioxins in pork and pork...
The Diploma, which has been developed by People 1st, the sector skills council for hospitality, leisure, travel and tourism...
As the downturn deepens the CBI survey looked at consumer services, including hotels, bars and restaurants, travel and...
The contract, which has an annual turnover of just over £450,000, is a first for the college, which until now has never...