Latest News
All News
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...
More News
Following further enquiries by the Food Safety Authority Ireland (FSAI), it has been confirmed only ten pig farms in the...
An investigation will now work to establish whether any products contaminated with dioxins have been distributed in the UK...
The bottom end of the market, which sees consumers spend on average £5 for a meal has felt the biggest pinch according to...
After the paper judging part of the competition, 16 young chefs were selected to compete in a two hour cook off over two...
Aussignac was presented with the award at the weekend-long Gastronomades festival in Angouleme, France, now in its thirteenth...
The study commissioned by Caterer.com reveals that 72% admit to being unhappy with their weight. Despite this, only 21% of...
The consumer is going to be in charge in 2009. Both restaurants and supermarkets will be making the most of the foods...
Fifty two local authorities across the UK collected 380 formal samples between October 2007 and February 2008 from...
The programme works with North London secondary schools promoting healthy living amongst young people through workshops on...
Dr Clare Mills of the Institute of Food Research, a lead partner in the Food Allergy Specific Therapy (FAST) research project...