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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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According to The Food Standards Agency, the companies have described some specific projects they will be working on during...
In June, Westminster City Council permanently closed ovens or issued notices saying they must be replaced with models which...
The well deserved winner has won a three day work placement at the renowned restaurant, El Bulli in Spain. Students had to...
The consultation, which is also open to employers and consumers has been launched today. Under the plans, companies will be...
Entitled 'From nature to plate: Seasonal recipes', the book will contain 100 recipes, which Kitchin says can be made by home...
The final cook-off of the challenge took place on 6 November in the Loire Valley, France, where each of the three finalists...
Following a call for its resurrection, Brian Mellor has salvaged NW Young Chef of the Year, which has celebrated budding...
21 Chefs from BaxterStorey have completed the course and participants varied from those in the earliest stages of their...
Issued by the European Agency for Safety and Health, the report showed that employees in pubs, bars and nightclubs are...
Aromas inspired by nature will also feature heavily in products, according to the report. Mintel's product expert, David Jago...