Latest News
All News21st Aug 2025
Blackpool & The Fylde College creates Sustainable Chef Bootcamp
The bootcamp, which has just 14 spaces is available to chefs across Lancashire. It blends hands-on kitchen training with expert-led sessions. Highlights include: Turning Waste into Purpose: Adam Smith...
21st Aug 2025
Hoshizaki products added to Premier and Advance portfolios
Slotting into the Premier and Advance family for uniformity, Hoshizaki Blast Chillers range from 18kg to 120kg in capacity, and are capable of cooling food from +70 °C to +3 °C in just 90 minutes...
20th Aug 2025
Chefs invited to explore food trends at free AHDB event
The free, face-to-face event will bring together experts from AHDB and its insight partners to explore the latest consumer trends shaping the agricultural and foodservice sectors. The conference will...
20th Aug 2025
Rational to host live chef demonstration focusing on Asian event catering
During this event, Uddin will demonstrate the capabilities of the iVario Pro bratt pan and the iCombi Pro combi oven. Attendees will experience firsthand how these cooking systems streamline kitchen...
19th Aug 2025
Hospitality industry seeks 18-year-olds for new graduate apprenticeship programme
The Hospitality Graduate Apprenticeship Programme is launching this September. The work-based programme is designed to create a pipeline of future hospitality leaders, offering an alternative to the...
19th Aug 2025
Electrolux Professional appoints new head of food sales
Rossato brings over 25 years’ experience in the foodservice industry with him, including a period working as a chef for fining dining and award-winning hospitality businesses including Hilton...
More News
Every year high profile industry figures are invited to present at the event and this year was no exception with the likes of...
More than 20% of applicants for chef posts lack the required skills and experience needed for a kitchen. Staff turnover is...
The venue will be transformed into a fun-filled arena where competitors will do battle with foam, inflatables and industry...
20 chefs pitted their skills against each other to prepare a recipe based on Norwegian Lamb and another based on Norwegian...
Most dishes devised by chef Chad Sarno are cooked below 48% to preserve optimal flavour and nutrition. While the menu at SAF...
The restaurateur explained that as long as customers stay loyal and numbers do not drop, his prices will remain the same. The...
Travelling to the G8 summit in Japan to discuss rising food and energy prices, the Prime Minister said: "If we are to get...
There are three levels in this course: Catering for Vegetarians; Creative Gourmet and Diploma Finals Examination. Level One –...
Thomas Souter, aged 16 from Helmsley, spent the day with top chefs at Jamie Oliver's Fifteen Restaurant in London. The...
The poll of 7,000 Brits was conducted by the hotel group to find out the 50 things people love the most about Britain. Her...