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01st May 2026
Craft Guild reveals 4 finalists for 2026 Public Sector Chef Award
The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of the industry. The winner of the Public Sector Chef accolade (sponsored by Tugo Food...
30th Apr 2026
NCOTY winner Danny Young launches own Dishpatch meal
Head chef at The Torridon in the Scottish Highlands, Danny is one of the UK’s most exciting culinary talents. Recently crowned National Chef of the Year, he has also led The Torridon to its first...
30th Apr 2026
Paulig Pro report finds UK diners shift to bold flavours as global influences rise
Created by Paulig Pro, the study is the first in a bi-annual series exploring how food culture continues to evolve and has been released as part of Paulig’s 150th anniversary. The research draws on...
30th Apr 2026
Delice De France unveils biggest bakery trends with spring/summer range
The launches demonstrate Delice de France’s continued mission to build on its bakery expert status by adding complementary products outside of the category. This year’s catalogue sees Delice launch...
29th Apr 2026
Savoy Educational Trust sets out vision to ‘transform’ hospitality careers by 2030
Alongside the launch of its Vision for 2030, the Trust revealed a refreshed brand identity — a visual expression of its renewed purpose and ambition. The Trust, which exists to empower the next...
28th Apr 2026
Craft Guild of Chefs unveils Honours & Award recipients at AGM
The Craft Guild of Chefs was established in 1885 under its former name of the Cookery and Food Association. It has developed into the leading chefs’ association in the UK and has many members...
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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...
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...