Latest News
All News22nd Aug 2025
The Royal Bell welcomes new executive head chef Michael McDaid
McDaid’s journey in hospitality began at the age of 15, when his father encouraged him to get a job at the local Beefeater. Beginning as a glass collector, he quickly found his home in the kitchen and...
21st Aug 2025
Academy of Chocolate creates two new Student Award categories
Entries to all 27 categories is now open with delivery of the chocolate starting on 2nd September. The Student Award category will accept entries from students of an accredited school (such as...
21st 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...
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Entrants can take part online www.eggrecipes.co.uk/eggsfactor where they will be asked to explain why they have the 'egg...
The lucky winner picked up a career grant of £1000 a year for the next three years, plus a place on the weeklong Lausanne...
Hospitality Action's northern board and AIB's Manchester hotel's team will be hosting of the industry's hoteliers...
The chefs were given a box of mystery ingredients and had to cook a three-course meal in just minutes in front of a live...
The session, 'HACCP for food service establishments' is being held at the university's new Culinary Arts Studio at Greynore 2...
The bid – co-ordinated by People 1st – will mean that over £100 million of government funding will be moved into developing...
The company has decided to ban all shark products from its portfolio and is making extra efforts to support and promote...
Over the last year 85% of people picked up a tin of beans when out food shopping. And while for many years baked beans came...
Young people aged between 16 and 24 demonstrated the highest level of awareness, with 33% listing livestock farming as a...