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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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In regards to healthy eating, 25% of adults claimed to already be actively trying to reduce the fat in their diets, and...
Other highlights of the survey found that 30.75% of non M&J consumers said that environmental issues around fish and seafood...
The problem arises from a spending cap, which will only provide funding for up to 748 guided learning hours (GLH) of...
The Lancashire restaurant was voted best of over 250 sausages entered in to the challenge. Organised by BPEX, the competition...
Supported by Gordon Ramsay, the book has been created to help chefs on operations produce a greater variety of dishes using...
Figures also found sales of veal escallops soar by 30%. It's not only premium food that has seen an increase. These quality...
The well deserved winner, who walked away with a cheque for £500, commented on his achievement: "I am delighted to be able...
These biennial awards are aimed at inspiring enterprise and innovation throughout the seafood industry. All categories are...
With the release of her new book 'Easy Peasy Cooking' last month, Wright is keen to pass on advice and tips to other students...
The TWC Showcase has become an annual fixture for event planners and buyers looking for suitable venues and facilities in...