Latest News
All News
04th Mar 2026
Foster launches Chef’s Corner to celebrate Norfolk’s hospitality community
The six-month campaign highlights what matters most to hospitality businesses today: strong community and networks, a commitment to quality produce, memorable guest experiences, and a shared...
04th Mar 2026
Rational to showcase latest products & innovations at HRC Show
Rational says visitors to stand S210 will be able to ‘experience the cooking systems shaping professional kitchens today and tomorrow’. Throughout HRC, Rational will host a series of exclusive Arena...
03rd Mar 2026
Steve Munkley outlines 8 ways the Graduate Awards help hospitality industry
For more than two decades, the Craft Guild of Chefs Graduate Awards have stood as one of the most respected stepping stones for rising culinary talent. As someone who has watched hundreds of young...
03rd Mar 2026
AIMS says instability in Middle East may impact on domestic food price inflation
The overall month-on-month inflation figure has moved to a negative overall position of -0.16% (-£0.02kg) with three of the four categories monitored, Beef (-0.45%), Pork (-0.56%) and Chicken (-0.43%)...
02nd Mar 2026
Live semi-finals return to Young National Chef of the Year competition
The new chair of judges, Tom Shepherd, owner of Upstairs by Tom Shepherd, said: “Young National Chef of the Year is a place where we see the next wave of British talent come through. This year’s brief...
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...
More News
The scallops are shucked and presented as Queenies before being frozen for sale by Faroe Seafood. Year round availability is...
Made using a Clarence Court Ostrich Egg the meaty mélange weighs in at 6.2kg, the equivalent to a bowling ball. In order to...
Based at the Tower hotel, St Katherine's Dock, the objective is to provide staff from Charing Cross, The Cumberland and The...
Students, aged between 11 and 16, must devise a recipe using fresh, local produce and enter it online at www...
According to a survey of 2,000 Brits, it is the busy legal profession that are most likely to live on unhealthy snacks such...
The three Michelin-starred restaurant is owned and run by Santi and Angels Santamaria and is a Grand Chef member of Relais et...
Diners will now be able to watch the award-winning head chef, Scott Goss, in action with his team of chefs, as they prepare...
Organised by the Guild of Fine Food the awards have celebrated their 15th ann versary this year. From the 4753 products...
To download the entry pack, students must log onto www.foodsfromspain.co.uk before the 10 October cut off date. The...
The team are sponsored by British Pepper & Spice and won Best International Team at the World Champion Barbecue competition...