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26th Aug 2025
Compass Group serves up healthier dishes for its customers
This is being achieved through a focus on the provision of nutrition information at the point of choice, recipe management and working with their procurement arm Foodbuy Group to increase vegetable...
26th Aug 2025
Chef Daniel Galmiche on Michelin stars, nature & a life in food
Known for his infectious smile, love of nature and heartfelt approach to cooking, Galmiche shares stories from his journey to four separate Michelin stars, the lessons he learned from some of the...
22nd Aug 2025
Hospitality leaders’ confidence nudges up but new costs hit jobs & profits
The poll shows 41% of leaders feel optimistic about prospects for their business over the next 12 months—up by seven percentage points from the first quarter and a second successive increase. The...
22nd 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...
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Eating out is no longer considered as a special occasion, with more casual lunches and mid-week evening bookings taking off...
The awards recognise restaurants which set out to source their meat, fish and dairy from providers that maintain high animal...
Ian Boden, head chef at Limes Restaurant in Derby, Andreas Wingert, senior sous chef at Lucknam Park Hotel in Wiltshire and...
Available via YO! Sushi's conveyor belt, the consoles will be accessible for the duration of diners' meals with the option of...
And a massive 4.4 million whole apples are being thrown away untouched every day in the UK. A third of what consumers buy, or...
To claim these vouchers, chefs must collect 10 gold lids from the 2x1kg packs of KNORR Standard Bouillon, Clear Bouillon and...