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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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As well as cooking up an innovative and tasty, potato-based main course dish to liven up any catering menu, student chefs are...
Coxon beat off stiff competition from acclaimed chefs from over 20 countries with his British Lamb and Potato Pie. He also...
Meanwhile another 12% do not eat any portions of fruit and vegetable in their diet. The most likely groups to meet the target...
Today, the public will have their first taste of what the carafe might look like, as a shortlist of ten designs is unveiled...
Although 50% said they consistently use free-range or organic ingredients in their recipes, and 92% stated that they would...
Owner Ian Fleming received an unannounced visit by a representative of the utility giant at lunchtime on Friday 5th September...
The selected teams who make the show's heats will be allowed 40 minutes to prepare, cook and present a fish course using...
Six graduates volunteered to produce the five course dinner. Canapés will be prepared by Nick Sinclair from Burford Bridge...
The critics will cook for the chefs who will then judge them on their culinary expertise at the dinner to be held at the...
Kiazim, who is now working with renowned New Zealand chef Peter Gordon at Providores in London, gained the highest grade...