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27th Aug 2025
Novameat launches ‘hyper-realistic’ plant-based lamb & pulled pork
These new innovations complete Novameat's signature ‘Pulled’ category, providing a toolkit for food manufacturers, chefs and home cooks to unleash their culinary creativity with versatile, realistic...
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...
More News
To qualify for a free attendee place, people can call Joanne Muir-Little, delegate manager, on 020 8487 2224 or email...
A total of 20 teams of up to five chefs are being invited to compete for the title of Britain's Barbecue Champions and some...
Norfolk pig farmer John Kenny won last year's series with his slow roasted belly of pork. He walked away with a £10,000 cash...
To submit entry forms, chefs can contact [email protected] or by calling 01273 834 716. The prestigious awards allow...
Free range eggs have risen by almost a third since the end of last year. And for the first time in February more households...
Chris Owen, 21, from the Castle Hotel, Conwy, and Tom Middleton, 19, from Hotel Maes-y-Neuadd, Talsarnau, Harlech, will now...
Niklas Eklund, chief executive officer for the Livebookings Network, commented: "With this investment, we can further expand...
A spokesman for the group said that the company will now use the restaurant as a space for private dining and events, and is...