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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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The product, Vegetarian FoodScan aims to work on reducing the impact of food intolerance related illness. The test will...
The new site will complement the existing depots within Alliance's national network in providing a range of products...
However, despite the apparently gloomy outlook, research commissioned by American Express shows that British pubs can survive...
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...